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THE SWEDISH, FRENCH, AMERICAN COOK BOOK 























































































t 


■** 
















THE SWEDISH, FRENCH, AMERICAN 

COOK BOOK 

yigx 'U By 




A carefully composed book containing menus, excellent recipes of appetizers, soups, fish, entrees, 
meats, vegetables, birds, aspics, salads, egg and cheese dishes, hot and cold 
desserts, cakes, breads, pastries, sugar, preserves, etc. 

MRS. ERICSSON HAMMOND 
147 East 46TH Street 
New York 












Copyright, 1918, 

MRS. ERICSSON HAMMOND 



MAR 2 1918 


©Gl. A 4924 33 


I 



PREFACE 


I have had a long and extensive practice in, and possess a great love for, 
the art of cooking. I have been the recipient of most flattering remarks from 
many ladies and gentlemen for the knowledge I have imparted to their cooks, 
and the recipes I have been giving them during the many years of teaching. 

I venture now to place before the public a cook book of my own, believing 
that, in the way of cooking, one can never learn too much, and I indulge the 
hope that this book will prove useful to many and fill a long-felt want. In this 
spirit it is dedicated. 

Health, to all, is of primary importance; without it none can enjoy the 
pleasures of life; and unless your meals are properly cooked, you will never 
possess health. 

Close attention to every little detail is the first essential of a good and suc¬ 
cessful cook. I have no doubt but that this book will be a great help to many; 
in it I have done my very best—not only in giving minutely detailed recipes, but 
also by offering suggestions and instructions calculated to prevent or remove all 
difficulties. I would ask you not to overlook the great importance of practice; it 
is by that alone that knowledge and efficiency in this line of work can be at¬ 
tained. I would advise every woman to take a course of lessons in a school of 
cookery and then, by practising, to try to perfect herself in the culinary art. 

No woman’s education is complete, I believe, until she knows how to cook; 
certainly, without that knowledge, no woman can manage a home—successfully. 













CONTENTS 


Appetizers 
Salmon . 

Sardines, Anchovies 
Lobsters 
Shrimps . 

Crabs . 

Caviar . 

Oysters . 

Mussels, Clams, etc, 
Fruits . 
Sandwiches . 

Soups. 

Fish 

Halibut . 

Cold Halibut 
Salmon . 

Cold Salmon 
Shad . 

Shad Roe 
Striped Bass 
Mackerel 
Cold Mackerel . 
Flounders and Sole 
Turbot . 

Pompano 

Trout . . 

Cold Trout . 
Kingfish . 

Smelts . 

Codfish . 

Eel. 


pagb Fish —Continued pace 

3 Cold Eel.96 

7 Carp.95 

15 Sheepshead.97 

16 Whitebait.97 

17 Red Snapper, Perch, Butterfish.98 

20 Blackfish.98 

22 Pike.99 

23 Cold Pike.100 

25 Sturgeon.100 

26 Haddock.101 

29 Bluefish.101 

Weakfish and Whitefish.102 

4 6 Herring.102 

52 Sardines.103 

53 Shell Fish 

58 Lobsters.104 

59 Cold Lobsters.no 

63 Shrimps.113 

64 Cold Shrimps.119 

69 Crabs.120 

72 Oysters.123 

73 Cold Oysters.128 

77 Oyster Crabs.128 

80 Scallops.129 

84 Clams.131 

87 Mussels.132 

87 Crayfish.133 

87 Terrapin.133 

90 Turtle.134 

94 Frog Legs.134 





























































CONTENTS 


Meats: Roasts and Entrees 


Beef.136 

Veal.143 

Sweetbreads.154 

Lamb.159 

Mutton.165 

Pork.167 

Tongue.177 

Cold Tongue.182 

Poultry 

Chicken.184 

Cold Chicken.201 

Turkey.209 

Cold Turkey.214 

Duck.215 

Cold Duck.217 

Goose . . . 218 

Pigeons and Squabs.219 

Cold Pigeons and Squabs.221 

Game 

Wild Duck.223 

Pheasant.225 

Prairie Hen.228 

Partridge ..230 

Quail.234 

Woodcock.236 

Snipe.239 

Grouse.239 

Ortolans.240 

Plovers ..242 

Venison .242 

Rabbit ..245 

Egg Dishes.249 

Cold Egg Dishes.260 

Omelets.263 

Cheese Dishes.268 


PAGE 

Cold Cheese Dishes.269 

Garnishings.273 

Vegetables 

Potatoes.274 

Sweet Potatoes.277 

Spinach, Cauliflower.278 

String Beans, Peas.279 

Celery, Carrots.280 

Turnips, Onions.281 

Asparagus, Artichokes.282 

Beets.283 

Cabbage, Chestnuts, Egg Plant.284 

Cucumbers, Parsnips.285 

Endive, Lettuce, Parsley, Oyster Plant.286 

Tomatoes.286 

Lima Beans, Succotash, Corn.287 

Cardoons, Leeks, Lentils, Macaroni.288 

Spaghetti, Noodles, Rice.289 

Hominy, Farina, Etc.290 

Mushrooms.291 

Salads.293 

Salads in Aspic.306 

Sauces.307 

Cold Sauces.315 

Sweet Sauces.317 

Ice Creams, Frozen Puddings, Etc.320 

Desserts.331 

Steamed Puddings.378 

Pastries.385 

Cakes.393 

Bread.420 

Preserves.426 

Frostings.432 

Sugar.435 

Menus.441 


































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 







THE SWEDISH FRENCH AMERICAN COOKING SCHOOL CLASS 


Copyright, 1918 ,by Mrs. Ericsson Hammond 





















APPETIZERS (Hors d’ CEuvres) 


The first course of a dinner that is served before the soup is 
called in French a hors-d’oeuvre, or, in English, an appetizer. It is 
also, by some people, called a savory. It may contain grape 
fruit, oranges, apples, macedoine fruits prepared in some way, 
raw oysters and clams on half shell, or dainty relish in small fancy 
appetizing ways prepared from different kinds of tasty fish, such 
as smoked salmon, anchovies, sardines, caviar, and sturgeon, also 
different kinds of shellfish. It should be highly seasoned and pre¬ 
pared snappily, dainty, and pleasing to the eye, to give a dinner 
great promise. To make these dishes look inviting they are to 
be served on a folded napkin or a fancy paper doily on a nice 
platter. 

How to Dissolve Cox’s Gelatine 

Cox’s Powdered Gelatine is the best in the market and anyone 
using it according to the recipes will find everything satisfactory. 
[No other gelatine can be used in place of Cox’s and measured in 
this way.] It must be melted and measured by the spoon to what¬ 
ever quantity is wanted. Put a large package in a small saucepan; 
add to that one large cup of cold water; mix well; let it stand on the 
table until it begins to thicken; put the saucepan on top of a pan of 
hot water on the stove; let stand until it melts and becomes hot. 

Artificial Aspic (Aspic artificiel ) 

If no aspic is at hand, artificial will do in place of it. Put three 
tablespoons dissolved Cox’s gelatine in a cup; fill the cup three- 
quarters full with hot water; add one tablespoonful sherry and a 
pinch of salt. If the aspic is wanted in a shade of brown, color 
with a little beef extract; if wanted a tomato shade, color with the 
Burnett’s orange and red coloring; if a green shade is wanted, color 
with some parsley, which should be chopped very fine, put in a 
cloth, dipped in hot water, and then rung out well into the aspic 
until it becomes the shade desired. 

SALMON ( Saumon ) 

Smoked Salmon a la Walde, for Eight Persons 

Saumon fume a. la Walde 

Half a pound smoked salmon, one cup whipped cream, three table¬ 
spoons dissolved Cox’s gelatine, three tablespoons very fine-chopped 
salmon, pinch pepper, truffles for decoration, some tomato aspic. 

How to Make It. Glaze plain individual ring moulds 
with a heavy tomato aspic and decorate with diamonds of truffles. 


Line with thin smoked salmon and fill with the chartreuse of 
salmon. 

Chartreuse of Salmon. One cup whipped cream, three table¬ 
spoons dissolved Cox’s gelatine, three tablespoons fine-chopped sal¬ 
mon, pinch pepper. Put the cream in a saucepan in ice water; 
add the dissolved gelatine, carefully, not to get it lumpy; then add 
the chopped salmon and the pinch of pepper. Fill the moulds; 
leave on ice until ready to serve. Dip in warm water, turn out 
on buttered bread the size of the ring, and fill with whipped cream 
in the centre of each. Decorate with a small strip of truffle made 
in the form of a cross on top. Garnish with parsley. Serve be¬ 
fore the soup. 

Smoked Salmon a la Delaware, for Eight Persons 
Saumon fume a la Delaware 

Half a pound smoked salmon, one cup whipped cream, two hard- 
boiled eggs, four tablespoons dissolved Cox’s gelatine, cayenne 
pepper, truffles for decoration. 

How to Make It. Slice the smoked salmon very thin; press it 
out with a knife still thinner. Cut in pieces two and one-half 
inches long and one and one-half inches wide. Hard boil your eggs; 
chop the whites and yolks together. Stir the cup of cream in a 
saucepan on ice; add the gelatine. Take two tablespoons out for 
the decoration. Add the chopped eggs to the rest of the cream. 
Put a tablespoon of the mixture on each of the slices of salmon and 
roll. Glaze with the plain gelatine by dipping the finger in the 
gelatine and rubbing over the roll, decorate with a waved strip 
of cream across lengthwise, and a tiny strip of truffle from one end 
to the other on the cream. Serve on buttered bread the same size 
as the roll. Leave in the ice box until ready to serve. Garnish 
with parsley. Serve before the soup. 

Smoked Salmon a la Revietto, for Eight Persons 

Saumon fume a la Revietto 

One cup whipped cream, three tablespoons dissolved Cox’s gela¬ 
tine, three chopped olives, one chopped sour pickle, one table¬ 
spoon chopped parsley, two tablespoons chopped salmon, pinch 
pepper. 

How to Make It. Put all the chopped ingredients in a sauce¬ 
pan on ice; add the gelatine and, last, the cream—carefully. Put 
one tablespoon of the mixture on each piece of salmon that has 
been cut—three inches long and two inches wide. Roll and glaze 


4 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


with the plain gelatine by dipping the finger in the gelatine and 
rubbing over the roll. Decorate on the top with olives stuffed with 
Spanish pepper cut in slices and with a strip of whipped cream 
around the slices of olives. Serve on buttered bread; leave on the 
ice until ready; serve on a nice paper doily. Garnish with parsley. 
Serve before the soup. 

Eggs with Smoked Salmon a la Gimo, for Eight Persons 

(Eufs au Saumon fume a la Gimo 

Eight small eggs all the same size, one-quarter pound smoked 
salmon, four tablespoons whipped cream, cayenne pepper. 

How to Make It. Select the small eggs, cook for ten min¬ 
utes, leave in cold water until cold. Remove the shell carefully 
not to break or crush the egg. Cut the egg on the side where the 
white is thin. Scoop out the yolks carefully, not to break the 
white. Leave the white in cold water until ready to use. In the 
meantime chop the salmon very fine, leaving a thin piece out for 
decoration. Mix the salmon with the yolks that have been 
pressed through a fine sieve. Add the pepper (no salt as the sal¬ 
mon might have sufficient salt to flavor); last add the cream. Take 
the whites out of the water; leave on a clean cloth to drain; and 
stuff. Put each egg on a little oblong piece of bread, the same 
size as the egg, with the stuffed side down. Glaze each with the 
plain dissolved Cox’s gelatine by dipping the finger in the gelatine 
and rubbing over the egg. Decorate with a strip of salmon pressed 
very thin and cut one-quarter of an inch wide, across each egg and 
on each end with a piece of salmon cut with a very small round 
cutter. Decorate with cream-colored green all around the salmon 
through a small paper tube. Leave on ice to get cold. Garnish 
with parsley. Serve before the soup. 

Smoked Salmon a la Victoria, for Eight Persons 

Saumon fume a la Victoria 

Three-quarters of a pound salmon, two cups whipped cream, 
six tablespoons dissolved Cox’s gelatine, pinch pepper, truffles, 
white of egg, and chopped parsley for decoration; some aspic. 

How to Make It. Glaze butterfly moulds with aspic and deco¬ 
rate with truffles, white of egg, and chopped parsley; glaze again. 
Line with salmon that has been pressed out very thin, and fill with 
the chartreuse of salmon. 

Filling. After the moulds have been lined, chop the salmon that 
is left very fine. Put in a saucepan on ice; add one cup whipped 
cream, then the gelatine and pepper. Stir until commencing to 
thicken; add the second cup of cream very carefully. Fill the 


moulds very full; leave in the ice box until ready to serve. Dip 
the moulds in lukewarm water; turn out on a thin slice of buttered 
bread. Trim all around the victorias neatly; garnish with pars¬ 
ley. Serve before the soup. 

Smoked Salmon a la Dewey, for Eight Persons 

Saumon fume a la Dewey 

Eight slices of bread, half a pound smoked salmon, half a cup 
whipped cream, one tablespoon dissolved Cox’s gelatine, pepper, 
salt, butter, and truffles for decoration. 

How to Make It. Butter the bread and put a thick slice of 
salmon on each piece of bread cut out in the shape of a heart with 
the heart cutter. Decorate with cream mixed with gelatine all 
around the edge through a fancy paper bag and a dot in the centre. 
Decorate with little dots of truffle all around on the cream, and a 
diamond of truffle in the centre. Garnish with parsley. Serve 
before the soup. 

Smoked Salmon with Eggs a la Charlotte, for Four Persons 

Saumon fume aux CEufs, a la Charlotte 

Half a pound smoked salmon, three tablespoons good butter, 
four hard-boiled eggs, pinch cayenne pepper. 

How to Make It. Put charlotte moulds in a pan on ice. Glaze 
with a tomato aspic. Cut salmon in nice slices and line half 
the mould with the salmon lengthwise and the other half with 
the hard-boiled white of eggs cut very thin. Drip little aspic 
on and fill. 

Filling. Stir butter to a cream; add the yolks of eggs that have 
been pressed through a fine sieve; add the smoked salmon that 
has been left and chopped very fine; add pepper; fill the moulds; 
leave in ice box until ready to serve. Dip in warm water; turn 
out on pieces of buttered bread the shape of the mould. Garnish 
with a green leaf in each and parsley. Serve before the soup. 

Smoked Salmon a la Comtesse, for Five Persons 

Saumon fume a la Comtesse 

Half a pound smoked salmon, four green olives, chopped, one 
teaspoon chopped parsley, yolks of three eggs chopped, four 
tablespoons dissolved Cox’s gelatine, four tablespoons cream, one 
tablespoon butter. 

How to Make It. Spread the salmon in round pieces about 
three inches across and fill. Shape like a pear or an apple. Glaze 
with gelatine; when settled, put on a broiler and glaze with aspic. 






THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


5 


Stick a clove at one end and a green leaf in the other. Serve on a 
slice of hard-boiled egg on top of a slice of buttered bread the same 
size as the apple or pear. Garnish with parsley. Serve before 
the soup. 

Filling. Stir the butter to a cream; add the chopped yolks of 
eggs; then the olives, parsley; add two tablespoons gelatine and 
two tablespoons chopped salmon; last the cream. 

Smoked Salmon a la Charles, for Eight Persons 
Saumon fume a la Charles 

Half a pound smoked salmon, one and a half cups whipped 
cream, four tablespoons dissolved Cox’s gelatine, three table¬ 
spoons milk, pepper to taste. 

How to Make It. Mix gelatine and milk; add chopped 
salmon, whipped cream, and pepper. Glaze plain moulds with 
aspic; decorate with a branch or daisy of truffle; glaze again. 
Line with a thin slice of smoked salmon and fill with the mixture. 
When cold, dip in lukewarm water; turn out on bread the size of 
the mould; garnish with parsley and serve before the soup. 

Smoked Salmon with Tomato a la Proven?ale, for Six Persons 

Saumon fume aux Tomates, a la Provengale 

Six tomatoes, yolks of three hard-boiled eggs, quarter of a pound 
smoked salmon, four tablespoons whipped cream, two tablespoons 
dissolved Cox’s gelatine, pinch cayenne pepper. 

How to Make It. Select the very smallest tomatoes; put in 
hot water; remove skins carefully so as not to get the tomato soft. 
Cut a little hole on the side of the tomato; scoop out with small 
potato scooper, leaving a thin shell. Fill tomatoes; put on a broiler 
with a platter underneath. Glaze half the tomatoes with the to¬ 
mato chaud-froid and the other half with the white chaud-froid. 
Serve on a large round piece of bread that has been buttered and 
dipped in the chopped white of eggs. Stick a green leaf in each; 
leave in ice box until ready to serve; garnish with parsley. Serve 
before the soup. 

Filling. Chop thesalmon,add to the three hard-boiled chopped 
yolks of eggs, stir until smooth, add the pepper and gelatine, last 
the cream carefully, and fill. 

Smoked Salmon in Tomato a la Parisienne, for Eight Persons 

Saumon fume en Tomates, a la Parisienne 

Three-quarters of a pound salmon chopped, one cup cream, 
pinch pepper, three tablespoons dissolved Cox’s gelatine, one green 
pepper, four small tomatoes. 


How to Make It. Select even-sized tomatoes; put in hot water; 
peel; cut in halves; scoop out, leaving a thin shell. Fill the halves 
of tomatoes; serve on pieces of buttered bread the same size as 
the tomato, with the smooth side up. Glaze with a tomato glaze; 
sprinkle with chopped parsley, and put a handle of green pepper in 
each. Tie a bow of white ribbon on each handle, garnish with 
parsley. Serve before the soup. 

Filling. Chop the smoked salmon, stir in a saucepan on 
ice, add the pinch pepper and the gelatine, last the cream, and 

fill. 


Salmon with Anchovy (Saumon a VAnchois) a la Bercy 

One cup salmon, one teaspoonful anchovy paste, four tablespoons 
dissolved Cox’s gelatine, half a cup whipped cream, salt, pepper. 

How to Make It. Cook the salmon; leave in broth until cold; 
remove all bones and skin; stir until smooth. Put in a saucepan 
on ice; add the anchovy paste, pepper, salt, and gelatine; last the 
whipped cream. Glaze waldorf moulds with aspic, decorate with 
a daisy of truffle; glaze again and fill. Leave on ice until cold; dip 
moulds in lukewarm water; turn out on buttered bread, put a 
paper frill in each. Garnish with parsley. Serve before the soup. 

Smoked Salmon Chaud-froid a la Walde 

Chaud-froid de Saumon fume, a la Walde 

Half a pound smoked salmon, three tablespoons dissolved Cox’s 
gelatine, three tablespoons mayonnaise dressing, three tablespoons 
cream, pinch cayenne pepper. 

How to Make It. Chop salmon very fine; put in a saucepan 
on ice; add the gelatine, mayonnaise, pepper, last, the whipped 
cream. Leave on ice until commencing to stiffen. Put small 
tablespoonful on a platter and form in the size of a small sardine, 
pointed at one end and a little heavier at the other end for the head. 
Leave in ice box until cold; when cold, put on a broiler; glaze with 
a tomato anchovy chaud-froid sauce. Decorate with a paper bag 
a strip of cream that has been mixed with a little gelatine, all around, 
and at the heavy end of the fish an oval strip across forming a 
head. Put a round piece of truffle for an eye. Serve on buttered 
bread the size of the salmon, garnish with parsley. Serve before 
the soup. 

Salmon with Anchovy (Saumon aux Anchois ) a la Mayonnaise 

Cut small round pieces of salmon, four inches all around and 
half an inch thick. Put in a buttered pan with some sherry, pep- 




6 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


per, salt; cover and steam for about eight minutes. Take out of 
oven and leave until cold; when cold, put on a broiler and glaze 
with a chaud-froid of mayonnaise a l’anchois. Decorate with 
cream all around and a little dot in the centre, with a diamond 
of truffle on top; arrange on bread that has been spread with butter 
and anchovy paste and all around garnish with little baskets of 
lemon filled with mayonnaise, or quarters of tomatoes scooped out 
and filled in place of lemon. If tomatoes, garnish also with lemon 
and parsley. Serve before the soup. 

Smoked Salmon with Chartreuse a la Charlotte, for Six Persons 

Saumon fume. Chartreuse a la Charlotte 

Quarter of a pound smoked salmon, one and a half cups whipped 
cream, three tablespoons dissolved Cox’s gelatine. 

How to Make It. Glaze small charlotte moulds with artificial 
aspic; then line half the mould lengthwise with a slice of salmon 
that has been pressed very thin, and decorate the other part of the 
mould with the cream mixed with the gelatine. 

Filling. After decorating mould with cream and smoked sal¬ 
mon chop the rest of the salmon, add to rest part of the cream; fill 
moulds. Leave on ice until ready to serve; dip in lukewarm water; 
turn out on slices of tomatoes, or buttered bread cut the shape 
of the mould. Garnish with parsley. Appetizer for luncheon or 
dinner. 

Stuffed Smoked Salmon a la Walde 
Saumon fume et farci, a la Walde 

Two tablespoons chopped salmon, two tablespoons whipped 
cream, one tablespoon butter, lemon juice, pepper, some slices of 
smoked salmon. 

How to Make It. Stir butter to a cream; flavor with lemon 
juice and pepper; add the chopped salmon and cream. Cut sal¬ 
mon in thin slices; form in shape of a large sardine; have two pieces 
for each portion; stuff with the mixture; put the other piece on top; 
place on buttered bread; glaze with the plain dissolved Cox’s gela¬ 
tine; decorate with whipped cream. To one cup whipped cream take 
two tablespoons gelatine; decorate all around the edge, making a 
separation for the head with the cream and an eye of truffle. Gar¬ 
nish with parsley. Appetizer for luncheon or dinner. 

Chartreuse of Salmon (Chartreuse au Saumon ) a la Poularde 

Take little chicken moulds; glaze with aspic; fill the wing and 
tail parts with chopped salmon, make an eye and bill of truffle; 
glaze with aspic; line with cream. To one cup cream, two table¬ 


spoons dissolved Cox’s gelatine; fill with the chartreuse of salmon; 
leave on ice until ready to serve; dip in lukewarm water; turn out 
on buttered bread or toast that is covered with a thin slice of sal¬ 
mon and glazed with aspic. Garnish with parsley. Serve as ap¬ 
petizer for luncheon or dinner. 

Chartreuse of Salmon. One cup of whipped cream, three 
tablespoons Cox’s gelatine, three tablespoons fine-chopped salmon, 
and a pinch of pepper. Put the cream in a saucepan in ice water; 
add the dissolved gelatine carefully so as not to get it lumpy; then 
add the chopped salmon and pinch of pepper. 

Smoked Salmon (Saumon fume) en Aspic a la Hammond 

Take small fish moulds; glaze with artificial aspic; decorate the 
body of the fish with white of egg and the fins and eyes with truffles; 
glaze again; fill the moulds with fine-chopped salmon; drop aspic on 
top; leave on the ice until ready to serve; dip in warm water; turn 
out on slices of buttered bread that is spread with some chopped 
salmon on top; garnish with parsley and lemon. Serve as appe¬ 
tizer for luncheon or dinner. 

Smoked Salmon with Mayonnaise a la Victoria 

Mayonnaise au Saumon fume, a la Victoria 

Six slices bread, quarter of a pound smoked salmon, some crispy 
lettuce leaves, three tomatoes, some mayonnaise dressing. 

How to Make It. Butter the slices of bread; put a crispy let¬ 
tuce leaf on top of the bread; cut out with large round biscuit cut¬ 
ter; put on top a thick slice of tomato that has been scooped out 
and sprinkled with chopped parsley; then fill; put a little mayon¬ 
naise dressing on top; sprinkle with chopped truffles; garnish with 
lettuce leaves. Serve before the soup. 

Filling. Shred an equal quantity of lettuce with the salmon, 
mix with one tablespoon mayonnaise dressing. 

Smoked Salmon (Saumon fume) a la King Gustaf 

Take small fancy fluted diamond-shaped moulds; glaze with as¬ 
pic; decorate with strips of truffles and white of egg every other 
flute, glaze again; put a thin slice of salmon at the bottom and fill; 
leave on the ice until ready to serve, dip in lukewarm water and 
turn out on well-buttered bread with a thin slice of smoked salmon 
on top of the bread. Garnish with parsley. Serve as appetizer. 

Filling. One cup whipped cream, two hard-boiled eggs, four 
tablespoons dissolved Cox’s gelatine. Chop the eggs; stir the 










































































- 

































A 





















Copyright, 1918, by Mrs. Ericsson Hammond 










THE SWEDISH, FRENCH, 


cream in a saucepan on ice; add the gelatine, then the chopped eggs 
and pinch pepper. 

Aspic of Smoked Salmon a la Prince Bernadotte 

Aspic au Saumon fume, a la Prince Bernadotte 

Take small fish moulds; glaze with aspic; decorate the body of 
the fish with small half moons of cooked white of egg, the fins 
with strips of truffles with an eye of lemon and truffle; glaze again; 
fill with the chartreuse of salmon; leave on the ice; dip in lukewarm 
water; turn out on well-buttered bread the same size as the fish; 
garnish with parsley and lemons. Serve as appetizer. 

Filling. One cup whipped cream, three tablespoons dissolved 
Cox’s gelatine, three tablespoons fine-chopped salmon, pinch 
pepper. Put the cream in a saucepan on ice; add the dissolved 
gelatine; then add the chopped salmon and pepper; fill moulds. 

Aspic of Salmon (Aspic au Saumon ) a la Ericsson Hammond 

Glaze little ring moulds with aspic; sprinkle with chopped pars¬ 
ley; fill with aspic; leave on ice until cold. Spread round pieces 
of buttered bread with a thin slice of smoked salmon; dip moulds 
in lukewarm water; turn out on the salmon; put a piece of smoked 
salmon (that has been rolled) in the centre of each; arrange on a 
paper doily with parsley in the centre and lemon all around. Serve 
as appetizer. 


SARDINES AND ANCHOVIES 

Stuffed Chaud-froid Sardines a la Walde, for Eight Persons 

Chaud-froid de Sardines farcies, a la Walde 

Small can sardines, three tablespoons dissolved Cox’s gelatine, 
four tablespoons whipped cream, pepper, salt, one teaspoonful 
anchovy paste. 

How to Make It. Skin, split, and bone eight sardines; lay 
them on a pan, forming each in the shape of a sardine; stuff with 
the Henrietta stuffing. 

Stuffing. Mash the sardines in a pan; add the anchovy paste, 
pepper, salt, then the gelatine; last, the whipped cream—carefully. 
Stuff the sardines; leave in ice box until hard; then put on a broiler; 
glaze with a white chaud-froid sauce. [See recipe: Chaud-froid 
Sauce.] Color two tablespoons of the sauce with anchovy paste; 
decorate a strip all around with a paper bag, forming the shape of 
a fish, and an oval strip across at the heavy end/orming a head, and 


AMERICAN COOK BOOK 


7 


a small round piece of truffle for an eye. Place on buttered bread 
the same size as the sardine. Put on a platter forming a daisy with 
the heads in the centre and the tails out. Garnish with parsley 
in the centre and lemon around. Serve before the soup. 

Sardine Sandwiches, for Six Persons 
Sandwiches aux Sardines, a la Lydie 

Six sardines, skinned and boned, one tablespoon butter, pepper, 
salt, one teaspoon anchovy paste, one tablespoon mayonnaise 
dressing. 

How to Make It. Cut round pieces of bread with the biscuit 
cutter, two pieces for each portion. Stir butter to a cream; add 
the sardines, then the anchovy paste and mayonnaise dressing. 
Stuff between two slices of bread half an inch in thickness; glaze 
with the chaud-froid of mayonnaise. Color two tablespoons of the 
sauce with anchovy paste and decorate with a strip around through 
a paper bag with a diamond of truffle in the centre. Leave in the 
ice box until ready to serve. Garnish with parsley and lemon. 
Serve before the soup. 

Sardine a la Waldorf, for Eight Persons 

Sardine a la Waldorf 

Eight sardines, teaspoon anchovy paste, five tablespoons dissolved 
Cox’s gelatine, half a cup whipped cream, cayenne pepper, and salt. 

How to Make It. Skin and bone the sardines; put in a sauce¬ 
pan; stir until smooth; add anchovy paste, pepper, salt, then the 
gelatine; last the whipped cream—carefully. Fill waldorf chop 
moulds that have been glazed with aspic and decorated with a daisy 
of truffle and glazed again. Leave on ice until cold; dip in warm 
water; turn out on slices of buttered bread the same size as the chop 
moulds. Garnish with lemon and parsley. Serve before the soup. 

Tomato with Sardines a la Parisienne, for Eight Persons 

Tomate aux Sardines, a la Parisienne 

Four tomatoes, six sardines, teaspoon anchovy paste, one 
large tablespoon butter, four tablespoons cream, cayenne pepper, 
salt, one green pepper. 

How to Make It. Select small tomatoes; put in hot water; 
remove the skin and cut in half crosswise. Scoop out, just leav¬ 
ing a thin shell; being careful not to break. Put butter in a pan; 
stir to a cream; add the sardines that have been skinned and boned; 
add the anchovy paste, pepper, salt, and, last, the whipped cream 
—carefully. Stuff the halves of the tomatoes; put each, with 










8 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


the smooth side up, on a piece of buttered bread the same size as 
the tomato. Put on a broiler and glaze with a tomato glaze; 
sprinkle with fine-chopped parsley. Put a handle of green pepper 
in each tied with a bow of white ribbon. Leave in the ice box until 
ready to serve. Garnish with parsley. Serve before the soup. 

Sardine a la Charlotte, for Eight Persons 

Sardine a la Charlotte 

Eight large sardines, one cup whipped cream, three tablespoons 
dissolved Cox’s gelatine, two tablespoons milk, cayenne pepper, 
and salt. 

How to Make It. Glaze charlotte moulds with aspic. Mix 
milk, gelatine, salt, and pepper to the cream; line the moulds. Put 
in each mould one sardine that has been skinned and boned; put 
some more cream on the top. Leave on the ice until ready to 
serve; turn out on buttered bread the same size as the mould; put 
a large diamond of truffle in the centre of each, and glaze with a 
drop of gelatine on each truffle. Garnish with parsley and lemon. 
Serve before the soup. 

Sardine ( Sardine ) a la Henriette 

Six sardines, teaspoon anchovy paste, half a cup whipped cream, 
three tablespoons dissolved Cox’s gelatine, cayenne pepper, salt, 
truffles, and white of egg for decoration. 

How to Make It. Glaze little fancy ring moulds with aspic. 
Decorate with truffles and white of egg; glaze again, and fill. 

Filling. Skin and bone the sardines; mash in a saucepan; add 
the anchovy paste, pepper, and salt, then the gelatine; last add the 
whipped cream and fill the moulds. Leave in the ice box until 
ready to serve. Dip the moulds in lukewarm water; turn out on 
buttered bread the same size as the ring, and in the centre of each 
ring put a piece of sardine. Garnish with parsley and lemon. 
Serve before the soup. 

Sardine in Aspic (Sardine en Aspic ) a la Henriette 

Small box sardines, teaspoon anchovy paste, half a cup whipped 
cream, three tablespoons dissolved Cox’s gelatine, pepper, salt, 
truffles, Spanish pepper for decoration, some aspic. 

How to Make It. Glaze little individual fish moulds with aspic. 
Decorate the body of the fish with Spanish pepper and the fins 
with truffle, making an eye from the skin of a lemon. Glaze again. 
Put a half sardine in each (turning the skin down), and aspic 
around the sardine; fill on top with the Henrietta filling. Leave 


in the ice box until ready to serve; dip in lukewarm water; turn 
out on bread the same size as the fish mould. Arrange on a fancy 
paper doily on a platter, forming a daisy with the heads to the 
centre and the tails out. Garnish with parsley in the centre and 
lemon all around. Serve before the soup. 

Sardine ( Sardine ) a la Milanaise 

Yolks of two hard-boiled eggs, three sardines, one small tea¬ 
spoonful anchovy paste, three tablespoons dissolved Cox’s gela¬ 
tine, one green pepper, four tablespoons whipped cream. 

How to Make It. Cut the top off the green pepper and 
chop. Scoop out the green pepper and pack with the filling. 
Leave on ice until cold. Dip a knife in hot water and slice in 
half-inch slices. Place on buttered bread the size of the 
slices; decorate with a slice of hard-boiled egg on the top, and a 
strip of Spanish pepper around the egg and truffles in the centre. 
Garnish with lemon and parsley. Serve before the soup. 

Filling. Stir the sardines in a saucepan until smooth; add the 
hard-boiled yolks of eggs, anchovy paste, and the chopped green 
pepper. Then add the gelatine; last, the whipped cream—care¬ 
fully. 

Baskets of Tomato with Sardine a la Hildur 

Corbeilles de Tomates aux Sardines, a la Hildur 

Four tomatoes, one green pepper, three sardines, one cup 
whipped cream, teaspoon anchovy paste, pepper, salt, truffles 
for decoration. 

How to Make It. Select small tomatoes; put in hot water; 
remove the skin carefully, not to make the tomato soft. 
If the tomato is small, cut a slice off at each end and scoop out. 
Sprinkle with fine-chopped parsley. Supply one for each person. 
If large, cut in halves, scoop out. Stand each half on a small 
round slice of buttered bread and fill. Decorate with whipped 
cream through a fancy paper tube and with diamonds of truffle; 
put a handle of green pepper in each that is tied with a bow of 
white ribbon. Leave in the ice box until ready to serve; garnish 
with parsley. Serve before the soup. 

Filling. Skin and bone the sardines and crumb them. Mix 
with the cream that has been flavored with anchovy paste, pepper, 
and salt. 

Chaud-froid of Sardine with Mayonnaise 

Chaud-froid de Sardine a la Mayonnaise 

Take the sardines out of the can carefully so as not to break 
them, one for each person. Put on a broiler; cover with a chaud- 




THE SWEDISH, FRENCH, 


froid of mayonnaise. [See recipe: Chaud-froid of mayonnaise.] 
Color two tablespoons of the sauce with a little anchovy paste and 
decorate around the edge forming a fish, and an oval strip across at 
the heavy end forming the head with a dot of truffle for an eye. 
Put on pieces of buttered bread to fit the sardine. Arrange on a plat¬ 
ter, forming a daisy with the heads in the centre and the tails out. 
Garnish with parsley in the centre and lemon around. Serve 
before the soup. 

Sardine ( Sardine ) a la Mayonnaise 

Take sardines out of the can carefully so as not to break them, 
one for each person, spread with mayonnaise dressing and decorate 
with whipped cream that has a little dissolved Cox’s gelatine in it, 
a strip all around through a paper tube making an oval strip across, 
forming a head with an eye of truffle. Place on bread (the size 
of the sardine) that has been spread with a mixture of butter and 
anchovy paste. Garnish with parsley. Serve before the soup. 

Glazed Sardines with Anchovy ( Sardines glacees a 1’ Anchois) 

Take out sardines carefully so as not to break them; put on a 
broiler; cover with an anchovy glaze (see recipe anchovy glaze); 
decorate with whipped cream that is mixed with a little dissolved 
Cox’s gelatine. Make an eye of truffle and place on a slice of but¬ 
tered bread the same size as the sardine. Arrange on a platter, 
forming a daisy with the heads to the centre and the tails out. 
Garnish with parsley in the centre and lemon all around. Serve 
before the soup. 

Sardine with Lettuce ( Sardine a la Salade) a la Russe 

Six slices of bread, half a pound prunes, some lettuce leaves, two 
tablespoons butter, one large teaspoon anchovy paste, five sardines. 

How to Make It. Stir one tablespoon butter to a cream, flavor 
with some of the anchovy paste and spread the bread. Put a 
lettuce leaf on top of each piece of bread and cut it in the shape of 
a heart with the heart cutter. Stone the prunes on the side, that 
have been cooked in water and lemon juice for one hour, and 
stuff. Put three stuffed prunes on each piece of bread, one at the 
point and two at the top. Decorate the prunes and the bread 
with stirred butter through a fancy paper tube. Garnish with 
parsley. Serve before the soup. 

Stuffing. Stir the other tablespoon butter to a cream; add the 
anchovy paste and the skinned and boned sardines; mix; flavor 
with little salt and pepper; stuff the prunes. 


AMERICAN COOK BOOK 


9 


Pears with Sardine ( Poires aux Sardines ) a la Mabel 

One pear for each person, one tablespoon butter, five sardines, 
two eggs, half a teaspoon anchovy paste, two tablespoons cream, 
pepper and salt. 

How to Make It. Select the small, well-ripe pears. Peel, 
making them all the same size; cut a slice from the side; scoop out 
the pear, leaving a thin shell, put in hot water and lemon juice. 
Cook for fifteen minutes; when cold, fill. Put on a broiler; glaze 
with an anchovy glaze, and stick a green leaf in each. When 
ready place on an oblong piece of buttered bread the shape of the 
pear. Garnish with parsley. Serve before the soup. 

Filling. Mix the eggs, anchovy paste, cream, and sardines to¬ 
gether, season with pepper and salt. Put the butter in a pan and 
scramble softly. Fill the pears. 

Glazed Eggs with Sardine, for Six Persons 

CEufs glaces aux Sardines 

Three eggs, six sardines, speck of anchovy paste, one table¬ 
spoon mayonnaise dressing. 

How to Make It. Hard boil eggs for ten minutes; cut in halves, 
lengthwise; scoop out the yolks. Skin and bone the sardines; 
mash them up in a saucepan; mix with the yolks and the mayon¬ 
naise dressing. Add the anchovy paste and some cayenne pepper. 
Stuff the eggs; put on a broiler; glaze with a chaud-froid of mayon¬ 
naise. Color two tablespoons of the sauce with anchovy paste 
and decorate a strip around and a dot in the centre through a paper 
bag, with a diamond of truffle on top of the dot. Place on small 
pieces of buttered bread the size of the egg. Garnish with parsley 
and lemon. Serve before the soup. 


Pastry with Anchovy a la Royale, for Six Persons 

Pate d’Anchois a la Royale 

One egg, two tablespoons milk, three tablespoons cream, pinch 
salt, cayenne pepper one small teaspoon anchovy paste, one 
tablespoon butter. 

How to Make It. Take small fancy ring moulds; butter; line 
with very thin-rolled-out puff pastry; fill with beans, and bake. 
When baked, scoop out, turn the pastry out, and fill. Place on a 
thin slice of tomato on a round piece of buttered bread with a 
curled anchovy in the centre of each ring. Garnish with parsley. 

Filling. Mix egg, milk, cream, salt, pepper, and anchovy 
paste together. Put butter in a pan and scramble. 




10 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Green Pepper with Sardine a la Gimo, for Four Persons 
Piment aux Sardines, a la Gimo 

Four sardines, one tablespoon butter, one teaspoon anchovy 
paste, three olives, one half pimento, one green pepper. 

How to Make It. Skin and bone the sardines; chop olives 
and pimento; stir butter to a cream; add anchovy paste, olives, 
sardines, and pimento. Stir and mix well on ice; slice the green 
pepper crosswise in rings. If too large, cut a piece out of the 
ring. Put on a round piece of buttered bread; fill the ring with the 
mixture; decorate around with stirred butter next to the green 
pepper, then a strip of Spanish pepper in the centre. Garnish with 
parsley. Serve before the soup. 

Stuffed Egg with Anchovy ((Euf farci a V Anchois) a la Gimo 

Three eggs, teaspoon anchovy paste, one tablespoon butter, 
pepper, salt, six sardines skinned and boned, two tablespoons 
whipped cream. 

How to Make It. Hard boil eggs ten minutes; cut in halves, 
lengthwise; scoop out the yolks; chop the yolks; add anchovy 
paste to the butter that has been stirred to a cream, pepper, salt, 
sardines, and the cream. Fill the half egg; put on a broiler; glaze 
with an anchovy glaze and decorate around with whipped cream 
that has a little dissolved Cox’s gelatine in it. Place on pieces 
of buttered bread the same size as the egg. Garnish with 
parsley. Serve before the soup. 

Love Apples (Pomznes d’Amour) a 1’ Anchois 

Six sardines, one teaspoon anchovy paste, four tablespoons 
dissolved Cox’s gelatine, pepper, salt, half a cup whipped cream, 
two tablespoons mayonnaise dressing. 

How to Make It. Skin and bone the sardines; mash up in a 
saucepan; add the anchovy paste and the gelatine; add the may¬ 
onnaise and, last, the whipped cream. Leave until it gets stiff, 
and roll in small balls. Glaze with a chaud-froid sauce all over. 
Color some aspic red and, when commencing to get cold, glaze one 
side with the colored aspic until it is pink. Glaze them either 
in the icebox or in front of an open window. Put a green leaf 
in each. Place on round pieces of buttered bread. Garnish 
with lemon and parsley. Serve before the soup. 

Eggs with Anchovy ((Eufs a Y Anchois) a la Provengale 

Two eggs, two tablespoons milk, two tablespoons cream, tea¬ 
spoon anchovy paste, pepper and salt. Mix all well together. 


How to Make It. Butter little plain individual ring moulds 
and fill. Cook in the oven about ten minutes; when cold, turn out 
on round slices of bread that has been spread with butter and 
anchovy paste, decorate with whipped cream through a paper 
tube. Put in the centre of each ring a little whipped cream that 
is flavored with anchovy paste. Garnish with parsley. Serve 
before the soup. 

Beetroot with Anchovy (Betteraves aux Anchois ) au Beurre 

Slice bread and cut out with the fancy ring cutter, one piece for 
each person. Spread with the mixture of a tablespoonful butter 
stirred with one teaspoonful anchovy paste. Clean anchovies; 
remove the heads; put one anchovy across the bread, then the 
width of the anchovy cut from a slice of beet, then anchovy, 
then beet, and so on, until the bread is covered with strips. Deco¬ 
rate with stirred butter in small dots on the beet and a strip of but¬ 
ter around the edge of the bread. The beets should be cooked in 
hot water and salt so that they are very red; when cooked, put in 
half water, half vinegar, and some sugar to give them a flavor. 
Garnish with parsley. Serve before the soup. 

Timbale with Anchovy a la Prince de Galles, for Eight Persons 
Timbale d’Anchois a la Prince de Galles 

Two eggs, four tablespoons milk, four tablespoons cream, pep¬ 
per, salt, one teaspoon anchovy paste, eight pieces of bread, truf¬ 
fles for decoration. 

How to Make It. Dissolve anchovy paste with part of the 
milk; add the eggs, then the rest of the milk and cream, pepper 
and salt. Butter timbale cups and fill; cook in oven in hot water, 
twelve minutes, uncovered. Leave until cold. When ready to 
serve, dip in hot water; turn out; cut each timbale in four length¬ 
wise; serve on the pieces of bread that have been cut with the fancy 
ring cutter and spread with one tablespoon butter flavored with 
little anchovy paste; decorate across the top of the egg length¬ 
wise with a strip of truffle and on each side of the truffle with a 
strip of cream through a paper bag. Garnish with parsley. Serve 
before the soup. 

Glazed Sardine with Anchovy a la Mayonnais 

Sardine glacee a 1’Anchois, a la Mayonnaise 

Mix three tablespoons mayonnaise dressing with one teaspoon 
anchovy paste. Put sardines on a broiler; cover with the dressing 
and decorate around with whipped cream; put an oval strip across 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


11 


at the heavy part forming a head, with a dot of truffle for an eye. 
Serve on bread the same size as the sardine. Garnish with parsley. 
Serve before the soup. 

Cream with Anchovy (Creme aux Anchois) a la Gimo 

One teaspoon anchovy paste, one cup cream, one tablespoon 
butter, three tablespoons dissolved Cox’s gelatine, pepper, salt, 
Spanish pepper, and truffles for decoration and curled anchovies 
for garnishing. 

How to Make It. Glaze and decorate fancy individual ring 
moulds with one strip of truffle, then Spanish pepper, then truffle 
all around; glaze again and fill. 

Filling. Stir the anchovy paste to a cream; add one cup cream 
—little at a time, carefully—then the gelatine, pepper, and salt; 
fill moulds; leave on ice until cold. Cut round pieces of bread; 
spread with anchovy and butter mixed. Dip moulds in lukewarm 
water; turn out on the bread; put a curled anchovy in the 
centre of each ring. Garnish with parsley. Serve before the 
soup. 

Fillets of Anchovy with Chartreuse, a la Irene, for Six Persons 
Filets d’Anchois au Chartreuse, a la Irene 

Three tablespoons dissolved Cox’s gelatine, nine fillets of an¬ 
chovy, cayenne pepper, salt, half a cup whipped cream, Spanish 
pepper, and truffles for decoration. 

How to Make It. Take fancy oblong moulds; glaze with 
aspic. Put an anchovy across lengthwise and decorate with 
Spanish pepper and truffles from the anchovy to the edge of the 
mould, and fill. 

Filling. Stir together the gelatine and three fillets of anchovy 
that have been chopped; pepper and salt; last add the cream. Fill 
moulds; leave on ice until ready to serve; dip moulds in warm 
water; turn out on a slice of tomato placed on a slice of bread. 
Garnish with parsley. Serve before the soup. 

Canape of Anchovy (Canape d’ Anchois) a la Vicomte 

One loaf bread, two tablespoons butter, six fillets anchovy, four 
eggs, one and a half cups of consomme. 

How to Make It. Cut bread very thin, twenty slices. Stir 
butter to a cream and butter each slice of bread. Spread bread 
with the anchovies that have been pressed through a fine sieve. 
Put one piece of bread on top of the other, two pieces for each por¬ 
tion. Stamp it out with the fancy cutter, any shape desired— 


either heart, star, or round. Cut the custards with the same cut¬ 
ter and place a custard on top of each sandwich. Decorate all 
around with whipped cream mixed with a little dissolved Cox’s 
gelatine and in the centre of each serve a curled anchovy. 

How to Make the Custards. Stir up the eggs; add pepper, 
salt, and the consomme. Butter a cake plate; pour the mixture 
in, put another cake plate on top; put in a hot oven in a pan of 
water and steam eight to ten minutes. When cold, it is ready to 
cut in any shape. 

Anchovy Sandwich with Egg, garnished 
Sandwich a VAnchois et a l’CEuf, garni 

Three hard-boiled eggs, six anchovies, six round slices bread, two 
tablespoons butter. 

How to Make It. Stir butter to a cream. Bone and chop the 
anchovies very fine; spread the anchovies and butter on the bread. 
Cut six slices of the hard-boiled eggs and place a slice in the centre 
of each sandwich. The yolks that are left, chop and garnish on 
the sandwich all around the whites. Garnish with parsley, serve 
before the soup. 

Sardine with Eggs (Sardine aux CEufs ) au Chaud-froid 

Six sardines, yolks of three eggs, one small teaspoon anchovy 
paste, pepper, salt, one tablespoon cream, one tablespoon butter. 

How to Make It. Hard boil the eggs; cut in halves length¬ 
wise; scoop out the yolks. Put the whites in water until ready to 
use. Stir butter to a cream; add the sardines, the yolks of the 
eggs, anchovy paste, pepper, and salt. Stuff the halves of eggs; 
put on a broiler, and cover with a chaud-froid sauce that is flavored 
with anchovy paste. Serve on pieces of bread the size of the eggs; 
decorate across with a strip of truffle. Garnish with parsley. 
Serve before the soup. 

Sardines with Anchovy (Sardines a V Anchois) a la Tomate 

Six sardines, one teaspoon anchovy paste, four tablespoons 
dissolved Cox’s gelatine, half a cup whipped cream, two table¬ 
spoons mayonnaise dressing. 

How to Make It. Mash sardines in a saucepan; add anchovy 
paste, gelatine, mayonnaise dressing, and, last, the whipped cream. 
Leave until stiff; roll in small balls. Glaze with a tomato glaze; 
make them look like tomatoes; put a green leaf or clove in each. 
Serve on a round piece of buttered bread. Garnish with lemon 
and parsley. -- 











12 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Anchovy in Aspic (Anchois en Aspic) a la Gimo 

Take small fluted moulds; glaze with aspic; decorate with Span¬ 
ish pepper all around and cream in the shape of a fish with little dots 
all around; glaze again, split and bone an anchovy; put in the form; 
take one cup whipped cream, two hard-boiled eggs chopped fine, one 
teaspoon anchovy paste, three tablespoons dissolved Cox’s gelatine. 

How to Make It. Stir anchovy paste with part of the cream 
until dissolved; add gelatine, eggs, and, last, the rest of the cream, 
pepper, salt; fill the moulds; leave on the ice until ready to serve; 
dip in lukewarm water; turn out on bread that has been spread 
with butter and anchovy paste. Garnish with lemon and pars¬ 
ley. Serve as appetizer. 

Canape of Fowl a la Marie, for Six Persons 

Canape de Volaille a la Marie 

Twelve slices bread, six leaves lettuce, a half cup minced 
chicken (the breast), four anchovies chopped fine, two tablespoons 
mayonnaise dressing, cayenne pepper, salt to taste, two table¬ 
spoons butter, one bunch watercress, two hard-boiled eggs. 

How to Make It. Stir butter to a cream; add anchovy, 
minced chicken, cayenne pepper, and salt; spread six of the slices 
with this mixture; put a crispy lettuce leaf on top; then add the 
other six slices of bread that have been first spread with the mayon¬ 
naise dressing; press down firmly; cut each sandwich with the large 
diamond cutter; decorate the sandwich around with stirred 
butter through a paper tube; garnish each with a slice of hard- 
boiled egg on the top, truffles, and Spanish pepper; serve in a ring 
style, with watercress in the centre, before the soup. 

Sardine Sandwich a la Mathilda, for Eight Persons 
Sandwich aux Sardines, a la Mathilda 

Eight slices bread spread with butter, six sardines, two eggs, 
one tablespoon butter, one teaspoon chopped parsley, pinch of 
salt, pinch of cayenne pepper, bunch of watercress or lettuce for gar¬ 
nishing. 

How to Make It. Cut the slices of buttered bread in oblong 
shape and put the following mixture on each slice. Bone and stir 
the sardines very fine in a saucepan; add yolks of two hard-boiled 
eggs, a small tablespoon stirred butter, add the parsley; season with 
pepper and salt; mix all well; decorate each slice with strips across 
of the white that has been chopped very fine and half of it mixed 
with some chopped parsley and half left white. Garnish with a 
bunch of watercress in the centre. Serve before the soup. 


Anchovies with Crawfish a la Octavious, for Eight Persons 

* 

Anchois aux Ecrevisses, a la Octavious 

Eight slices white bread and eight slices Boston brown bread; 
a half cup cooked lobster, minced; three anchovies, boned; pinch 
dry mustard, two tablespoons butter, two yolks and one white of 
egg, two tablespoons cream, pepper, salt; eight crawfish, all same 
size for garnishing. 

How to Make It. Slice bread very thin and butter each slice. 
Mix lobster, egg, cream, anchovies, mustard, pepper, salt. 
Put one tablespoon butter in a frying pan; cook the mixture from 
two to three minutes; spread the eight slices of white bread with the 
mixture; put a brown slice of bread on top, making eight sand¬ 
wiches. Cut out with the round fancy cutter. Put on a platter, 
one white and one brown, alternately. Lay a crawfish on 
each sandwich; decorate all around with stirred butter. White 
around the brown sandwiches, and orange color around the 
white. Serve before the soup, with watercress or parsley in the 
centre. 

Anchovy Sandwich (Sandwich aux Anchois ) a la King Gustaf 

Cut bread large enough for a foundation and spread with butter, 
put an anchovy lengthwise; decorate with butter that is stirred to a 
cream and colored. Decorate from the fish to side of the bread and 
around the anchovy to make it look like a fish with a dot of butter 
and truffles for an eye. Garnish with parsley. Serve as appetizer. 

Sardine on Toast a la Bombay, for Four Persons 

Sardine sur Rotie, a la Bombay 

Two hard-boiled eggs, three sardines, two tablespoons butter; 
pepper, salt, one half teaspoon anchovy paste. 

How to Make It. Cut a thin slice of egg for each piece of 
bread. Stir the rest of the yolks with the butter; add the sardines, 
flavored with anchovy paste, pepper, and salt; spread the round 
pieces of toast or bread that have been buttered. Put the thin 
slice of egg in centre of each sandwich; decorate with Spanish 
pepper and stirred butter around and diamonds of truffle in the 
centre. Garnish with parsley. Serve before the soup. 

Anchovy and Olive Sandwich, for Four Persons 
Sandwich aux Anchois et aux Olives 

Two tablespoons butter, small teaspoon anchovy paste, fifteen 
olives, three sardines. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


13 


How to Make It. Stir butter, anchovy paste, and sardines to a 
cream; add three olives that have been chopped very fine. Cut 
bread with the heart shape cutter; spread with the mixture. Stone 
rest of olives, three for each sandwich, and stuff with the mixture 
that is left, put three olives on each—one at the point and two at 
top. Stir one tablespoon butter to a cream; put in a paper tube; 
decorate all around the olives and at the edge of the bread. Serve 
before the soup. 

Anchovy and Olive Sandwich a la Garniture 

Sandwich aux Anchois et aux Olives, garni 

One tablespoon butter, one small teaspoon anchovy paste, three 
olives, one teaspoon chopped pimentos. 

How to Make It. Stir butter and anchovy paste to a cream; 
add the olives and pimentos. Cut round pieces of bread and spread 
with the mixture; decorate in centre of each with a thin slice of 
hard-boiled egg, and around with a strip of pimentos and colored 
cream. Garnish with parsley. Serve before the soup. 

Anchovy Sandwich (Sandwich aux Anchois ) a la Garniture 

Cut round pieces of bread; chop one cooked yolk of egg; add four 
anchovies and one tablespoon butter; mix together; spread the 
bread. Decorate with an anchovy across, down the centre length¬ 
wise. Chop some yolk of egg and some white of egg separately 
with some parsley; decorate on each side of the anchovy with first a 
strip of chopped yolk then a strip of white of egg. Decorate all 
around with stirred butter, and down the anchovy to make it look 
like a fish. Garnish with parsley. Serve before the soup. 

Sardine Sandwich a la Montana, for Six Persons 

Sandwich aux Sardines, a la Montana 

Six slices bread, six sardines, one tablespoon butter, one small 
teaspoon anchovy paste. Mix butter and anchovy paste; spread 
the bread that has been cut the shape of a sardine but a trifle larger. 
Place a sardine on each sandwich. Stir the butter to a cream; put 
in a paper bag and decorate around the edge of sardine, making an 
oval strip across at the heavy end forming a head, with a dot of the 
butter for an eye with a speck of truffle on top. Garnish with 
parsley. Serve before the soup 

Sardine Sandwich (Sandwich aux Sardines ) a la Dewey 

Five sardines skinned, boned, and chopped very fine, two table¬ 
spoons good butter, small teaspoon anchovy paste, cayenne pepper. 


How to Make It. Cut bread in a hearCshape. Stir one table¬ 
spoon butter with three sardines, add the anchovy paste; pepper; 
spread the bread. Stir the other tablespoon butter to a cream and 
decorate with a strip all around; also in the centre, in the shape of a 
small heart with a small piece of sardine on top; and around between 
the outside line and the heart form small dots with the butter. 
Leave in icebox until ready to serve. Garnish with parsley. Serve 
before the soup. 

Anchovy Sandwich a la Servietto for Six Persons 

Sandwich aux Anchois, a la Servietto 

One tablespoon butter, yolks of two eggs, two tablespoons milk, 
one tablespoon cream, four olives chopped very fine and one olive 
for each individual piece, pepper, salt, four chopped anchovies, one 
tablespoon mushroom ketchup, speck of anchovy paste. 

How to Make It. Cut bread in heart shapes and butter. Mix 
the two yolks of eggs with the milk and cream; pepper and salt; add 
the chopped olives, two anchovies, and the mushroom ketchup. 
Put butter in a frying pan; add the mixture; cook for two or three 
minutes. While hot, put on the bread; let stand to get cold; 
garnish in the centre with one olive that has been stoned and filled 
with whipped cream flavored with anchovy paste; decorate all 
around the olive and at the edge of the sandwich with stirred 
butter. Garnish with parsley. Serve before the soup. 

Anchovy Sandwich a la Victoria, for Four Persons 

Sandwich aux Anchois, a la Victoria 

Eight anchovies, eight slices of buttered bread, two hard-boiled 
eggs, pinch of mustard, two tablespoons mayonnaise dressing, 
watercress or parsley for garnishing. 

How to Make It. Bone four anchovies and chop fine; spread 
four of the slices of bread. Chop the hard-boiled eggs; add the 
mayonnaise dressing; put on top of the anchovy. Put the other 
slices of bread on top, making four sandwiches, and cut out with the 
fancy ring cutter. Decorate in the centre with a curled anchovy 
and all around with stirred butter through a paper bag. Garnish 
with watercress or parsley. Serve before the soup. 

Tomato Sandwich (Sandwich aux Tomates ) a l’Anchois 

For eight sandwiches take sixteen slices of bread, three tomatoes, 
pepper, salt, small teaspoon anchovy paste, two tablespoons butter. 

How to Make It. Mix anchovy paste and butter together; 
spread the bread; peel the tomatoes, and cut in very thin slices; 





14 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


put a slice of tomato on eight of the slices of bread; put the other 
slice of bread on top with the spread side down and spread again 
on the top; cut out with the round fancy cutter. Put a small slice 
of tomato on top, decorate with stirred butter and place on a napkin 
on a platter with cress or lettuce in the centre. Serve before the soup. 

Mousse of Sardines a la Ericsson Hammond 
Mousse de Sardines a la Ericsson Hammond 

Glaze little chicken moulds with aspic; fill the wing and tail parts 
with chopped yolk of eggs, make a bill from a small three-angled 
piece of truffle and an eye from truffle and lemon. Glaze with aspic; 
add two tablespoons dissolved Cox’s gelatine to one cup cream; 
line the rest part of the mould with the cream, and fill. 

F illing. Six sardines, one teaspoon anchovy paste, pepper, salt, 
one cup cream. Skin and bone sardines; mash in a saucepan; add 
anchovy paste, pepper, salt, gelatine, and, last, whipped cream; fill 
moulds; leave on ice; turn out on toasted rings of bread that have 
been buttered; garnish with parsley and lemons all around. Serve 
as an appetizer for luncheon or dinner. 

Sardine Sandwich (Sandwich aux Sardines) a la King Haakon 

Cut a thin slice of bread in an oblong shape; spread with butter 
stirred with a little anchovy paste; put on top three small sardines 
that have been boned; glaze with gelatine; decorate with a strip of 
whipped cream all around. Garnish with parsley, serve, on a paper 
doily, as an appetizer for luncheon or dinner. 

Stuffed Anchovy (Anchois farcis ) a la Walde 

One anchovy for each person. Split and press out, being careful 
not to break; cut a slice of bread the shape of a large anchovy; 
spread with anchovy stuffing; place the anchovy on top; glaze with 
aspic nice and glossy; decorate all around with a strip of whipped 
cream, making a dot of the whipped cream for an eye with a speck 
of truffle on top. Arrange on a paper doily. Garnish with lemon 
and parsley. Serve as an appetizer for luncheon or dinner. 

Stuffing. Twochopped hard-boiled eggs, one tablespoon butter, 
a half teaspoon anchovy paste; mix well; add two tablespoons 
dissolved Cox’s gelatine and one cup whipped cream. 

Egg with Anchovy (CEuf aux Anchois ) a la Octavious 

Three eggs, two tomatoes, six slices toast, nine fillets of an¬ 
chovies, pepper, salt, one large tablespoon butter. 


How to Make It. Cook eggs for twelve minutes, supplying one 
for every two persons; leave in water until cold; remove shells; 
leave in cold water so that eggs remain nice and white; split the 
eggs in halves; remove yolks. Chop yolks of the three eggs, with 
three fillets of anchovy, adding cayenne pepper and salt. Stir one 
tablespoon butter to a cream, add the yolks and anchovies; then 
fill the half of egg. Peel and slice a nice solid red tomato in thin 
slices; put a half egg on each slice of tomato, on a round slice of 
buttered bread or toast. Place on top of the egg a fillet of anchovy 
lengthwise; decorate with stirred butter all around and with a ring 
of the stirred butter all around the tomato. Garnish with 
parsley and lemon. Serve as an appetizer for luncheon or dinner. 

Stuffed Egg with Anchovy (CEuf farci d’Anchois) a la Walde 

Hard boil eggs; cut in halves, lengthwise; scoop out the yolks, 
and stuff. 

Stuffing. Yolksofthree eggs, four chopped anchovies, one table¬ 
spoon butter, pepper, salt, two tablespoons cream. Stir butter to a 
cream; add the yolks, then the chopped anchovies and the cream; 
pepper and salt to taste; fill the half egg; decorate across lengthwise 
with an anchovy that has been boned and spread out. Decorate 
on each side of the anchovy with green cream and a strip of Spanish 
pepper. Serve on a thin slice of bread on a lettuce leaf. Garnish 
with parsley. 

Egg (< "Euf) a la Shankling 

Five boned sardines, four eggs, teaspoon anchovy paste, six 
anchovies, four tablespoons butter, salt and pepper. 

How to Make It. Hard boil eggs ten minutes; cut in halves. 
Mash the yolks; add two tablespoons butter and anchovy paste; 
spread bread or toast. Skin and bone sardines, also bone anchovies; 
chop very fine; cream butter; add salt and pepper; fill egg; glaze 
with white chaud-froid sauce; decorate with brown chaud-froid 
sauce and truffles. Garnish with parsley. Serve before the soup. 

Egg (CEuf) a l’Annecy 

Six anchovies, four eggs, one tablespoon cream, one ounce 
chopped mushrooms, one teaspoon mushroom ketchup, one table¬ 
spoon parsley chopped very fine, one tablespoon onion juice, four 
pieces of bread. 

How to Make It. Hard boil two eggs; cut in halves; take out 
the yolk; add chopped mushrooms, two anchovies chopped very 
fine, tablespoon cream, ketchup, parsley, onion juice, and two raw 
yolks. Mix well. Put one tablespoon butter in a pan; add the 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


15 


mixture and scramble. Spread bread. Beat the two whites of the 
eggs to a stiff meringue; decorate around on the bread. Put in the 
oven from three to four minutes, when cold put a curled anchovy 
in the centre. Garnish with parsley. Serve before the soup. 

Egg with Sardine (CEuf aux Sardines) a la Edna 

Four hard-boiled eggs; four sardines, skinned, boned, and mashed 
very fine; a half teaspoon anchovy paste; pepper, salt, two table¬ 
spoons cream, four pieces of bread. 

How to Make It. Hard-boiled eggs; cut a little piece off the top 
and scoop out. Stir one tablespoon butter to a cream; add the 
yolks and spread the round pieces of bread, making a little hole in 
the centre for the egg to stand in. Whip the cream; add the sar¬ 
dines, anchovy paste, pepper, and salt; fill the eggs. Stand them 
up lengthwise in the bread; decorate with Spanish pepper. Gar¬ 
nish with parsley. Serve before the soup. 

Egg with Anchovy (CEuf a V Anc ho is) a la Rennison 

Three eggs, two teaspoons anchovy paste, three tablespoons 
dissolved Cox’s gelatine, one tablespoon butter, one cup whipped 
cream, pepper and salt to taste. 

How to Make It. Boil the eggs for twelve minutes; leave in 
water until cold; remove the shells; cut in halves lengthwise; scoop 
out the yolks; leave the whites in cold water until ready to use; then 
fill; place on slices of bread same size as the eggs that have been 
spread with the yolks, butter, and one teaspoon anchovy paste 
mixed. Turn stuffed side of egg down to the bread; glaze with a 
tomato anchovy glaze; decorate all around with a strip of whipped 
cream through a small paper tube with a dot in the centre and a 
diamond of truffle on the top; garnish with parsley. Serve before 
the soup. 

Filling. Put the gelatine in a saucepan; add the rest of the 
anchovy paste, pepper, and salt; mix well; then carefully add the 
whipped cream. When it commences to thicken, fill the egg. 

LOBSTER ( Homard) 

Grape Fruit with Lobster a la Mayonnaise 

Pomelo au Homard , a la Mayonnaise 

Cut the grape fruit in halves; cut the centre out; remove all the 
seeds carefully. Remove the meat from the.grape fruit by slipping 
the knife around and cutting the skin between quarters. Remove 
every other piece of the meat, and in place of it put a piece of the 


lobster meat and in place of the seeds put mayonnaise dressing. 
Decorate with colored mayonnaise; garnish with the small lobster 
claws around. Serve on a napkin with parsley in the centre. 
Appetizer for luncheon or dinner. If sufficient lobster at hand 
shred it, add the mayonnaise dressing, put in the centre instead of 
the plain mayonnaise. 

Biscuit of Lobster with Oyster Crab, for Eight Persons 

Biscuit au Homard et au Crabe d’Huitre 

A half pint of oyster crab, small lobster, a half pound mushrooms, 
four shallots, one tablespoon butter, one tablespoon mayonnaise 
dressing, lemon juice, pepper, salt, pinch mustard for seasoning 
to taste. 

How to Make It. Peel and cook mushrooms in water, pepper, 
salt, and two tablespoons sherry for fifteen minutes; when cold, take 
out eight button mushrooms and chop the rest of them very fine. 
Chop the shallots; put in little butter and fry. Put your cooked 
lobster meat through the machine once. Stir the butter to a 
cream; add the lobster to the butter, then the fried shallots and the 
chopped mushrooms; flavor with pepper, salt, and mustard; spread 
on round pieces of buttered toast. On top of each, put in the centre 
one of the mushrooms that were left for decoration. One glazed 
white and one brown alternately. Place all around on the toast 
the oyster crabs that have been cooked for four minutes in water 
flavored with lemon juice, a little sherry, pepper, and salt. Garnish 
with lobster claws and parsley. Serve before the soup. 

Lobster with Mayonnaise a la Charlotte, for Six Persons 

Mayonnaise au Homard, a la Charlotte 

One cup ground lobster, four tablespoons mayonnaise dressing, 
four tablespoons dissolved Cox’s gelatine, pinch mustard, pepper 
and salt to taste, two tablespoons milk, two tablespoons whipped 
cream. 

How to Make It. Put milk in a saucepan; add the gelatine, 
pepper, salt, mustard, and the lobster. Color a trifle with the 
lobster coloring or with the Burnett’s orange and red coloring, so 
that it is the shade of lobster. Stir on the ice until thickened. 
Add the mayonnaise, very carefully, and, last, the whipped cream. 
Fill the charlotte moulds that have been glazed with aspic. Leave 
on ice until ready to serve; turn out on buttered bread the size of the 
mould, decorate with a strip of whipped cream all around with a 
dot of the cream in the centre and a diamond of truffle on top. 
Garnish with parsley and lobster claws. 






16 


THE SWEDISH, FRENCH, 


Lobster with Tomato and Anchovy a la Theresa, for Eight Persons 
Homard aux Tomates et a 1’Anchois, £ la Theresa 

One head of lettuce, four large tomatoes, a half cup mayon¬ 
naise dressing, one teaspoon anchovy paste, pepper, salt, and mus¬ 
tard for seasoning, eight round pieces toast, one cup chopped 
lobster. 

How to Make It. Select the nicest leaves of the lettuce; trim 
the stem by cutting away the leaf just a little. Flatten it out; 
place on a round slice of buttered bread; put on top of the lettuce 
leaf an inch-and-a-half-thick slice of tomato that has been peeled 
and scooped out and sprinkled with fine-chopped parsley and filled. 
Mix part of the mayonnaise dressing with the anchovy paste; add 
to the lobster; season to taste; fill each ring of tomato and put on 
the top of each a teaspoonful of the plain mayonnaise that is left. 
Decorate with a diamond of truffle on the top and stick one of the 
lobster claws from the side of the tomato to join the stem of the 
lettuce. Garnish with the heart of the lettuce in the centre and the 
sandwiches all around. Serve before the soup. 


Lobster Biscuit a la Edla Dolgren, for Eight Persons 

Biscuit au Homard, a la Edla Dolgren 

One cup cooked ground lobster, one tablespoon butter, pepper, 
salt, a half teaspoon anchovy paste, one tablespoon mayonnaise 
dressing. 

How to Make It. Slice the bread very thin with the small, 
round biscuit cutter, two pieces for each portion; stir butter to a 
cream; add the lobster, the anchovy paste, then the mayonnaise; 
stuff the two slices of bread and put one on top of the other; cover 
with a chaud-froid of mayonnaise. Decorate with a large diamond 
of truffle in the centre; color two tablespoons of the chaud-froid of 
mayonnaise with anchovy paste and decorate with a strip around, 
through a paper tube. Garnish with parsley and lobster claws. 
Serve before the soup. 

Tomato Aspic with Lobster a la Octavious 
Aspic de Tomate au Homard, a la Octavious 

Glaze little ring moulds with tomato aspic that has been colored 
the shade of a tomato; sprinkle with chopped parsley; fill with the 
aspic; leave on the ice until ready to serve. Take cooked lobster 
meat, cut in small dices, also some capers; if large, cut in halves 
or four; if small, leave whole; mix the capers and lobster together 
with some mayonnaise dressing; pepper and salt to taste; fill in the 
centre of the ring that is served on a round thin slice of buttered 


AMERICAN COOK BOOK 


bread. Garnish with chopped truffles on the top, lobster claws all 
around, and parsley. 

SHRIMPS ( Crevettes) 

Shrimps with Anchovy a la Charlotte 

Crevettes aux Anchois a la Charlotte 

Glaze charlotte moulds or any kind of plain individual moulds 
with clear tomato aspic; decorate with a branch or a rose of 
truffle, or any design desired; glaze again; then line the mould 
with the cream. To one cup of cream add three tablespoons 
dissolved Cox’s gelatine. Have ready one cup cooked chopped 
shrimps; add two tablespoons dissolved Cox’s gelatine, one table¬ 
spoon sherry, one teaspoon anchovy paste, and a half cup 
whipped cream. Put a small teaspoon of the shrimp mixture in 
each mould; cover with the rest of the cream that is left; leave 
on the ice until cold; when cold, turn out on buttered pieces of 
bread the size of the mould. Garnish with shrimps all around. 
Serve on a paper doily with parsley in the centre as an appetizer 
for luncheon or dinner. 

Shrimps in Tomato Aspic a 1’ Aurorian 
Crevettes en Aspic de Tomate, a l’Aurore 

Make a clear rich color of tomato aspic; put in a ring mould of a 
size according to the number of people to be served. If time per¬ 
mits, this mould can be decorated with daisies from hard-boiled 
white of egg and branch of truffles or any design desired. Fill the 
mould with the aspic; leave in the icebox until ready to serve; 
dip in lukewarm water; turn out on a paper doily. Have ready one 
to two pounds shrimps that have been cooked [see recipe: How 
to Cook Shrimps]. When cold, remove the skin, leaving some of 
the nicest for the decoration; then cut the shrimps in very thin 
slices, beginning from the thick part and going toward the tail. 
When ready, mix with some aurorian sauce highly flavored with 
lemon juice, cayenne pepper, and salt; fill the centre of the ring; put 
some more of the aurorian sauce on the top; sprinkle with fine- 
chopped parsley. Garnish all around with three angles of well- 
buttered toast with a shrimp in between each. Serve on a paper 
doily as an appetizer for luncheon or dinner. 

Shrimps (Creveftes) a la Biscuit 

One pound shrimps, two even teaspoons anchovy paste, two table¬ 
spoons dissolved Cox’s gelatine, four tablespoons whipped cream. 





Copyright, 1918, by Mrs. Ericsson Hammond 






































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


17 


How to Make It. Cut round pieces of bread with a little hole in 
the centre—two pieces for each portion. Cook the shrimps [see 
recipe: How to Cook Shrimps]. When cold, peel; let part of them 
go through the machine about twice; add anchovy paste, gelatine, 
then whipped cream. Put a tablespoon of the mixture on slice of 
bread; put the other slice of bread on top; make nice and smooth all 
around, each piece exactly like the other; they should be about 
one and one-half inches in height. Put on a broiler, chaud-froid 
with a white chaud-froid sauce; garnish all around with some of the 
sauce that has been colored with some anchovy paste, and in the 
centre put a shrimp that has been peeled a little at the end, hanging 
down on one side of the biscuit. Place on a paper doily. Garnish 
with lemon and parsley. Serve as an appetizer. 

Shrimps with Tomato a la Ericsson Hammond 
Crevettes aux Tomates a la Ericsson Hammond 

One pound shrimps, three tablespoons dissolved Cox’s gelatine, 
cayenne pepper, salt, four tablespoons whipped cream. 

How to Make It. Cook the shrimps [see recipe: How to Cook 
Shrimps]. Leave until cold; peel the shrimps, leaving a few un¬ 
peeled for decoration; put the peeled ones through the machine 
twice. To one cup shrimps add anchovy paste, gelatine, pepper, 
salt, and, last, whipped cream. When the mixture commences to 
stiffen, roll in small balls; put on a broiler; glaze with a tomato 
chaud-froid sauce, then with aspic; put a clove in one side of the 
tomato and a little green leaf in the other to make it look exactly 
like a tomato. Garnish with parsley in the centre, with lemon 
and unpeeled shrimps all around. Serve on a folded napkin or 
paper doily as an appetizer for luncheon or dinner. 

Shrimp Canape (Canape de Crevettes ) a la Sicilienne 

Two tablespoons butter, six pieces bread, one pound shrimps, 
three tablespoons dissolved Cox’s gelatine, two tablespoons 
whipped cream, one lemon, yolks of two eggs, one half cup 
milk, one teaspoon anchovy paste. 

How to Make It. Cook the shrimps in water, sherry, pepper, 
salt, and lemon juice for ten minutes; let stand until cold. Butter 
the bread; put milk in a saucepan; add anchovy paste; mix the 
yolks of the eggs with the milk; add butter, pepper, and salt; cook 
carefully, so as not to let it curl; put on the ice; add gelatine and 
lemon juice; stir until it begins to get cold. Add one cup chopped 
shrimps, add the whipped cream carefully. Put one tablespoon 
of the mixture on each piece of bread; decorate with a thin slice of 


hard-boiled egg on the top and the unpeeled shrimps all around. 
Garnish with parsley and lemon. 

Shrimps with Anchovy (Crevettes aux Anchois ) a la Waldorf 

Glaze waldorf moulds with aspic; decorate with a branch of 
truffle; glaze again; line with cream. To one cup cream add three 
tablespoons dissolved Cox’s gelatine. Have ready one cup cooked 
chopped shrimps; add two tablespoons dissolved Cox’s gelatine, one 
tablespoon sherry, one teaspoon anchovy paste, one cup whip¬ 
ped cream. Fill the moulds with the mixture; put on top more 
of the cream that is left; leave on ice until ready to serve; dip 
in warm water; turn out on buttered slices of bread the size of the 
mould; put a paper frill in each; garnish with the unpeeled shrimps, 
lemon, and parsley. 

Shrimp and Tomato Sandwich a la Gimo 

Sandwich aux Crevettes et aux Tomates, a la Gimo 

Cut round pieces of bread; butter well; spread with shrimps. 
To one cup cooked shrimps that have gone through the machine 
about twice add one teaspoon anchovy paste and a little pepper 
and salt. Select hard tomatoes; put in hot water; remove the skin; 
cut in thin slices; put on top of the shrimps a thin slice of tomato; 
then a thin slice of hard-boiled egg, decorate with a diamond of 
truffle in the centre. Garnish with parsley and cooked unpeeled 
shrimps all around. Serve as an appetizer for luncheon or dinner. 

CRABS ( Crabes) 

Crab Flake Cocktail, a la John Ericsson, for Eighteen Cocktails 

Cocktail aux Flocons de Crahe, a la John Ericsson 

One quart crab flakes, one pint tomato ketchup, one pint chili 
sauce, one half pint Major Grey’s chutney, one half pint celery cut 
into small dices, one half pint sweet gherkins cut into small dices, 
one tablespoon Worcestershire sauce, two tablespoons French 
mustard, two ounces of light brown sugar, two tablespoons tarra- 
gona vinegar, pinch salt. 

How to Make It. Mix all the ingredients; add the crab flake 
gently. Serve very cold in green peppers or small tomatoes six 
hours after preparation. 

Crab Flakes (Flocons de Crabe ) a l’Aurore 

One half cup aurorian sauce, three green peppers, three 
pimentos, one tablespoon butter, two chopped shallots, teaspoon 









18 


THE SWEDISH, FRENCH, 


lemon juice, cayenne pepper and salt, three tablespoons white 
wine. 

How to Make It. Cook crabs for eighteen minutes; leave in 
the juice until cold; clean and pick the crab very fine, free from 
shells. Keep the roe for decoration. Put one tablespoon butter 
in a saucepan; add the crab meat, lemon juice, white wine, pepper, 
and salt. Shake the pan until the crab meat is well seasoned and 
moist. Fill crab shells (that have been thoroughly washed and 
polished), and, w'hen cold, put one tablespoon aurorian sauce on 
each shell over the crab meat. In the meantime shred the green 
pepper very fine and cook in water with little pinch of baking soda 
and salt to keep it green. Strain it up and shred some pimentos in 
the same way. Decorate all around on the shell with the green 
pepper and pimentos on the crab. Leave on the ice until ready to 
serve. Garnish with parsley and crab claws. Serve before the 
soup for luncheon or dinner. 

Crab Flake Cocktail a la Mathilda for Five Persons 

Cocktail aux Flocons de Crabe, a la Mathilde 

Two tablespoons mayonnaise dressing, one tablespoon chopped 
horseradish mixed with one pint cream and seasoned with salt and 
paprika; add one teaspoon chopped chives and the juice of two 
lemons; mix well and pour over the crab flakes in cocktail glasses. 
Serve before the soup. 


Crab Cocktail (Cocktail au Crabe) a l’Aurore 

Put one tablespoon aurorian sauce at the bottom of a cocktail 
glass; then a layer of crab meat, a little sauce, a layer of crab meat, 
a little more sauce, a piece of crab and a slice of hard-boiled egg on 
top. Set the glass in cracked ice and serve before the soup; 
garnish with one crab claw in each. 


Crab in Aspic (Crabe en Aspic ) a la Lydie 

Make a clear tomato aspic, flavor with some lemon juice before 
clearing, Worcestershire sauce, pepper, salt. Put small individual 
ring moulds in ice and glaze. Decorate with diamonds of truffle, 
five in each mould. Fill with crab meat and fill on top with aspic 
until the moulds are full. Leave on ice until ready to serve; turn 
out on buttered rings of bread and serve in the centre of each in¬ 
dividual ring a teaspoon of aurorian sauce highly seasoned. Gar¬ 
nish with crab claws and parsley. Serve before the soup. 


AMERICAN COOK BOOK 


Crab Souffle (Crabe Souffle) a la Hildur 

Butter charlotte moulds; decorate with a branch of truffle. 
Spread with fish mousse and fill with crab meat. To one cup 
crab meat add one tablespoon melted butter, some onion juice, 
pepper and salt; fill the moulds; put two together and cook in hot 
water, covered, eight minutes. Let stand to get cold. Place on 
buttered bread. Garnish with lemon, crab claws, and parsley. 
Serve before the soup. Can also be served hot as a fish entree. 

Crab with Mayonnaise (Crabe au Mayonnaise) a la Indiana 

Pick the crab meat free from shells; season with pepper and salt, 
a squeeze of onion, and lemon according to taste. 

How to Make It. Put one tablespoon crab meat on a fine, 
selected white lettuce leaf; spread with mayonnaise dressing highly 
flavored. Decorate with Indian pickles and hard-boiled eggs. 
Put a slice of hard-boiled egg in the centre and shred the pickles and 
put them lengthwise from the egg to the bottom of the lettuce, 
with a strip of Spanish pepper around the egg and on the stem of the 
lettuce leaf. Serve on round slices of buttered bread, before the 
soup. Garnish with crab claws and parsley. 

Crab with Anchovy (Crabe a VAnchois) a la Mazarin 

One cup cream, three tablespoons dissolved Cox’s gelatine, tea¬ 
spoon anchovy paste, pepper, salt, crab meat sufficient to fill the 
moulds, two tablespoons melted butter to each cup of cream, a 
squeeze of an onion, and a teaspoon lemon juice. 

How to Make It. Glaze charlotte moulds; decorate with a 
branch of truffle and line with the cream that has been mixed with 
the gelatine, pepper, salt, and anchovy paste. When the cream is 
stiff, fill with the crab that is mixed with the butter, lemon, and 
onion juice; put more cream on top; leave on ice until ready to serve; 
dip in warm water; turn out on buttered bread. Garnish with 
crab claws and parsley. Serve before the soup. 

Crab with Tomatoes, a la Dr. Quist, for Eight Persons 

Crabe aux Tomates, ii la Dr. Quist 

One tomato for each person. Take one cup crab meat, one half 
teaspoon anchovy paste, a squeeze of onion, a pinch of mustard, 
pepper, salt, two tablespoons thick mayonnaise dressing, two 
tablespoons whipped cream, teaspoon lemon juice. 

How to Make It. Mix mayonnaise dressing, cream, lemon 
juice, onion juice, pepper, salt, and mustard; add the crab meat. 




THE SWEDISH, FRENCH, 


Put tomatoes in hot water; remove the skin carefully; cut a little 
hole at the top and scoop out the inside, leaving just a thin shell. 
Roll in fine-chopped parsley; fill each tomato with the crab meat; 
decorate with whipped cream and truffles on top. Serve on round 
pieces of buttered bread. Garnish with crab claws and parsley. 
Serve very cold before the soup. 

Crab ( Crabe) a la Charlotte 

One cup whipped cream, three tablespoons dissolved Cox’s 
gelatine, two cups crab meat, one teaspoon anchovy paste, two 
tablespoons mayonnaise dressing. 

How to Make It. Glaze charlotte moulds with aspic; line with 
whipped cream; mix the three tablespoons gelatine to the cup of 
cream; pepper, salt, and line the moulds. Mix anchovy paste and 
mayonnaise dressing and add to the crab meat; fill each mould; put 
little more of the cream on top. Leave in the icebox until ready 
to serve. Dip the moulds in lukewarm water; turn out on buttered 
bread. Garnish with parsley and crab claws. Serve before the 
soup. 


Crab Cutlet a la Waldorf, for Six to Eight Persons 

Cdtelette de Crabe, a la Waldorf 

Twocups crab meat,two tablespoons dissolved Cox’s gelatine,one 
half cup whipped cream, juice of one half lemon, salt and pepper. 

How to Make It. Glaze waldorf moulds with aspic; decorate 
with a daisy of truffle at the bottom and thread a line of Spanish 
pepper all around the mould; glaze again with aspic and fill. Mix 
cream, gelatine, lemon juice, pepper, and salt; add the crab meat 
that has been picked and freed from shells. Fill the moulds; leave 
on ice till ready to serve; dip in lukewarm water; turn out on 
buttered bread the size of the mould. Put a paper frill in each chop; 
garnish with parsley, lemon, and crab claws. 

Crab Flakes a la Octavious, for Eight Persons 
Flocons de Crabe a la Octavious 

One dozen crabs, a half pound mushrooms, one green pepper, 
yolks of three eggs, one cup cream, juice of a half lemon, cayenne 
pepper, salt, one piece of buttered toast for each person, one table¬ 
spoon butter. 

How to Make It. Cook crabs for eighteen minutes, leaving 
them in the water until cold. Clean and pick all the meat free from 
shells. Cook the mushrooms for twelve minutes; shred very fine. 
Cut the green pepper in narrow rings, one for each toast; the part 


AMERICAN COOK BOOK 


19 


that is left, chop very fine, cook for four to five minutes in water 
containing a little pinch of baking soda and salt. Mix cream and 
yolks of the raw eggs together; add pepper and salt. Put one table¬ 
spoon butter in a saucepan; add the egg mixture, then the crab 
meat, green pepper, ana shredded mushrooms. Shake the pan 
carefully not to let it curl; add the lemon juice. When cooked 
serve on round pieces of buttered toast and let stand until cold. 
When cold, garnish each toast with a ring of the green pepper 
and inside of the rings of green pepper put a very thin slice of 
hard-boiled egg. Garnish with lemon, crab claws, and parsley 
around. Serve before the soup. 

Glazed Crab with Tomatoes a la Prince Wilhelm 
Crabe glace aux Tomates a la Prince Wilhelm 

One cup crab meat, one small teaspoon anchovy paste, a squeeze 
of lemon, three tablespoons dissolved Cox’s gelatine, three table¬ 
spoons whipped cream, pepper, salt. Chop the crab meat fine, 
add the anchovy paste, gelatine, pepper, salt, and, last, the whipped 
cream; roll in small round balls; leave on a platter; when cold, put 
on a broiler; glaze with a tomato glaze; put a small green leaf 
in one end to make it look exactly like a tomato; serve on round 
slices of buttered bread, decorate all around the bread with stirred 
butter colored with fine-chopped parsely. Serve as appetizer for 
luncheon or dinner. 

Tomato Glaze. One cup tomato juice; color a trifle with the 
orange and red coloring; add three tablespoons dissolved Cox’s 
gelatine; thicken with one tablespoon cornstarch; stir carefully on 
the ice until it begins to get cold; then glaze. 

Crab in Glasses (Crabe en Verres ) a la Russe 

Pick the crab meat free from shells and mix with some Russian 
dressing. To two cups crab meat take two tablespoons of the 
dressing. Fill the cocktail glasses; put one tablespoon of the 
dressing on top and garnish with a thin slice of hard-boiled egg in 
the centre and a strip of cream around the edge through a paper 
tube. Decorate with small diamonds of truffle between the egg 
and the strip of cream; leave on ice until ready to serve. Serve 
very cold with three angles of buttered toast around the platter. 
Garnish with parsley and crab claws. 

Crab with Mayonnaise (Mayonnaise au Crabe) a la Bregitta 

One and a half cups crab meat chopped very fine, two 
tablespoons dissolved Cox’s gelatine, four tablespoons whipped 





20 


THE SWEDISH, FRENCH 


cream, mayonnaise dressing, one round slice of bread for each 
person. 

How to Make It. Add gelatine to the one cup crab meat that 
has been chopped; then add the whipped cream; flavor with lemon 
juice, pepper, and salt. Butter round slices of bread; make a heavy 
border of the mixture through a fancy tube around the bread; fill 
the centre with the crab filling; one half cup crab meat mixed with 
two tablespoons of mayonnaise dressing; spread with mayonnaise 
dressing on the top; decorate with truffles; garnish with parsley 
and crab claws. Serve as an appetizer. 


CAVIAR ( Caviar) 

Caviar a 1’ Oskar, for Four Persons 

One cup whipped cream, three tablespoons dissolved Cox’s 
gelatine, two tablespoons caviar, cayenne pepper and salt to taste. 

How to Make It. Take small individual ring moulds; put on 
ice; glaze with uncolored tomato aspic; decorate on a bias with 
narrow strips of Spanish pepper; then glaze again, when the aspic 
has settled; fill; leave on the ice until ready to serve; dip in luke¬ 
warm water; turn out on round slices of buttered bread the same 
size as the caviar; place in the centre of each ring a teaspoon of 
fresh caviar. Garnish with parsley. Serve before the soup. 

Filling. Put one half cup of the cream in a saucepan on the ice; 
add the gelatine, pepper, salt, caviar; last add carefully the rest of 
the cream. 

Caviar ( Caviar) a la Charlotte 

One cup whipped cream, three tablespoons dissolved Cox’s gela¬ 
tine, two tablespoons milk. 

How to Make It. Mix gelatine and milk together; pour it care¬ 
fully into the cream. Line with the cream charlotte moulds that 
have been glazed with aspic; fill with caviar; cover with cream. 
Leave on ice; when cold, turn out on buttered bread spread with 
caviar. Put on the top a diamond of truffle glazed with a trifle 
of aspic. Garnish with parsley. Serve for luncheon or dinner, 
before the soup. 


Caviar ( Caviar) a la Victoria 

One cup whipped cream, three tablespoons dissolved Cox’s 
gelatine, pepper, salt, two teaspoons caviar. 

How to Make It. Glaze butterfly moulds with aspic; decorate 
with Spanish pepper, truffles, and some chopped parsley. Mix the 


AMERICAN COOK BOOK 


cream, gelatine, and caviar together and fill; turn out on bread that 
has been spread with thick caviar. Garnish with parsley. Serve 
before the soup. 

Caviar in Tomatoes (Caviar en Tomates ) a la Prince Carl 

Select very tiny tomatoes; put in hot water and peel; cut a little 
hole at the top and scoop out, leaving just a thin shell. Roll in 
parsley; fill with caviar; serve on round slices of buttered bread or 
toast. Put in a handle of green pepper or lemon with a bow of 
white ribbon. Garnish with parsley. Serve before the soup. 

Caviar in Aspic (Caviar en Aspic ) a la Hammond 

Glaze little ring moulds with aspic and sprinkle with chopped 
parsley; fill with aspic; spread a round piece of bread with butter 
and caviar; put another piece on top. Turn out a ring of aspic 
on each piece with caviar in the centre. Garnish with parsley and 
serve before the soup. 

Iced Caviar (Caviar glace) a la New York 

Select a piece of ice according to the number of guests. Put a 
small mould, filled with hot water, in the centre of the ice. Take a 
clean cloth and keep wiping the water away, otherwise it will make 
lines in the ice. Continue this until the hole is sufficiently large 
to hold the required amount of caviar. Put an iron poker in the 
fire and scallop the ice all around according to taste. Leave in the 
icebox and when ready to serve, put the block of ice on a platter on 
a folded napkin. Put at the bottom in the hole a thin slice of toast, 
and on the top of that fill with the fresh caviar. Have ready 
buttered triangular pieces of toast, and serve on the napkin all 
around the ice. Garnish with parsley. Leave a spoon on the 
caviar for each person to help himself with [if individual ices are 
desired, they must be frozen in moulds according to the size 
wanted]. Serve before the soup. 

Caviar with Eggs a la Gimo, for Six Persons 
Caviar aux CEufs, a la Gimo 

Three hard-boiled eggs, one half pound caviar, two tablespoons 
butter, cayenne pepper, and salt. 

How to Make It. Add the yolks to one tablespoon butter that 
has been stirred to a cream; season with pepper and salt. Spread 
round slices of bread; decorate with small diamonds of truffles all 
. around and a strip of the stirred butter on the outside edge of the 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


21 


bread. Put the white of the half eggs on each slice; fill with the 
fresh caviar; decorate with butter and Spanish pepper. 

Caviar in Glasses with Toast (Caviar en Verre aux Roties ) Garni 

When the caviar is fresh, it is served in a fancy glass dish on a 
folded napkin with a spoon on the platter. Garnish with parsley. 
Serve with triangular pieces of buttered toast. 

Caviar in Tomato Aspic ( Caviar en Aspic de Tomate ) a la Eva 

Have tomato aspic, nicely colored, put in a fancy mould ac¬ 
cording to the number of people and the amount of caviar that is 
going to be used for the filling. When ready to serve, dip the ring 
in lukewarm water and turn out on a platter on a folded napkin. 
Serve the caviar in the centre and garnish all around with triangular 
pieces of toast and parsley. Serve before the soup. 

Caviar Sandwich with Pimentos 

Sandwich au Caviar et aux Piments 

Slice bread and trim in pieces about three inches square; spread 
with plain fresh caviar, and roll. Decorate with three bands of 
pimentos. Garnish with parsley. Arrange on a napkin or a paper 
doily. Serve before the soup. 

Caviar ( Caviar ) a la Fanchonette 

Make small fancy baskets from puff paste. Tie the handles 
with ribbon to match the table; arrange on a folded napkin. Have 
the fresh caviar very cold, and, when ready to serve, put the 
amount wanted in each basket; stick a handle in each. Garnish 
with a slice of hard-boiled egg in the centre. Serve before the soup. 

Caviar ( Caviar ) a la Croustade 

Make croustades one inch deep [see recipe for the croustades]. 
When ready to serve, fill the croustades with the caviar that has 
been left in the icebox until cold. Serve the croustades on a thin 
round slice of buttered toast and on top of each put a thin slice of 
hard-boiled egg. Garnish with parsley or watercress. Serve be¬ 
fore the soup. 

Caviar with Eggs ( Caviar aux CEufs ) a la Gimo 

One egg, two tablespoons cream, three tablespoons milk, pepper, 
salt, little pinch baking powder, one tablespoon flour. 


How to Make It. Mix egg, milk, flour, baking powder, and, last, 
the cream. Put the batter in a pan as when making a pancake. 
When cooked on one side, turn over and brown on the other side, 
golden. Turn out on a board; cut in pieces about two and one-half 
inches wide. Spread with caviar, and roll. Serve on a slice of 
toast that has been spread with caviar. Garnish with parsley. 
Serve before the soup. 

Caviar Canape ( Canape de Caviar) a la Diana 

Supply one piece of buttered toast for each person. Cover half 
with anchovy fillets and half with caviar. Decorate around the 
edge with hard-boiled yolk of egg chopped fine. Garnish with 
lemon and parsley. Serve as an appetizer. 

Caviar with Eggs ( Caviar aux CEufs ) a la Walde 

Three eggs, three tablespoons milk, one tablespoon cream to each 
egg, pepper and salt. 

How to Make It. Mix the three eggs with the milk and cream. 
Butter individual ring moulds well; fill; cook in hot water for ten 
minutes, uncovered. Let stand until cold. Spread round pieces 
of bread with butter and caviar; turn the rings out on the bread, 
decorate the rings with strips of Spanish pepper all around. Gar¬ 
nish with parsley. Serve [with caviar in the centre of each ring] 
before the soup. 

Caviar in Snow ( Caviar en Neige ) a la Ericsson Hammond 

One cup whipped cream, whites of two eggs, little cayenne 
pepper, salt, teaspoon lemon juice. 

How to Make It. Beat the whites of the eggs to a stiff merin¬ 
gue; mix in with the cream, add pepper, salt, lemon juice; fill a ring 
mould; put it in a freezer; freeze from two to three hours. When 
ready to serve, dip in warm water and turn out on a paper doily. 
Serve the fresh caviar in the centre and three angles of buttered 
toast all around. Can also be frozen in small fancy individual 
ring moulds and turned out on buttered bread. Garnish with 
parsley. 

Garnished Caviar Sandwich ( Sandwich au Caviar, garni) 

One quarter pound caviar, two hard-boiled eggs, two tablespoons 
butter, five round pieces of bread. 

How to Make It. Spread the bread with butter then with cav¬ 
iar; garnish with a strip of caviar across, about one-fourth inch in 









22 


THE SWEDISH, FRENCH, 


width, then decorate with the whites and the yolks that have been 
chopped separately. Make a strip of the white of egg on both sides 
of the caviar; then fill the sandwich with the chopped yolks; 
garnish with butter that has been stirred to a cream; put in a 
very fine paper tube; make a circle around the edge and then three 
or four strips across; arrange on a paper doily. Garnish with parsley. 
Serve before the soup. 


OYSTERS ( Huitres) 

Oysters on Half Shell ( Huitres sur VEcaille) 

When oysters are served on half shell, six are served for each 
person. There are special plates for oysters to be served on, but 
when these are not at hand serve on soup plates on cracked ice. 
One half of a lemon, scalloped and made fancy all around, is placed 
in the centre of the plate; on the side serve fresh-grated horseradish, 
tomato ketchup, paprika, sauce, pepper, and salt. Serve before the 
soup. 

Cold Oysters a la Tetrazzini, for Ten Persons 
Huitres froides a la Tetrazzini 

Take one quart of oysters and heat in their own liquid with 
lemon juice, pepper, and salt. When cold, arrange in twos, the 
thin parts joining and the heavy parts out. Cover with aspic 
(sufficient to hold it together) that has been made from the broth 
and flavored with lemon. When cold, put on a broiler; glaze with 
a tomato chaud-froid; decorate with truffles and whipped cream. 
Put on a pan and cover again with aspic, leave stand on the 
ice until settled, then cut out. Put on cold hominy or slice of 
buttered bread. Meanwhile have the oyster shells washed and 
serve one on each shell. Garnish with lemon and parsley. Serve 
before the soup. 

Oysters a la Chaud-froid, for Ten Persons 

Huitres a la Chaud-froid 

One quart of oysters. Clean free from sand; heat in their own 
liquid with lemon juice, pepper, and salt. Put on a platter, in twos, 
and cover with aspic about one-fourth of an inch thick; leave on ice 
until stiff. Cut out carefully. Put on a broiler; glaze with a white 
chaud-froid sauce flavored with lemon juice; decorate with a large 
diamond of truffle on each. Glaze again with the white aspic that is 
made from the oyster broth flavored with lemon juice. Place on cold 


AMERICAN COOK BOOK 


hominy or on pieces of buttered bread. Garnish with lemon and 
parsley. Serve before the soup. 

Oyster Cocktail inGreenPepper (CocktailaVHuitreenPiment) 

Select even-sized green peppers, one for each person. Cut a 
slice from the small end and scoop out the seeds. Take one quart 
of oysters and let them come to a boil in their own liquid, flavored 
with lemon juice, pepper, and salt; let stand in the broth until cold. 
Add to the broth some Worcestershire sauce, a pinch of curry 
powder, one tablespoon mushroom ketchup, a dash of paprika, a 
little celery salt, a pinch of mustard, one tablespoon tomato 
ketchup, teaspoon chili sauce, pepper, and salt. Leave on the ice 
to get very cold. Put two or three oysters in the green pepper and 
put two tablespoons of the liquid over them. Serve before the 
soup (this can also be served in glasses instead of green pepper). 

Oysters with Truffles ( Huitres aux Truffes ) a la Walde 

Shred some truffles and some celery in julienne style and put at 
the bottom of little individual glasses; on top of this put from two 
to three oysters that have been cooked in their own liquid with 
pepper and salt and flavored with lemon juice; then pour the follow¬ 
ing dressing over all: yolk of one egg, a pinch of salt, a little pepper, 
a pinch of mustard, one tablespoon vinegar, two tablespoons salad 
oil. Beat all together with a whisk on ice and when thoroughly 
mixed decorate on top with a slice of truffle in the centre. Arrange 
on a paper doily, garnish with parsley, serve with lettuce sand¬ 
wiches. 

Oysters in Shell ( Huitres sur VEcaille ) a la Gimo 

Take large oysters in half shell; put in a saucepan with lemon 
juice, pepper, salt, and one teaspoon butter. Shake over the fire 
until settled—should not boil. Take six of the charlotte moulds; 
put on ice; glaze with a white aspic made from the oyster broth, 
lemon juice, pepper, and salt. When the moulds are glazed, 
decorate with a branch of truffle and spread with thick mayonnaise 
dressing that is mixed with gelatine and flavored with chili sauce, 
horseradish, curry powder, pepper, and salt. Put two oysters in 
each charlotte mould; cover with the same dressing, and glaze with 
aspic again. When ready to serve, turn out on a thin slice of 
buttered bread and serve in the shells on a paper doily garnished 
with lemon and parsley; serve brown bread-and-butter sandwiches 
in the centre. Slice the brown and the white bread cut in tri- 




THE SWEDISH, FRENCH, 




angles; butter and put together, show one white and one brown, 
alternately. 


Cold Oysters a la Marinade, for Eight Persons 

Hultres froides a la Marinade 







One quart of oysters, one glass white wine, one chopped onion, 
juice of one lemon, a pinch of pepper, one bay leaf, three sprigs of 
parsley, a pinch of salt, white of one egg, three tablespoons dis¬ 
solved Cox’s gelatine, three small red peppers, one half cup oyster 
broth, one half cup tomato juice. 

How to Make It. Put oyster broth, tomato juice, white wine, 
chopped onion, lemon juice, pepper, salt, bay leaf, red peppers, and 
parsley in a pan; cook for about thirty minutes, slowly, being care¬ 
ful not to let it boil. Strain it up in a pan; add the gelatine. Beat 
up the white of egg, and clear. When cleared, let stand until cold. 
In the meantime cook the oysters in their own liquid, being careful 
not to boil but just to get hot; flavor with pepper, salt, and lemon 
juice; then leave, until cold, in their own broth. Put three or four 
oysters in each cocktail glass; pour the cold jelly on the oysters, 
about two or three tablespoons to each glass. Put a little speck of 
parsley on each. Serve before the soup with ribbon sandwiches. 


Oysters with Anchovy (Hultres aux Anchois ) a la Marinade 

One quart oysters, two hard-boiled eggs, six fillets of anchovy, 
eight slices of bread; mayonnaise dressing sufficient to spread the 
bread, parsley and lemon for garnishing, and butter for decoration. 

How to Make It. Let oysters come to a boil in their own liquid, 
flavored with the juice of two lemons, pepper, and salt. Leave in 
the juice until cold. Spread the bread with highly seasoned 
mayonnaise dressing. Cut in the shape of a heart. Put three 
oysters on each slice—one at the point and two at the top, 
with a thin slice of hard-boiled egg in the centre. At the side of the 
egg put a fillet of anchovy. Decorate with stirred butter all 
around the edge and on top of the oyster. Garnish with parsley 
and lemon. Serve before the soup. 

Oysters on Toast a la Chaud-froid, for Eight Persons 

Huitres sur Roties, a la Chaud-froid 


One quart of oysters, eight pieces of bread spread with anchovy 
and butter, chaud-froid sauce, parsley for garnishing, lemon, one 
hard-boiled egg. 

How to Make It. Let the oysters just come to a boil in their 
own liquid flavored with lemon juice, pepper, and salt; leave in the 


AMERICAN COOK BOOK 


23 


broth until cold. When cold, put on a broiler and chaud-froid 
twelve of them white. Color the rest of the chaud-froid sauce with 
kitchen bouquet and anchovy paste and chaud-froid the other 
twelve. Decorate the white ones with a narrow strip of truffle and 
the brown ones with a narrow strip of white of egg. Have the 
bread cut in oblong pieces and spread with the mixture of one 
tablespoon butter flavored with anchovy paste. Serve three 
oysters on each toast—alternately, (a) two whites and one brown, 
and (b) two browns and one white. Garnish with parsley in the 
centre and lemon all around. 


MUSSELS AND CLAMS (Monies et Clovisses) 
Mussels ( Moules ) a la Chaud-froid de Mayonnaise 

Take two quarts nice large fat mussels; wash in several waters; 
clean from dirt and sand. Put in hot water; boil until they open; 
then take off the stove; remove the mussels and the liquid from the 
shells; put the mussels in bottles; heat the juice with one pint of 
vinegar, some sliced onion, some bay leaves, whole black peppers, 
and salt to taste. Boil the vinegar and the juice from the mussels 
together with the seasonings; then pour on top of the mussels, in 
glass jars; screw the top on tight; let stand until ready to use. When 
cold, arrange in twos on a cake plate; cover with aspic well 
seasoned; leave in the icebox until cold and the aspic is settled; 
cut out carefully; put on a broiler, chaud-froid with a chaud-froid 
of mayonnaise. Decorate with a strip of truffle across and a strip 
of whipped cream on each side; glaze with a few drops of aspic on the 
top. Serve on thin slices of buttered bread, the same size as the 
mussels, one for each person. Garnish with parsley and lemon. 
Serve as an appetizer for luncheon or dinner. 

Mussels in Shells with Shrimps a la Hammond 

Moules sur l’£caille aux Crevettes, A la Hammond 

Cook and pickle mussels [see recipe: Mussels a la Chaud-froid of 
Mayonnaise], Select large mussel shells. Supply three shells 
and three whole mussels for each person; for six persons take 
eighteen shells. Take one pound shrimps; cook [see recipe: How 
to Cook Shrimps]; take out the largest and chop very fine. Half 
peel the small shrimps; put one in each end of shell; then put 
the mussel in the centre with the chopped shrimps all around. 
Moisten with a little vinaigrette sauce. Arrange three on a plate 
for each person, with a little parsley, and a piece of lemon at the 
side. Serve with bread and butter sandwiches. 












24 


THE SWEDISH, FRENCH, 


Mussels in Tomatoes ( Moules en Tomates ) a 1’ Aurore 

Select small tomatoes; put in hot water; remove the skins; cut off 
a little piece from each tomato; scoop out carefully, so as not to 
break it; sprinkle with finely chopped, dried parsley; put the to¬ 
mato on a round piece of buttered bread; put three picked mussels 
in each [see recipe: Mussels a la Chaud-froid of Mayonnaise]; then 
a teaspoon aurorian sauce on the top. Arrange on a paper doily 
or napkin as an appetizer. Garnish with parsley. 


Clams ( Clovisses ) a la Marinade 

Take ten clams; put in their own liquid on the stove until settled 
—not to be boiled; leave until cold; take out five clams; remove the 
hard part and chop; put in a saucepan on ice; add a squeeze of 
onion, a teaspoon vinegar, one tablespoon tomato ketchup, pepper, 
salt, three tablespoons dissolved Cox’s gelatine, and a teaspoon 
anchovy paste. Stir until thickened; add four tablespoons 
whipped cream; put in five fancy ring moulds that have been glazed 
and decorated with truffles all around. When ready to serve turn 
out on round pieces of bread. Put a half teaspoon mayonnaise 
dressing in the centre of each ring provided and a clam on top. 
Garnish with parsley. Serve before the soup. 


Clams on Half Shell ( Clovisses sur VEcaille ) 

When clams are served on half shell, six are provided for each 
person. There are special plates for clams, but if these are not 
handy, serve in soup plates on cracked ice. A one half lemon, 
scalloped and made fancy all around, is placed in the centre of the 
plate. And on the side, serve fresh-grated horseradish, tomato 
ketchup, paprika, Worcestershire sauce, and brown bread-and- 
butter sandwiches. Serve before the soup. 

Bismarck Herring ( Hareng Bismarck ) a la Delaware 

Take the Bismarck herrings and spread on a board with the skins 
down; cut in pieces about three inches long and two inches wide. 

Filling. Hard boil two eggs; chop whites and yolks together. 
To one cup whipped cream add three tablespoons dissolved Cox’s 
gelatine; stir on ice; pour in a cup; put the eggs in a pan; add the 
cream. Put one tablespoon of the mixture in each herring, and 
roll at each end, showing the filling. Decorate with a strip of Span¬ 
ish pepper across lengthwise. Glaze with some dissolved Cox’s 
gelatine. Serve on buttered bread before the soup. 


AMERICAN COOK BOOK 


Soused Mackerel ( Maquereau marine) a la Charlotte 

Glaze charlotte moulds with aspic; decorate with a daisy from 
truffles; line with cream; to one cup cream, three tablespoons dis¬ 
solved Cox’s gelatine, juice of a one half lemon, pepper and salt. 
Take the soused mackerel; pick in pieces according to the form; fill 
very full; spread some more cream on the top; leave on ice until 
ready to serve. Turn out on buttered bread same size as the 
mould. Garnish with parsley. Serve before the soup. 

Canape ( Canape) a la Ericsson Hammond 

One cup of cooked, grated chicken, one half teaspoon anchovy 
paste, one gherkin, some truffles chopped. Mix together in a sauce 
pan; add two tablespoons dissolved Cox’s gelatine, three tablespoons 
whipped cream, and one tablespoon mayonnaise dressing. Put in 
a paper tube and put on a pan about one and one-quarter inches 
around and three inches long; leave in the icebox until very cold. 
Put on a broiler; glaze with a chaud-froid of mayonnaise; decorate 
with a branch of truffle and glaze with aspic. Serve on puff 
paste or buttered bread before the soup [in place of chicken, ham, 
tongue, or sweetbreads may be used]. 

Kippered Herring with Chaud-froid a la Gimo 

Hareng sale et fume au Chaud-froid, a la Gimo 

Cut the kippered herring in the shape of a large sardine; put on a 
pie plate; put some tomato aspic on the plate; leave in the icebox 
until cold. Cut out, as close to the herring as possible; take care¬ 
fully from the plate; put on a broiler; chaud-froid with a white 
chaud-froid sauce; decorate all around with some of the sauce 
colored with anchovy paste with an eye of lemon and truffle. 
Garnish with parsley. Place on pieces of bread the same shape as 
the individual pieces. Serve on a paper doily as an appetizer. 

Spaghetti Baskets with Anchovy a la Woodrow 

Corbeilles de Spaghetti aux Anchois, a la Woodrow 

Cut thin slices of bread and toast them. On top of the toast put 
a slice of beet that has been cooked and cut with the fancy cutter; 
stick in about 13 to 15 toothpicks and twist in and out the 
cooked spaghetti, and fill. 

Filling. One cup whipped cream, one teaspoon anchovy paste, 
one pair sweetbreads that have been parboiled for about eighteen 
minutes and left in the broth until cold and cut in small dices. 
Whip the cream; add the anchovy paste and the sweetbreads; have 





THE SWEDISH, FRENC'H, 


the mixture cold; fill baskets; put in a handle of green pepper, tie a 
ribbon on to match the table. Garnish with parsley. As appetizer. 

Bass with Anchovy ( Bar a V Anchois) a la Waldorf 

One cup cooked fish—bass, salmon, or halibut, three tablespoons 
dissolved Cox’s gelatine, one teaspoon anchovy paste, one half cup 
whipped cream. Take the cooked fish; chop or let go through the 
machine or shred until very fine. Add the anchovy paste, pepper, 
salt, and dissolved Cox’s gelatine. Stir on ice; last, add the 
whipped cream. Fill the moulds; when cold, turn out on buttered 
bread. Garnish with lemon and parsley. Serve as an appetizer 
for luncheon or dinner. 

Three-Colored Sandwich ( Sandwich tri-colorie) a l’Anchois 

Six pieces of toast, one tablespoon butter, one teaspoon anchovy 
paste (or five anchovies), two eggs, one gherkin, olives (or capers) 
for decoration. 

How to Make It. Cut round pieces of bread; mix anchovy 
paste and butter together. If anchovy paste is not at hand, chop 
the anchovies very fine, mix with the butter and spread the bread. 
Hard boil the eggs; chop whites and yolks separately; season with 
pepper and salt. Chop the caper, olive, or gherkin fine; decorate 
with a strip across in the centre, then with white of egg on each 
side and yellow on each side of the white. Decorate with stirred 
butter through a fancy tube. Serve on a platter on a folded napkin 
as appetizer. Garnish with parsley. Serve before the soup. 

Smoked Sturgeon with Pimentos a la Lincoln, for Eight Persons 

Esturgeon fume aux Piments, a la Lincoln 

One half pound sturgeon, four tablespoons mayonnaise dressing, 
two tablespoons dissolved Cox’s gelatine, pepper, salt, two fine red 
pimentos, some truffles for garnishing. 

How to Make It. Slice sturgeon very fine; spread in pieces, 
three inches long and one and one-half inches wide, on a board. 
Put a thin layer of mayonnaise dressing that is mixed with the 
gelatine and the trimmings of the sturgeon chopped very fine. 
Season with salt and pepper to taste; put a strip of Spanish pepper 
at one end and start to roll at that end so that the pimentos come in 
the centre of the roll. When ready, put on a broiler; glaze with 
aspic; decorate with a wide strip of truffle, lengthwise, and three 
bands of Spanish pepper across. Serve on buttered slices of 
bread, for luncheon or dinner, before the soup. 


AMERICAN COOK BOOK 


25 


Trout with Wine ( Truite au Vin) a la Mathilda 

Cut in pieces two and one-half inches long trout that has been 
cleaned. Boil one cup vinegar, one half cup water, one cup 
Rhine wine, three onions, two carrots, and two bay leaves; let 
simmer for half an hour. Put the trout in it; then let simmer for 
ten to fifteen minutes, very slowly, with a tight cover; pepper and 
salt to taste and add one half cup more of Rhine wine. Leave in 
the juice until cold; then take the pieces of trout; put on a broiler; 
glaze with aspic; decorate on a bias with colored cream or stirred 
butter. Put on pieces of toast or buttered bread on a platter on a 
folded napkin. Garnish with lemon and parsley (may also be 
served with vinaigrette sauce, as a cold fish dish). 

Smoked Sturgeon ( Esturgeon fume) a la Gustaf 

Select well-smoked sturgeon; cut in thin slices, and press out. 
Glaze waldorf moulds with aspic; decorate with a strip of Spanish 
pepper all around; glaze again; line with a slice of sturgeon, and fill. 

Filling. Threetablespoons chopped sturgeon, three tablespoons 
dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, 
one tablespoon pimentos cut in small dices, three-quarters cup 
whipped cream. Stir part of the cream, gelatine, and mayonnaise 
dressing together; add pimentos and the rest of the cream; leave on 
the ice. Turn out on slices of buttered bread, putting a paper 
frill in each. Garnish with lemons and parsley. Serve as appetizer. 

Sturgeon Sandwich with Tomatoes a la Erick 

Sandwich a VEsturgeon aux Tomates, a la Erick 

Take round pieces bread; spread with butter that has been 
stirred with some anchovy paste; put a thin slice sturgeon on top; 
trim, making all the same size; put on top a thin slice of tomato 
that has been peeled (the edge of the sturgeon must show all 
around); then on top a thin slice of hard-boiled egg. Decorate 
with stirred butter, dots of it all around the tomato. Garnish with 
parsley. Serve as an appetizer for luncheon or dinner. 


FRUITS {Fruits) 

Orange in Glasses {Orange en verre ) a la Russe 

Take oranges, cut in tiny dices; put in glasses and pour over 
them Russian dressing, with a slice of orange on the top. Decorate 
with a diamond of truffle in the centre and a strip of cream around, 





26 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


through a paper tube. Arrange glasses on platter. Serve ice cold, 
before the soup. 

Glazed Apple with Orange a la Ericsson 

Pomme Glacee a V Orange, a la Ericsson 

Select small apples; core and peel, making all the same size (the 
daintier they are the nicer they look); put in a pan containing two 
cups water, two cups sugar, and the juice of one lemon; let cook 
until tender and clear; let stand until cold; take up; put on a 
broiler; glaze with a red glaze made from the juice they have cooked 
in; color with the fruit coloring; thicken with some cornstarch. 
When cold and ready to serve, place each apple on a slice of orange, 
and in the coring of the apple put a pointed piece of grape fruit. 
Put little dots of stirred butter, through a small paper tube, all 
over the apple, and circle the grape fruit on the top with some of 
the butter that has been colored pink. Serve on a paper doily, very 
cold, as an appetizer. 


S A N D W I C 

Tongue Sandwiches ( Sandwiches a la Langue) au Parmesan 

Cut bread in a heart shape according to the number of people—to 
six sandwiches take one half cup of chopped tongue with three 
tablespoons parmesan cheese and one tablespoon butter. Stir to 
a cream; season with pepper and salt; stir on ice; add two table¬ 
spoons whipped cream. Spread the bread, decorate with a small 
strip of Spanish pepper all around with a diamond in the centre. 
Serve with the salad or afternoon tea. 

Lettuce Sandwiches ( Sandwiches a la Laitue) 

Slice bread; spread with mayonnaise; put a leaf of lettuce on each, 
squeeze of lemon, pepper and salt; put another slice of bread on 
top that has also been spread with mayonnaise dressing, cut out 
with the diamond cutter, and serve. 

Egg Sandwiches ( Sandwiches aux CEufs ) 

For each sandwich cut two thin slices of bread; spread with 
mayonnaise dressing; fill in between with the hard-boiled eggs that 
have been chopped; sprinkle with pepper and salt; cut out with the 


Apples ( Pommes ) a la Parisienne 

Cook apples [see recipe: Pomme Glacee a l’Orange a la Ericsson]. 
When cold, serve on a slice of orange; encircle the apple with the 
butter, colored pink, and in the centre of the apple put a mar¬ 
aschino cherry. Serve in the form of a ring on a platter on a paper 
doily with the aurorian sauce in the centre. Leave in the ice¬ 
box until ready to serve. 

Macedoine Fruit in Glasses ( Macedoine de Fruits en Verres ) 

Cut in small dices, macedoine style, different kinds of fruits such 
as bananas, apples, oranges, pears, grapes, peaches, strawberries, 
and cherries; add sugar according to taste, and any kind of liqueur, 
such as rum, brandy, maraschino, sherry, etc. Put in an ice¬ 
cream freezer; pack with ice and a little salt so that it gets cold, but 
be careful not to let the fruit freeze. When ready to serve, serve 
in glasses before the soup [if fresh cherries are not at hand, mar¬ 
aschino cherries may be used instead]. 


H E S ( Sandwiches ) 

heart cutter; decorate with a strip of Spanish pepper all around, 
a slice of hard-boiled egg on the top; with a diamond of truffle in 
the centre of the yolk. Arrange nicely on a paper doily, garnish 
with parsley in the centre, and serve. [These sandwiches can also be 
used for picnics, etc., cut in triangles or any shape desired, but then 
leave the decoration out.] 

Rolled Almond Sandwiches ( Sandwiches aux Amandes, roules ) 

One cup mayonnaise dressing, one half cup peeled and finely 
chopped almonds. 

Cut bread in very thin slices; spread with the mayonnaise 
dressing; sprinkle with the chopped almonds; roll about three 
inches in length and three inches around; decorate with three 
bands of Spanish pepper all around. Arrange on a paper doily on a 
platter; garnish with parsley and serve for afternoon tea. [Can also 
be served for luncheon or dinner with the entree]. 

Nut Sandwiches ( Sandwiches aux Noisettes ) 

Four tablespoons thick mayonnaise dressing, one pound mixed 
nuts. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


27 


Put the mixed nuts in hot water and peel; chop very fine. Cut 
thin slices of bread—two for each sandwich; spread with mayon¬ 
naise dressing; cover with the chopped nuts; sprinkle with pepper 
and salt to taste; put another slice of the spread bread on top; 
cut out with the star cutter; arrange on a paper doily; garnish with 
parsley in the centre. Serve for afternoon tea. 

Celery Sandwiches for Six Persons 
Sandwiches au Celeri 

Four tablespoons thick mayonnaise dressing, three tablespoons 
chopped celery, ten slices bread. Cut bread very thin; spread it 
with mayonnaise dressing; sprinkle with the celery; put two to- 
gether;cut in triangles;serveon paper doily, one resting on theother. 

Lettuce Sandwiches with Spanish Pepper 
Sandwiches a la Laitue, au Piment 

Cut the bread very thin so that it will roll; cover with mayon¬ 
naise or butter; press a lettuce leaf on the bread with a piece of 
pimento and roll about two and one-half inches long and three 
inches around. Decorate with three bands of Spanish pepper. 
Arrange on a paper doily. 

Ribbon Sandwiches ( Sandwiches a la Ruban ) 

Take Boston brown bread and white bread. Spread a thin slice 
of white bread with butter; lay a thin slice of brown bread on top 
butter; then another slice of white bread on top, and so on until 
about three inches high. Press down, leave in the icebox until 
cold. Trim all around and cut in thin slices. Arrange on a platter, 
one resting on the other. Serve for afternoon tea. 

Brown Bread-and-Butter Sandwiches 

Sandwiches de Tar tines 

Butter white bread and put a slice of brown bread on top. Cut 
in triangle shape. Place on a paper doily, one resting on the other, 
showing one white and one brown alternately. Garnish with 
parsley. Serve for afternoon tea or with entree for luncheon or 
dinner. 

Tongue Sandwiches ( Sandwiches a la Langue ) 

Take one cup cooked, smoked tongue that has gone through the 
machine until fine; stir two tablespoons butter to a cream; add 
the tongue; stir again; add pepper and salt to taste. Cut bread very 


thin and butter it; spread with the tongue, with a little mustard; 
put another slice of buttered bread on the top; trim the crust all 
around; cut in triangle shapes. Arrange on a fancy paper doily, 
one resting on top of the other in the form of a ring. Garnish with 
parsley in the centre. Serve for afternoon tea. Also good for 
picnics, etc. [Ham and chicken can be used in the same way]. 

Chicken Sandwiches ( Sandwiches au Poulet) a la Europeenne 

Cook chicken; leave in the juice until cold, then slice very thin. 
Butter thin slices of bread; put on top the slices of chicken, sprinkle 
with pepper and salt. Put another slice of buttered bread on the 
top; press down; trim the crust off all around; cut in oblong 
shape and arrange on paper doily. [Lamb sandwiches can be made 
in the same way.] 

Crab Sandwiches ( Sandwiches au Crabe) 

Take the crab meat, well picked free from shell; season with 
little Worcestershire sauce, pepper, salt, and a squeeze of lemon. 
Cut bread very thin; spread with mayonnaise dressing, highly 
seasoned, then with the crab meat. Put on top another thin slice 
of bread that has been spread with mayonnaise; press down; trim 
all the crust off; cut in any shape desired. [Lobster or shrimps 
can be used in the same way but they must first be ground.] Ar¬ 
range on paper doily. Serve for afternoon tea. 

Raisin Sandwiches ( Sandwiches aux Raisins secs) 

Select large stoneless raisins and press out flat four together 
for each sandwich; butter slices of thin bread and put the raisins in 
the centre; put another slice of buttered bread on top; cut out in any 
shape desired. Press one of the raisins down in the centre of the 
sandwich. Serve with any kind of an entree for luncheon or 
dinner. [Figs can be used in the same way.] 

Club Sandwiches ( Sandwiches a la “Club”) 

A club sandwich is a heavy one, made either with egg, tongue, 
ham, or chicken. If with egg, butter the bread that has been 
cut very thin; lay a nice leaf of lettuce on the top; then a fried 
egg; then, on top of that, another slice of buttered bread. Trim 
the crust off all around and cut in triangles. If ham or tongue, 
slice, and put in between. 





28 


THE SWEDISH, FRENCH, 


Gherkin Sandwiches ( Sandwiches aux Cornichons) 

Five squares of bread, two tablespoons parmesan cheese, eight 
gherkins, yolks of two hard-boiled eggs, pepper and salt. 

How to Make It. Butter the bread; sprinkle with the cheese. 
Chop gherkins very fine and cover half the sandwich with them 
and the other half with the yolks of the eggs that have been pressed 
through a sieve and seasoned with salt and pepper. Arrange on a 
platter. Garnish with parsley. 

Victoria Sandwiches ( Sandwiches a la Victoria) 

Eight anchovies, eight slices of thin brown bread and butter, 
two eggs, one small bunch of cress, a pinch of mustard, a little 
parsley for garnishing, and two tablespoons butter. 

How to Make It. Wash eight anchovies; bone, and divide 
them in halves. Cut an equal number of thin slices of brown 
bread and butter. Put between two slices of bread one layer of 
hard-boiled eggs cut in slices. Spread with butter on top of the 
eggs and then the fillets of anchovy, then the slice of bread. Press 
down closely together and cut in small squares. Arrange on a 
napkin. Garnish with parsley. 

Sardine Sandwiches ( Sandwiches aux Sardines) 

Twenty-four slices of bread and butter, twelve sardines, two 
eggs, one teaspoon chopped parsley, one teaspoon pepper and salt, 
one bunch watercress or lettuce. 

How to Make It. Cut some thin slices of bread and butter, 
and put some of the following mixture on each slice. Bone and 
press through a sieve the sardines, the yolks of two hard-boiled 
eggs, add two tablespoons stirred butter; and some finely chopped 
parsley; season highly with pepper; mix well all together. Cut 
the sandwiches into oblongs; arrange and garnish with cress or 
lettuce in the centre and serve on a paper doily. 


Tomato Sandwiches ( Sandwiches a la Tom ate) 

Eight slices bread and butter, three tomatoes, pepper and salt 
to taste, one bunch cress or lettuce. 


AMERICAN COOK BOOK 


How to Make It. Cut some slices of bread and butter; season 
well with pepper and salt; put a slice of tomato on the bread and 
another slice of bread on top. Cut into oblongs. Serve on a 
napkin, with cress or lettuce in the centre. 

Chicken Sandwiches ( Sandwiches au Poulet) 

Eight slices of bread and butter, lettuce, some slices of chicken, 
four anchovies, pepper, salt, and one bunch of watercress. 

How to Make It. Cut bread in thin slices and butter; 
spread on them some shredded lettuce; on the lettuce spread 
mayonnaise dressing; on that, place some thin slices of chicken 
and fillets of anchovies; then another slice of bread and butter. 
Cut into oblongs and serve on a napkin; garnish with cress or lettuce 
in the centre. 

Cream Cheese Sandwich a la Philadelphienne 
Sandwiches au Fromage a la Creme, a la Philadelphienne 

Stir one tablespoon butter to a cream; add a half pound of 
cream cheese, pepper and salt; stir again. Cut bread very thin; 
spread with the cheese mixture; add another buttered slice of 
bread on the top; cut in any shape desired. These can also be 
rolled and garnished with pimentos. Serve with the salad. 

Cheese Sandwiches ( Sandwiches au Fromage) a l’Americaine 

Can be made in two different ways. i. Cut thin slices of bread; 
butter and cut the cheese in thin slices put on top; sprinkle with 
pepper and salt; put another slice of buttered bread on top; press 
down; cut in heart or oblong shape. 2. They are also made by 
grating the cheese, mixing it with butter, and spreading on the 
bread instead of the slices and rolled. Serve with afternoon tea. 

Cucumber Sandwiches ( Sandwiches au Concombre) 

Peel and slice cucumbers very thin; pour some French dressing 
over them and let stand for one hour. Cut bread very thin, and 
butter. Take cucumber slices out of the dressing and lay on the 
bread; put another slice of bread on top; press down. Cut in 
oblongs, and serve. 

























































































Our health and life depend upon 
good meals, and, without soup, no din¬ 
ner will be up to its mark. 

Most cooks think that soup is the 
hardest thing to make, and the major¬ 
ity of housewives regard it as too much 
trouble. 

It would be an excellent thing if the 
making and serving ot soup were to be¬ 
come more customary, as any one can 
make a good meal ot a plate of rich, 
nourishing hot soup with bread and 
butter. 

Soups are not so expensive when one 
knows how to make them. 

Carefully study the following recipes 
and have a good soup for your dinner 
every day; you will feel considerably 
better, and your children will become 
healthier. 








THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


29 




SOUPS (Potages, Soupes, Consommes, Bisques ) 


Green Turtle Soup (Potage a la Tortue verte) a la Hildur 

If fresh turtle is not at hand, secure a can of green turtle meat. 
Put the can on the stove in some hot water; let stand about 
twenty minutes to dissolve. Then open the can; pour the jelly 
out in a saucepan; cut the meat in small dices. In the meantime 
have some nice rich chicken broth; add one quart of it to the turtle 
meat; put on the stove and let come to a boil; skim well; season 
with pepper and salt to taste, flavor highly with sherry; garnish 
with the meat and mock-turtle eggs. This soup is generally served 
with cheese straws for dinner parties. 

Clear Ox-tail Soup a la Barnegat 

Pot age clair a la Queue de Bceuf, a la Barnegat 

Select four nice ox tails; wash well; cut in pieces; put in a pan 
with four quarts of water, carrots, onions, pepper, and salt; let 
come to a boil; skim; let simmer from three to four hours slowly 
until the ox tails are well done, then strain off the broth. To six 
cups of the broth take one cup tomato juice; add the white of an 
egg that is half beaten, also the shell; put on the stove and clear; 
strain through a nice linen cloth; season with pepper and salt to 
taste; flavor with sherry. When ready to serve, garnish each 
plate with a piece of the ox tail. Cheese straws should be served 
with all of these different clear soups and consommes.' 

Clear Mock-turtle Soup a la Lydie 

Potage clair a la Tete de Veau, a la Lydie 

I Have the calf’s head split; take out the brains and the tongue, 
which can be used for other dishes. Wash the head well; be sure 
to see that the teeth are well cleaned before putting it on. Put 
four quarts of hot water on the head, onions, carrots, pepper, salt; 
cover, and leave on the stove until boiling. Then put to side of 
stove and let simmer for two to two and a half hours, according 
to the size of the head. When cooked, leave in the juice until 
cold. [The head ought to be cooked the day before the soup is 
wanted.] To three quarts of the broth take one cup tomato 
juice, pepper, salt, one half cup sherry, meat for garnishing, and 
some mock-turtle eggs. Strain the juice from the head; add the 
tomato juice. Beat whites of two eggs and put in with the shells; 
clear when it comes to a boil. Take off the stove; pour through a 


napkin that has been dipped in cold water. Let stand to drain 
slowly. Put the soup in a clean pan; let come to a boil; skim; 
let simmer for fifteen minutes to a half hour, slowly. Skim again; 
add the sherry, the mock-turtle eggs, pepper, salt, and the whitest 
part of the meat from the calf’s head cut in small dices. Let 
come to a boil again; dish up and serve with cheese straws. 

How to Make a Rich Consomme 

One half shin of beef, one fowl, two pounds round of beef for 
clearing, pepper, salt, onions, carrots, some tomatoes. 

Clean and wash the chicken well; tie up; put in the stock pot 
with the shin of beef that has been washed; pour over about six 
quarts of boiling water; put on fire to come to a boil. In the 
meantime add some onions, carrots, and tomatoes; when boiling, 
draw to the side; let simmer from six to eight hours very slowly— 
uncovered. Now and then during the time of boiling add some 
small pieces of the cut-up clearing meat; then, when the soup is 
well simmered and strong—it ought to reduce to about four quarts 
—strain through a fine cloth. This can be used for different kinds 
of consommes, the name taken from the garnishing, as the following 
recipes will show. The chicken can be used for croquettes, minced 
chicken, creamed, etc. The beef can be used for hash, stuffings, 
etc. The main thing with these soups is that they must be strong 
and clear, flavored with wine, and served very hot. 

Beef Julienne Soup (Consomme de Bceuf a la Julienne ) 

One half shin of beef; two pounds round of beef, for clearing; 
pepper, salt, onions, carrots, one cup tomato juice, threads of 
carrots, onions, beans, and tiny fresh peas for garnishing. 

How to Make It. Beef Julienne is made from a very rich 
beef stock. Put the shin of beef on stove; pour about six quarts 
boiling water on it; add onions, carrots, pepper, and salt; when 
it comes to a boil, draw aside and let simmer six to eight hours, 
slowly—uncovered. Now and then during the time add some 
pieces of the clearing meat. Strain; skim well; add the tomato 
juice to two quarts of the soup; clear with the white of an egg. 
During the time, prepare and cook the garnishing for the soup, 
which is: threads of carrots, onions, thin strips of string beans, 









30 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


and tiny fresh peas. Add the garnishing and a pinch of chopped 
parsley just before serving. 

Hot Consomme with Eggs in Cups a la Walde 
Consomme Chaud aux CEufs, en tasse, a la Walde 

Make a nice consomme [see recipe: How to make a Rich 
Consomme], Take six cups of the consomme after the fat is 
well removed; add to that one cup of tomato juice; beat the white 
of an egg and add it to the soup; put on the stove and clear. When 
cleared, strain through a fine cloth, season with pepper and salt 
to taste; flavor with sherry; then put a little consomme in a sauce¬ 
pan; break an egg for each cup; put the yolks in the hot consomme 
on the stove (take care not to let it break); let the yolks simmer 
about four minutes, very slowly; take up carefully; put in the cup 
of the consomme and serve very hot with cheese straws or toasted 
cheese crackers. 

Cold Consomme in Cups (Consomme froid en tasse ) a la Gimo 

Make a rich consomme [see recipe: How to make a Rich Con¬ 
somme]; clear; flavor with sherry; season with pepper and salt to 
taste; put on a platter the cups that are going to be used; fill them 
three quarters full; put carefully in the icebox to get settled. 
When the consomme has jellied, take the cups out; decorate half 
of them with a daisy of cooked white of egg and the other half 
with a daisy of truffles, with the centres made from the lemon peel; 
then drop some of the consomme carefully, about one-quarter inch 
in thickness, on top; leave again until settled. Serve cold for 
luncheon or supper, or for dinner on a very hot day. 

Consomme a la Royale 

Make a rich clear consomme [see recipe: How to make a Rich 
Consomme]. Garnish with custards colored red, white, yellow, 
and green, and some colored with chopped truffle. 

Consomme a la Jardiniere 

Make a rich clear consomme [see recipe: How to make a Rich 
Consomme]- Garnish with all different vegetables that have 
been cut in fancy shapes and cooked separately. Boil up again 
with the vegetables in it; skim and serve. 

Consomme a la Printaniere 

Make a rich clear consomme. Garnish with vegetables cut 
in fancy shapes, green peas, string beans, asparagus tips, and young 


shallots all cooked separately. These vegetables are not to be 
cut small; they are left in large shapes. Add the garnishing to 
the consomme; boil up; skim and serve. 

Consomme a la Chiffonade 

Make a clear consomme. Garnish with all different vegetables 
cut in fancy shapes and cooked separately, and with lettuce, cut 
with the fancy cutter, and green peas. Add to the consomme; 
let come to a boil; skim and serve. 

Consomme au Macaroni a la Theodore 

Make a consomme flavored with wine. Garnish with macaroni 
that has been cut in short pieces after it has first been cooked 
very soft and rinsed off; add to the consomme; let come to a boil; 
skim. Serve with grated Parmesan cheese on a separate plate. 

Consomme a la Xavier 

Is a rich consomme made from beef and chicken, cleared, and 
the color of sherry. When cleared, and flavored to taste with 
pepper, salt, and Madeira, garnish with different kinds of vegetables 
such as green peppers, Spanish peppers, carrots, asparagus tips, 
beans, onions, turnips, truffles, and mushrooms. These garnishings 
must be all cooked separately and added to the soup just before 
serving. 

Consomme a la Brunoise 

One half shin of beef, one half knuckle of veal, some chicken 
(if at hand), onions, carrots, one cup tomato juice, one apple, two 
bay leaves, pepper, salt, and vegetables for garnishing. 

How to Make It. Wash the meat and put in the pot with 
five quarts of boiling water, pepper, salt, the apple, and the bay 
leaves and let come to a boil. Draw pot to side of stove and let 
simmer from six to seven hours without a cover. Strain soup; 
skim well; clear with whites of two eggs, half beaten, and the 
shells. When cleared, strain through a double cheesecloth that 
has been dipped in cold water; put on the stove; let come to a boil; 
skim again. Garnish with vegetables that have been cut in small 
dices, such as carrots, onions, green peppers, Spanish pepper, 
turnips, etc. These vegetables are cooked beforehand and added 
to the soup when ready to serve. If the soup should be of too 
light a shade, color a trifle with kitchen bouquet; it should be the 
shade of light sherry. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


31 


Consomme a la Kursaal 

Make a rich consomme; clear it, and flavor with wine. Garnish 
with all different summer vegetables cut in diamond shapes and 
cooked separately, such as peas, asparagus tips, lettuce cut in small 
fancy shapes, carrots, onions, turnips, etc. 

Consomme a la Octavious 

Is a rich consomme cleared like the Beef Julienne and garnished 
with turnips cut in slices and cut with the very small ring cutter, 
truffles and custards colored yellow, white, green, and red. Put in¬ 
to the consomme; let come to a boil; skim; flavor with sherry, and 
serve. 

Consomme Printanier a la Royale 

Is a rich consomme made from beef and chicken cleared and 
garnished with all different summer vegetables cut in small shapes, 
such as green peas, asparagus tips, and with the addition of custards 
cut in small star shapes, colored green, red, and yellow. 

Consomme with Quenelles (Consomme aux Quenelles ) 

Is made from different kinds of meat and bones of birds, poultry, 
etc. [The main thing with these consommes is that they must be 
very rich and gluey, more in the style of a rich clear mock-turtle 
or ox-tail soup flavored with tomato and vegetables at the time of 
cooking.] Put the meat and bones on in a stock pot; pour suffi¬ 
cient hot water on, one tomato and vegetables, pepper, and salt; 
cook from five to six hours. Strain, skim, and clear in the usual 
w 7 ay. Add one half cup sherry to two quarts of the soup and 
garnish it with tiny quenelles made from chicken or veal forcemeat. 
If the consomme is not of a sufficiently dark shade, color with 
kitchen bouquet. 

Consomme with Fried Turnips (Consomme aux Navets frits) 

One half shin of beef, different meat or bones that are at hand, 
four quarts of water, one turnip, one onion, pepper, salt, one tomato. 

How to Make It. Wash the meat; put the shin of beef in the 
soup pot; add the hot water, pepper, salt, part of the turnip (leaving 
enough for garnishing), the onion, and the tomato. Let come to 
a boil; let simmer for about six hours, slowly, without a cover. 
During the time add to the soup, little at a time, any bones or 
meat that may be at hand. If the soup has simmered slowly it 
should not need any clearing, but if it has boiled faster than it is 


supposed to, clear it with the white of an egg. In the meantime 
cut the turnip in dices and boil in water and a little salt until very 
soft. When cooked, strain the water off. Put in a frying pan 
half butter and half fat, and fry the turnip until golden brown. 
Before serving the soup, garnish it with the fried turnip. 

Consomme with Profiteroles a la Erickzen 
Consomme aux Profiteroles a la Erickzen 

Have two quarts of rich clear consomme flavored with sherry, 
cauliflower, green peas, and profiteroles for garnishing. 

How to Make It. Have the consomme ready, and hot. Heat 
the cauliflower and peas. When ready to serve put a rose of the 
cauliflower, a profiterole, and a few peas in each plate. If served 
in a tureen put the cauliflower and peas in the bottom of the tureen 
and pour the consomme on the top, and serve the profiteroles 
on a separate dish with the soup. 

How to Make the Profiteroles. One half tablespoon butter, 
one half cup water, one half cup flour, two eggs. Put the water 
and the butter in a pan on the stove; when boiling add the flour 
and stir until it looks glossy. Take off the stove and let stand 
until cold. When cold, work in the two eggs, one at a time, and 
stir five minutes for each egg. Put fat in a deep frying pan, when 
beginning to 'get warm put a small one half teaspoon of the batter 
in at a time, but not too many at once as it does not give them 
room to swell, and do not have the fat too hot before they have 
got sufficiently puffed. When done, take some cold cooked chicken 
forcemeat; stir and mix with it two tablespoons of Parmesan cheese 
to one cup of the forcemeat, and put in a paper bag. Stick a 
little hole in the puff and fill with the mixture. Put on a platter 
and put in the oven to get hot. Serve in the soup (or, on a platter, 
separately, with the soup). 

Consomme a la Walde 

Put six pounds of beef with the bones in the stock pot; pour 
six quarts of boiling water over it; add pepper, salt, onions, carrots, 
leek, parsley, and three bay leaves. When it comes to a boil, 
simmer from five to six hours, strain through a fine cheesecloth, to 
remove all the fat. This soup should not be cleared if cooked very 
slowly without a cover. When ready to serve, garnish the soup with 
large pieces of carrots, little shallots, a small pinch of saffron, little 
dumplings. 

How to Make the Dumplings. Put one cup of milk on the 
stove; put one tablespoon of butter in a saucepan; add two table¬ 
spoons flour; add the milk that is hot, yolks of two eggs, one table- 






32 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


spoon washed currants, a pinch of sugar, a small pinch of saffron, 
a little salt to taste. Put up in a dish to get cold; just before serv¬ 
ing put the dish in boiling water on the stove for a few minutes, 
until warm. Dip a spoon in hot water and take about a half 
tablespoon of the batter and put in each soup plate. 

Consomme with Vegetables (aux Legumes) a la Hammond 

Make a nice rich consomme from the shin of beef and chicken 
(or veal); flavor with vegetables and tomato; simmer about six 
to eight hours, strain from the soup pot, and skim; clear with white 
of an egg. In the meantime cut some tiny dices of different kinds 
of vegetables—such as carrots, onions, and turnips—and cook. 
Cut string beans in thin strips, and have also some tiny peas; 
cook nice and green and add to the soup. Let the soup cook with 
the vegetables for fifteen minutes; season with pepper and salt to 
taste. Just before serving, add some chopped parsely. 

Consomme a la St. Hilaire 

Four pounds of shin of beef, small chicken, three onions, two 
carrots, pieces of turnip, pepper, salt, two tomatoes, rice, and peas 
for garnishing. 

How to Make It. Wash the meat; put in the stock pot with 
onions, carrots, pepper, salt, turnip, and six quarts of boiling water. 
Let come to a boil; simmer for about seven hours (slowly, without 
a cover); take care not to boil. Strain the soup and clear if neces¬ 
sary. Put on the stove and simmer for about one hour, slowly. 
To two quarts of the soup add two tablespoons of rice that has 
been washed and leave on the stove to simmer for twenty-five to 
thirty minutes. Skim, and, when ready to serve, put one half 
cup of green peas into the soup. Serve with grated cheese, cheese 
straws, or cheese crackers. 

Consomme with Rice (Consomme au Riz ) a l’ltalienne 

Make a rich strong consomme as the Beef Julienne soup. When 
ready to serve, garnish with tiny timbales of rice. The timbales 
of rice are made thus: wash one cup of rice in boiling water; put 
in a saucepan; add three cups of stock if at hand—if not, water 
will do; salt to taste. Put a cover on the pan and let simmer for 
twenty-five minutes; do not stir the rice. Grate one onion; add 
it to the rice, also one tablespoon butter and three tablespoons 
cream. Divide the rice in two parts; add to one half of the rice 
one tablespoon beef extract, leaving the other half white. Butter 
small timbales; put one tablespoon of the white rice at the bottom, 


then one tablespoon of the brown on top. Press down well so as 
to settle the rice in the moulds. Let stand to get cold five minutes 
before serving the soup; put the timbales in hot water on top of 
stove. When warm, turn out on the soup plates, one for each, 
and pour all around the clear consomme that is flavored with 
sherry. Serve very hot. 

Consomme with Macaroni and Tomatoes 

Consomme au Macaroni et aux Tomates 

Four pounds shin of beef and some bones, one pound of clearing 
meat. Put one tablespoon butter in a frying pan; add four cut-up 
onions and two carrots; stir until they are nice and brown; add 
two tablespoons flour, pepper, and salt. Add one quart boiling 
water. Put this in a soup kettle with the shin of beef, the bones, 
salt, and pepper; add four quarts boiling water; let simmer on 
stove and when it comes to a boil draw aside and let cook slowly 
from seven to eight hours. During that time have the pound of 
clearing meat cut in small pieces and put a piece in now and then, 
during the time of boiling. Strain the soup; skim, and clear. 
When ready to serve, have some large macaroni cooked and cut in 
short pieces about quarter of an inch long and rinsed in hot water. 
Garnish the soup with the macaroni and in each plate put a thin 
slice of tomato. 

Consomme with Rice (Consomme au Riz ) a la Mathilda 

Half a shin of beef, some chicken cooked or raw, pepper, salt, 
onions, carrots, and tomato juice. 

How to Make It. Put the meat in the soup pot with four 
quarts of boiling water. Let come to a boil, and then let simmer 
about five or six hours. Strain up from the pot; skim well and 
clear in the usual way. Add to two quarts of consomme three 
tablespoons rice that has been soaked in three different hot waters; 
let simmer slowly until the rice has cooked. Then skim the con¬ 
somme well and garnish with one tablespoon chopped parsley. 

Consomme a l’ltalienne 

Make a rich clear consomme flavored with sherry and garnished 
with little balls of Italian paste. 

How to Make the Italian Paste. Put a half cup milk and 
half cup flour in a saucepan; add one tablespoon butter, three 
tablespoons grated Parmesan cheese, a little salt, a pinch nutmeg; 
stir over the fire until it becomes a smooth paste. Take from the 
fire; when cold add two yolks and one white of egg and half tea- 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


33 


spoon of chopped parsley. Put in a paper bag, press out on a 
baking sheet that has been buttered, in the size of a large pea, not 
to be put too close to one another. Warm the baking sheet over 
the soup pot and slide them gently into the soup. Let simmer 
for about ten minutes; skim the soup well, and serve. 

Consomme a la Prince de Galles 

Make a rich consomme as for the Consomme au Riz. When 
ready to serve, garnish it with chicken enveloped in forcemeat, 
small pieces of custard cut in same shapes, and asparagus tips. 

Consomme a la Colbert 

Make a rich consomme from beef and veal; flavor with different 
vegetables and tomato; when clear and ready to serve, flavor with 
Madeira. Garnish with lettuce cut in large diamonds, celery 
in strips, and Jerusalem artichokes in dices, and tiny button onions. 
This soup must be of a light shade of sherry. 

Consomme with Beans a la Octavious 
Consomme aux Haricots, a la Octavious 

Make a rich consomme from beef and veal; flavor with different 
vegetables and tomato, and clear. When ready to serve, flavor 
with sherry and garnish with French beans or string beans that 
have been cut in small threads about two inches long and cooked 
separately, very green. 

Consomme a la Jerusalem 

Make a consomme from beef and chicken; flavor with different 
vegetables; clear and flavor with wine and color a golden shade. 
Garnish with tiny round balls of Jerusalem artichokes. 

Consomme a la Duchesse 

Make a nice consomme from chicken, beef, and veal; skim and 
clear with the white of an egg. To one quart of consomme add 
one tablespoon arrowroot dissolved in one cup of cold water. 
Let come to a boil; skim. When ready to serve, garnish with 
strips of poultry or meat that the consomme is made from. Flavor 
with sherry and Madeira. 

Consomme a la Nivernaise 

Make a rich consomme such as Consomme a la Walde; flavor 
with Madeira; when ready to serve, garnish with balls of Italian 


paste, chicken timbales cut in thin slices, and carrots cut the same 
shape as the timbales. 

Consomme with Sago (au Sagou ) a la Godfrey 

Is a clear consomme flavored with Madeira and garnished with 
sago. Take a half cup sago; soak it about three hours in cold 
water; when ready, put some boiling water on the sago; salt to 
taste; let boil until very glossy; then put in a colander; pour some 
boiling water over it, and strain off the starchy part. Garnish 
the soup with the sago before serving. 

Consomme Garnished with Fancy Vegetables a la Howard 

Consomme garni de Legumes, a la Howard 

Is a rich consomme made from beef, chicken, and veal, flavored 
with Madeira and colored a golden shade with the kitchen bouquet. 
When ready to serve, garnish it with carrots, turnips, celery cut 
in diamond shapes, and a tablespoon of chopped green lettuce. 

Consomme with Poached Eggs (aux CEufs poches) 

Make the consomme as for the Beef Julienne flavored with 
sherry and garnished with poached eggs. 

How to Poach the Eggs. Put in a deep frying pan enough 
stock to cover the eggs; open the eggs carefully so as not to break 
the yolks; remove a little more than half of the whites; drop the 
yolks with the rest of the whites into the stock; cook until settled. 
When ready to serve, put one egg in each plate. 

Consomme with Asparagus and Poached Eggs 

Consomme aux Pointes d’Asperges et aux CEufs Poches 

A small chicken, four pounds shin of beef, five quarts water, two 
onions, one bunch asparagus, and some poached eggs for garnishing. 

How to Make It. Wash the chicken and the beef and put in 
the stock pot; add the boiling water, pepper, salt, onions, and the 
asparagus. [Before adding the asparagus, cut off the tips, about 
two inches long, and cook separately, nice and green for the gar¬ 
nishing; put the stems in the stock pot; let simmer from five to six 
hours; strain up; remove the fat, and clear with the white of egg.] 
Take part of the breast of chicken and leave in the same juice 
until ready to use for the garnishing. Flavor with sherry. Before 
serving, garnish with the tips of the asparagus, the chicken cut 
in strips the same length as the asparagus, and a poached yolk of 
egg for each plate. 








34 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Consomme with Vermicelli a la Maria 

Consomme an Vermicelle, a la Maria 

Half shin of beef, half knuckle of veal, half can of tomato, two 
onions, two carrots, turnips (if at hand), pepper, salt, one leek, 
parsley, six quarts water. 

How to Make It. Wash the meat; put on the stove in the 
soup pot with the boiling water, onions, tomato, carrots, pepper, 
and salt. Let simmer for six to eight hours, then strain the soup. 
Remove all the fat; clear with the white of an egg if necessary. 
To each quart of soup add two tablespoons of vermicelli, but 
before putting it in, rinse with cold water and let simmer until 
cooked. Skim the soup times and times again. Serve grated 
Parmesan cheese on a separate dish. 

Consomme with Tapioca a la Gertrude 

Consomme au Tapioca, a la Gertrude 

Consomme au tapioca a la Gertrude is made the same as the 
consomme au Vermicelle, a la Maria with the addition that the 
tapioca is soaked about two hours, and well cooked—slowly and 
separately. Rinse off the starchy part with some hot water and 
garnish the soup with it just before serving. 

Consomme with Semolina (Consomme a la Semoule ) 

Is a rich consomme like the consomme a la Brunoise with the 
difference that this is garnished with semolina, which has to be 
soaked and cooked separately and added just before serving. 

Consomme a la Madrilene 

Make a consomme of beef and chicken strong enough to jelly; 
flavor with all different kinds of vegetables. Strain, and to each 
quart have one cup of tomato juice; clear with the white of an 
egg; leave to get cold. Put a slice of tomato in the bottom of each 
consomme cup and then fill them with the consomme. Leave the 
cups on a platter in the icebox to jelly. When jellied, put a little 
branch of parsley on each cup. Serve with cheese straws or cheese 
crackers. 

Mousseline of Corn a la Ericsson Hammond 
Mousseline de Ma'is a la Ericsson Hammond 

Half shin of beef, two pounds beef, a small knuckle of veal, six 
ears of corn, four quarts of water, carrots, onions, pepper, salt. 

How to Make It. Wash the meat and put it in the stock pot; 


add the boiling water and the vegetables. Let boil from four to 
six hours; strain the consomme, which will have been reduced to 
about two quarts. In the meantime cook six ears of corn in one 
quart of water. Strain the water from the corn (which will have 
been reduced to three cups); add to the consomme; let come to 
a boil and skim. Add to each quart a half pint of cream. Put 
in the icebox to get very cold. Put one tablespoon of the corn, 
cut from the cob, in the bottom of each cup; fill the cups with 
the consomme; put in the icebox again until jellied. Put one 
tablespoon of whipped cream on top of each, in the centre, so as 
not to cover the aspic around the edge. For decoration have some 
aspic, colored tomato color, cut in diamond shapes, and put a 
diamond in the centre of each cup. 

Consomme a la Baraquine 

This is made from a rich stock same as for Consomme au Tapioca, 
a la Gertrude but with the addition of fine strips of chicken truffles, 
Spanish pepper, and white of egg. Flavor with wine. 

Consomme a la Gouffe 

Is the same as Consomme a la Baraquine, having the tapioca, 
but with the difference that it has diamonds of chicken, diamonds 
of tongue, and truffles. Flavor with wine. 

Consomme with Noodles (Consomme aux Nouilles ) a la Breta 

Make a rich consomme amber color; flavor with wine. When 
ready to serve add some strips of noodles and garnish with parsley 
chopped fine. 

Consomme with Rice (Consomme au Riz ) a la Gilbert 

Make a rich consomme from beef and chicken. Clear, and when 
ready to serve, garnish with all different kinds of vegetables that 
have been cut in fancy shapes and cooked separately. Add to 
each quart of soup two tablespoons cooked rice that has been 
rinsed and a pinch of chopped parsley. 

Consomme with Croutons a la Roosevelt 

Consomme aux Croutons a la Roosevelt 

Is a strong rich consomme made from beef and chicken flavored 
with vegetables of different kinds. Just before serving, garnish 
with fried croutons of bread. 











THE SWEDISH, FRENCH, 


Petite Marmite ( Petite Mar mite) 

Two pounds round of beef for clearing; half shin of beef. Wash 
the shin of beef, put in a pot with onions, carrots, some tomatoes, 
pepper, salt, and four quarts hot water. Let come to a boil; 
simmer six to eight hours, slowly; during this time put in pieces 
of the raw meat which will gradually clear the soup. Do not let 
the soup boil nor put a cover on the pot. [It does not have to be 
cleared if cooked in the proper way.] Garnish with cooked turnips 
and carrots (cut as big as a small finger point at each end, about 
one inch long), diamonds of cooked chicken and beef, pieces of leek 
(cut the same length as the carrots), three tablespoons sherry. 
Have the soup clear and the color of sherry. 

Bouillon 

Six pounds beef with soup bones that have been cracked; put 
in a pot, add four quarts boiling water, one cup tomato juice, 
one onion, small carrot, two cloves, two bay leaves; let simmer for 
five to seven hours—slowly. Strain through a fine double cheese¬ 
cloth that has been dipped in cold water. If cloudy, clear with 
the white of an egg, but if the bouillon is cooked properly it should 
not need any clearing. Put in a pot; let come to a boil; 
then skim. Serve in bouillon cups for luncheon, suppers, and at 
receptions. 

Beef Tea ( Bouillon da Bceuf) for Six Persons 

Four pounds beef, two quarts water, pepper and salt. Cut 
meat up in large dices; put in the soup pot; add the cold water, 
pepper, and salt; let come to a boil. Ihen let simmer slowly for 
three hours; pass through a strainer, and serve in cups for luncheon 
or supper. [If clear beef tea should be desired, clear with the 
white of an egg.] 


Beef Tea for Invalids 

To two pounds of meat take four cups cold water, pepper and 
salt. Put the meat in the glass jar; pour the cold water on it; 
stand in a pot of boiling hot water and let simmer slowly for two 
hours; add pepper and salt to taste. Serve in cups. 

Clear Tomato Soup in Cups a la Maria 
Potage clair aux Tomates en tasse, a la Maria 

Take five cups tomato juice; add salt, pepper, and half a package 
Cox’s gelatine. Beat up the white of an egg; whisk it well into 


AMERICAN COOK BOOK 


35 


the tomato juice, and also put the shell in; stir over a hot fire until 
it comes to a boil; strain through a thick cloth that has been dipped 
in cold water; color tomato shade with the red fruit and orange 
coloring (the right shade of a tomato). Strain up in cups; 
let stand in the icebox until settled; then decorate with a white 
daisy and a black daisy. The white daisy is made from hard- 
boiled white of egg and the black daisy from truffles with a round 
piece of lemon peel in the centre. Put a little green stem on 
each with cream, colored green; then drip carefully some more of 
the soup on top. The daisies must look as if floating on the top 
of the cup. This soup, when in cups, is served alternately for 
luncheon or supper. Whipped cream can be served on top of 
each cup instead of garnishing. If the soup is to be served hot, 
leave out the gelatine when making. Decorate the hot soup with 
a slice of tomato or a slice of hard-boiled egg. 


Lamb Broth ( Bouillon d’ Agneau) a la Stockholm 

One breast and one neck of lamb (or mutton ). To four pounds 
of the meat add two quarts hot water, pepper, and salt; let come 
to a boil; skim; simmer for about two hours, slowly; strain; remove 
all the fat. When ready to serve, put in a saucepan and heat. 
Garnish with a little cooked rice or barley. The lamb (or mutton) 
can be used for a fricassee with the sauce made from milk. 


Chicken Broth ( Bouillon de Poulet ) a la Edward 

Take a fowl; clean and wash well, put on the stove in hot water 
sufficient to cover it; add pepper and salt; when it comes to a 
boil, skim; then let simmer from three to four hours—slowly, un¬ 
covered. Remove all the fat and strain. Serve with little cooked 
rice or barley. 


Vegetable Soup {Potage aux Legumes) a la Europeenne 

To two quarts rich beef stock, made from different kinds of bones, 
cut two cups of different vegetables in macedoine style—such as 
carrots, onions, turnips, green peppers, string beans—and add to 
the stock; then one cup tomato juice. Simmer until the vegetables 
are well done; flavor with sherry. The green vegetables should be 
cooked separately in a little water, with a speck of baking soda 
and salt; drain the water off; add to the soup (with some green 
peas, if at handb Add little chopped parsley before serving. 





36 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Potage a la Chasseur 

This soup is made with any stock of game that is at hand. Clear 
the stock with the white of an egg, half beaten; flavor with sherry. 
Garnish with young onions, potatoes cut in almond shapes, and 
large dices of tomato. 

Winter Vegetable Soup a la Ericsson Hammond 
Potage aux Legumes d’Hiver, a la Ericsson Hammond 

Take four pounds of top round of beef in one piece. Put in a 
stock pot, adding to that three quarts water, one apple, and one 
tomato. Let come to a boil; draw aside and let simmer about two 
hours, adding pepper and salt. In the meantime get ready ten 
small white onions and some tiny carrots, cut in pieces about one 
and a half inches long (the shape of a small carrot point at each 
end). Scoop out some turnips with the potato scooper; add all 
to the meat and let simmer for another hour until the vegetables 
are well cooked. In the meantime add a branch of thyme, one 
bay leaf, two cloves, and a small pinch of saffron. When ready to 
serve flavor with some sherry, add one tablespoon coarse-chopped 
parsley after removing the apple and the tomato. Cook about 
five minutes after the parsley is added to the soup. When ready 
serve a large piece of meat in each plate with the vegetables. [If 
served in a tureen, cut the meat in large pieces the same as for 
stew.] The soup must not be strained; it must contain all of the 
ingredients. 

Herb Soup (Potage aux Herbes potageres ) a la Printaniere 

Is a soup made from white stock, about four to six pounds of 
veal, neck, and knuckle. Put in three quarts of hot water with 
onions, carrots, pepper, and salt. Let cook about three hours; 
take out the meat which can be used for croquettes, etc. Remove 
the fat; strain the broth through a fine sieve; add half cup tomato 
juice; let come to a boil. Add vegetables,such as carrots and onions, 
cut in small dices, to the soup; let simmer until the vegetables 
are done; skim three or four times during that time. When 
ready, add some chopped lettuce—two tablespoons of the lettuce 
to each quart of soup; let come to a boil; season well, serve. 

Pepper Pot ( Poivrier ) a la Philadelphienne 

Three quarts of clear broth that is well seasoned with different 
vegetables and tomatoes. Leave on the stove until hot. Dissolve 
two heaping tablespoons of flour in a cup of water; thicken the 


broth; color with kitchen bouquet (and some beef extract, if at 
hand); strain through a fine sieve. Take eight to ten small white 
onions, cut small; spring carrots in fours lengthwise, celery in 
long strips not too fine, and green pepper cut in strips. Let the 
vegetables simmer in the soup for about fifteen minutes. Have 
ready some squares of potatoes and add them to the soup; let 
simmer another fifteen minutes until the potatoes are well done. 
Skim and serve. 

Mock-turtle Soup (Potage a la Tete de Veau ) a la Octavious 

Have a calf’s head split; take out the brains and the tongue which 
can be used for other different dishes. Wash the calf’s head well— 
be sure to see that the teeth are well cleaned before putting it on. 
Put on the calf’s head four quarts of hot water, onions, carrots, 
pepper, and salt; cover, and leave on the stove until it boils. 
Then put to the side of the stove and let simmer from two to two 
and a half hours, according to the size of the head. When cooked, 
leave in the juice until cold. [The head ought to be cooked the 
day before the soup is wanted.] To two quarts broth take two 
cups tomato juice. Dissolve two tablespoons flour in one and a 
half cups cold stock and thicken the soup. Color with kitchen 
bouquet. Let stand to simmer; skim every now and then. When 
ready to serve, add one half cup sherry, and pepper and salt to 
taste. Garnish with mock-turtle eggs, small dices of the whitest 
part of the meat from the calf’s head, and small strips of white of 
egg. Calf’s tail and calf’s feet soup are made the same way as 
the calf’s head in clear, thick, or cream soup. Serve, separately, 
a dish of boiled rice, with curry powder dissolved and put over the 
rice when serving. 

Ox-tail Soup (Potage aux Queues de Bceuf) a l’Anglaise 

Cut four ox tails in pieces; select the nicest pieces for the garnish¬ 
ing of the soup and cook these separately with water flavored with 
onion, pepper, and salt. The rest of the ox tail, put on the stove 
with hot water, carrots,onions, pepper, and salt, and cook four hours 
until well done. Strain the soup up and skim. Take two quarts 
of the stock, two cups of tomato juice; leave on the stove, and, 
when boiling, thicken with two tablespoons flour dissolved in one 
and a half cups of water. Color with kitchen bouquet and some 
beef extract (if at hand). Let stand on the stove to simmer for 
one to one and a half hours. Skim now and then. The soup 
should be cooked until golden and clear. When ready, add half 
cup of wine, and serve one piece of ox tail in each plate. 





THE SWEDISH, FRENCH, 


Barley Ox-tail Soup (Potage aux Queues de Bceuf, a l’Orge ) 

Cut four ox tails in pieces and select the nicest pieces for the 
garnishing of the soup and cook separately with water flavored 
with onion, pepper, and salt. The rest of the ox tail put on the 
stove with hot water, carrots, onions, pepper, and salt and cook four 
hours until well done. Strain the soup up and skim. During 
the time cook four tablespoons whole barley; skim and add to the 
soup. Let cook for one to one and a half hours. Skim now and 
then; add from six to eight shallots. When ready add some wine 
and serve one piece of ox tail in each plate with some shallots and 
carrots. 


Goose Giblet Soup (Potage aux Abattis d’Oie) 

Giblet soup is convenient to have when breasts, legs, and second 
joints of poultry have been used for other dishes. 1 ake the back¬ 
bones,necks, etc., and put in the stock pot with the giblets that 
have been well cleaned. Add some onions, pepper, salt, carrots, and 
hot water according to the amount of meat. Let simmer for 
about three hours. Strain the broth from the bones. Dissolve 
one tablespoon flour in half cup water to each quart of stock and 
thicken the soup; let come to a boil; season with salt and pepper to 
taste. Let simmer for half hour; skim constantly. In the mean¬ 
time, color with beef extract, if at hand, or with kitchen bouquet 
to a clear brown shade. When ready to serve, add some Madeira 
and port wine—two tablespoons of each to the quart. Garnish 
with the livers (that have been cut in small dices and cooked in 
butter and sherry carefully so as not to get hard) and the soft 
part of the giblet with some strips of poultry. 

Grouse Soup (Pot age au Coq de Bruy ere) 

A soup of grouse is one of the most excellent soups that could 
be had when made in the right way. It has an excellent game 
flavor, besides a flavor of vegetables and wine, and should always 
be made when grouse is obtainable. 

When the breast has been used for the table, the remainder can 
be used for mince, entrees, and the bones for soup. Put the bones on 
the stove with sufficient water to make a soup; add carrots, onions, 
pepper, salt, and some tomato juice; simmer about two hours, 
then strain. To four cups of the broth dissolve one heaping 
tablespoon flour in one cup water; strain the mixed flour to the 
stock; let it cook; color with kitchen bouquet; add one half cup wine— 
Madeira or sherry. [Port wine is also delicious to use in this soup, 
if not too sweet.] Skim now and then during the time of cooking. 


37 


AMERICAN COOK BOOK 


Cook about twenty to thirty minutes after the flour is added. 
Garnish with little balls of marrow, little pieces of the grouse, and 
small rice timbales. Serve very hot, for dinner. 

Partridge Soup (Potage au Perdrix ) 

Partridge soup is very expensive but most delicious. It has a 
unique flavor with which no other can be compared. Partridge 
is a white bird, in season only a short time of the year. The breast 
is generally served with the salad or as an entree, and then there 
are the legs, second joints, backbones, liver, gizzard, etc., to spare. 
Put the bones on the stove, pour some hot water on them and stew 
for about two hours; season with pepper, salt, onions, carrots, and 
some sherry. Strain the soup from the kettle and clear. Add to 
one quart of stock two tablespoons rice; let simmer twenty to 
twenty-five minutes until the rice is thoroughly cooked. Dissolve 
cornstarch in half cup water; thicken the soup; color with kitchen 
bouquet; flavor with some more sherry; let simmer another ten 
to fifteen minutes; skim well when ready to serve. Garnish with 
the livers. [Pheasant, woodcock, squab, pigeon, and all bird 
soups are made the same way as the partridge soup.] 

Rabbit Soup (Potago au Levraut ) 

For about twelve persons secure two nice large rabbits. Clean 
and wash; leave in water and some sour milk, for about three hours. 
[Buttermilk, if at hand, is very good.] Rinse the milk off; leave 
the saddle whole for other purposes, and joint the rest. Wash in 
warm water, and put on the stove. Add to two rabbits about 
five quarts of hot water, pepper, salt, onions, carrots, one cup 
tomato juice, let come to a boil. Put the soup pot on the side of 
the stove and let simmer very slowly for about three to four hours. 
Strain the soup; add some rice that has been scalded—two table¬ 
spoons to the quart (or barley in place of rice). [If barley, it 
ought to be cooked well before adding to the soup.] Thicken 
the soup with a tablespoon cornstarch dissolved in half cup water. 
Color with kitchen bouquet; flavor with port wine or Madeira. 
Garnish with small balls of carrot, little shallots, pieces from the 
rabbit, and the liver that has been cooked in stock. [Potage a 
Venaison is made the same way as the rabbit or hare soup. Sherry 
can be used in place of port or Madeira if so desired.] If these 
soups are desired clear, in a consomme style, clear the stock, 
leave the thickening out, and garnish with the same garnishing, 
and little chopped parsley. It is then named Consomme du 
Levraut. 











38 


THE SWEDISH, FRENCH, 


Indian Curry Soup ( Soupe au Cari Indien) 

Take two quarts of stock; add one cup tomato juice; put on 
stove; color with kitchen bouquet; flavor with sherry; when it 
comes to a boil, thicken with two tablespoons cornstarch dissolved 
in one and a half cups water. In the meantime peel three onions; 
cut in thin slices; add to the soup; simmer until well done; skim 
again and again. [This soup should be very clear and simmery, 
and of an amber shade.] In the meantime cook a dish of rice; 
dissolve the curry powder; put over the rice. Serve with the soup. 


Mulligatawny Soup ( Soupe Mulligatawny) a l’lndienne 

Put one tablespoon butter in a saucepan; add one tablespoon 
flour, four cups chicken broth, one half teaspoonful curry powder. 
Serve with pieces of chicken and fricadelles in the soup. [Fricadel- 
les are small balls made from chicken mousse]. Serve with rice 
[see recipe: Soupe au Cari Indienne.j 


Vegetable Soup {Potage aux Legumes) a la Parisienne 

Put in a saucepan on the stove three onions, two carrots, one 
cup tomato juice, some turnips, pepper, salt, and three quarts water. 
Let boil until the vegetables are well cooked and the juice stewed 
down to about two quarts. Put one tablespoon butter in a 
saucepan; add two tablespoons flour; add the liquid from the vege¬ 
tables; color with kitchen bouquet; add two cups of cut-up vege¬ 
tables—such as carrots, onions, and turnips—and half cup of 
cut-up tomatoes; put into the soup and cook until vegetables are 
well done. Skim during the time it is cooking; flavor with sherry. 
When done, add two tablespoons of chopped parsley and be sure 
to see that it is a dark golden color. 


Dried Pea Soup with Stock a la Hammond 

Potage aux Pois Secs, a la Hammond 

Soak two cups of peas overnight; put them on in water, with 
carrots, onions, half pound of good smoked bacon, and a little 
baking soda—no salt. Let boil; when the peas are cooked, add 
pepper and salt; then mash through a sieve. Add one quart of 
stock; let simmer; add half cup tomato juice; thicken with a 
tablespoon of cornstarch dissolved in a half cup of water. Strain 
through a fine strainer. Before serving garnish with carrots and 
shallots (and some pieces of ham, if at hand.) 


AMERICAN COOK BOOK 


Lamb Soup with Barley a la Victoria 

Consomme d’Agneau a l’Orge, a la Victoria 

Take one shoulder and one neck of lamb; cut in large pieces; 
put in a soup pot; add about five quarts of water, onions, carrots, 
pepper, salt, one cup of tomato juice, one leek, one bunch of soup 
greens, and two bay leaves, Let come to a boil and simmer for 
about three hours. Strain the stock; the meat can be used after¬ 
ward for a fricassee of lamb, Perigord, etc. Skim the fat off the 
stock; add a half cup of pearl barley that has been washed in hot 
water; add to the stock, amounting to about four quarts. Let 
simmer two hours, slowly, until it is reduced to two quarts; add 
some shallots, cut in pieces, and carrots, during the time of the 
boiling. Skim well; season with pepper and salt. When ready, 
add two tablespoons chopped parsley and serve with the shallots 
and the carrots in it. 

Tomato Soup with Rice {Potage aux Tomates et au Riz) 

Strain the juice from a can of tomatoes, which will amount to 
about three cups; three cups of stock from veal, chicken, or poultry 
of any kind. When hot add a half cup of rice that has been 
scalded in hot water; let simmer slowly on the stove from thirty 
to forty minutes—the rice is then well done. Skim; color with a 
trifle of kitchen bouquet, and, when ready to serve, garnish with 
chopped lettuce or parsley. 

Tomato Soup {Potage aux Tomates) a la Continental 

Press a can of tomatoes through a sieve; it will amount to four 
cups. Put on the stove to heat. When hot, thicken with a 
tablespoon cornstarch dissolved in a cup of water; let cook for 
about five to six minutes. In the meantime have two onions, 
some carrots, and celery, cut in small strips, cooked in a small 
amount of water. Then add to the soup; color with the red and 
orange coloring and with a speck of kitchen bouquet to reduce 
the light shade. Serve with oyster crackers. 

Potage a la Russe 

Is a brown soup made from any kind of stock such as lamb, 
veal, beef, or game of any kind. The main thing with Potage a 
la Russe is that the stock must be very rich and gluey. To the 
quart of soup, thicken with a tablespoon of cornstarch dissolved 
in water; color with the kitchen bouquet or beef extract. Add 
small dices of vegetables—such as carrots, onions, peas, and tiny 




THE SWEDISH, FRENCH, 


strips of string beans that have been cooked—also round balls of 
sausage meat the size of a mock-turtle egg. Flavor with sherry, 
and serve. 

Green Pea Soup {Potage aux Petits Pois ) a la Hammond 

Soak one pint of green peas overnight. In the morning put 
them on the stove with a half pound of bacon (or a half pound of 
ham) and a tiny pinch of baking soda. Let simmer until very 
tender, adding some onions and carrots. When done, mash through 
a strainer; add two cups tomato juice to the quart of soup. Let 
boil; thicken with a small tablespoon of cornstarch dissolved in 
cold water. Add a tablespoon butter and two tablespoons chopped 
lettuce; cook for four minutes after the lettuce is added. Skim 
and serve. [If cream soup is wanted, add half pint of cream to the 
quart of soup.] 

Soup of Duck {Potage de Caneton ) a la Upsala 

Take a duck, clean and wash well, put in a soup kettle with other 
assorted bones, such as chicken, veal, lamb, etc., add water accord¬ 
ing to the quantity of meat, vegetables of different kinds, and to¬ 
matoes, season with pepper and salt. Let simmer slowly for about 
two hours. The duck can afterward be used for duck a la salmis, 
croquettes, minces, etc. Strain the broth; clear it, and thicken 
by adding, for each quart of soup, one tablespoon arrowroot dis¬ 
solved in a cup of water. Color a nice golden shade with kitchen 
bouquet and beef extract. Garnish with the breast of duck and 
fresh mushrooms cut in julienne style fried in butter. 

Onion Soup ( Soupe a V Oignon ) au Gratin 

Two quarts of broth, five onions, two tablespoons flour, some 
beef extract, kitchen bouquet for coloring, Parmesan or Swiss 
cheese, toast (one for each person), butter, and some bacon fat. 

How to Make It. Put the bacon fat in a frying pan with one 
tablespoon butter; slice the onions in rings; put in the frying pan 
and fry golden brown. Separate the onions in two parts, leaving 
one portion in the frying pan and the other for the garnishing of 
the soup. Put flour in the pan with the part of the onions and 
butter; let simmer for about fifteen minutes—stirring it all the 
time with a spoon; add some of the broth; if it gets too dark, add 
the rest of the broth; let simmer for half hour. Strain through a 
fine cheesecloth; color with the beef extract and the kitchen 
bouquet to a nice golden shade. In the meantime cut a slice of 
bread for each person; cut in fancy shapes—such as a large star, 


AMERICAN COOK BOOK 


39 


heart, diamond, etc.; put on a pan spread with butter, and brown 
in the oven. Watch, so as not to burn. Grate Parmesan or 
Swiss cheese (or both) on the toast; leave in the oven until the 
cheese has melted and stuck to the toast. When ready to serve 
in a tureen, put in the bottom of it the onions that are left; pour 
the soup over, and put the brown toasts on the top and serve. If 
to serve in plates, add the onions to the soup and put a toast in 
each plate; serve cheese separately. 


Norse Onion Soup {Soupe a VOignon) a la Suedoise 

Slice four onions fine; place them in a saucepan with two ounces 
of good butter and cook until well brown. Moisten with a quart 
of good stock; let simmer for twenty minutes; thicken with one 
tablespoon cornstarch dissolved in one cup water. Remove from 
the fire and add yolks of two eggs mixed with half a pint of cream. 
Serve with the following bread croutons. Mix two ounces of 
grated Parmesan cheese with yolk of one egg and a piece of butter; 
add a pinch of pepper. Spread this over fresh bread and put in 
the oven until brown. Cut in cubes and serve. 


Porridge ( Gruau ) a la Mode de Ma Femme 

Slice two onions, two leeks, one bean of garlic, quarter of a 
cabbage, one carrot, and four branches of celery. Put this into 
four quarts of boiling water; add a small ham bone and a quarter 
pound of bacon. Season with salt and pepper; cover the pot and 
let simmer from two to three hours. Take the ham bone and the 
bacon out. Dissolve two tablespoons flour in one cup water, 
strain the soup; let simmer again for fifteen minutes; add two 
tablespoons sherry. Color with kitchen bouquet and a little beef 
extract. Garnish with string beans cut lengthwise about two and 
a half inches, carrots same way, and a little chopped parsley. 


Tomato Cream Soup a la Ruth Williams 

Potage a la Creme de Tomate, a la Ruth Williams 

One tablespoon butter, two tablespoons flour, two cups milk, 
one can tomatoes. 

How to Make It. Put butter in a pan; add the flour, then the 
milk that has been heated; make a nice rich sauce; add the hot 
tomato juice; beat well. Just before serving, add a half cup cream. 
Serve with little croutons of bread. If served in cups put a spoon 
of wdiipped cream on the top. 



40 


THE SWEDISH, FRENCH, 


Mushroom Cream Soup (Potage a la Creme de Champignons) 

One tablespoon butter, large tablespoon flour, three cups mush¬ 
room juice, one cup boiling milk, one half pound mushrooms, half 
cup cream. 

How to Make It. Peel mushrooms; cut in fours and stew with 
a half cup sherry and three cups water for fifteen minutes. Put 
butter in a pan; add flour, mushroom juice, and milk; beat until 
creamy; add three tablespoons sherry, and, last, the cream. Serve 
with the pieces of mushroom in it. 

Cream of Pea Soup (Potage a la Creme de Pois ) 

Soak two cups of peas overnight; put them on in water with car¬ 
rots, onions, a pinch of baking soda, and half pound of good smoked 
bacon—no salt. Let boil. When the peas are cooked, add pepper 
and salt; then mash through a sieve. To thicken, add to the 
quart of soup one tablespoon cornstarch that has been dissolved 
in one cup milk. Add two cups hot milk, one tablespoon finely 
chopped parsley, and, last, some cream. 

Pea Soup (Potage aux Pois ) a l’Americaine 

One can peas, three cups milk, two tablespoons butter, pepper, 
salt, one tablespoon flour, four tablespoons cream. 

How to Make It. Mash the peas with their liquid through a 
fine sieve. Heat the milk. Put butter in a saucepan; add the 
flour; then the three cups of milk, pepper, salt, and the peas. 
Just before serving add the cream. Serve with bread croutons. 

Chicken Asparagus Soup (Potage au Poulet et aux Asperges) 

One bunch of asparagus. Cut the tips off and cook very green 
for the garnishing. Cut the remainder in pieces; put on the stove 
with two cups water. Cook for about twenty to twenty-five 
minutes in some water, salt, and a small pinch of baking soda. 
Put through a meat grinder, then through a fine sieve; add one 
quart of chicken stock. Put one tablespoon butter in a pan; add 
one tablespoon flour; add the puree of asparagus, beat until smooth; 
Put on the stove to boil; season with pepper and salt to taste; 
garnish with the asparagus tips, and add half cup cream just 
before serving. 

Cream of Asparagus Soup a la Joel 
Potage a la Creme d’Asperge, a la Joel 

Cook the asparagus tips and stems separately. Mash the stems 
through a sieve with their own stock. Put one tablespoon butter 


AMERICAN COOK BOOK 


in a pan; add one tablespoon flour, the mashed asparagus, one cup 
milk; last, add some cream. Garnish with asparagus tips. If 
served in cups for lunch or supper, put one tablespoon whipped 
cream on each. Serve with croutons of bread. 


Russian Beet Soup (Potage au Betterave, a la Russe) 

Made from a rich consomme, flavored with carrots, onions, and 
different vegetables, and colored pink with beets. Garnish with 
some pearl sago, well cooked, and some fancy shapes from the beets. 
Just before serving add one cup of cream to the quart of soup. 


Corn Cream Soup (Potage a la Creme de Ma'is ) a la Fritz 

Press the corn through a strainer and add to one can of corn 
two cups milk—put in a double boiler, when boiling, thicken 
with a small tablespoon cornstarch dissolved in half cup milk and 
when thickened, just before serving, mix one yolk of egg with 
half cup cream. Beat into the soup; add half tablespoon butter, 
pepper, and salt. Serve with croutons of bread. 


Cream Barley Soup a la Ericsson Hammond 

Potage a la Creme d'Orge, a la Ericsson Hammond 

Cook half cup pearl barley about three hours, with three quarts 
water, carrots, onions, leek, pepper, salt, and a knuckle of veal. [If 
no veal at hand, about two cups stock can be used to the quart of 
soup.] Thicken with cream sauce made from one tablespoon but¬ 
ter, one tablespoon flour, and two cups of milk. When ready add 
some cream to make it nice and rich. Garnish with the carrots, 
onions, and leeks that have been cooked in the soup. 


Potato Soup (Consomme a la Parmentier) 

After making a consomme, add some hot water to the stock pot, 
some onions, carrots, and tomato; let it cook for about two hours, 
with a cover, making a white stock. Strain the stock up from the 
soup pot. For each quart cook six potatoes and rub through a fine 
sieve; add to the stock; let simmer until smooth. Skim and pass 
through a fine strainer; thicken with a small tablespoon of corn¬ 
starch dissolved in half cup cold milk. When ready, add one cup 
of rich thick cream mixed with the yolk of an egg; season with pep¬ 
per and salt to taste; add more cream just before serving. Garnish 
with croutons of bread. 




THE SWEDISH, FRENCH, 


Cream of Rice Soup a l’Allemande 

Potage & la Creme de Riz 

Wash four tablespoons of rice in boiling water; put in a soup 
kettle; add two quarts white stock or consomme that is flavored 
with onions, carrots, pepper, salt, and some tomato. Let the rice 
simmer in the stock for about thirty minutes—until it becomes very 
soft. Skim; thicken with a tablespoon of cornstarch dissolved in 
one cup milk. Garnish with some asparagus tips and pieces of car¬ 
rots cut in the same way as the asparagus. Add one cup of cream 
just before serving. 

Cream Soup ( Potage a la Creme ) a la Gouffe 

Half cup of tomato juice, four cups chicken stock, one cup of the 
water that the tongue is cooked in, half cup tapioca, some chicken, 
tongue, and truffles for garnishing. 

How to Make It. Mix tomato juice, tongue broth, and the 
chicken stock together. When hot, add a small half cup of tapioca 
that has been soaked for two hours in cold water. Let simmer 
until well done—about half hour; skim well; garnish with dices of 
cooked chicken, strips of tongue, and truffles. Just before serving, 
flavor with sherry, add a half cup of cream. 


Cream Soup ( Potage a la Creme ) a la Victoria 

Put two tablespoons of scalded rice to a quart of chicken broth; 
let simmer for one hour—until the rice is thoroughly cooked. 
Thicken the soup with a cup of rich cream sauce. Garnish with 
chopped parsley and add a half cup cream just before serving. 


Veal Soup ( Consomme de Veau ) ala Comtesse 

One tablespoon butter, one tablespoon flour, one quart veal 
broth that has been flavored with onions, carrots, pepper, salt, 
sherry, and tomatoes. When ready, garnish with dices of cooked 
sweetbreads and dices of fried bread. Just before serving, add 
one cup of thick cream, two tablespoons sherry. 

Potage a la Colbert 

Make a sauce from one tablespoon butter, one of flour, one 
quart chicken broth, veal, or beef soup. When ready to serve, 
garnish with chopped endive, color the soup with the yolks of two 
eggs mixed with a cup of cream. Garnish with a poached yolk of 


AMERICAN COOK BOOK 


41 


egg in each plate with the cooked celery and cooked whites cut 
in strips, julienne style. 


Chicken Soup ( Consomme de Poulet ) a la Kursaal 

Make a rich chicken broth flavored with onions, carrots, pepper, 
and salt. Cook rice separately; add to one quart of soup, three 
tablespoons cooked rice, two tablespoons chopped lettuce, one 
tablespoon shredded Spanish pepper, pepper and salt to taste. 
When the soup is ready to serve, add one cup of rich cream. 

Ham Soup ( Potage au Jambon) a la Russe 

Take two quarts of stock that has been made from ham and beef 
flavored with different vegetables. When hot, thicken with one 
tablespoon of cornstarch dissolved in a cup of milk. Garnish with 
custards, white and yellow, and beets (that have been left in vinegar 
and sugar) cut in thin slices the same shape as the custards. Just 
before serving add one cup of rich cream, sour or sweet. Take care 
not to let it curl. Serve immediately after the cream is put in. 


Bean Soup ( Potage aux Haricots ) a la Hammond 

Soak one pint of white beans overnight. In the morning put 
one and a half quarts water on the beans, with two onions; let 
cook slowly until tender. To each quart of the soup add one quart 
ham stock; let come to a boil; add one cup tomato juice; thicken 
with one tablespoon cornstarch dissolved in a cup of water. 
Season with pepper and salt, and add two tablespoons chopped 
parsley. 

Cream Soup with Vermicelli ( Potage a la Creme au Vermicelle) 

Cut two onions in rings and cook in two cups of water. When 
done, put one tablespoon butter in a pan; add one tablespoon flour 
and three cups boiling milk. Beat until very smooth and creamy; 
flavor with pepper, salt, two tablespoons strained tomato ketchup. 
Add the onions and the juice and two tablespoons vermicelli. 
Let simmer on stove until the vermicelli is well done; skim and 
serve. 

Cream of Spinach Soup ( Potage a la Creme d’Epinards) 

Take a half quart of spinach; wash clean and rinse well; put on in 
hot water with salt, speck of baking soda; cook until it comes to a 










42 


THE SWEDISH, FRENCH, 


boil. Pass through the machine three or four times; press through 
a fine sieve. Heat four cups milk; put one tablespoon butter in a 
saucepan; add two tablespoons flour; when well mixed add the 
boiling milk. Beat until it becomes very creamy; add some more 
milk. Add one cup of the ground spinach. If the soup should be 
too thick, add a trifle more of the hot milk and, just before serving, 
add a half pint of cream. Serve with fried croutons of bread. [If 
for luncheon or supper, serve in cups with whipped cream on top.] 

Spinach Soup ( Potage aux Epinards ) a la Gilliland 

Half quart of spinach, one quart of stock, three cups milk, two 
tablespoons butter, two tablespoons flour, pepper, salt, half pint 
cream. 

How to Make It. Cook the spinach the same as for the Potage 
a la Creme d’Epinards. Put the butter in a saucepan; add the 
flour, the broth, and the milk that has been heated. Add the 
spinach, then the cream. This soup can be garnished with 
shredded spinach or two whole leaves of the spinach in each plate. 
Serve with croutons of bread. 

Cream of Carrot Soup ( Potage a la Creme de Carottes ) 

Take five carrots; scrape and put in a saucepan on the stove with 
two quarts of white stock; cook until tender. When tender, mash 
the carrots through a fine sieve. Thicken with a cup of cream 
sauce flavored with pepper and salt. If served in cups for luncheon 
put a tablespoon of whipped cream on each cup. Otherwise, add 
one cup of cream to the soup just before serving. Serve with 
croutons of bread. [Potage de Creme aux Navets (turnips) is 
made and served in the same way.] 

Cream of Celery Soup ( Potage a la Creme de Celeri) 

One bunch celery, two cups water, three cups milk, one large 
tablespoon butter, two tablespoons flour, pepper, salt, one cup 
cream, yolk of one egg. 

How to Make It. Remove the heart from the celery and cut in 
small pieces; put in water with a small speck of salt, and cook 
separately for the garnishing. Cut the rest of the celery in pieces; 
put in two cups water, with some salt; cook until tender; mash 
through a sieve—the celery as well as the water it has cooked in. 
Put on the stove and keep hot; when ready to make the soup, put 
the butter in a saucepan; add the flour, the celery stock, and the 
milk that is heated; season with pepper and salt, add the yolk of 
the egg—carefully, so as not to let it curl. Add the pieces of cel¬ 


AMERICAN COOK BOOK 


ery and the cream. This soup can be served with croutons of 
bread. 


Czarina Russian Soup ( Soupe Czarina a la Russe ) 

Take two quarts of stock made from beef and ham and highly 
flavored with all different kinds of vegetables. Grate some beets 
that have been well cooked and left in the sugar and vinegar, and 
add to the soup. Add three cloves; clear with whites of two eggs, 
flavor with salt and pepper. Place on the fire until it comes to a 
boil; strain through a fine cloth. When pouring out the soup, 
garnish with tiny diamonds of the beets in each plate and a table¬ 
spoon of whipped cream on top that is flavored with pepper and 
salt and a taste of lemon juice. 

Onion Soup ( Soupe a l’Oignon ) a la Octavious 

Put five cups of milk on the stove; put two tablespoons butter in 
a saucepan; add two tablespoons flour; add three cups of the milk; 
beat well until very creamy; season with pepper and salt; add 
about two dozen tiny onions that have been cooked in water with 
salt until very tender. Let simmer in the cream sauce for a few 
minutes; add the rest part of the milk. Beat yolks of two eggs 
with a half cup of cream and add at the last moment, just before 
serving. In the meantime make the whites of the eggs into cus¬ 
tards; when cold cut in diamond shapes and garnish the soup. Serve 
with fried croutons of bread on a separate dish. 

Cream of Potato Soup with Tomatoes a la Hildur 

Potage a la Creme de Pomme aux Tomates, a la Hildur 

Boil six small potatoes and when done press four through a fine 
sieve. In the meantime strain up a can of tomatoes and take three 
cups of the juice and put on the stove to get hot. Put a tablespoon 
of butter in a pan; add one tablespoon flour; add the tomato juice 
and two cups of white stock from veal, lamb, or chicken; add the 
mashed potatoes. Season with salt and pepper. Just before 
serving, add one cup hot milk and half cup cream. Garnish with 
dices of cooked potatoes and chopped parsley. 

Cold Beet Soup a la Waldemar 
Potage froid aux Betteraves, a la Waldemar 

Take eight cooked beets, one glass white wine, one pint sour 
cream, one cucumber, four hard-boiled eggs, and six radishes. 
The beets have to be grated and put in a saucepan with the wine; 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


43 


allow to boil five minutes; strain through a fine cloth; let cook; then 
place on ice. Separate whites from yolks; pass yolks through a 
sieve and mix with the sour cream, which is now added to the 
essence of the beets. Season well with salt and pepper and serve 
with the following ingredients as a garniture: The egg whites 
cut in julienne, cucumbers and radishes cut very fine. This is very 
refreshing on hot days. 

Lentil Soup ( Potage aux Lentilles) a la Petrograd 

Three quarter pound of lentils soaked overnight. Wash well 
and put in a pan with little parsley, celery, leek, thyme, a bay leaf, 
one onion, one carrot, a piece of ham bone, and some remains of 
game, and four quarts of white chicken stock. Simmer for two 
hours then press through a sieve. Put back on the fire, and boil; 
then strain though a cheesecloth; last, add one to two cups cream 
and a pinch of nutmeg. Garnish with hard-boiled white of egg, cut 
in strips, and the yolks made into egg balls. 

Cream of Barley Soup {Potage a la Creme d’Orge ) a la Breta 

Take half cup of pearl barley; wash well in hot water and put on 
the stove with two quarts of white stock made from chicken, 
knuckle of veal, and remains of all different kinds of meats, highly 
flavored with vegetables. Let simmer for three hours. Take out 
a half cup of the barley; press the other through a sieve; add one 
quart more of the broth; let cook slowly from twenty to twenty-five 
minutes, removing all the scum. To each quart mix yolks of two 
eggs with a half cup of cream; beat into the soup just before ready 
to serve. Garnish with the half cup pearl barley and season with 
pepper and salt to taste. Just before serving, add a little more 
cream. [Potage de Tapioca and Potage de Riz can be made in the 
same way.] 

Cream of Lettuce Soup a la Mathilda 

Potage a la Creme de Laitue, a la Mathilda 

Two heads of lettuce, one quart strong, well-seasoned chicken 
broth, one half pint cream, pepper and salt to taste, one tablespoon 
butter, one tablespoon flour. 

How to Make It. Wash the lettuce well. Take four of the 
outside green leaves away and put in ice water until ready to chop 
for the garnishing. Cut the heads of the lettuce up; put in the 
broth, and leave on the stove to cook, with a small pinch of baking 
soda, for fifteen minutes. Press through a fine strainer. Put 
one tablespoon butter in a pan, add the tablespoon flour, then the 


chicken broth and the lettuce; stir until very smooth; season with 
pepper and salt. Cook about four minutes and just before serving 
add the four lettuce leaves, chopped fine, and the cream. Serve 
with croutons of bread. 

Cream of Sorrel Soup ( Soupe a la Creme d’Oseille) 

One quart of sorrel; wash well and see that there is no sand left 
in it. Put in a kettle with one quart of water, a speck of baking 
soda, and salt; cook very green for about ten to fifteen minutes 
after it has boiled. Put on a board and chop very fine. Add to 
that two quarts of white broth, made from veal or chicken that is 
well seasoned with salt and different vegetables and thickened 
with a tablespoon of cornstarch. Add one tablespoon butter and, 
just before serving, add one cup of cream. If served in cups for 
luncheon, put one tablespoon whipped cream on top of each. 
Serve with small croutons of bread. 

Chicken-and-Ham Soup ( Consomme de Poulet au Jambon) 

Clean and draw the chicken; wash well and put on in five quarts 
of boiling water, with one pound of raw smoked ham, carrots,onions, 
pepper, and salt, and let cook three to four hours. Then take to 
five cups of the broth one cup of tomato juice, and clear with the 
white of an egg, half beaten. Garnish with rice, shredded chicken, 
and chopped parsley. The ham and chicken can be used for 
croquettes. 

Chicken Soup {Consomme de Poulet) a la Royale 

Draw and clean the chicken, cutting part of the breast away to 
make the fricadelles with. Put a five or six-pound fowl on the 
stove in the soup kettle in four quarts of boiling water, one cup of 
tomato juice, pepper, salt, onions, and carrots. Cook three to four 
hours. Strain when cold; clear with the white of an egg, half 
beaten. Garnish with little fricadelles made from chicken force¬ 
meat. 

Chicken Okra Soup {Consomme de Poulet aux Okras) 

Put a fowl that has been thoroughly cleaned and washed in 
four to five quarts of boiling water, with onions, carrots, pepper, and 
salt, and cook from four to five hours. Clear the broth and cut up 
two okras [four if small] in tiny slices and cook separately. 
When ready, to four cups of soup add two tablespoons washed 





44 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


and cooked rice, some shredded white meat of the chicken, and the 
okra. 

Vegetable Cream Soup ( Printanier a la Creme ) a la Mongole 

Put three cups stock on the stove; cut up some onions, carrots, 
turnips cut in macedoine style; put in the stock; cook until 
tender. When ready to serve, put one heaping tablespoon butter 
in a saucepan; add one tablespoon flour, two cups hot milk, beat 
the sauce until nice and creamy; add the stock and vegetables; 
season with pepper and salt. Garnish with chopped parsley, 
green peas, and cooked string beans, cut in small pieces. [Can also 
be garnished with Spanish pepper cut in small dices.] When 
ready, add some rich cream. Soup for luncheon or dinner. If for 
luncheon, serve in cups. 

Leek Soup ( Soupe aux Poireaux ) 

Take six good-sized leeks; cut the tops off"; put in a saucepan 
with some stock or water with a speck of baking soda and salt; 
cook until tender; press through a strainer. The other part of 
the leeks, cut in julienne style, put on and let simmer until tender. 
Dissolve one tablespoon flour in one cup milk; thicken the soup; 
add another cup hot milk, then the leeks, some fine strips of Spanish 
pepper, pepper and salt. Add some nice rich cream before serving. 

Bean Soup (JPotage aux Haricots ) a la Octavious 

Put Boston beans (that have been thoroughly washed) on the 
stove with three quarts water, onions, carrots, a ham or beef bone 
or any piece of meat; let simmer three to four hours. When the 
beans are well done, add some salt; press through a fine strainer; 
put on the stove; add one cup tomato juice; thicken with a little 
cornstarch. Just before serving, add some hot milk or cream, and 
two tablespoons chopped lettuce or parsley. [Dry green or white 
peas can be used in the same way.] 

Lobster Soup ( Consomme de Homard) a la Barnegat 

Take a live lobster; wash well; put on the stove in one quart hot 
water with some salt; cook about eighteen minutes; leave in the 
water until cold. When cold, open the lobster; remove the meat; 
cut in small pieces; have it ready for the garnishing of the soup; 
add the lobster fat pressed through a fine strainer. Put one table¬ 
spoon butter in a saucepan; add one heaping tablespoon flour, then 
some of the water the lobster has cooked in, and the juice strained 


from the lobster at the time of the opening; add one cup hot milk; 
color with some of the orange coloring; flavor with sherry; pepper 
and salt to taste; add the cut-up lobster. When ready to serve, 
add some cream. 

Clam Chowder ( Bisque de Clovisses ) a la Woodrow 

Quarter pound of bacon cut in small strips, one heaping table¬ 
spoon flour, one quart clams, three cups water, one cup carrots, 
tomatoes, potatoes, and onions, all cut in small dices; two table¬ 
spoons chopped parsley. 

How to Make It. Chop the clams; put them on in their own 
liquid to cook with the three cups of water; add onions, tomatoes, 
and carrots; cook for about half hour. Cook potatoes separately. 
When ready, put the sliced bacon in a frying pan; when fried put 
the bacon in the chowder; add the flour and some of the stock from 
the clams. Strain the sauce to the chowder; add the potatoes and 
Worcestershire sauce; color with some kitchen bouquet and let sim¬ 
mer fifteen to twenty-five minutes. Skim, add the parsley, and 
serve. 

Blackfish Chowder ( Bisque de Poisson noir) a la Gimo 

Five pounds blackfish; four potatoes, five onions, one tablespoon 
flour, quarter pound bacon, two quarts water, one large carrot, 
two tablespoons chopped parsley. 

How to Make It. Put the bones and head on to stew with the 
carrots for a half hour in the two quarts of water. Slice four onions 
(thin slices) and cut the rest of the fish in small pieces. Strain 
the broth from the bones on the onions and fish; let cook fifteen 
minutes with a tight cover. Cut bacon in small pieces; fry light 
brown; add the pieces to the chowder. Put flour in the pan in the 
bacon fat; add some water or stock; make a thin gravy and strain, 
add to the chowder, season with pepper, salt, some Worcestershire 
sauce, and, last, add the potatoes and parsley. Let simmer ten 
minutes; then add half a pint of cream if desired; it improves the 
chowder immensely. 

Fish Soup ( Bouillabaisse) 

Take the bones of the fish and some of the meat (cod, halibut, or 
any kind will do), and add six cups of rich broth, and cook. Put 
one tablespoon butter in a pan; add one heaping tablespoon flour; 
then add the liquid, one cup boiling milk. Have some shredded 
carrots and onions well cooked and add to the broth, stirring all the 
time. Add some chopped parsley, shredded fish, and, last, some 
cream. Serve. 







THE SWEDISH, FRENCH, 


Oyster Cream Soup ( Bisque d’Huitres) 

Put one quart oysters on in their own liquid until they begin to 
boil. Put one tablespoon butter in a pan; add one tablespoon 
flour; add the oyster broth, and from one to two cups milk. Add 
the oysters and, last, half cup cream; season with pepper, salt, and 
some Worcestershire sauce. Serve with oyster crackers. 


Bisk of Crab Flakes with Clams 

Bisque de Flocons de Crabe aux Clovisses 

Take a deep saucepan; put in it one half pound of fresh butter 
and some chopped onions; let them fry for about ten minutes— 
taking care that they do not get brown; add a teaspoonful of curry 
powder and a quart of fresh crab flakes. Stir; add two quarts 
of milk and let it reduce one third. Have a dozen small clams 
boiled in a wine glass of water; add clam broth to the soup; 
boil same for ten minutes, and finish by adding some more butter. 


Fish Soup ( Bouillabaisse ) a la Ericsson Hammond 

One small lobster, one and a half pounds bass, one pound cod¬ 
fish, three smelts, two small perch, three onions, two carrots, one 
green pepper, three large potatoes, parsley, thyme, few bay leaves, 
pepper, salt, saffron, celery, and wine or brandy for flavoring. 

How to Make It. Break the live lobster; remove the meat; 
fillet all the fish; cut lobster and fish in long pieces. Put bones of 
fish on stove with three quarts water, pepper, salt, bay leaves, and 
thyme; cook for one hour. In the meantime, peel and slice the 
onions and potatoes; cut the carrots in little cubes; cook separately. 
Strain juice from the bones on to top of lobster and fish; simmer 
slowly from fifteen to twenty minutes; add the cooked slices of 
onions, potatoes, carrots; garnish with little saffron and chopped 
parsley; flavor with brandy or wine. In the meantime, fry fancy 
shapes of bread in salad oil. When ready, pour the soup in a tureen 
with the garnishing and put the fried bread on top. This is served 
in place of soup or any kind of chowder. 

Clam Broth ( Bouillon de Clovisses) a la Lincoln 

One quart clams. Remove the fat part and put in a saucepan 
separately with a little of the liquid. Chop the remaining part 
fine; put with their own liquid in a saucepan [add one cup water 
if there is not sufficient liquid on the clams]; let stew about ten to 
fifteen minutes. In the meantime, put three cups milk on the 


AMERICAN COOK BOOK 


45 


stove in a double boiler; when hot, thicken with one tablespoon 
cornstarch dissolved in half cup milk; flavor with some Worcester¬ 
shire sauce; season with pepper and salt to taste. When ready to 
serve, strain the clam broth from the chopped clams into the thick¬ 
ened milk, add one tablespoon butter, one tablespoon chopped 
parsley, and one cup cream. Serve two of the hearts of the clams 
in each cup for the garnishing, with a teaspoon whipped cream on 
top. 

Clear Clam Broth ( Bouillon clair de Clovisses ) a la Juliet 

One quart clams. Remove the fat part and put in a saucepan 
separately with a little of the liquid. Chop the remaining part 
fine; put with their own liquid in a saucepan [add one cup water 
if there is not sufficient liquid on the clams]; let stew about ten to 
fifteen minutes; then strain it. To four cups of the clam broth, 
two cups tomato juice; clear with the white of an egg, half beaten, 
and the shell; strain through a fine cloth; put on the stove; let 
come to a boil. Serve hot in cups. Garnish with two hearts of 
the clams and with a tablespoon whipped cream on the top of each. 
Serve with cheese crackers for lunch or supper. Can also be served 
cold and garnished in the same way. 

Oyster Broth ( Bouillon d’Huitres) a la Bregitta 

One quart oysters. Remove the fat part and put in a saucepan 
separately with a little of the liquid. Chop the remaining part 
fine; put in their own liquid in a saucepan [add one cup water if 
there is not sufficient liquid on the oysters]; stew from ten to fifteen 
minutes. In the meantime, put three cups milk on the stove in a 
double boiler; when hot, thicken with one tablespoon cornstarch 
dissolved in half cup milk; flavor with some Worcestershire sauce; 
season with pepper and salt to taste. When ready to serve, strain 
the oyster broth from the chopped oysters into the thickened milk; 
add one tablespoon butter, and one cup cream. Serve two of the 
hearts of the oysters in each cup for the garnishing, with one table¬ 
spoon of whipped cream on the top of each. 

Clear Oyster Broth( Bouillon clair d’Huitres) a la Barnegat 

One quart oysters. Remove the fat part and put in a saucepan 
separately with little of the liquid; chop the remaining part fine 
and put with their own liquid in a saucepan; add one cup water if 
there is not sufficient liquid on the oysters, let stew ten to fifteen 
minutes; then strain it. To four cups of the oyster broth, two 
cups tomato juice; clear with the white of an egg, half beaten, 







46 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


and the shell; strain through a fine cloth, put on the stove, let 
come to a boil. Pour hot in cups. Garnish with two hearts of 
the oysters and with a tablespoon whipped cream on the top of 
each. Serve with cheese crackers for luncheon or supper. [Can 
also be served cold, garnished in the same way.] 

Soldier Soup (Soupe Militaire ) 

Select one and a half pounds dry peas or beans; wash well; soak 
in water from six to eight hours; put on stove in cold water; add 


some small onions and carrots cut neatly but in large pieces; 
add a piece of bacon if at hand, if not, a ham bone or any 
other bones will do instead; simmer slowly from two to three 
hours, without salt, until the beans or peas become soft; then 
add pepper and salt to taste and some tomato juice. This soup 
is delicious when ham broth is at hand. [Ham broth can be used 
in place of meat when making the soup.] Serve with the beans 
or peas in the soup, garnish with the pieces of carrots and 
onions. 


FISH ( Poisson ) 


HALIBUT ( FIStan ) 

Halibut is the largest species of flatfish and one of the finest of 
food fishes. It is in season all the year round, and very many 
different delicious dishes and entrees can be made from it. 

Halibut has no objectionable features; it has few bones, is very 
clean, and delicious to the taste. 

It is good for boiling, broiling, baking, frying, steaming, etc. 

Boiled Halibut (F let an bouilli ) a la Bregitta 

Take of halibut a piece large enough for the number of people 
to be served. Scale and wash it well; then put it in a pan of cold 
water, with bay leaves, whole black peppers, and salt; let it come 
to a boil; skim and let it simmer (the time according to the size of 
the halibut). Leave something in the pan underneath the fish 
as otherwise it is apt to stick to the pan and burn [a small mould or 
knife or something similar will do for this purpose]. When serving, 
remove the skin; on the top put some melted butter; sprinkle 
with fine-chopped parsley all around, put in some small marbles 
of boiled potatoes that have been shirred in butter and chopped 
parsley. Garnish with lemon and serve with an egg sauce a la 
Bregitta. Fish dish for dinner. 

Steamed Halibut (Fletan cuit a la Vapeur ) a l’Allemande 

Young chicken halibut is best for this dish. Fillet, bone, and 
skin the fish. Cut the size according to the number of people to 
be served. Make the head part heavy and the tail part more 
pointed and thinner. Put on a buttered baking sheet; sprinkle 


with pepper and salt; leave in the oven (well covered, with little 
sherry and butter in the pan) to steam from twenty to twenty-five 
minutes for a five-pound halibut. When done, glaze with a thick 
allemande sauce flavored with lemon. Make an eye of lemon and 
truffle. Decorate the fish with chopped yolks of eggs and chopped 
parsley, forming the head with the yolks of the eggs; then put one 
row of the white that has been mixed with some chopped parsley, 
then one row of the yellow, and so on to the tail of the fish. Each 
row should meet in the centre toward the side. Serve with a rich 
hollandaise or bearnaise sauce. Garnish with lemons all around 
placed on slices of tomato and parsley at the mouth. Excellent 
fish dish for dinner. 

Halibut ( Fletan ) a la Newbourg 

Cut raw halibut in small pieces; to two cups halibut half cup 
milk; put on the stove to simmer ten minutes; mix yolks of four 
eggs to half cup cream; add two spoons sherry, pepper, and salt; 
add to the hot fish (shake the pan all the time); add more sherry, 
pepper, and salt, to taste, and one tablespoon butter; put in small 
pieces gradually while thickening. Serve in a vol-au-vent, for 
dinner or luncheon, as a fish dish; or on a platter, with half moons 
of pastry all around. 

Baskets with Creamed Halibut a la Fanchonette 

Corbeilles de Fletan a la Creme, a la Fanchonette 

Make baskets from puff paste by rolling it very thin; take some 
small individual fluted cake tins; line them with the pastry; fill 
with Boston beans; cut the edge around very even (do not handle 





Copyright, 1918, by Mrs. Ericsson Hammond 










THE SWEDISH, FRENCH 


it as that will prevent it from going up); put it on a baking sheet 
in the oven and bake until brown. Also make some handles for 
the baskets by rolling the pastry thin and cutting it into strips 
about quarter inch thick; twist like a corkscrew and turn in the 
shape of a horseshoe, and bake. When the baskets are baked, 
scoop out the beans and fill with the creamed halibut. 

Creamed Halibut. One tablespoon butter, one tablespoon 
flour; stir on the stove; add one cup milk, two tablespoons sherry, 
halibut that has been cooked and then picked in small pieces, and 
two tablespoons rich cream; fill the baskets and then stick the 
handles right down into them; serve on a paper doily as a fish en¬ 
tree for luncheon or supper. Garnish with fried shrimps in the 
centre and unpeeled shrimps all around, one between each basket. 

Halibut with Potatoes (Flet an aux Pommes ) a la Victoria 

Slice the potatoes very thin and put in the victoria iron, one on 
the bottom and the rest around the edge, having one lap over the 
other, and then the second one on top in the bottom so as to hold 
the slices together; fry in hot fat nice and brown and serve with 
creamed halibut in the centre of each. [See recipe: Baskets with 
Creamed Halibut a la Fanchonette.] Put a handle of green pepper 
in each. 


Glazed Halibut (Fietan glace) a la Waldorf 

Cut the halibut in small pieces about four inches around; steam 
in a pan—with some sherry, butter, pepper, salt—from six to eight 
minutes in the oven, well covered. Cover with a rich allemande 
sauce flavored with lemon juice. Decorate with a strip of Spanish 
pepper all around, with a diamond of truffle in the centre; put a 
paper frill in each. Serve on a spinach foundation with a hollan- 
daise sauce in the centre. Fish dish for luncheon or dinner. 

Planked Halibut (Flet an cuit sur la Planche) 

Take a piece of halibut—the size according to the number of 
people to be served—and remove the bones. Take a buttered 
plank; lay the halibut in the centre of it; sprinkle with pepper and 
salt and put in the oven to cook about ten minutes. In the mean¬ 
time, get ready mashed potatoes, and put them all around; make 
little divisions for different kinds of vegetables; decorate the po¬ 
tatoes with a fancy tube, roses etc.; put in the oven to get brown. 
In the meantime have the different vegetables cooked separately, 
well seasoned with pepper, salt, and a little butter. When the fish 
is done and the potatoes brown, take the board out of the oven; 


AMERICAN COOK BOOK 


47 


fill each space with the vegetables—such as turnips, onions, peas, 
carrots, tomatoes, etc.; pour some melted butter over the fish; 
sprinkle with chopped parsley; put the board on a platter with 
some parsley on both sides of the platter. Tomato cucumber 
salad can be served with this dish. 

Stuffed Halibut with Shrimps a la Rossee 
Fletan farci de Crevettes, a la Rossee 

Cut small round pieces of raw halibut about three and a half 
inches around and one and a half inches across (let pieces be all of 
one size); then cover with the shrimp mousse that has not been 
colored; decorate with a waved strip all around and a dot in the 
centre with a diamond of truffle; leave on a buttered pan; put 
some sherry in the pan and cook in the oven for about six to eight 
minutes, covered. When done, serve on a nice green foundation 
(spinach or potato) with the shrimp, or supreme sauce in 
the centre. Garnish with parsley. Fish entree for dinner. 

Sauterne of Halibut in Croustades 
Croustade de Fletan, Sauce Sauterne 

Make a sauterne sauce. 

Pick the halibut that has been cooked and left in the broth until 
cold; put on a plate; cover, leave in the oven until thoroughly hot. 
When hot add it to the sauterne sauce; fill the croustades [see recipe 
of Croustades]; garnish with a little piece of parsley on each of the 
cups. Arrange them on a paper doily or napkin; garnish the platter 
with parsley. Fish entree for luncheon or dinner. [Cream sauce 
flavored with sherry can be used in place of the sauterne sauce. It 
is then called Creamed Halibut in Croustades.] 

Halibut ( Fletan ) a la Signora 

Make small cutlets of the raw halibut, leave on a buttered pan, 
sprinkle with salt and decorate all around with mousse that is 
colored the shade of salmon, and a diamond of truffle in the centre. 
Cook in the oven six to eight minutes, well covered, with some 
sherry in the pan. Serve on a foundation of spinach with a paper 
frill in each, with a lobster newbourg sauce in the centre. Decorate 
the dish all around with lobster claws and parsley. Serve as a 
fish dish for lunch or dinner. 

Halibut ( Fletan ) au Gratin 

Cook the halibut; leave in the juice until cold; then pick in small 
pieces; make a nice rich cream sauce; flavor to taste with onion 










48 


THE SWEDISH, FRENCH, 


juice, Worcestershire sauce, pepper, and salt; have some grated 
American cheese. Put one layer of halibut, one layer of cream 
sauce, then one layer of cheese; repeat this over and over again 
until the dish is completely full; then put on the top a trifle of fresh 
bread crumbs mixed with the cheese and some butter; bake in the 
oven for about twenty minutes. When done, serve in a silver dish. 
If no silver dish at hand, pin a napkin neatly around and serve 
on a platter with supreme sauce. Fish dish for luncheon or dinner. 

Fried Halibut {Fie tan frit) a la Tartare 

Cut thick slices of the halibut; dip in egg and bread crumbs and 
fry in very hot fat; sprinkle with salt and pepper; when brown on 
one side turn it carefully over so as not to let it break. Brown the 
same way on the other side; then remove it from the pan. Serve 
on a paper doily. If two or three slices, let one slice rest on top 
of the other. Garnish with lemons and parsley and serve with 
tartare sauce. The tartare sauce can be filled in tiny tomatoes 
and served all around the dish. 

% 

Halibut Cutlet {Cotelette de Fletan) a la Meuniere 

Cut thin slices of the raw halibut or chicken halibut and form 
them in individual pieces the shape of a cutlet; roll in egg and 
bread crumbs; fry in very hot fat until golden brown; sprinkle with 
salt and pepper; when done squeeze some lemon juice over the 
cutlets and then dish them up, one resting on top of the other 
with a paper frill stuck in each. Serve on a paper napkin. Garnish 
with parsley and baskets of lemon filled with meuniere sauce. 
Fish dish for luncheon or dinner- 

Halibut ( Fletan ) a la Raysore 

Make a cornucopia out of puff pastry; fill the puff paste with a 
dry piece of bread; bake in oven; when done, remove the bread 
and fill with a tablespoon of creamed halibut; arrange them on a 
paper doily; garnish with hot, unpeeled shrimps and parsley, with 
fried shrimps in the centre. 

Creamed Halibut. Take one cup halibut that has been cooked 
and left in the juice until cold; pick in small pieces; make a rich, 
thick, cream sauce; add the halibut; flavor with sherry; when very 
hot, add a little cream. 

Halibut with Shrimps {Fletan aux Crevettes) a la Hammond 

Take a slice of halibut about one and a half inches in thickness; 
remove the bone; put on a buttered baking sheet; form halibut 


AMERICAN COOK BOOK 


in shape of a ring with a hole in the centre; sprinkle with pepper 
and salt; in the meantime, have ready some shrimp mousse; cover 
with the uncolored mousse; then decorate all around with a deeper 
shade of shrimp mousse by putting it in a paper tube and waving 
the mousse all around; put some sherry in the pan and cook in 
oven from five to eight minutes—well covered; take from oven and 
put on top of stove so the fish can cook from underneath to save 
the decoration. When done (which takes from eighteen to twenty- 
five minutes, according to the thickness and size of the fish), dish 
up on a paper doily on a platter; fence all around with strips of 
green pepper that have been left in ice water until nice and crispy. 
Inside the ring place shrimps that have been cut in small pieces 
and fried. Garnish all around with hot, unpeeled shrimps and 
parsley. Serve as a fish dish for dinner with a newbourg or hol¬ 
landaise sauce. 


Broiled Halibut {Fletan grille) a la Bearnaise 

Cut slices of halibut about one and a half inches thick; rub some 
good salad oil over the fish and lay it on a broiler that has been well 
buttered. Put over a good hot oven and broil from ten to twelve 
minutes. When done remove it carefully from the broiler by put¬ 
ting a plate on top of the fish and turning it over. Put some butter 
on top of the slices of fish and leave them in the oven for about 
five to six minutes. When ready, squeeze some lemon juice over 
it, add some more melted butter, and sprinkle with fine-chopped 
parsley; garnish with small tomatoes scooped out and filled with 
bearnaise sauce, placed on slices of lemon. 


Halibut Croquettes {Croquettes de Fletan ) a la Hollandaise 

To one cup of the cooked halibut, well crumbed, take three 
tablespoons of very heavy hot cream sauce; mix gently together; 
flavor with little onion juice, little Worcestershire sauc, pepper 
and salt to taste. Put tablespoonfuls on a platter; let stand 
until cold; then form in the shapes of croquettes, thick in the 
centre and pointed on each end; roll in egg then in fresh bread 
crumbs and fry in very hot fat. Leave in the oven for two or 
three minutes after they are fried before serving, as otherwise 
they may not be hot. Place one on top of the other in the centre 
of the platter on a paper doily. Garnish with lemon and parsley 
and serve with a hollandaise sauce. Fish dish for luncheon and 
dinner. 





49 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Halibut Cutlets (Cotelettes de Flet an) a la Bearnaise 

Halibut that is left over can be made into cutlets as a luncheon 
or supper dish. To one cup of the fish that has been well shredded 
add three tablespoons of very heavy cream sauce that is hot, one 
teaspoonful of onion juice, a few drops of Worcestershire sauce, 
pepper and salt. Put on a platter; form in the shape of a cutlet; 
let stand until cold; when cold, dip in egg and bread crumbs and 
fry in hot fat. Arrange on a paper doily or napkin. If half 
dozen, place three, one resting on top of the other and three the 
opposite way. Put a paper frill in each and garnish all around 
with tomato, lemon, and parsley. Serve with a bearnaise sauce. 

Halibut with Mousse of Spinach a la Hollandaise 
Fletan A la Mousse d'Epinards, a la Hollandaise 

Take one and a half pounds of halibut and cook. When done, 
cut in pieces and put between two plates with some butter, pepper, 
and salt, and a squeeze of lemon juice; put in the oven to get 
thoroughly hot; in the meantime, make a hollandaise sauce. Serve 
the halibut inside the ring of the mousse of spinach (to one cup of 
mousse one and a half cups of the spinach that has been cooked 
green and gone through the machine several times); cover it with 
the rich hollandaise sauce and pour some hollandaise sauce all 
around. The mousse of spinach is decorated with Spanish 
pepper and daisies, and branches of cooked white of egg. 

Halibut Quenelles (Quenelles de Fletan) a l’Anchois 

Make a mousse of halibut [see recipe: Mousse of Halibut]; 
poach tablespoonfuls in the fish broth on the stove, the shape and 
size of a small egg, for about six to eight minutes. When cold, 
roll in egg and bread crumbs, and fry in hot fat quickly until 
golden brown. Serve on hot slices of tomato, garnish with parsley 
with an anchovy sauce in the centre. Fish entree for lunch and 
supper. 

Stuffed Halibut with Shrimps a la Ericsson Hammond 

Fletan farci de Crevettes, a la Ericsson Hammond 

Take a piece of halibut; remove the skin and cut it in box shape, 
and make the mousse of shrimps. Color part of the mousse with 
the red and orange coloring, a light shade of shrimps, fill and deco¬ 
rate with the uncolored mousse all around and on a bias and with 
chopped truffles. Cook in the oven, covered, from eight to ten 
minutes and then on top of the stove for about twenty-five minutes. 


with some sherry in the pan. Place on a platter; garnish with 
unpeeled shrimps, lemon, and tomatoes and serve with a shrimp 
sauce. 

Stuffed Tomato with Mousse of Halibut a la Baltimorienne 

Tomates farcies de Mousse de Fletan, a la Baltimorienne 

Peel tomatoes; cut in halves; scoop out; stuff with halibut—to 
one cup halibut three spoonfuls cream sauce, one egg, pepper and 
salt. Stuff the tomatoes, put on a buttered pan with some sherry, 
cook about ten minutes, covered; cover with a tomato glaze made 
from tomato juice and cornstarch; stick in a handle of green pepper 
and sprinkle with parsley. Serve on a green foundation with a 
hollandaise sauce in the centre. 

Stuffed Halibut Chops with Shrimps a la Supreme 

Cotelettes de Fletan farcies de Crevettes, a la Supreme 

Cut the halibut in chops; put on a roasting pan and stuff with 
shrimp mousse; decorate with white mousse all around, and on top 
put dot of truffle. Put sherry in the pan, and cook eight minutes, 
covered. Put on a slice of tomato in a crown style, one resting 
on top of the other all around. Serve fried shrimps in the centre, 
and all around a supreme sauce. Garnish with unpeeled, cooked 
shrimps, lemon, and parsley. 

Stuffed Halibut with Mousse a la Perigord 
Fletan farci de Mousse, a la Perigord 

Fillet the halibut; if thick cut in two layers. Stuff with fish 
mousse; put on a buttered pan; leave in the oven from five to ten 
minutes, according to the size of the fish; take it out; cover with a 
thick Perigord sauce; put in the oven again about ten to fifteen 
minutes, uncovered. When done take out and serve on a platter; 
decorate with a heavy cream sauce all around the fish and make a 
shape of a head and an eye of truffle and lemon. Garnish all 
around with lemon and parsley. Serve with a hollandaise sauce. 

Stuffed Halibut with Green Pepper a la Hammond 

Fletan farci de Piments, a la Hammond 

Take one pound halibut, cut in round pieces, two for each portion. 
Cook green pepper and onions, chop very fine with one half pound 
halibut; add white of one egg to the cup of mixture; stuff pieces, 
putting one layer on top of the other, put on a buttered pan with 
some sherry. Cook ten to twelve minutes in the oven, well covered; 








50 


THE SWEDISH, FRENCH, 


when done decorate with a strip of Spanish pepper. It can also be 
decorated with Spanish pepper before putting in the oven. Serve 
on a green foundation with a supreme sauce in the centre. 

Stuffed Halibut Cutlet with Mousse of Lobster 

Cotelette de Fletan farcie de Mousse de Homard 

Cut the raw halibut in the shape of a chop and stuff with the 
lobster mousse; decorate all around with white mousse, on which 
put specks of truffles all around. Put in a pan with butter, sherry, 
and steam ten to twelve minutes, well covered; take out; put a paper 
frill in each and serve on a spinach or any kind of a foundation as 
desired, with a lobster newbourg sauce in the centre. Garnish 
with the lobster claws and parsley. 

Halibut Kromeskys (Fletan Kromeskys) a la Supreme 

Take one cup of cooked halibut mashed very fine, mix with three 
tablespoons hot cream sauce; with pepper, salt, and sherry. Roll 
pastry as thin as a leaf; put the fish, when cold, on top of the pastry; 
double the pastry over it; cut half moons; roll in egg and bread 
crumbs and fry in very hot fat until golden brown. When ready 
put on a paper doily, garnish with lemon, and serve with supreme 
sauce. 


Stuffed Halibut with Shrimps a la Signora 

Fletan farci de Crevettes, a la Signora 

Cut halibut in small cutlets the shape of a chop; put on a 
buttered pan; decorate with a waved strip of shrimp mousse all 
around and a dot of the mousse in the centre with a diamond of 
truffle on top, and little dots all around, steam in the oven about 
eight minutes with some sherry and butter, well covered. Serve 
on a spinach foundation, one resting on top of the other with a 
paper frill in each, and a shrimp sauce in the centre. Garnish 
with cooked, unpeeled shrimps and parsley. 

Stuffed Halibut (Fletan farci) a la Sicilienne 

Take a slice of halibut; trim and make into the shape of a fish 
cover with a mousse of halibut; then color some of the mousse 
with chopped parsley, decorate all around and on a bias; in between 
each row put a strip of chopped truffle, make an eye of lemon and 
truffle; put some sherry in the pan; cover well; steam in the oven 
about fifteen minutes. Garnish with lemons and parsley. Serve 
with a hollandaise sauce. 


AMERICAN COOK BOOK 


Cutlet of Halibut a la Waldorf 
Cotelette de Fletan, a la Waldorf 

Take one cup of cooked halibut; rub until smooth, add to the 
cup three spoons of cream sauce, one teaspoonful of onion juice, 
pepper, salt, a teaspoon of sherry, and the whites of two eggs. 
Beat until nice and smooth; fill little waldorf moulds that have 
been buttered and decorated with truffles and Spanish pepper; 
leave in a pan in hot water and cook for about fifteen minutes, 
uncovered. Serve on a green foundation; garnish with a paper 
frill in each chop and parsley all around. If the cutlets are 
served with lobster, shrimp, or crab sauce, garnish the dish with 
the claws or with some cooked, unpeeled shrimps. 


Mousse of Halibut (Mousse de Fletan) a la New York 

One and a half pounds halibut, cream and milk to make it 
the right consistence, the whites of two eggs not beaten, salt 
and pepper. 

Put through the machine about six times; beat it through a fine 
sieve; then put it in a large saucepan on ice and stir with a whisk, 
adding cream and milk mixed (say the amount of a quart). When 
half amount of the cream and milk has been added, add some salt 
and pepper, then more cream and milk; after try a little in hot 
water on the stove, again and again adding more cream and milk 
until the mousse is the right consistence. Halibut takes much less 
cream and milk than do salmon and bass. Butter ring moulds; 
decorate with strips of Spanish pepper, a daisy at the bottom of the 
mould and branches all around; then fill the mould with the mousse 
through a paper bag so as not to disturb the decoration. Hammer 
it down well; put in hot water, and cook for about twelve to fifteen 
minutes, well covered, in a slow oven. Then turn out on a paper 
napkin; serve with any kind of fish sauce—lobster, oyster, crab, 
truffle, or hollandaise—in the centre. If with lobster sauce gar¬ 
nish all around with the claws and parsley. 


Timbale of Halibut (Timbale de Fletan ) a la New York 

[See recipe: Mousse of Halibut.] Butter timbale cups well and 
decorate with strips of Spanish pepper and then daisy branches 
made from truffles. Fill with the mousse; cook in the oven in hot 
water for about eight to ten minutes, well covered. Turn out on a 
warm platter with a lobster sauce all around, garnish with the 
lobster claws and parsley. 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


51 


Halibut (Fietan) Souffle a la Juliet 

[See recipe: Mousse of Halibut a la New York.] Take small 
double moulds; butter them; decorate one side of the mould with 
truffles—a branch or daisy or any design that is desired; fill the mould 
with the mousse; put two together; cook in hot water from seven to 
ten minutes, well covered. When done, turn ou.t and serve on a 
paper doily or napkin; garnish with parsley and lemon and serve 
with a hollandaise sauce for luncheon or dinner. 

Mousse of Halibut (Mousse de Flet an) a la Europeenne 

Cook the halibut; leave in the broth until cold; remove the skin 
and bones; put in a colander; press water out; stir until fine; 
measure it by cups. To one cup halibut take one tablespoon 
sherry, three tablespoons cream sauce, whites of two eggs, pepper 
and salt; stir until creamy. Butter a ring mould; decorate with 
daisies of truffles at the bottom and branches of white cooked egg 
on the top. Fill the bottom with this mousse, up to the place 
where the mould is joined; then fill top of the mould with mousse 
of spinach. To one cup cooked ground spinach take three table¬ 
spoons cream sauce, one tablespoon sherry, whites of two eggs, 
pepper and salt; mix well. Cook in oven, in hot water—uncovered— 
from twenty-five to thirty minutes. Turn out on a paper doily; 
garnish with lemon and parsley. Serve with a hollandaise sauce 
in the centre. Fish entree for luncheon or dinner. 

Timbale of Halibut a la Europeenne 

Timbale de Fletan a la Europeenne 

Butter timbale cups well; decorate with strips from the white of 
cooked egg, then daisies, branches, and roses made of truffles; fill 
[see recipe: Mousse of Halibut a la Europeenne]; cook in oven 
in hot water—uncovered—from fifteen to eighteen minutes; turn 
out on a platter. Serve with any kind of a fish sauce all around. 

Mousse of Halibut (Mousse de Fletan) a la Baltimorienne 

First cook the halibut; leave it in the juice until cold; remove the 
skin and bones, then put in a colander, press out the water, then 
rub it until fine; measure it by cups—to one cup of halibut take 
one spoonful of sherry, three spoonfuls of cream sauce, whites of two 
eggs, pepper and salt. Stir until creamy in a bowl. Decorate a 
ring mould with Spanish pepper; sprinkle with a little chopped 
parsley; fill the mould; cook in the oven—in hot water, uncovered—- 
for twenty minutes; then turn out on a platter and serve with 


shrimp or hollandaise sauce. If with shrimp sauce garnish with 
unpeeled shrimps all around. Fish dish for luncheon or dinner. 

Timbale of Halibut (Fletan en Timbale) a la Baltimorienne 

[See recipe: Mousse of Halibut a la Baltimorienne.] Butter 
timbale cups well and decorate with strips of Spanish pepper then 
daisy branches made from truffles. Fill with the mousse, cook in 
the oven for about ten to fifteen minutes, uncovered, turn out on a 
warm platter. Serve with any kind of fish sauce around. 

Mousse of Halibut with Spinach a la Princesse 

Mousse de Fletan aux Epinards, a la Princesse 

See recipe: Mousse of Halibut, a la New York, and decorate the 
mould the same way, with daisies of truffles on the bottom but 
branches of white cooked egg on the top. Fill the bottom of the 
mould with the mousseof the halibut up totheplacewherethemould 
is joined, then mix to one cup of mousse one and a half cups of spinach 
that has been cooked green and gone through the machine several 
times; fill the top of the mould with this spinach mousse and cook in 
the oven, well covered, about twelve to fifteen minutes—according 
to the heat of the oven. When cooked, turn out on a paper napkin; 
serve with any kind of fish sauce. If shrimp or lobster sauce, 
garnish with the claws or unpeeled shrimps. Fish entree for 
luncheon or dinner. 

Timbale of Halibut with Spinach a la Princesse 
Fletan aux Epinards en Timbale, a la Princesse 

Butter timbale cups well and decorate with strips from the 
white of a cooked egg and then daisy branches and roses made of 
truffles. Fill [see recipe: Mousse of Halibut with Spinach a la 
Princesse]; cook in the oven for about eight to ten minutes, well 
covered, turn out on a warm platter. Serve with any kind of a 
fish sauce. 

Souffle of Halibut with Spinach a la Princesse 

Fletan souffle aux Epinards, a la Princesse 

Butter small individual double moulds; decorate the half of the 
mould with truffles as a daisy or any design desired. Fill with the 
mousse of halibut the mould that is decorated; then fill the other 
mould with the mousse of spinach. [See recipe: Mousse of Hali¬ 
but with Spinach a la Princesse.] Put the two moulds together, 
cook in hot water, well covered, for about eight to ten minutes in 







52 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


a slow oven. Serve on a paper doily or napkin with hollandaise 
sauce in a sauceboat at the side. 

COLD DISHES OF HALIBUT 
Cold Halibut with Chaud-froid of Mayonnaise 

Fletan froid au Chaud-froid de Mayonnaise 

For this dish the tail part of the halibut is the best. For about 
ten people take four pounds of the halibut; clean and wash well; 
then split in halves; remove the bones; put on a buttered pan; 
join the two halves together forming the shape of a fish, the end for 
the head a trifle thicker than the tail; sprinkle with pepper and 
salt and put some sherry in the pan; cook in the oven for about 
fifteen minutes, well covered. When done, leave until cold; then 
glaze with the thick chaud-froid of mayonnaise. In the meantime, 
have some chopped beets, chopped truffles, chopped parsley, 
chopped whites of eggs and yolks separately; make an eye of lemon 
and truffles; then make a band of the yolks of eggs around the head; 
then the beets, then strips of white of eggs, then truffles, and soon— 
the different colors from head to tail; let each strip meet in the centre 
of the fish coming toward the side on a bias. When ready, glaze 
the halibut by dripping some rich white aspic over it. Serve on a 
platter; garnish with the chopped aspic, lemon, and parsley around, 
and serve with a cold aurorian sauce. Can be served as a cold fish 
course or with the salad. Makes a beautiful dish for a late supper. 

Aspic. Two cups fish broth, two cups tomato juice, large 
package of Cox’s gelatine; flavor with lemon, pepper, and salt; 
clear with the whites of one or two eggs half beaten and part of 
the shell. Put through a cotton flannel to drain. When done, 
color with a little kitchen bouquet the shade of sherry; also 
flavor with two spoons of sherry. 

Halibut in Aspic (Fletan en Aspic ) a la Chartreuse 

Glaze a curved or straight fish mould with the aspic; decorate 
the body with half moons of truffles, larger toward the head and 
smaller toward the tail; decorate the fins and tail of the fish with 
tiny strips of Spanish pepper; make two bands around the head 
and an eye of truffles and lemon; glaze again with the aspic. Have 
halibut that has been well cooked in water, salt, whole black pep¬ 
pers, and bay leaves, and leave in the juice until cold; break the 
halibut in pieces; fill the half mould with these pieces and then 
cover with aspic the height of the halibut; fill with the chartreuse 
of halibut; glaze on the top of the fish again; leave on ice until 
cold. When cold, turn out; garnish with chopped aspic and lemons 


all around, and parsley in the mouth of the fish. Serve as a cold 
dish with cold aurorian sauce or with the salad. 

Chartreuse of Halibut. Take one and a half cups ground 
halibut, five spoons of dissolved Cox’s gelatine, three tablespoons 
mayonnaise dressing; stir on ice until cold; add one cup whipped 
cream; carefully fill the mould. 

Halibut in Aspic with Spinach a la Europeenne 

Fletan en Aspic aux Epinards, a la Europeenne 

Glaze a curved or straight fish mould with the aspic; decorate 
the body with half moons of truffles, larger toward the head and 
smaller toward the tail; decorate the fins and tail of the fish with 
tiny strips of Spanish pepper; make two bands around the head 
and an eye of truffles and lemon; glaze again with the aspic. Have 
halibut that has been well cooked in water, salt, whole black pep¬ 
pers, and bay leaves and left in the juice until cold; break the hali¬ 
but in pieces, fill the half mould with these pieces and then cover 
with aspic the height of the halibut; fill the mould with the second 
filling, and then cover with aspic on the top of the fish again; leave 
on ice until cold. When cold, turn out; garnish with chopped aspic 
and lemons all around, and parsley in the mouth of the fish. Serve 
as a cold dish with cold aurorian sauce or with the salad. 

Second Filling. One cup of very green cooked spinach that 
has gone through the machine four to five times, one cup of cooked 
ground halibut. Stir together in a saucepan in a bowl of ice; 
add six spoonfuls dissolved Cox’s gelatine, four tablespoons mayon¬ 
naise dressing, two tablespoons sherry, cayenne pepper and salt, 
and one cup of whipped cream. Fill the mould. 

Mousse of Halibut in Aspic (Mousse de Fletan en Aspic ) 

Take one and a half pounds halibut; cook in a quart of water 
with some bay leaves, whole black peppers, and onion, and some 
salt, until it is done—about twenty to twenty-five minutes; simmer 
slowly. Leave in the juice until cold; remove the halibut; take 
two cups of the broth that the halibut has cooked in and two cups 
of tomato juice; add to that one large package of Cox’s gelatine, 
5epper and salt, a speck of Worcestershire sauce, and the juice of a 
lalf lemon; put on the stove and clear with the whites of two.half- 
Deaten eggs; when it comes to a boil it is done. Strain it through 
a thin cotton flannel or a thick cheesecloth; color the aspic slightly 
with kitchen bouquet, leaving part of it white for decoration. 
Glaze a ring mould; decorate with truffles, Spanish pepper, etc., any 
design wanted. Fill with chartreuse of halibut. Take the halibut, 







THE SWEDISH, FRENCH, 


put all the jdark part away, just taking the very whitest part 
[the dark part can be used for croquettes or chops]; stir the 
halibut fine in a pan; add to that six tablespoons dissolved 
Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, 
a squeeze of onion, a few drops of Worcestershire sauce, three table¬ 
spoons mayonnaise dressing, one tablespoon sherry, half cup 
whipped cream. Mix all together, and then add carefully another 
cup of whipped cream. Fill the mould through a paper bag, 
being careful not to disturb the decoration; leave on the ice until 
cold; when cold, turn out; garnish with white chopped aspic around 
some lettuce leaves placed in the centre, and fill with cold aurorian 
sauce; quarters of lemons, on thin slices of tomato around, will 
improve the looks of the dish immensely. In between the tomatoes 
have the chopped aspic. 


Halibut (Fietan) a la Mayonnaise 

When boiled halibut that has been left over is at hand this is a 
delicious dish to be made up. Remove the skin; take flakes from 
the halibut all the same size; leave on a broiler and spread with 
mayonnaise dressing all around. Glaze with white aspic and then 
decorate with the design of a branch on top of each. Serve on 
slices of tomatoes, or any kind of a foundation green or white, 
with mayonnaise or cold aurorian sauce in the centre. Can also 
be served with the salad. Garnish with lettuce leaves all around. 


Halibut (Fietan) au Chaud-froid 

Take two cups of cooked halibut; put in a saucepan and mash 
fine with a spoon; add a teaspoon of anchovy paste, a few drops 
of Worcestershire sauce, a squeeze of onion, pepper and salt to 
taste. Mix all this well together; add six tablespoons of dissolved 
Cox’s gelatine and four tablespoons whipped cream. Take a 
tablespoonful of the mixture and put on a pan or platter pointed 
at each end and wide in the centre the shape of a half egg; leave 
in the icebox until cold; when cold put on a broiler and chaud- 
froid. [See recipe: Sauce a la Chaud-froid.] Glaze with white 
aspic and decorate with a daisy on each and a strip all around 
made from the sauce that has been colored with the kitchen bouquet 
or anchovy paste. Serve on green foundation with the Russian 
dressing in the centre and all around. Decorate the foundation 
with roses cut from radishes, and parsley. A cold dish for dinner 
or luncheon. Can also be served with the salad. 


AMERICAN COOK BOOK 


53 


SALMON (Saumon) 

Its size and the excellence of its rich and characteristically 
flavored flesh make salmon the most highly esteemed of game 
fishes. 

Salmon may be had all the year round. It varies in weight from 
three to thirty pounds; but one weighing between ten and fifteen 
pounds is the best, because if it is very large the flesh gets soft 
and coarse. 

Salmon, like Halibut, may be used in many different ways, 
including delicious cold dishes, etc., as the following recipes will 
show. 

Salmon is one of the finest fishes for mousses, timbales, souffles, 
quenelles, etc. 

Mousse of Salmon a la Ericsson Hammond 

Mousse de Saumon a la Ericsson Hammond 

One and a half pounds salmon, whites of three eggs, cream and 
milk enough to make the mousse the right consistence, pepper, 
salt, two tablespoons sherry, red and salmon coloring to make it 
the shade of salmon. 

Put the fish through the machine five or six times, adding the 
whites of eggs carefully when putting it through; then press it 
through a very fine strainer; put in an enameled saucepan and stir 
on ice. When cold begin to add the cream and milk slowly; when 
half of the cream and milk (about a quart of cream and milk 
together) has been put in, then add pepper and salt [do not add 
the salt too soon as the mousse will get too hard]. Take a teaspoon¬ 
ful of the mousse and put in hot water and try; be careful not to 
make it too soft as then it will not hold together. If it is too hard, 
add more cream and milk. Try again and again, adding cream and 
milk until of the right consistence. Thread a ring mould with 
white of egg; decorate with daisies and branches of truffles; fill 
with the mousse. Put in hot water; cook in the oven for ten to 
twelve minutes—slowly, well covered; turn out; garnish with lobster 
claws. Serve for dinner or luncheon, as a fish entree, with lobster 
sauce. 


Timbale of Salmon a la Hollandaise 

Timbale de Saumon i la Hollandaise 

Make a rich salmon mousse. Butter timbale cups; decorate 
with truffles and white of egg; fill with the mousse; cook in hot 
water, in the oven, from six to eight minutes, covered. Arrange 
on a platter and serve with a hollandaise around. 




54 


THE SWEDISH, FRENCH 


Souffle of Mousse of Salmon a la Gilbert 
Mousse de Saumon soufflee, a la Gilbert 

Make a rich delicate salmon mousse. Put in small individual 
ring moulds that have been buttered and decorated with small 
strips of truffles and white of eggs. Cook from six to eight minutes 
in the oven, in hot water, covered. Serve on small hot pieces of 
hominy with hollandaise sauce. 

How to Make the Souffle for the Centre. Make a cup of 
rich cream sauce; flavor with sherry, pepper, and salt; beat the 
whites of two eggs to a souffle and add at the last minute. [The 
centre of this dish can also be filled with fried lobster, or pieces of 
smelt, whitebait, or shrimps.] 


Souffle of Salmon (Saumon Souffle ) a l’Americaine 

Take one cup cooked salmon; crumb it; add four tablespoons 
cream sauce; when cold add yolks of two eggs, a teaspoon Worces¬ 
tershire sauce, a speck of onion juice, pepper and salt to taste. 
Beat the whites of the eggs to a meringue; add it carefully; fill 
little ramequin cups or a souffle dish; bake in hot water in the oven 
for about fifteen minutes. Serve very hot with a sauterne sauce. 


Mousse of Salmon (Mousse de Saumon ) in Petit Chou 

Make petit chou dough [see recipe: Cream Puffs]; put with a 
teaspoon in hot fat [be careful not to have the fat too hot]; let 
cook until they get nice and brown, then take up and leave on a 
broiler. Make a cut about one inch long on each. Have ready a 
rich mousse of salmon; put in the paper tube and fill each individual 
one with the mousse. Put on a buttered pan and place in the oven, 
uncovered; cook for eight to ten minutes. Arrange on a platter. 
Garnish with lemon, tomatoes, and parsley. Serve with hollan¬ 
daise or bearnaise sauce. 

Salmon with Crab in Shell a la Russe 

Saumon au Crabe en coquille, a la Russe 

Cut circular pieces of salmon, about one inch in diameter, 
leave on a buttered pan with sherry, pepper, and salt; cook in the 
oven for six to eight minutes, covered. In the meantime, heat some 
shells; put a piece of salmon in each shell; cover with a thick 
bearnaise sauce; put in the oven a second; cut long strips of truffles; 
put a cross of the truffles on each. If crab is at hand a decoration 
around with a little crab flake will improve the dish immensely. 


AMERICAN COOK BOOK 


Souffle of Salmon with Spinach a la Princesse 

Saumon souffle aux Epinards, a la Princesse 

Butter small individual double moulds; decorate the half of the 
mould with truffles as a daisy or any design desired. Fill the mould 
that is decorated with the salmon mousse; then fill the other mould 
with the mousse of spinach; mix to one cup of mousse one and a 
half cups of the spinach that has been cooked green and gone 
through the machine several times; put the two moulds together; 
put in hot water, well covered, and cook for six to eight minutes 
in a slow oven. Serve on a paper doily or napkin with hollandaise 
sauce in a sauceboat at the side. Garnish with lemon and parsley. 
Fish entree for luncheon or dinner. 


Mousse of Salmon with Spinach a la Princesse 

Mousse de Saumon aux Epinards, a la Princesse 

Make a mousse of salmon [see recipe: Mousse of Saumon]. 
Butter a ring mould well; thread with Spanish pepper; decorate 
with daisies of truffles at bottom, and branches of cooked white of 
egg at top; fill half the mould with the salmon mousse, then with 
the spinach; to one and a half cups cooked ground spinach take 
one cup salmon mousse; mix well; fill the mould; cook in oven in 
hot water—well covered—from twelve to fifteen minutes. When 
done, turn out on a paper doily; garnish with cooked, unpeeled 
shrimps around, and pour in the centre a shrimp sauce a la poul- 
ette. Serve as a fish entree for luncheon or dinner. 


Timbales of Salmon with Spinach a la Princesse 
Saumon aux Epinards en Timbale, a la Princesse 


Make a mousse of salmon [see recipe: Mousse of Salmon]. 
Butter timbale cups well; thread with Spanish pepper; decorate 
with a daisy of truffle at bottom with diamonds of white of egg at 
top; fill half of the cup with salmon mousse, the other half with 
spinach; to one and a half cups cooked ground spinach take one 
cup salmon mousse; mix well; cook in oven in hot water—covered— 
from six to eight minutes. Arrange on a platter; pour hollandaise 
sauce around. Serve as an entree for luncheon or dinner. 


Mousse of Salmon with Spinach a la Europeenne 

Mousse de Saumon aux Epinards, a la Europeenne 

Two cups cooked salmon, whites of three eggs, six tablespoons 
cream sauce, two tablespoons sherry, pepper and salt. 

How to Make It. Rub salmon until very fine; add the un- 








THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


55 


beaten whites gradually, then the cream sauce, sherry, pepper, 
and salt. Beat well. Butter a ring mould; decorate with daisies 
of truffles at bottom and branches of cooked white of egg at top; 
fill half the mould with this mousse and the other half with spinach 
mousse. To two cups cooked, ground spinach take whites of 
three eggs, six tablespoons cold cream sauce, two tablespoons 
sherry, pepper and salt. When filled,, put in hot water and cook— 
uncovered—about twenty-five minutes. Pour a hollandaise or 
supreme sauce in the centre. Garnish with lemon and parsley. 

Serve as an entree for luncheon or dinner. 

Timbales of Salmon with Spinach a la Europeenne 
Saumon aux Epinards en Timbale, a la Europeenne 

Butter timbale cups; thread with Spanish pepper; decorate at 
bottom with a daisy of truffle and with diamonds of cooked white 
of egg on top; fill [see recipe: Mousse of Salmon with Spinach 
a la Europeenne]. Put in hot water; cook—uncovered—from fifteen 
to eighteen minutes. Arrange on a warm platter with a bearnaise 
sauce all around. Garnish with parsley. Serve as an entree for 
luncheon or dinner. 

Salmon Cutlet ( Cotelette de Saumon) a la Sicilienne 

Cut salmon in small fillets and make in the shape of a cutlet; 
make a rich mousse of salmon; spread each cutlet with the sal¬ 
mon and decorate all around with mousse that has been colored 
with some chopped parsley; cook in the oven from six to eight 
minutes—well covered, with wine in the pan. Arrange on a 
foundation of spinach. Put a paper frill in each cutlet and serve 
hollandaise sauce in the centre. Garnish with parsley. Fish entree 
for dinner or luncheon. 

Stuffed Salmon ( Saumon farci ) a la Gimo 

If for a large number, a whole salmon can be stuffed this way, 
but if for a smaller number take a piece of salmon (from two to 
four pounds), scaled and washed. Cut on the side in the centre; re¬ 
move one piece, two to three inches wide; then open and remove the 
bone; fill with salmon mousse and decorate with uncolored mousse all 
around and on a bias with a row of truffles between each bias. 
Cook in the oven, covered, from eight to ten minutes and then on 
the stove for about twenty-five minutes, with some sherry in 
the pan. Place on a platter, garnish with parsley. Serve with a 
hollandaise or bearnaise sauce. 


Mousse of Salmon ( Mousse de Saumon) a la Baltimorienne 

Two cups cooked salmon, whites of three eggs, six tablespoon¬ 
fuls cream sauce, two spoons sherry, pepper and salt. 

Rub the salmon until very fine; add the unbeaten whites grad¬ 
ually. Add cream sauce, sherry, pepper, and salt. Beat well; fill 
a decorated ring mould and cook in hot water, uncovered, for 
twenty-five minutes. Serve with hollandaise sauce in the centre. 
Fish entree for dinner or luncheon. [Timbales are made in the same 
way.] 

Stuffed Mousse of Salmon with Spinach a la Camille 

Mousse de Saumon farcie aux Epinards, a la Camille 

First make the mousse of salmon. Butter and decorate a fish 
mould with truffles and carrots or Spanish pepper and make an eye 
of lemon and truffles. Line with salmon mousse. Stuff with 
spinach mousse—to two cups spinach one cup of the fish mousse. 
Put some more salmon mousse on top. Put in hot water, covered, 
cook for fifteen to twenty minutes, slowly. Garnish with lemon 
and parsley. Serve with hollandaise or bearnaise sauce. Fish dish 
for dinner or luncheon. 

Salmon with Crab ( Saumon au Crabe ) a la Hammond 

Take a slice of salmon at least an inch and a half thick and bone. 
Butter a baking sheet; lay the salmon on; make either in the 
shape of an oblong or a ring, forming a space in the centre. Sprinkle 
with pepper and salt; put some sherry in the pan and cook it for 
about twelve minutes, covered. Have ready a thick, glossy white 
allemande sauce; glaze the salmon; put on a platter with hot crab 
meat in the centre, dressed with a hollandaise or bearnaise sauce. 
Have ready some green peppers cut in small strips and fence them on 
the salmon around the crab meat, and on the outside edge put a 
strip of Spanish pepper. Decorate with crab claws, parsley, and 
pieces of lemon. Serve more of the sauce in a sauceboat and 
cucumber salad. 

Salmon Chops ( Cotelettes de Saumon) a la Beauvau 

Cut salmon in nice small cutlets the shape of a chop; put on a 
buttered pan; cover with salmon mousse and decorate; put some 
sherry in the pan and cook in the oven from eight to ten minutes, 
covered. When done, serve around a pyramid of mashed potatoes 
decorated with Spanish pepper and ornamented with the potatoes 









56 


THE SWEDISH, FRENCH 


through a fancy tube and browned in the oven. Garnish with 
parsley and serve with a rich newbourg sauce all around. 

Creamed Salmon in Ramequin Cups a la Teckla 

Saumon a la Creme en Pot a Ramequin, a la Teckla 

When salmon is left over it can be used for a delicious fish dish 
for lunch or dinner by making a rich cream sauce from one large 
tablespoon butter, one heaping tablespoon flour, and one and a half 
cups milk. Beat the sauce well, add to that two cups of salmon 
cut in small pieces; leave on the stove until very hot; flavor with 
sherry, and, when ready to serve, add three or four tablespoons 
rich cream; fill the cups; garnish with parsley on the top and on the 
platter. [This dish can also be baked in the oven by sprinkling 
some bread crumbs on the top.] Put the ramequin cups in hot 
water (if not silver or glass) and let cook until golden brown on 
the top. Arrange on a platter; garnish with parsley. Serve for 
luncheon or supper. 

Stuffed Tomato with Salmon a la Mathilda 

Tomate farcie de Saumon, a la Mathilda 

Select small, even-size tomatoes; put in hot water and peel, 
taking care not to make them soft. Cut a small piece from the top 
of each tomato; carefully remove the inside, only leaving the out¬ 
side shell. Sprinkle with fine-chopped parsley. Put on a buttered 
pan and leave in the oven with a little speck of butter, pepper, and 
salt inside the tomato. When hot, fill with creamed salmon [see 
recipe: Creamed Salmon in Ramequin Cups]. Arrange on a paper 
doily. Garnish with lemon and parsley. Entree for luncheon or 
dinner. 


Boiled Salmon (Saumon bouilli) a la Bregitta 

Take of salmon a piece large enough for the number to be served. 
Scale and wash it well; put it in a pan of cold water with bay leaves, 
whole black peppers, and salt; let come to a boil; skim and let 
simmer—time according to size of the salmon. Leave something 
in the pan underneath the salmon, otherwise it is apt to burn. 
[A small mould or knife or some similar object will do for this 
purpose.] When serving, remove the skin on the top of the sal¬ 
mon; put some melted butter over; sprinkle with fine-chopped pars¬ 
ley, all around place some small marbles of boiled potatoes put in 
shirred butter and sprinkled with chopped parsley. Garnish with 
lemon and parsley and serve with egg sauce a la Bregitta. Fish dish 
for dinner. 


AMERICAN COOK BOOK 


Broiled Salmon (Saumon grille) a la Tartare 

Cut slices of salmon about one and a half inches thick; rub some 
good salad oil over and put it on a broiler that has been well but¬ 
tered. Put over a good hot oven and broil from ten to twelve 
minutes. When done, remove it carefully by putting a plate 
on top of the broiler and turning it over. Put some butter on top 
of the slices of fish and leave them in the oven for five or six minutes. 
When ready, pour some melted butter over the fish, a squeeze of a 
lemon, and sprinkle with fine-chopped parsley; garnish with toma¬ 
toes and lemon all around and serve with a tartare sauce and cu¬ 
cumber salad or cold slaw. Fish dish for dinner. 

Salmon a la Hollandaise in Mousse of Spinach 

Saumon a la Hollandaise en Mousse d’Epinards 

Take one and a half pounds salmon and cook; when done, cut in 
pieces and put between two plates with some butter, pepper, and 
salt, and a squeeze of lemon juice. Put in the oven to get thor¬ 
oughly hot; and in the meantime make a hollandaise sauce. Serve 
salmon inside a ring of mousse of spinach. [See recipe: Spinach 
Mousse.] Cover it with the rich hollandaise sauce and pour 
hollandaise sauce all around. Garnish with parsley. The mousse 
of spinach is decorated with Spanish pepper, daisies and branches 
of cooked white of egg. Fish entree for luncheon or dinner. 

Stuffed Fillet of Salmon with Lobster a la Gimo 
Filet de Saumon farci de Homard, a la Gimo 

Fillet the salmon; take two pieces and form in the shape of a 
fish; stuff with the lobster mousse—to one cup fish mousse take one 
cup lobster that has been cooked and ground through the machine 
—flavor with sherry, pepper, and salt. Stuff the fish; put the 
other two pieces of salmon on top; decorate with the mousse 
around; make a separation for the head and decorate on a bias 
with alternate rows of mousse and chopped truffles. Make an 
eye of lemon and truffle; put on a buttered pan with little sherry; 
cook in the oven, covered, sixteen to eighteen minutes. Place 
on a platter. Garnish with lobster claws around and parsley; serve 
with a lobster newbourg sauce. Fish entree for lunch or dinner. 

Salmon Croquettes (Croquettes de Saumon) a la Supreme 

To one cup of cooked salmon well crumbed take three table¬ 
spoons of very heavy hot cream sauce; mix gently together; flavor 
with sherry, pepper and salt to taste. Take tablespoonfuls and 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


57 


leave on a platter; let stand until cold; then form in the shape of a 
croquette—thick in the centre and pointed at each end; roll in egg, 
then in fresh bread crumbs, and fry in very hot fat. Leave in the 
oven two or three minutes after they are fried, otherwise they 
may not be quite hot through. Arrange one on top of the other 
in the centre of the platter on a paper doily. Garnish with lemon 
and parsley and serve with a supreme sauce. Fish dish for 
luncheon or dinner. 


Fried Salmon ( Saumon frit) a la Tartare 

Cut thick slices of salmon; dip in egg and bread crumbs and fry in 
very hot fat; sprinkle with salt and pepper; when brown on one 
side, turn carefully over so as not to let it break. Brown the same 
way on the other side; then remove it from the pan when the fat is 
very hot. Arrange on a paper doily. If two or three slices, let 
one slice rest on top of the other. Garnish with lemons and parsley. 
Serve with tartare sauce. The tartare sauce can be filled in little 
tiny tomatoes and arranged around the dish. Fish entree for lunch¬ 
eon or supper. 

Salmon Chops ( Cotelettes de Saumon ) a la Signora 

Cut salmon in nice small cutlets the shape of a chop; put on a 
buttered pan, decorate with salmon mousse all around and a dot 
in the centre, with a diamond of truffle on top; cook in the oven, 
well covered, with some sherry and butter in the pan, about eight 
minutes. When done, arrange on top of a spinach foundation, 
one half resting on top of the other with a paper frill in each, and 
a supreme or hollandaise sauce in the centre. Fish entree for 
luncheon or dinner. 


Mousse of Salmon ( Mousse de Saumon ) a la Waldorf 

Take one cup cooked salmon; rub until smooth; add three table¬ 
spoons cold cream sauce, teaspoon onion juice, pepper, salt, 
teaspoon sherry, whites of two eggs. Beat until nice and 
smooth; fill little waldorf moulds that have been buttered and 
decorated with Spanish pepper, egg, and truffles; put in a pan 
of hot water; cook for fifteen minutes, uncovered. Arrange on a 
green foundation, put a paper frill in each and a shrimp newbourg 
sauce in the centre of the dish. Garnish all around with hot, un¬ 
peeled shrimps and parsley. Serve for luncheon or supper. 


Stuffed Salmon with Crab ( Saumon farci de Crabe) a la Gimo 

Fillet the salmon; take two pieces and form in the shape of a 
fish; stuff with crab meat flavored with onion juice, pepper, salt; 
decorate with salmon mousse all around, through a fancy tube, 
making a separation for the head, with an eye of lemon and truffle; 
put on a buttered pan with sherry; cook in the oven, covered, 
sixteen or eighteen minutes. Garnish with crab claws, lemon, and 
parsley. Serve with a newbourg sauce. Fish for dinner. 

Salmon (Saumon) a la Newbourg 

Take three quarters pound salmon, cook well [see recipe: Boiled 
Salmon a la Bregitta]; leave until cold; pick in large pieces; remove 
the bones and skin; put in a saucepan with half cup milk; when hot, 
add the yolks of four eggs that have been mixed with half cup 
cream; shake the pan until it commences to thicken; add one table¬ 
spoon butter, little at a time; add three tablespoons sherry, pepper, 
salt. Serve on a platter with half moons of pastry all around. 
Garnish with parsley. Fish entree for luncheon or dinner. 

Fried Cutlet of Salmon a la Gimo 

Cdtelette de Saumon trite a la Gimo 

Cut small cutlets from the raw salmon; sprinkle with pepper 
and salt. Make a salmon mousse [see recipe: Mousse of Salmon]; 
coat the cutlets all around; leave on an oiled paper until 
ready to fry, then fry in hot salad oil from eight to ten 
minutes—golden brown on each side. When done, arrange on a 
paper doily, one resting on top of each other in the form of a ring 
with a paper frill in each; put hot crab flakes in the centre dressed 
with bearnaise sauce; garnish with the crab claws all around. 

Salmon (Saumon) a la Cuisse 

Cut small round pieces of raw salmon about three and a half 
inches around, all the same size; sprinkle with pepper and salt; 
cover with salmon mousse; decorate all around with salmon mousse 
that has been colored with some chopped parsley and a dot in 
the centre with a diamond of truffle on top; put on a buttered pan 
with some sherry, pepper, salt; cook, covered, from six to eight 
minutes; turn out on a green foundation; put a paper frill in each; 
serve with the shrimp sauce in the centre, garnish with cooked, 
unpeeled shrimps all around and parsley. For luncheon and dinner. 









58 


THE SWEDISH, FRENCH 


Stuffed Salmon with Oyster Crab a la Sicilienne 

Saumon farci de Crabes d’Huitre, a la Sicilienne 

Fillet the salmon and bone; form in the shape of a fish the size 
wanted, sprinkle with pepper and salt; cover with salmon mousse; 
decorate all around with the mousse from head to tail, waving it 
through a fancy tube; make the shape of a head with an eye of 
truffle; put strips of the mousse on a bias across the fish, with strips 
of chopped truffles in between each; put in the oven; cook, well 
covered, with some sherry about twenty minutes; when done, put 
on a platter with fried oyster crabs around. Garnish with lemons 
and parsley and serve with an oyster crab sauce. Fish dish for 
dinner. 

COLD DISHES OF SALMON 
Cold Salmon (Saumon froid) a la Chaud-froid de Mayonnaise 

For this dish the tail part of the salmon is the best. For about 
ten people take four pounds of salmon; clean and wash well; then 
split in halves; remove the bones; put on a buttered pan; join the 
two halves together, forming the shape of a fish, the head end a trifle 
thicker than the tail; sprinkle with pepper and salt; put some sherry 
in the pan; cook in the oven for about fifteen minutes, well covered. 
When done, leave until cold; then glaze with the thick chaud- 
froid of mayonnaise. In the meantime, have some chopped beets, 
chopped truffles, chopped parsley, chopped whites and yolks of 
eggs separately; make an eye of lemon and truffles; then around the 
head make a band of the yolks of egg, then the beets, then strips 
of white of egg, then truffles, and so on, the different colors to 
the tail. Let each strip meet in the centre of the fish, coming to¬ 
ward the side on a bias. When ready, glaze the salmon by dripping 
some rich white aspic over it. Arrange on a platter. Garnish 
with the chopped aspic, lemon, and parsley around and serve with a 
cold auronan sauce. This is a beautiful dish for a late supper. 
[May also be served as a cold fish dish with the salad.] 

Aspic. Two cups fish broth, two cups tomato juice, large pack¬ 
age of dissolved Cox’s gelatine. Flavor with lemon, pepper, and 
salt; clear with the whites of one or two eggs, half beaten, and 
part of the shell. Put through a cotton flannel to drain. When 
done, color with a little kitchen bouquet till it assumes the shade 
of sherry; also flavor with two spoons sherry. 

Salmon in Aspic (Saumon en Aspic) a la Chartreuse 

Glaze a curved or straighr fish mould with the aspic; decorate 
the body with half moons of truffles, larger toward the head and 


AMERICAN COOK BOOK 


smaller toward the tail; decorate the fins and tail with tiny strips 
of Spanish pepper; make two bands around the head and an eye of 
truffles and lemon; glaze again with aspic. Take salmon that has 
been well cooked in water, salt, whole black peppers, and bay 
leaves, and left in the juice until cold; break the salmon in pieces; 
fill the half mould with these pieces and then cover with aspic the 
height of the salmon; fill with the chartreuse of salmon; glaze top 
of the fish again; leave on ice until cold, then turn out. Garnish 
with chopped aspic all around, lemons and parsley in the mouth 
of the fish. Serve as a cold dish with cold aurorian sauce or with 
the salad. 

Chartreuse of Salmon. Take one and a half cups of ground 
salmon, five tablespoons dissolved Cox’s gelatine, three tablespoons 
of mayonnaise dressing,stir on ice until cold; add one cup ofwhipped 
cream; carefully fill the mould. 

Aspic of Salmon with Spinach a la Europeenne 

Aspic de Saumon aux Epinards, a la Europeenne 

Glaze a curved or straight fish mould with the aspic; decorate the 
body with half moons of truffles, larger toward the head and 
smaller toward the tail; decorate the fins and tail with tiny strips 
of Spanish pepper; make two bands around the head and an eye of 
truffles and lemon; glaze again with aspic. Have salmon that 
has been well cooked in water, salt, whole black peppers, and bay 
leaves, and left in the juice until cold; break the salmon in pieces; 
fill the half mould with these pieces and then cover with aspic 
the height of the salmon; fill the mould with the second filling, and 
then cover with aspic on the top of the fish again; leave on ice until 
cold, then turn out. Garnish with chopped aspic and lemons 
all around, with parsley in the mouth of the fish. Serve as a cold 
dish with cold aurorian sauce or with the salad. 

Second Filling. One cup very green cooked spinach that has 
gone through the machine four or five times, one cup ground 
salmon. Stir together in a saucepan in a bowl of ice; add six 
tablespoons dissolved Cox’s gelatine, four tablespoons mayon¬ 
naise dressing, two tablespoons sherry, cayenne pepper, salt, and 
half cup whipped cream. Fill the mould. 

Mousse of Salmon in Aspic a la Irene 

Mousse de Saumon en Aspic, a la Irene 

Take one and a half pounds salmon; cook in a quart of water 
with some bay leaves, whole black peppers, an onion, and some 
salt, until it is done—about twenty to twenty-five minutes; simmer 









THE SWEDISH, FRENCH 


slowly. Leave in the juice until cold; remove salmon; take two 
cups of the broth the salmon was cooked in and two cups of tomato 
juice; add to that one large package of Cox’s gelatine, pepper, salt, 
a speck of Worcestershire sauce, and the juice of a half lemon; 
put on the stove and clear with the whites of two half-beaten eggs. 
When it comes to a boil it is done. Strain it through a thin cotton 
flannel or a thick cheesecloth; color the aspic a trifle with kitchen 
bouquet, leaving part of it white for decoration. Glaze a ring 
mould; decorate with truffles, Spanish pepper, etc.—any design 
wanted. Fill with chartreuse of salmon. Take the salmon; add 
six tablespoons dissolved Cox’s gelatine, two teaspoons lemon 
juice, cayenne pepper, salt, squeeze of onion, a few drops of Worces¬ 
tershire sauce, three tablespoons mayonnaise dressing, one table¬ 
spoon sherry, half cup whipped cream. Mix all together, and then 
add carefully another cup of whipped cream. Fill mould through 
a paper bag carefully, so as not to disturb the decoration; leave on 
the ice until cold, then turn out. Garnish with white chopped aspic 
around some lettuce leaves and, in the centre, cold aurorian sauce; 
arrange quarters of lemon on thin slices of tomato around (which 
will improve the looks of the dish immensely), and in between the 
tomatoes have the chopped aspic. Cold fish entree for lunch or 
supper. 

Salmon ( Sauznon ) a la Mayonnaise 

When you have any left-over boiled salmon, this is a delicious 
dish. Remove the skin; take flakes from the salmon all the same 
size; leave on a broiler and cover with mayonnaise dressing. 
Glaze with white aspic and decorate with design of a branch of 
truffles on top of each. Put on slices of tomato (or any kind of 
foundation, green or white) with mayonnaise dressing or cold 
aurorian sauce in the centre. Garnish with lettuce leaves all 
around. Serve with the salad. [Can also be served as a cold fish 
dish.] 


Salmon ( Saumon ) a la Chaud-froid 

Take two cups cooked salmon; put in a saucepan and mash very 
fine with a spoon; add a teaspoonful anchovy paste, a few drops of 
Worcestershire sauce, a squeeze of onion, pepper and salt to taste. 
Mix all these well together; add six tablespoons dissolved Cox’s 
gelatine and four tablespoons whipped cream. Take a table¬ 
spoonful of the mixture and put on a pan or platter the shape of a 
half egg; leave in the icebox; when cold, put on a broiler and chaud- 
froid. [See recipe: Sauce a la Chaud-froid.] Glaze with white 
aspic; decorate with a daisy on each and a strip all around made 


AMERICAN COOK BOOK 


59 


from the sauce that has been colored with kitchen bouquet or 
anchovy paste. Serve on a green foundation with Russian dress¬ 
ing in the centre and all around. Decorate the foundation with 
roses cut from radishes, and parsley. A cold dish for dinner or 
luncheon. [Can also be served with the salad.] 

SHAD ( Alose ) 

Shad has a flavor that is very much liked by everybody. The 
only objection to it is that it contains hundreds of bones. 

The season for shad is generally from January to the latter part 
of May. During January, February, and March, it is very ex¬ 
pensive and is principally used for an elaborate meal. Toward 
the end of March it becomes cheaper, and during April and May 
any one can afford to have it. 

Shad should be eaten only when very fresh. If it is not cooked 
very soon after it is caught, it loses its delicious flavor. In pre¬ 
paring shad, it is best to remove all the bones before cooking it. 

Boned Shad (Alose desossee ) 

Scale and clean; well split from the front; take out the main 
bone, then the small ones (of which there are hundreds not easy 
to find). Loosen the bones by sticking the finger down to the ski'n, 
parting it in strips from head to tail; then pick out bones one by 
one until they are all out. Then put the shad together. 

Planked Shad (Alose cuite sur la planche ) 

Wash, clean, and bone [see recipe: Boned Shad]; double after 
boning; sprinkle it first with pepper and salt; rub it over with 
some good melted butter; leave in the oven on the plank for about 
fifteen minutes until fish is nearly done. [The old-fashioned way 
is to plank it in front of the open fire, but where we have no open 
fire, we have to do it inside the oven.] In the meantime, have 
ready some nice mashed potatoes, carrots, onions, beets, string 
beans, asparagus tips, different kinds of vegetables (cooked 
separately) all cut small in macedoine style. Put the potatoes in a 
pastry bag which holds a fancy tube; wave the potatoes all around; 
make a heavy border around the board; then make sections with 
the potatoes from the fish to the potato border; put in oven until 
potatoes begin to get golden brown. When ready to serve, fill each 
section with vegetables, arranging them according to colors; put 
the board on a nice platter that holds a napkin; garnish with parsley 
and send to the table very hot. Serve with tomato cucumber 
salad. 




60 


THE SWEDISH, FRENCH, 


Boiled Shad ( Alose bouillie ) a la Bregitta 

Select very nice fresh shad; scale and wash well; cut in large 
pieces, one piece for each person; put it in a pan of cold water with 
some salt, whole black peppers, and bay leaves; simmer for about 
fifteen minutes, slowly. When ready to serve, take the fish up 
carefully; arrange on a platter; sprinkle with chopped parsley; 
garnish around with lemon (placed on slices of tomato) and parsley, 
and serve with an egg sauce a la Bregitta. 

Fried Shad ( Alose frite ) a la Tartare 

Wash, clean, and bone a shad [see recipe: Boned Shad]; cut in 
individual pieces the shape of a diamond; sprinkle with pepper and 
salt, dip in egg and bread crumbs; fry in very hot fat. Arrange 
one piece resting on top of the other on a paper doily or napkin. 
Garnish with parsley. Serve with tartare sauce that is filled in 
small tomatoes placed on top of a thin slice of lemon. 

Stuffed Shad with Crab (Alose farcie de Crabe ) a la Hammond 

Scale and clean shad well; split from the side, cut a space away 
lengthwise about one inch in width to leave a space for the 
filling; remove the bones [see recipe: Boned Shad]. Put on a pan 
with sherry, pepper, salt; fill fish with crab meat. Cook in oven, 
with some sherry and fish broth made from the bones, from fifteen 
to twenty minutes, well covered. When done, glaze crab meat 
with tomato glaze, sprinkle with parsley, decorate with a strip ol 
cream sauce all around the filling. Put on a platter; garnish with 
crab claws (with lemon in between each claw). Serve with hol- 
landaise or bearnaise sauce for dinner. 

Filling. To four pounds shad have two cups shredded crab 
meat; flavor with lemon, onion juice, pepper, salt; one tablespoon 
melted butter to each cup crab meat. 

Stuffed Shad (Alose farcie) a la Bearnaise 

Bone the shad [see recipe: Boned Shad]; shred half and mount 
on top of other half; even it with a knife on the top; put in a pan 
with some butter, sherry, pepper, salt; cook in oven, well covered, 
from twelve to fifteen minutes; take out; cover with a rich alle- 
mande sauce; color part of the sauce with fine-chopped parsley; 
decorate the shad all around and on a bias; make an eye of lemon 
and truffle. Arrange on a warm platter. Garnish with parsley 
and tiny tomatoes (filled with bearnaise sauce placed on a slice of 
lemon). Serve for dinner. 


AMERICAN COOK BOOK 


Broiled Shad with Shirred Butter (A/ose grillee au Beurre) 

Scale and clean shad well; split from front; take out main bone, 
then the small ones (of which there are hundreds to find). When 
opening a shad loosen the bone by getting the flesh from head to 
tail and sticking the finger down to the skin; then pick out bones 
one by one until they are all out. Then put the shad together; 
put on a broiler; sprinkle with salt and pepper; broil each side 
golden brown. Put on a baking sheet or a pan; then put in oven 
for a few minutes. When ready to serve put melted butter over 
the fish with some lemon juice; sprinkle with chopped parsley. 
Garnish with lemon, potato roses, and shad roe. The shad roe 
can be either fried or broiled, according to the taste. A half of 
shad can also be broiled, in the same way. Serve with tomato 
cucumber salad for dinner. 


Stuffed Shad with Shrimps a la Sicilienne 
Alose farcie de Crevettes, a la Sicilienne 

Bone the shad in the same way as for broiling or baking; put 
on the pan; trim head, tail, and the sides—so as to give it a nice 
shape; cover with a shrimp mousse that has been colored the shade 
of a shrimp; then mix with parsley little part of the shrimp mousse 
that has not been colored and decorate all around on a bias on the 
fish, and in between each row put a strip of chopped truffle. Cook 
in the oven, well covered, about fifteen minutes with some sherry 
in the pan. Serve with fried or broiled shad roe around and garnish 
with lemon and parsley. Any kind of fish sauce can be served 
with this fish. Serve with tomato cucumber salad for dinner. 


Stuffed Shad (Alose farcie ) a la Sicilienne 

Scale and clean the shad well; split from the front; take out the 
main bone, then the small ones (of which there are hundreds to 
find). When opening a shad, loosen the bone by getting the flesh 
from head to tail and sticking the finger down to the skin; then pick 
out bones one by one until all are out. Make a mousse from the 
small half of shad and put the other half on a buttered pan, shaping 
it nicely; smooth the meat down; stuff with the shad mousse and 
all around decorate with mousse that has been colored a little 
with orange coloring; strip shad across with the mousse and chopped 
truffles, making an eye of lemon with a centre of truffles, and truffles 
all around. Put some sherry in the pan; cover well, and cook in 
the oven for about fifteen minutes. Put on a warm platter. If 
shad roe is at hand place it all around the shad, either fried or 






THE SWEDISH, FRENCH 


broiled. Any kind of sauce—such as hollandaise, oyster crab, 
lobster, shrimp, or truffle—can be served with this fish. 

Steamed Shad (Alose cuite a la vapeur ) a la Zebre 

Split and bone the shad [see recipe: Stuffed Shad a la Sicilienne], 
forming the meat gently in the shad. This can be made with a 
half shad or a whole one. The large shad can be made any size 
wished, by putting the meat together thicker and forming the skin 
according to the meat; remove the head and form the meat to a 
point for a head and a smaller point for the tail. Put in a buttered 
pan; add some sherry and fish broth; put it in the oven with a 
tight cover and steam from twelve to fifteen minutes; then glaze. 
Make an eye of lemon and truffle. Decorate with cream sauce— 
fine strips in zebra style. Place on a platter. Serve with any 
kind of sauce. If with lobster or shrimp sauce, decorate with lobster 
claws or cooked, unpeeled shrimps and parsley. 

Glaze. One cup stock, fish broth, or bouillon; color with kitchen 
bouquet and flavor with lemon juice; thicken with a tablespoon 
cornstarch dissolved in a half cup of water. 

Steamed Shad with Shrimps a la Hammond 

Alose grillee aux Crevettes, a la Hammond 

Wash and clean the shad well; split it from the front and remove 
all the bones; then cut in nice fillets (about two inches wide and 
three inches long); roll, with the skin out; put in a buttered pan with 
sherry; sprinkle with pepper and salt; then cook in the oven for eight 
to ten minutes—well covered. When done, glaze with a thin brown 
glaze; arrange on slices of tomato in form of a rose. Serve with 
shrimp sauce in the centre and garnish with shrimps all around, and 
parsley. 

Stuffed Shad with Mousse of Lobster a la Ericsson Hammond 

Alose farcie de Mousse de Homard, a la Ericsson Hammond 

Bone the shad [see recipe: Boned Shad]; stuff with lobster mousse 
and then steam in the oven, with some butter, rhine wine, or sherry, 
twenty-five minutes, covered. When ready to serve glaze; make 
an eye from lemon and truffles; place on a platter. Garnish with 
lobster claws and lemons around and parsley in the mouth of the 
fish. Serve with a supreme sauce. 

Mousse of Lobster. One cup lobster, one cup bread crumbs, 
three spoons cream sauce, half cup milk, three spoons sherry, one 
egg, pepper and salt. 

Mix all the ingredients together with the lobster that has been 


AMERICAN COOK BOOK 


61 


ground very fine and the bread that has been soaked in the milk. 
Color with a fruit and orange coloring. 

Stuffed Shad with Mousse of Bass a la Hammond 

Alose farcie de Mousse de Bar, a la Hammond 

Bone the shad; lay on a buttered pan; cover with fish mousse; 
decorate with fish mousse all around the edge through a fancy 
tube; make a separation for the head; put strips across on a bias; 
between each strip put a line of chopped truffles (or chopped 
parsley); make an eye of lemon and truffles. Cook first in oven 
five minutes, covered with some sherry, pepper, and salt, and 
then on the top of the stove. When ready place on a platter with 
fried lobster all around; garnish with the claws and parsley; serve 
with a truffle sauce. 

Baked Shad (Alose cuite au four ) a la Philadelphienne 

Select a nice shad, not too large; split on the side and bone 
[see recipe: Boned Shad]; put on a buttered pan with some butter 
and sherry; sprinkle with pepper and salt; stuff; then turn the 
shad over—cut side down and the uncut side up; cook in oven from 
twenty to twenty-five minutes—well covered. In the meantime, 
make a rich allemande sauce flavored with lemon juice. Glaze 
the fish; make an eye of lemon and truffle; decorate with a strip of 
chopped yolks of egg around the neck, with chopped whites of egg 
mixed with finely chopped parsley and the chopped yolks, alter¬ 
nately, beginning at the centre and going on a bias toward the 
sides. Put on a hot platter; garnish around with pieces of fried 
shad roe and in between with quarters of lemons. Serve with a 
rich supreme sauce. Fish dish for dinner. 

Stuffing. One and a half cups fresh bread crumbs, half cup 
tomato juice, one egg, juice of one onion, two tablespoons melted 
butter, two tablespoons chopped parsley. Mix together. 

Stuffed Shad with Mousse of Spinach a la Octavious 

Alose farcie de Mousse d’Epinards, a la Octavious 

Scale the shad; split on the side; clean and bone; wash; pick out 
all the small bones and cut an inch and a half of the side away. 
Stuff with spinach stuffing. 

Stuffing. Two cups cooked, ground spinach, one cup fish mousse 
that is made from the piece of shad cut away; stuff the fish and 
decorate with fish mousse on top. Make an eye of lemon; steam 
with sherry, pepper and salt, covered, on top of the stove, a 4 







62 


THE SWEDISH, FRENCH 


lb. fish twenty-five minutes. Garnish with lemon and parsley. 
Serve with white truffle sauce. 

Fish dish for dinner. 

Timbale of Shad ( Alose en Timbale) a la Hollandaise 

About one pint milk, one pint cream, whites of two eggs to two 
pounds of shad; salt and pepper. 

Bone shad and put through machine about six times; with 
the whites of the eggs beat it through a fine sieve; then put 
it in a large saucepan on ice and stir with a whisk, adding cream 
and milk mixed, say a quart. [Sometimes the fish will take 
much more milk and cream than at other times; it depends upon 
the quality of the fish.] When half amount of cream and milk has 
been added, add salt and pepper, then more cream and milk. 
After that, try a little in hot water on the stove, again and again 
adding more cream and milk until the mousse is of the right con¬ 
sistence; then add a cup of whipped cream. Butter timbale cups 
well; decorate with truffles as daisies or branches; then fill with the 
mousse; cook in the oven for eight to ten minutes, well covered. 
Turn out on a platter, serve with hollandaise, truffle or supreme 
sauce. Garnish with parsley around. Fish entree for lunch 
or supper. 

Mousse of Shad ( Mousse d’Alose) a la Mathilda 

About one pint milk, one pint cream, two pounds shad, whites 
of three eggs not beaten, salt and pepper. 

Put through the machine about six times; beat it through a 
fine sieve; then put it in a large saucepan on ice and stir with a 
whisk, adding cream and milk mixed (say a quart). [Sometimes 
the fish will take much more milk and cream than at other times; 
it depends upon the quality of the fish.] When half amount of 
cream and milk has been added, add some salt and pepper, then 
more cream and milk; after that try a little in hot water on the 
stove, again and again adding cream and milk until the mousse is 
of the right consistence. Butter a ring mould, decorate with strips 
of Spanish pepper a daisy at the bottom of the mould and branches 
all around; then fill the mould with the mousse through a paper 
bag so as not to disturb the decoration. Hammer it down well; 
put in hot water; cook for twelve to fifteen minutes, well covered, 
in a slow oven; then turn out on a paper napkin. Serve with any 
kind of fish sauce (lobster, oyster, crab, truffle, or hollandaise) in 
the centre. [If with lobster sauce, decorate with the claws all 
around, and parsley.] Fish dish for dinner. 


AMERICAN COOK BOOK 


Souffle of Shad ( Alose souffiee) a la Hildur 

[See recipe: Mousse of Shad.] Take small double moulds; 
butter them; decorate one side of the mould with truffles, a branch, 
daisy, or any design that is desired; fill the mould with the mousse; 
put two together; cook in hot water from seven to ten minutes, well 
covered; when done, turn out on a paper doily or napkin; garnish 
with parsley and lemon. Serve, with a hollandaise sauce, for 
dinner or luncheon. 

Shad Croquettes ( Croquettes d’Alose) a la Meuniere 

Clean and bone a shad [see recipe: Boned Shad], scraping in 
small pieces; form in balls the size of a croquette; roll in egg, then 
in fresh bread crumbs; fry in very hot fat, golden brown and well 
done from eight to ten minutes; serve on hot slices of tomato; 
sprinkle with pepper and salt; forming a ring on the platter; serve 
with meuniere sauce in the centre. Garnish with lemon all 
around. 

Shad Cutlet ( Cotelette d’Alose) a la Lydie Mathilde 

Shad that is left over can be made into cutlets as a luncheon or 
supper dish. To one cup of the fish that has been well shredded 
add three tablespoons of very heavy cream sauce, hot, one teaspoon¬ 
ful onion juice, a few drops of Worcestershire sauce, pepper and 
salt. Put on a platter; form in shape of a cutlet; let stand until 
cold; then dip in egg and bread crumbs and fry in hot fat. Arrange 
on a paper doily or napkin, one resting on top of the other. If 
half dozen, serve three one way and three the opposite way. Put 
a paper frill in each chop and garnish all around with tomatoes, 
lemon, and parsley. Serve with a rich tomato sauce for luncheon 
or dinner. 


Baked Shad (Alose cuite au four) au Gratin 

Bone the shad and cut in pieces; butter a souffle dish well; put 
one layer very rich cream sauce; then one layer fish; then one layer 
grated American cheese. Repeat this, every other layer, until 
the dish is completely full. The cream sauce ought to be flavored 
with a little onion juice, Worcestershire sauce, pepper and salt to 
taste. Put some cream sauce on the top and then sprinkle heavily 
with cheese and little butter. Put in oven and bake. When 
serving, put dish in a silver dish. If no silver dish at hand, put 
on a silver platter with a napkin pinned around the dish. Serve 




y 

THE SWEDISH, FRENCH, 


very hot, with bearnaise, meuniere, tomato, or supreme sauce for 
luncheon or dinner. 

Creamed Shad in Ramequin Cups 

Alose a la Creme en Pot a Ramequin 

If you have any shad left over, pick it in small pieces; make a 
very rich cream sauce; flavor with sherry, pepper, salt, a few drops 
of onion juice, add to cup cream sauce one cup of the fish, fill 
it in the ramequin cups; put some fresh bread crumbs on the top 
with small pieceof butter; put in oven to bake. Arrange on a platter; 
garnish with lemon and parsley. Serve as fish entree for luncheon or 
dinner. 

SHAD ROE {CEufs d’Alose) 

Stuffed Shad Roe with Mousse of Shrimp, Bearnaise Sauce 

(Eufs d’Alose farcis de Mousse de Crevettes, Sauce Bearnaise 

Select nice shad roe; clean and put in a frying pan with two spoons 
butter, one spoon bacon fat (if at hand), pepper, and salt; let fry 
until well done on one side; then turn [be careful not to burn]. 
Add three tablespoons sherry in the pan and let shad roe stew 
about ten minutes longer; then take it up, put it on a well-buttered 
pan, and leave until cold; when cold, spread all over with a nice 
shrimp mousse that has not been colored; sprinkle with chopped 
parsley and decorate (with a waved strip all around) with the mousse 
that has a deeper shade of shrimps; cook in the oven from six to 
eight minutes, well covered; arrange on a paper doily or napkin; 
garnish with quarter tomatoes—filled with bearnaise sauce placed 
on a thin slice of lemon—and in between an unpeeled shrimp and a 
small pinch of parsley at each end of the platter. Fish entree for 
luncheon or dinner. 

Mousse of Shad Roe a la Ericsson Hammond 
Mousse d’CEufs d’Alose a la Ericsson Hammond 

Two shad roes weighing from three-quarters to a pound, one 
and a half cups fish mousse, two spoons sherry, pepper and salt. 

Fry shad roe in butter, with pepper and salt—covered. When 
done, put on a board; split roe carefully; separate seeds one from 
another; chop the skin that has formed when fried. Mix the shad 
roe with the mousse; add the sherry; color with kitchen bouquet. 
Butter a ring mould well; decorate with strips from the white of a 
cooked egg, and then daisies, branches, and roses made from 
truffles; fill the mould carefully with the mousse, put through a 
paper bag so as not to disturb the decoration; hammer down well 


AMERICAN COOK BOOK 


63 


against the table; then put in hot water and let simmer slowly from 
ten to fourteen minutes, well covered [be careful not to cook it too 
long]. When ready to serve, turn out on a paper napkin; fill the 
sauce in the centre. The mousse can be served with truffle, 
supreme, lobster, oyster crab, or other sauce. If with lob¬ 
ster sauce, decorate with lobster claws all around; if oyster crab, 
sprinkle some fried oyster crab all around the mousse and on the 
sauce in the centre. Fish entree for dinner. 

Timbale of Shad Roe (Timbale d’CEufs d’Alose) a la Supreme 

[See recipe: Mousse of Shad Roe.] Butter timbale cups well; 
decorate with strips from the white of a cooked egg and then 
daisies, branches, and roses made from truffles; then fill with the 
mousse; cook in oven from eight to ten minutes—well covered. 
Serve with a supreme sauce all around. Garnish with parsley. 

Glazed Shad Roe with Truffle Sauce a la Octavious 
CEufs d’Alose places, Sauce Truffes a la Octavious 

Select nice shad roe; clean and put in a frying pan with two 
tablespoons butter, one tablespoon bacon fat (if at hand), pepper 
and salt; let cook until well done on one side; then turn [be careful 
not to burn]; add three spoons sherry in the pan and let shad roe 
stew for about ten minutes longer; then make a nice glaze from one 
cup of boullion; thicken with a tablespoon cornstarch; color with 
kitchen bouquet; flavor with sherry; glaze the roe. Arrange on a 
platter on a bias, half the roe lower than the other, decorate with 
a strip of cream sauce all around. Garnish with lemons and parsley. 
Serve with a rich truffle sauce. 

Shad Roe ((Eufs d’Alose) a la Supreme 

Fry the shad roe in butter, sherry, pepper, and salt. In the 
meantime, make a rich supreme sauce. When the shad roe is done 
cover with supreme sauce and decorate with chopped truffles cross¬ 
wise. Serve on a platter, bias, with a brown truffle sauce made in 
the pan that the shad roe was fried in. Garnish with parsley and 
lemons. If shad roe is glazed this way with a cream sauce flavored 
with lemon it is then called Shad Roe allemande. 

Shad Roe (CEufs d’ Alose) a la Perigord 

Fry the shad roe in butter, sherry, pepper, and salt until well 
settled; then cover with a rich Perigord sauce; put in the oven, un¬ 
covered, and bake until well done—till the sauce on top becomes 




64 


THE SWEDISH, FRENCH 


glossy; then take it out; decorate with a strip of cream sauce 
all around the roe and serve on a silver platter, on a bias, with su¬ 
preme sauce. Garnish with parsley. Fish entree for luncheon or 
dinner. 


Broiled Shad Roe with Shirred Butter 
CEufs d’Alose grilles au Beurre 

Select a nice shad roe; wash, and clean well; put in a pan with 
some butter, pepper, salt, and a little sherry; put into oven; 
when settled, put it on a broiler and broil for about ten to twelve 
minutes—until it is golden brown. In the meantime, melt some 
good butter; put the roe on a platter—on a bias, one little lower 
than the other, to make it look artistic; pour some melted butter 
over the roe; sprinkle it with some fine-chopped parsley; and garnish 
with fried parsley. Serve with tomato cucumber salad as a fish 
dish for luncheon or dinner. 

Fried Shad Roe (CEufs d’Alose frits ) a la Tartare 

Wash the roe well; put it on a cloth to dry; sprinkle it with pepper 
and salt; dip in egg, then in bread crumbs, and fry in salad oil; 
when done, squeeze some lemon juice over it. Arrange on a platter, 
on a bias, with tartare sauce that is filled in baskets of lemons placed 
on top of slices of tomatoes all around the shad roe. Garnish with 
some parsley. Serve for breakfast, luncheon, or dinner. 

Souffle of Shad Roe (CEufs d’Alose souffles ) a la Edla Dolgren 

Butter small individual double moulds; decorate the half of the 
mould with truffles as a daisy, or any design desired. Fill with 
mousse of shad roe; double the mould; put in hot water and cook 
for about eight to twelve minutes—well covered—in a slow oven. 
Arrange on a paper doily or napkin. Garnish with parsley and 
lemon and serve with a nice white truffle sauce. Fish entree for 
luncheon or dinner. 

Croquettes of Shad Roe a la Ericsson 
Croquettes d’CEufs d’Alose & la Ericsson 

Steam the shad roe by putting it between two pans with some 
butter, pepper, and salt; when it is well done, crumb the roe up care¬ 
fully; add one tablespoon sherry, pepper, salt, and three tablespoons 
rich thick hot cream sauce; take it with a spoon and put it on a 
platter. When cold form the croquettes in a nice shape, pointed 
at ends and thicker in centre. Dip in egg and bread crumbs and 


AMERICAN COOK BOOK 


fry in hot fat; garnish with lemons and parsley. Serve with a 
rich supreme sauce, for dinner or luncheon, as a fish entree. 


STRIPED BASS {Bar raye ) 

Bass—of which we have different kinds, such as striped bass, sea 
bass, and black bass—is in season all the year round. By the 
American people, striped bass is considered the best. It is much 
used in different ways, for fancy dinners. 

It is a good fish for boiling, broiling, baking, steaming, and frying 
and the best for white mousses. 

Bass varies considerably in size—small and large. A striped 
bass weighing from four to six pounds is about the best. 

Stuffed Striped Bass with Lobster a la Hammond 
Bar raye, farci de Homard, a la Hammond 

Split the bass and fix in the same way. [See recipe: Stuffed 
Striped Bass a la Sicilienne.] Grind the meat from a 2-lb cooked 
lobster through the machine about two or three times; mix it with one 
and a half cups of the mousse of bass that has been made from part of 
the bass; flavor with sherry, and color the shade of the lobster. 
Mount this mousse on top of the half of bass, forming it nicely in 
shape of a fish; then decorate the fish with the other white mousse 
of the bass all around, forming a head; make an eye of lemon and 
truffles and strips of the mousse meeting in the centre and going 
down to each side, beginning at the head and going toward the tail. 
This mousse is put on through a fluted tube. Cook in the oven, 
well covered, with some sherry and butter, in the pan from fifteen to 
eighteen minutes. When done, place on a platter, garnish with 
the lobster claws, lemon, and parsley. Serve with a lobster sauce 
for dinner. 

Boiled Striped Bass {Bar raye bouilli) a la Bregitta 

Scale and wash well; curve the fish; put a toothpick in the head 
and one in the tail and tie with a string to keep it in shape; put it 
in a large fish kettle with some water, salt, and bay leaves; steam 
—time according to the size of the fish. [For a 6-lb. fish let it 
simmer slowly for about twenty-five minutes.] When done, lift 
carefully from the pot; put it on a platter; pour some melted butter 
over the bass and fill in the curve of the fish with tiny boiled 
marbles of potatoes that have been put in some butter and sprinkled 
with chopped parsley. Garnish the fish with lemons around and 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


65 


some parsley at its mouth. Serve for dinner with an egg sauce a la 
Bregitta. 

Steamed Striped Bass a la Anna Carin 

Bar raye cuite a la vapeur, a la Anna Carin 

Scale, wash, and clean the bass well; put it on a buttered pan; 
sprinkle with pepper and salt; put some sherry in the pan with a 
little water; cover the pan well and steam in the oven for about 
twenty to twenty-five minutes (for a 5- or 6-lb. fish). When done, 
remove carefully from the pan; place it on a fish platter, pour some 
shirred butter over the fish; sprinkle with parsley, and surround 
with French fried marbles of potatoes. Garnish with lemon and 
parsley in the mouth of the fish. Serve with a matelote sauce for 
dinner. 

Fried Striped Bass with Tomato Sauce 

Bar rays frit, Sauce Tomato 

Wash and clean the bass well; fillet and bone; cut in individual 
pieces the shape of a diamond; dip in egg and bread crumbs; fry 
it in very hot fat. Arrange on a paper doily or napkin, one piece 
resting on top of the other. Garnish with parsley. Serve with 
tomato sauce. 

Bass Quenelles with Hollandaise Sauce 

Quenelles de Bar, Sauce hollandaise 

Make a mousse from the bass [see recipe: Mousse of Striped 
Bass]; poach tablespoonful in the fish broth on the stove, the shape 
and size of a small egg, for about six to eight minutes. When done, 
put on a drainer; put in the oven for a few seconds; then, when 
ready to serve, arrange on a platter, cover with a hollandaise sauce. 
Garnish with parsley. Serve as a fish entree for luncheon. 

Bass Cutlets (Cotelettes de Bar) a la Lydie Mathilde 

Striped Bass that is left over can be made into cutlets as a 
luncheon or supper dish. To one cup of the fish that has been 
well shredded add three tablespoons very heavy (hot) cream sauce, 
one teaspoon onion juice, a few drops -of Worcestershire sauce, 
pepper and salt. Put on a platter, form in shape of a cutlet; let 
stand until cold; then dip in egg and bread crumbs and fry in hot 
fat. Arrange on a paper doily or napkin. If half dozen, serve 
three—one resting on top of the other—and three the opposite 
way. Put a paper frill in each chop and garnish all around with 
tomatoes, lemon, and parsley. Serve with a rich tomato sauce for 
luncheon or supper. 


Stuffed Striped Bass with Shrimps a la Zebre 

Bar raye farci de Crevettes, a la Zebre 

Scale and wash a striped bass; well open from head to tail on the 
side of the fish; take bones out; leave fish on a buttered pan. Make 
a shrimp mousse that is strongly flavored with sherry [see recipe: 
Mousse of Shrimps]. Stuff the fish; turn it over, on the side 
that has been cut; then sprinkle with salt. Put some sherry 
in the pan and cook in the oven, covered, from fifteen to eigh¬ 
teen minutes. When cooked, glaze with brown glaze; decorate 
with white cream sauce, zebra style; make an eye of lemon and 
truffle; garnish with unpeeled shrimps and lemon all around. Serve 
with a shrimp sauce for dinner. 

Stuffed Striped Bass with Shrimps a l’Americaine 

Bar raye farci de Crevettes, a VAmericaine 

Take a striped bass from three to six pounds (according to the 
number of people to be served); split on the side; wash and bone 
well; fill with the shrimp mousse; turn fish over in the pan; sprinkle 
with pepper and salt; put some sherry in the pan; cook in oven— 
well covered—from fifteen to twenty-five minutes (according to 
size of the fish); take out; glaze with a brown glaze; make an eye of 
lemon and truffle. Place on a warm platter, garnish with cooked, 
unpeeled shrimps all around, and parsley. Serve with meuniere 
sauce for dinner. 

Stuffing. One and a half pounds cooked shrimps well ground; 
add to one cup shrimp mousse made out of raw shrimps three 
spoons of sherry, pepper and salt to taste, half cup of cream. Mix 
all well together. 

Stuffed Baked Striped Bass a la Alexandra 

Bar raye, farci et cuit au four, a la Alexandra 

Scale and wash a striped bass well; cut on the side from head to 
tail; open; remove the bones; stuff with bread stuffing; turn fish 
over in a buttered pan, leaving the uncut side up; rub some egg 
over the fish; sprinkle with bread crumbs well, put some pieces of 
butter on top, and bake in the oven for about twenty-five to thirty- 
five minutes (according to size of the fish). When done, remove 
fish carefully from pan to a platter; garnish with parsley and 
slices of tomato with a piece of lemon on top. Serve with tomato 
sauce made from the pan the fish is cooked in. Serve for dinner. 

Bread Stuffing. Two cups of bread crumbs, one cup tomato 
juice, juice of one onion, pepper and salt to taste, two tablespoons 
chopped parsley, three tablespoons melted butter, one egg. Soak 






66 


THE SWEDISH, FRENCH 


the bread in the tomato juice, add the egg, the onion juice, pepper 
and salt, and, last, the butter and chopped parsley. [Stuffing 
for any kind of baked fish.] 

Bass Coquilles (Coquilles de Bar ) a la Russe 

Cut pieces of the bass about three and a half inches around; put 
in shells with butter, sherry, pepper, salt; put in a roasting pan 
with a little water, cook from six to eight minutes—well covered. 
In the meantime make a very thick bearnaise sauce highly flavored 
with lemon; cover with the bearnaise sauce; put a cross of strips 
of truffles on each; arrange on a paper doily. Garnish with parsley 
and lemon. Serve as a fish entree for luncheon or dinner. 

Stuffed Bass with Mousse of Lobster a la Ericsson Hammond 
Bar farci de Mousse de Homard a la Ericsson Hammond 

Take a striped bass from three to six pounds, according to the 
number of people to be served; split on the side; bone and wash 
well; fill with mousse of lobster; turn fish over in pan; sprinkle 
with pepper and salt; put some sherry in the pan; cook in oven— 
well covered—from fifteen to twenty-five minutes (according to 
the size of the fish); take out; glaze with a brown glaze; make an 
eye of lemon and truffle; garnish with lobster claws all around, 
lemon and parsley. Serve with a hollandaise sauce, for dinner. 

Mousse of Lobster. One cup cooked ground lobster, one cup 
bread crumbs, three tablespoons cream sauce, half cup milk, three 
tablespoons sherry, one egg, pepper and salt. Mix all the ingre¬ 
dients together—the lobster that has been ground very fine with 
the bread that has been soaked in the milk; color with a red and 
orange coloring. 

Striped Bass with Mushrooms in Ramequin Cups 

Bar raye aux Champignons, en Pot a Ramequin 

When striped bass is left over, it can be used for a delicious 
fish dish for luncheon or dinner by making a rich cream sauce from 
one large tablespoon butter, one heaping tablespoon flour, and one 
and a half cups milk. Beat the sauce well; add to that one and a 
half cups striped bass, cut in small pieces, and half cup cooked 
mushrooms, cut in julienne style; flavor with sherry; season with 
pepper and salt. When ready to serve, add four tablespoons rich 
cream; fill the cups; garnish with parsley on top and on the platter. 
[This dish can also be baked in the oven by sprinkling some bread 
crumbs on the top.] Put the ramequin cups (if not silver or glass) 
in hot water, let cook until golden brown on top. Croustades can 


AMERICAN COOK BOOK 


be filled with the same filling. Arrange on a platter, garnish with 
parsley. Serve for lunch or supper. 

Baskets with Striped Bass a la Fanchonette 

Corbeilles de Bar raye, a la Fanchonette 

Make nice puff pastry; roll out very thin; cut with the cutter 
a piece large enough for the little deep-fluted cake tins that are 
to be lined. Line moulds with pastry; fill with dried beans, rice, 
or bread; put on a baking sheet in oven and bake. In the 
meantime, make little handles by cutting the pastry (that has 
been rolled very thin) into long strips about half inch in width; 
twist in corkscrew style; put on a platter in shape of a horseshoe 
and bake. When the pastry is baked, scoop out the beans; 
when ready to fill, heat the baskets and handles, then fill. Put 
the handle of pastry in each; tie a bow of ribbon on to match 
the table; arrange on a paper doily; serve in the centre fried oyster 
crabs, shrimps, or lobster. If with lobster or shrimps, garnish with 
the lobster claws or hot, unpeeled shrimps and parsley. 

Filling. Put one tablespoon butter in a saucepan on stove; 
add one tablespoon flour; when well dissolved, add one and a half 
cups boiling milk. Season with pepper and salt to taste; flavor 
with sherry; then add one and a half cups of the bass that has been 
cooked and picked in small pieces. Fish entree for luncheon or 
supper. 

Stuffed Striped Bass (Bar raye farci ) a la Waldorf 

Fillet the bass; cut circular pieces about four inches round. Put 
in a baking pan with some butter and sherry; sprinkle with pepper 
and salt. Cook eight minutes—covered. When done, cover with 
cream sauce flavored with lemon. Decorate with truffles and 
tomato glaze. Arrange on a spinach or potato foundation with 
hollandaise sauce in the centre. Garnish with parsley. Serve for 
dinner or luncheon. 

Boned Stuffed Bass (Bar raye desosse ) a la Sicilienne 

Wash clean and split a striped bass in halves; remove all the 
bones; make a mousse of half of the bass; cover the other half 
with the mousse; color part of the mousse with orange coloring; 
decorate the fish all around from head to tail, waving the mousse 
through a fancy tube; then make a shape of the head by dividing 
it with the mousse; make an eye of lemon and truffles; put strips of 
the mousse on a bias across the fish, with strips of chopped truffles 
in between each; put butter and sherry in the pan; put in oven 
and cook—well covered—for about twenty minutes. When done, 








THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


67 


serve on a platter; garnish with tomatoes, lemon, and parsley. 
Serve with a hollandaise, lobster, or shrimp sauce. If with lobster 
or shrimp sauce, garnish with the claws of the lobster, or cooked, 
unpeeled shrimps. Serve for dinner or luncheon. 

Stuffed Striped Bass with Green Pepper, a la Rydberg 
Bar raye farci de Piments, a la Rydberg 

Wash clean, bone, and fillet the striped bass; cut the fillets in dia¬ 
mond shapes, two and a half inches from point to point by two inches 
across the centre. Prepare two pieces for each individual, and stuff. 

Stuffing. Cook a green pepper with two onions for six to 
eight minutes, chop very fine, add two tablespoons of chopped 
parsley; add one cup of fish mousse that has been made from 
part of the bass. Stuff the pieces; cover with the second pieces; 
decorate all around with some fish mousse that has been colored 
with a trifle of the red and orange coloring. Garnish with truffles, 
with a diamond of truffle in the centre on top of a dot of the fish 
mousse; put on a buttered pan in the oven, and cook from eight to 
twelve minutes—well covered. When done, place on a platter; 
garnish with parsley, with a tomato, truffle, or hollandaise sauce. 

Serve as a fish entree for luncheon or dinner. 

Stuffed Striped Bass (Bar raye farci ) a la Philadelphienne 

Take a striped bass; scale and clean it well; open it on the side 
and remove the bones; leave on a buttered pan; stuff; turn the cut 
side down, sprinkle with pepper and salt, then bake—covered—in 
oven from about twenty-five to thirty-five minutes with some 
sherry and water in the pan so it will not burn. When ready, 
glaze with a thick allemande sauce, decorate with whites of egg 
that have been mixed with chopped parsley and chopped yolks 
of eggs, strips from the centre down, every other shade; make an 
eye from lemon and truffle. Serve with tomato or hollandaise sauce 
for dinner or luncheon as a fish dish. 

Stuffing. Take cups of bread according to the size of the fish 
—to a 3^- or 4-lb. fish take one and a half cups bread crumbs 
made from stale bread; add two tablespoons melted butter, juice 
of one onion, one egg, pepper, salt, and one tablespoon of chopped 
parsley. Mix all together. 

Stuffed Striped Bass with Mousse of Spinach a la Royale 

Bar raye farci de Mousse d’Epinards a la Royale 

Scale, wash, and clean the bass well; cut it on the side, cut a 
piece out one and a half inches wide and the length of the fish and 


bone; stuff with spinach; decorate with a white fish mousse all 
around from head to tail, and strips across; put on a buttered pan 
with some sherry, pepper, and salt and cover well; cook in oven for 
about twenty to twenty-five minutes. [If the oven is too hot, 
put pan on stove on top of a broiler or something so it will not 
burn and cook it there to protect the decoration.] Make an eye 
of lemon and truffles and put in its place. Put on a hot platter, 
garnish with lemon and parsley. Serve with truffle, hollandaise, 
or sauterne sauce, for dinner or luncheon. 

Filling. Two cups cooked ground spinach, one cup fish mousse 
made from the piece cut from the bass, mix well. 

Stuffed Striped Bass with Mousse of Shrimps a la Gimo 

Bar raye, farci de Mousse de Crevettes, a la Gimo 

Take a striped bass; scale, wash, and clean well; split on the side; 
cut out a piece about one and a half inches wide and the length of 
the fish; remove the bones; mount a mousse of shrimps on top of 
the fish; make in a nice shape; decorate all around and strips on a 
bias, with mousse made from the bass that has been cut away. 
Cook on a buttered pan—with some sherry, pepper, and salt, well 
covered—from fifteen to eighteen minutes. When done, put on 
a platter; garnish with cooked, unpeeled shrimps all around, and 
parsley. Serve with a shrimp sauce. 

Filling. To half of the raw shrimp mousse take half-cooked 
shrimps; grind through the machine, fine; add pepper and salt; 
flavor with sherry. 

Stuffed Striped Bass with Mousse of Shrimps a la Walde 

Bar raye, farci de Mousse de Crevettes, a la Walde 

Take a striped bass; scale, wash, and clean well; fillet; cut in 
circular pieces about four inches around; stuff with shrimp mousse; 
cook eight minutes, in a buttered pan, with sherry, butter, pepper, 
salt—covered; when done, cover with a cream of tomato sauce; 
decorate with a strip of chopped yolk of egg on the top, with a 
diamond of truffle; arrange on a rice or spinach foundation; raise 
a cooked, unpeeled shrimp in between each individual piece; 
garnish with parsley. Serve with a hollandaise sauce in the centre 
for luncheon or dinner. 

1- 

Stuffed Striped Bass with Mousse of Salmon a la Walde 

Bar raye, farci de Mousse de Saumon, a la Walde 

Take a striped bass; scale, wash, and clean; fillet; remove all 
bones; make fillets in the shape of a fish (the size according to the 





68 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


number of people). Sufficient fillets of bass can be used by joining 
one to the other, making a space lengthwise in the centre of the fish. 
Fill with salmon mousse; decorate all around with mousse colored 
with finely chopped parsley; form a head with the uncolored mousse; 
make an eye of lemon and truffle; put in a pan with some sherry, 
pepper, salt; steam in a slow oven about fifteen minutes. [If the 
oven is too hot, it is advisable to cook it on top of the stove, so as 
to save the decoration.] Garnish with lemon and parsley. Serve 
with a hollandaise sauce as a fish dish for luncheon or dinner. 

Steamed Fillet of Striped Bass a la Philadelphienne 

Bar raye, cuit a la vapeur, a la Philadelphienne 

Split the fish; remove bones; put fillets together in the shape of a 
fish, large enough for eight to ten people; put on a buttered pan 
with pepper, salt, sherry, a little water; steam in oven from fifteen 
to eighteen minutes—covered. When done, glaze with a thick 
allemande sauce; decorate with whites of egg that have been mixed 
with some finely chopped parsley and chopped yolks of eggs, 
a strip from the centre down, every other shade; make an eye of 
lemon and truffle. Garnish with lemon and parsley. Serve with a 
hollandaise sauce for dinner. 

Mousse of Striped Bass a la Ericsson Hammond 

Mousse de Bar raye a la Ericsson Hammond 

About one pint milk, one pint cream, two pounds striped bass, 
whites of three eggs not beaten, salt and pepper. 

Put through the machine about six times; beat through a fine 
sieve; then put it in a large saucepan on ice and stir with a whisk, 
adding cream and milk mixed (say a quart). [Sometimes the fish 
will take much more milk and cream than at other times; it depends 
upon the quality of the fish.] When half the amount of cream and 
milk has been added, add some salt and pepper, then more cream 
and milk; after that, try a little in hot water on the stove, again 
and again adding more cream and milk until the mousse is of the 
right consistence. Butter a ring mould; decorate, with strips of 
Spanish pepper, daisies made from truffles at the bottom of the 
mould and branches all around; then fill the mould with the mousse, 
through a paper bag, so as not to disturb the decoration. Hammer 
it down well; put in hot water; cook for about twelve to fifteen 
minutes, well covered, in a slow oven; then turn out on a paper 
napkin; serve with any kind of fish sauce (lobster, oyster crab, 
truffle, or hollandaise) in the centre. If with lobster sauce, decorate 
with the claws all around, and parsley. Fish dish for dinner. 


Timbale of Striped Bass (Bar raye en Timbale) a la Maria 

[See recipe: Mousse of Striped Bass.] Butter timbale cups 
well and decorate with strips of Spanish pepper, and then daisies, 
branches, and roses made from truffles. Fill with mousse; cook in hot 
water in oven for about eight to ten minutes—well covered. Arrange 
on a platter with a lobster sauce all around and garnish with parsley 
and lobster claws. Serve for luncheon or supper. 

Mousse of Striped Bass with Spinach a la Princesse 

* 

Mousse de Bar raye, aux Epinards, a la Princesse 

See recipe: Mousse of Striped Bass, and decorate the mould 
the same way, with daisies of truffles on the bottom but branches of 
white cooked egg on the top. Fill bottom of mould with mousse 
of striped bass up to where the mould is joined; then mix to one 
cup of mousse one and a half cups of the spinach that has been 
cooked greCh and gone through the machine several times; fill 
the top of the mould with this spinach mousse; cook in hot water 
in oven—well covered—about twelve to fifteen minutes (according 
to heat of oven). When cooked, turn out on a paper napkin. 
Serve with any kind of fish sauce. [If shrimp or lobster sauce, 
garnish with the claws, or unpeeled shrimps.] Fish entree for 
luncheon or dinner. 

Souffle of Striped Bass with Spinach a la Princesse 

Bar raye souffle, aux Epinards, a la Princesse 

Butter small individual double moulds; decorate half of the 
moulds with truffles as a daisy, or any design desired. Fill with 
the mousse of striped bass the moulds that are decorated; then fill 
the other moulds with the mousse of spinach. [See recipe: Mousse 
of Bass with Spinach a la Princesse.] Put two moulds together; put 
in hot water—well covered—and cook for about eight to twelve 
minutes in a slow oven. Serve on a paper doily or napkin with 
hollandaise sauce in a sauceboat at the side. 

Stuffed Striped Bass with Crab a la Hammond 

Bar raye, farci de Crabe, a la Hammond 

Take a striped bass, size according to the number of persons 
dining, from three to six pounds. Scale, wash, and clean; open 
on the side, cutting a piece away. Put in a pan with pepper, salt, 
and sherry. Fill the bass with the crab meat. Cook in the oven, 
well covered, from fifteen to twenty minutes (according to the size 
of the fish). When cooked, glaze the crab meat with the tomato 













THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


69 


glaze; sprinkle with parsley; decorate with a strip of cream sauce 
all around the filling. Then put on a platter; garnish with crab 
claws, with lemon in between each claw. Serve with bearnaise or 
hollandaise sauce for dinner. 

Filling. To three pounds fish, take two cups shredded crab 
meat; flavor with lemon, onion juice, salt, pepper; one tablespoon 
melted butter to one cup of crab meat. 

Timbale of Striped Bass with Spinach a la Princesse 
Bar raye aux Epinards, en Timbale, a la Princesse 

Butter timbale cups well; decorate with strips of Spanish pepper, 
then a daisy and branches made from truffles. Fill [see recipe: 
Mousse of Striped Bass aux Epinards a la Princesse]; cook in hot 
water in oven—well covered—from eight to ten minutes. Arrange 
on a warm platter; garnish with lemon and parsley. Serve with 
any kind of fish sauce for luncheon or supper. 

MACKEREL ( Maquereau ) 

Spanish mackerel is one of the most delicious fish for broiling. 
It is also good for steaming, frying, and different fancy fish entrees. 

Salt and smoked mackerel are delicious for breakfast, broiled 
or steamed. 

The season for fresh mackerel is from April to November, but 
the fish is considered to be at its best in May and June. 

Stuffed Baked Mackerel with Crab a la Philadelphienne 

Maquereau farcide Crabe, cuit au Four, a la Philadelphienne 

[A native mackerel can be used in the same way as the Spanish 
mackerel.] Open on side; bone; stuff* with crab stuffing; put on a 
buttered pan, turning the uncut side up; sprinkle with pepper and 
salt; add some sherry. Bake in oven from twenty-five to thirty 
minutes—well covered. When done, glaze with thick cream sauce 
flavored with lemon, pepper, and salt; make an eye of lemon and 
truffles and put in its place. Chop whites and yolks of hard-boiled 
egg; mix the white with chopped parsley. Decorate first the yolk 
a band around the neck, and then the white that is mixed with 
parsley and yolks alternately in rows on a bias beginning from the 
centre and going toward the sides; place on a platter. Garnish with 
crab claws and parsley. Serve with a sauterne sauce for dinner. 

Crab Stuffing. Two cups crab meat, two tablespoons cream 
sauce, the white of an egg, cayenne pepper, salt, and a squeeze 
of onion. Mix all well together. [Stuffing for any kind of fish.] 


Broiled Mackerel with Shirred Butter 
Maquereau grille au Beurre 

Wash and clean a mackerel; split it in front; open, and take out 
the main bone; sprinkle with pepper and salt, and rub it over with 
some good salad oil; put on a broiler and broil until golden brown 
on both sides. When done, put on a platter the cut side up and 
skin down. Melt half cup butter; flavor with lemon juice; pour 
it over the mackerel; sprinkle with chopped parsley; put a bunch of 
parsley at the head of the fish and lemons all around. Serve with 
cucumber salad. Fish dish for dinner. 

Stuffed Mackerel with Shrimps a la Zebra 

Maquereau farci de Crevettes, a la Zebre 

Wash and clean a mackerel, open on the side and bone; stuff 
with shrimps; bake in oven—covered—from twenty to thirty 
minutes with a little sherry and butter in the pan, pepper and salt. 
When done, glaze with a brown glaze. Decorate with cream sauce 
in zebra style; make an eye of lemon and truffles and put it in its 
place. Garnish with shrimps that have not been peeled, and lemon. 
Serve with a newbourg sauce for dinner or luncheon. 

Stuffing. Onepound of cooked shrimps;take out enough for dec¬ 
oration. Grind through the machine once or twice; mix to each cup 
of shrimps two tablespoons cream sauce, two tablespoons sherry [if 
necessary, color a trifle the shade of the shrimps], white of one egg; 
mix all together. Stuff the mackerel. 

Boiled Mackerel (Maquereau bouilli) a la Bregitta 

Wash and clean a mackerel; curve it; put a toothpick in head and 
another in tail; tie with a string to keep it in shape. Put 
it in a large fish kettle with some water, salt, and bay leaves; 
steam (the time according to size of the fish). For a six-pound fish, 
let simmer slowly for about- twenty-five minutes. When done, 
lift carefully from the pot; put on a platter; pour some melted butter 
over, and put in the curve of the fish tiny boiled marbles of potato 
that have been put in some butter and sprinkled with chopped par¬ 
sley. Garnish the fish with lemons around and some parsley at its 
mouth. Serve with egg sauce a la Bregitta for dinner. 

Stuffed Mackerel with Lobster a la Chateaubriand 
Maquereau farci de Homard, a la Chateaubriand 

Open the fish in front; split; remove bone; wash and clean well; 
stuff with lobster stuffing; rub it over with salad oil; sprinkle with 
pepper and salt; put on a broiler and broil until well done—about 




70 


THE SWEDISH, FRENCH 


ten to fifteen minutes. When done, turn out on a pan; glaze with 
brown glaze; decorate with a strip of cream sauce all around to 
make it look artistic; make an eye of lemon and truffles and put 
in its place. Put on a nice paper doily. Garnish with parsley in 
its mouth—lobster claws and lemon all around. Serve, with a 
lobster newbourg sauce and cucumber tomato salad, for dinner or 
luncheon. 

Stuffing. One and a half pounds cooked lobster. Grind 
through machine once or twice; add to each cup of the lobster two 
tablespoons cream sauce, two tablespoons sherry, and white of 
one egg. Mix all together. Stuff the mackerel. 

Steamed Mackerels a la Meuniere 
Maquereaux cuits a la vapeur, a la Meuniere 

Select small young baby mackerels, weighing each about half 
pound; clean and wash; curve by putting a toothpick through 
mouth and tail and tying them with a string [unless there are so 
many that they can be put close together and will keep one another 
in shape]; put in the pan some water, Rhine wine, bay leaves, pepper, 
and salt —not so much as to cover the mackerels. Put a tight 
cover over the pan and leave in oven to steam from ten to fifteen 
minutes. When done, glaze with a nice brown glaze; lift them 
carefully on the platter—body part in, and the head and tail out; 
put in each curve of the fish a piece of lemon placed on a thin slice 
of tomato, and in the centre. Serve, with a thick meuniere sauce, 
for dinner. 


Broiled Spanish Mackerels a la Meuniere 

Maquereaux Espagnols grilles, a la Meuniere 

Select small young mackerels; clean and wash well; open in front 
and remove bone; put them together in their natural shape; rub 
over with salad oil; put on a broiler and broil until golden brown; 
glaze with a nice thick brown glaze; then arrange them carefully 
on the platter on a bias and pour a meuniere sauce all around. Gar¬ 
nish with lemons and parsley. Serve with cucumber salad. Fish 
dish for dinner. 

Stuffed Spanish Mackerel a la Sicilienne 
Maquereau Espagnol iarci, a la Sicilienne 

Wash a mackerel clean; split in halves; remove all bones; make 
a mousse of one half of the mackerel; cover the other half mackerel 
with the mousse; color part of the mousse with the orange coloring; 
decorate all around from head to tail, waving the mousse through 


AMERICAN COOK BOOK 


a fancy tube; then make the shape of a head by dividing it with 
the mousse; make an eye of lemon and truffles; put strips of the 
mousse on a bias across the fish, with strips of chopped truffles in 
between each with butter and sherry in pan; put in oven and 
cook—well covered—for about twenty minutes. When done, place 
on a hot platter; garnish with tomatoes, lemon, and parsley. 
Serve with a meatelote, hollandaise, lobster, or shrimp sauce. [If 
lobster or shrimp sauce, garnish with the claws or unpeeled shrimps.] 
Fish dish for dinner. 

Mackerel ( Maquereau) a la Royal 

First filletthe mackerel (takecarenot to tear the skin),leaving some 
of the meat on. Butter a fish mould—curved or straight; pour in 
two teaspoons sweet oil; line the mould with the skin; make a 
mousse of salmon or striped bass, add to each cup of mousse one 
tablespoon chopped cooked shallots, one tablespoon chopped 
parsley, one tablespoon cooked very fine-chopped green pepper, 
one tablespoon Spanish pepper—the green peppers, shallots, and 
parsley have to be mixed in with the mousse; when filling the 
mould, put the Spanish mackerel—cut in strips—in the layers 
between the mousse until mould is full. If some skin is left, 
put that on the top; put in a pan in hot water; cook in oven slowly 
from twenty to twenty-five minutes. When ready, turn out; glaze 
with a thin brown glaze made from some fish stock; color with 
kitchen bouquet; flavor with lemon juice. Put an eye of lemon 
and truffle on the fish. Garnish with parsley, tomatoes, and 
lemons, all around. Serve with a hollandaise, newbourg, or sauterne 
sauce. Fish dish for dinner. 

Fried Mackerel {Maquereau frit) a la Tartare 

Select small-sized mackerels; clean and wash well; dip in egg and 
bread crumbs, and fry in hot fat; sprinkle with pepper and salt 
while frying. When done, remove carefully from pan, so as not 
to let it break; put on a paper doily. Garnish with parsley. Serve 
with bearnaise sauce filled in baskets of lemons all around and cu¬ 
cumber salad for dinner. 

Stuffed Baked Mackerel a la Philadelphienne 

Maquereau farci et cuit au four, a la Philadelphienne 

Wash and clean the mackerel; open on side; bone and stuff. 
Put on a buttered pan, with the cut side down, and sprinkle with 
pepper and salt; add some sherry. Bake in oven twenty-five to 
thirty minutes—well covered. When done, glaze with a thick 




THE SWEDISH, FRENCH, 


allemande sauce, flavored with lemon, pepper, and salt. Make an 
eye of lemon and truffle. Chop whites and yolks of hard-boiled 
eggs; mix the whites with chopped parsley. Decorate crosswise 
—first the yolk, then the white. Make a band of the yolks around 
the neck. Place on a hot platter, garnish with parsley and lemon. 
Arrange on slices of tomato. Serve with a sauterne sauce for dinner. 

Filling. Three and a half to four pounds fish, take one and a 
half cups bread crumbs made from stale bread, add two tablespoons 
melted butter, juice of one onion, one egg, cup tomato juice, 
pepper, salt, one tablespoon chopped parsley; mix all together. 

Stuffed Mackerel with Salmon Mousse a la Victoria 

Maquereau farci de Mousse de Saumon, a la Victoria 

Clean and wash mackerel; remove bones; stuff with salmon 
mousse; stand up in a buttered pan; cook eight to ten minutes— 
well covered—with some sherry, butter, pepper, and salt; when 
done, lift on a warm platter, put French fried marbles of potatoes 
around; garnish with parsley and lemons. Serve with a hollandaise 
sauce for dinner. 

Stuffed Mackerel with Shrimps a l’Americaine 

Maquereau farci de Crevettes, a VAmericaine 

Take a mackerel; split on side; wash and bone well and stuff; 
turn fish over in pan; sprinkle with pepper and salt; put some 
sherry in the pan; cook—well covered—from fifteen to twenty-five 
minutes; take out; glaze with a brown glaze; make an eye of lemon 
and truffle; garnish with unpeeled shrimps and parsley. Serve 
with a hollandaise sauce for dinner. 

Stuffing. To one cup ground cooked shrimps take one egg, 
three tablespoons cream sauce, pepper and salt. Mix well. 

Mackerel with Shrimp Mousse a la Sicilienne 

Maquereau, Mousse de Crevettes, a la Sicilienne 

Wash clean and split a mackerel in halves; remove bones and 
head; put together; cover with a shrimp mousse; decorate all around 
from head to tail with shrimp mousse by waving the mousse 
through a fancy tube; then make the shape of a head with the 
mousse; make an eye of lemon and truffle; put strips of the mousse 
on a bias across the fish, with strips of chopped truffles in between 
each. Put butter and sherry in the pan; cook in oven—well covered 
—for twenty minutes. When done, lift carefully on a warm plat¬ 
ter; garnish with lemons, parsley, and cooked, unpeeled shrimps. 


AMERICAN COOK BOOK 


71 


Serve with a hollandaise or supreme sauce. Fish dish for luncheon 
or dinner. 

Fried Mackerel (Maquereau frit) a la Montana 

Wash and clean a mackerel; cut in fillets; press them very thin; 
cut in individual diamond shapes; dip in egg and then in fine bread 
crumbs; fry in very hot fat from two to three minutes. When 
ready to serve, arrange on a platter one piece on top of the other, 
garnish with lemons and parsley. Serve with a tartare or bearnaise 
sauce in a sauceboat for dinner. 

Steamed Mackerel (Maquereau cuit a la vapeur) a la Mathilde 

Wash clean and fillet the mackerel; cut in individual pieces. [If 
large mackerel, split in two and then cut the width of the mackerel 
about two inches wide.] Roll with the skin out; put on a buttered 
pan with pepper, salt, and some sherry; put in oven and cook for 
about ten minutes—well covered. When done, serve on a founda¬ 
tion of spinach with a hollandaise or bearnaise sauce in the centre. 
Fish dish for dinner or luncheon. 

Spanish Mackerel (Maquereau Espagnof) a la Papillote 

Select small Spanish mackerels; stir together a little onion juice, 
some chopped parsley, and butter. Put inside the mackerel that 
has been washed well and boned; rub some butter over the mackerel; 
season with pepper and salt. Put on a buttered paper; double 
over the fish in a three-pointed shape in half-moon style; twist or 
fold the paper so as to close it all around the open side. [If the 
fish are very large and heavy, tie a string around middle of paper 
so it will not loosen.] Put in a shallow pan with boiling hot fat; 
cook from six to eight or ten minutes, according to size of the fish. 
When done, put on a broiler to drain; leave in oven a few minutes. 
Serve inside the papers. Arrange on a platter, garnish with parsley 
and small half tomatoes filled with bearnaise sauce placed on slices 
of lemon. Serve for lunch or supper. 

Fresh Spanish Mackerel a 1 ’Allemande 

Maquereau Espagnol frais a VAllemande 

Select nice small mackerel; tie up in curved shape; put in a pan 
with two cups milk and a little salt and pepper; let simmer slowly, 
until done. In the meantime, cook all together some little shallots, 
little scooped-out marbles of potatoes, and small button mush¬ 
rooms. When the mackerel is done, put a large tablespoon of 










72 


THE SWEDISH, FRENCH 


butter in a saucepan and a heaping spoonful of flour; stir until well 
mixed; add the milk from the mackerel; beat the sauce until nice 
and creamy; flavor with some wine and some of the mushroom 
juice, pepper, salt, and two spoonfuls sherry. Add the vegetables 
to the sauce; arrange the fish neatly on the platter—body side in 
and the head and tail out. Scoop out all the vegetables; put them 
in the centre; pour the sauce over the fish. Serve, very hot, for 
dinner or luncheon as a fish entree. 

Stuffed Mackerel with Lobster a la Hammond 
Maquereau farci de Homard, a la Hammond 

Take a nice-sized mackerel; clean and wash well; split in halves; 
remove bone and head; put one of the fillets on a well-buttered pan 
—skin down and meat up; stuff with lobster mousse; put the other 
fillet on top; rub over with melted butter; add some sherry in the 
pan; put in oven and cook—well covered—for about fifteen minutes. 
When done, glaze with a nice brown glaze on top, and decorate 
with a strip of cream sauce all around. (The mousse of lobster 
must be visible all around; the fish should be from one and a half to 
two inches high when stuffed.) Make a head with a strip of the 
cream sauce and make an eye on the fish. Place on a platter; gar¬ 
nish with lemons and lobster claws all around. Serve with a lobster 
newbourg sauce. 

[Shrimps can be used in place of lobster; then garnish with 
cooked, unpeeled shrimps.] Fish dish for dinner. 

Boiled Salt Mackerel with Shirred Butter 

Maquereau sale et houilli, au Beurre 

Wash a salt mackerel well; leave in cold water overnight; then 
put it in a pan with some water, pepper, and bay leaves; let simmer 
for about ten minutes. When done lift from pan carefully; put 
it on a platter; pour over the fish a cup of melted butter that has 
been flavored with lemon juice and some chopped parsley; garnish 
with lemon all around and parsley. Serve surrounded by little, 
scooped-out, boiled marbles of potatoes for breakfast. 

Baked Salt Mackerel with Cream a la Philadelphienne 
Maquereau sale et cuit au four, Creme a la Philadelphienne 

Soak a mackerel overnight. When ready to use, put it in a pan 
with water to cover it; add a squeeze of lemon; put in oven to 
bake for about ten minutes; when done, take out. Put a cup of 
cream on the stove until it begins to get hot; then add some chopped 
parsley and a spoon of butter; pour it over the mackerel; garnish 


AMERICAN COOK BOOK 


with parsley. Serve very hot with some creamed potatoes for 
breakfast. 


Broiled Smoked Mackerel with Shirred Butter 
Maquereau fume et grille, au Beurre 

Put a smoked mackerel on a broiler; broil for about four minutes 
on each side. When done, place on a platter; pour some melted 
butter over; sprinkle with chopped parsley. Serve with baked or 
creamed potatoes as a breakfast dish. 

COLD DISHES OF MACKEREL 

Pickled Mackerel {Maquereau marine) a la Octavious 

Select nice large or small mackerels; clean and wash well; curl 
them, turning head and tail together; tie with string across; put 
in a pan with some bay leaves, water enough to cover, whole black 
peppers, and salt to taste. Let simmer very slowly for about ten 
to twelve minutes—well covered. [Take care that the mackerel 
does not cook fast; if it does, the skin will loosen and the mackerel 
will not look so nice as if it remains perfectly whole.] When done, 
leave in the pan to get cold; add to three cups of water one cup of 
white wine vinegar; when fish is cold, lift carefully in another dish; 
strain the juice; put bay leaves and pepper back in the jelly; pour 
it over the fish when it begins to get cold. Let stand until ready 
to use. [Gelatine is not used for this dish; the strength of the fish 
is sufficient to settle it.] Serve in a deep dish or platter with the 
jelly in the centre and all around. Sprinkle with chopped parsley. 
Garnish with parsley and lemon. This is a delicious luncheon or 
supper dish. 

Cold Jellied Mackerel a la Europeenne 

Maquereau froid en Gelee, a la Europeenne 

Take nice fresh mackerel; clean and wash well; cut in pieces, put 
in a pan with three cups water, pepper, salt, and bay leaves; let 
simmer slowly until done—about fifteen minutes; then remove the 
pieces carefully; take out the bones; leave on a platter until cold; 
take two cups of the juice the mackerel is cooked in, two cups 
tomato juice, one large package of dissolved Cox’s gelatine, juice 
of half lemon, pepper and salt; add to that half-beaten whites of 
two eggs and clear. When clear, let come to a boil; strain it through 
a fine cotton flannel or a thick cheesecloth. Take a ring mould, 
put on ice, glaze with aspic; decorate bottom of the mould and 
around with thin slices of hard-boiled egg; then glaze mould 






THE SWEDISH, FRENCH 


the height of the eggs. When settled, take the mackerel piece 
by piece and put in carefully across the mould; cover with 
aspic; repeat process until mould is full. The aspic ought to be 
very nearly settled, otherwise it will become cloudy from the fish. 
Garnish with lemon and parsley. Can be served with cold aurorian 
or vinaigrette sauce, or with the salad. A beautiful fish dish for 
a hot day for luncheon or dinner. 


FLOUNDER ( Carrelet ) 

The summer flounder (also called plaice), the Southern flounder, 
and the winter flounder (or flatfish), are important food fishes. 

Flounder is used a great deal in this country in place of sole. 
It is in season all the year around, but is not to be recommended 
during February and March—the spawning period. 

Flounder is very good in summer and autumn and is much used 
for fancy dishes—filleted and prepared in many different ways. 

Fillet of Sole or Flounder ( Filet de Sole, ou de Carrelet ) 

[Can be used in the same w’ay, for fancy fish entrees, for frying, 
steaming, and boiling.] 

Wash the sole (or flounder) well, take a sharp knife and cut from 
head to tail in the middle on the side of the fish; let the knife follow 
the bone from centre to side; cut the fillet out and put it on the 
table with the skin down; take knife and remove the skin from the 
meat by putting knife on the skin and pulling skin toward you. 
Each side of the fish makes two fillets, so each fish will make four 
•fillets—two from each side. These fillets can be made cut in many 
different ways—stuffed, glazed, steamed, etc. 


Fillet of Sole {Filet de Sole ) a la Gustaf 

Fillet the sole (or flounder); lay on a buttered pan, all the fillets 
together, forming them in the shape of a fish. [This dish can be 
made as large as for eight to ten people.] Add one fillet to the 
other, pointing them at each end—one end wider than the other. 
Put sherry or white wine with some fish broth in the pan; steam 
(according to the size of the fish) from ten to fifteen minutes. 
Take out; coat with a hollandaise sauce; decorate with chopped 
parsley and truffles on a bias, meeting in the centre and going to 
each side; make an eye from lemon and truffle; garnish with parsley. 
Serve with hollandaise sauce all around the platter. Fish dish for 
dinner. 


AMERICAN COOK BOOK 


73 


Fillet of Sole {Filet de Sole ) a la Beatrice 

Fillet the sole (or flounder); cut in pieces two and a half inches 
long and one and a half inches wide; stuff with shrimp mousse, and 
doubleso that the mousse showsall around. Put in a pan with sherry, 
pepper, salt. Cook in oven for about ten to twelve minutes, covered; 
arrange on a hot foundation of rice with hollandaise sauce in the 
centre; on each of the fillets put a mushroom that has been cooked 
and glazed with a brown glaze; decorate with cream sauce all around 
the mushroom; raise cooked, unpeeled shrimps in between each 
fillet and some all around. Garnish with parsley. Serve as a fish 
entree for dinner. 


Fillet of Sole {Filet de Sole) a la Parisienne 

To six nice fillets of sole (or flounder) take one pound of mush¬ 
rooms and two cups nice fish mousse. Steam the fish for about 
six minutes between two pans with a little sherry, pepper, and salt. 
When done, cut part in small pieces; mix it gently with one cup of 
fish mousse. In the meantime, chop mushrooms that have been 
cooked in water, sherry, pepper, and salt for fifteen minutes; add 
the mushrooms to the second cup of mousse. Put one layer of 
mushrooms then one layer of fish; then repeat process until the 
dish is full. Put into oven and bake for about twenty to thirty 
minutes. When done, turn out on a buttered baking sheet, cover 
with a meringue from the whites of two or three eggs; season with 
salt, pepper, and sherry; put into oven and brown golden brown. 
Place on a nice paper doily; garnish with lemons around. Serve 
with a mushroom, supreme, or sauterne sauce. Fish entree for dinner 
or luncheon. 


Stuffed Fillet of Sole with Green Pepper a la Lincoln 

Filet de Sole farci de Piments, a la Lincoln 

Fillet the sole; cut in diamond pieces about two and a half by 
one and a half inches from point to point. Cook onions and green 
pepper, chop very fine, with part of the sole; add one white of egg 
to the cup of mixture; stuff pieces—putting one on top of the other 
with a layer of stuffing between. Cook ten to tw T elve minutes in 
oven with some sherry, pepper, and salt. When done, decorate 
with tomato sauce made from tomato juice, flour, salt, butter, and 
cream. Place on thick slices of tomatoes that have been heated, 
with a hollandaise sauce in the centre. Garnish with parsley. Serve 
for luncheon or supper. 






74 


THE SWEDISH, FRENCH 


Stuffed Fillet of Sole with Mousse of Shrimps 
Filet de Sole farci de Mousse de Crevette s 

One cup shrimps cooked and chopped, one cup shrimp mousse, 
one tablespoon sherry, pepper and salt. 

Fillet sole (or flounder) and cut in pieces three inches long by 
one and a half inches wide. Mix the mousse and shrimps to¬ 
gether; stuff and roll the sole. When rolled, put two bands of 
Spanish pepper around; cook in oven eight to ten minutes—covered 
with some sherry, pepper and salt. Arrange on a white foundation 
with a shrimp, truffle, or hollandaise sauce in the centre. Garnish 
with cooked, unpeeled shrimps and parsley. Serve for luncheon or 
dinner. 

Fillet-of-Sole Cutlets ( Cotelettes de Filet de Sole ) a la Signora 

Fillet the sole (or flounder); spread it out quite thin; cut and form 
it in small individual cutlets in the shape of a chop, all same size; 
put them on a buttered pan; decorate with a mousse, made from 
striped bass, all around the edge with a fancy tube, and a dot in 
the centre. All around stick little specks of truffles on top of the 
decoration and a diamond of the truffles on top of the dot in the 
centre. Put some sherry in the pan; cook in oven for about eight 
to ten minutes—covered. Serve on a foundation of spinach, one 
resting on top of the other, with a paper frill in each of the chops 
and a hollandaise sauce in the centre. Garnish with parsley. 
Fish entree for dinner or luncheon. 

Fried Fillet of Sole ( Filet de Sole frit ) a la Tartare 

Fillet the sole (or flounder); cut about four inches long and two 
inches wide; roll; sprinkle with pepper and salt; dip in egg and 
bread crumbs; fry in very hot fat. While frying, sprinkle again 
with salt and pepper. Leave it on a plate in the oven for a few 
minutes until ready to serve. Arrange on a paper doily or napkin, 
one on top of the other, in the same way as croquettes. Garnish 
with lemons and parsley. Serve with a tartare sauce for luncheon 
or supper. 

Fillet of Sole with Tomato ( Filet de Sole, Tomate ) a la Gimo 

Fillet the sole (or flounder); roll about four inches long and two 
inches wide; put on a buttered pan; sprinkle with pepper and salt; 
put some sherry into the pan; cover tightly and cook in oven for 
about eight to ten minutes. When cooked, cover with a clear 
tomato glaze and sprinkle with fine-chopped parsley. Arrange on a 


AMERICAN COOK BOOK 


foundation of spinach with a hollandaise sauce in the centre. 
Garnish with pieces of lemon and parsley all around. Serve as an 
entree for dinner. 

Fillet of Sole ( Filet de Sole ) a la Newbourg 

Put fillet of sole between two plates with some sherry; sprinkle 
with pepper and salt; cook—covered—four minutes; cut in small 
pieces; put on a platter; cover with a newbourg sauce. Serve with 
half moons of puff 1 paste all around. Garnish with parsley. [Can 
also be served inside patties or noodle borders.] 

Stuffed Flounder with Mousse of Lobster a la Alexandra 

Carrelet farci de Mousse de Homard a la Alexandra 

Fillet the flounder; cut in pieces three inches long and two inches 
wide; stuff* with lobster mousse and roll; egg the fillet in the centre; 
then put a row of chopped truffles lengthwise on top of the egg. 
Put on a buttered pan with some sherry, pepper, and salt; cook in 
oven from eight to ten minutes—well covered. Serve on a rice 
foundation with a newbourg, hollandaise, bearnaise, or lobster 
sauce. [If with lobster sauce, garnish with the claws all around 
and parsley.] 

Lobster Mousse. One cup ground lobster; one cup fish 
mousse colored the lobster shade; flavor with sherry, pepper, and 
salt. 


Fillet of Sole {Filet de Sole ) a la Sauteme 

Cut the fillets of sole three to four inches long and one and a half 
to two inches wide; then roll. Put on a buttered pan with some 
sherry; cook in oven from eight to ten minutes—well covered. 
Cover with a thick sauterne sauce and then decorate with a strip of 
Spanish pepper, lengthwise. Serve on a green foundation with 
hollandaise sauce in the centre. Garnish with lemon and parsley. 
Entree for dinner or luncheon. 

Fillet of Sole with Anchovy a la Renhold 

Filet de Sole aux Anchois, a la Renhold 

Fillet the sole; cut individual pieces four inches around; form 
them in the shape of an oblong croquette; put them on a buttered 
pan with pepper, salt, and sherry; cook in oven from eight to ten 
minutes, covered. In the meantime, bone and press out one 
anchovy for each; put an anchovy across each fillet and a strip of 
Spanish pepper lengthwise on each side of the anchovy. Serve 







THE SWEDISH, FRENCH, 


on a rice or spinach foundation with anchovy sauce in the centre. 
Garnish with parsley all around. Fish entree for dinner or luncheon. 

Stuffed Fillet of Sole with Crab a la Ericsson Hammond 

Filet de Sole farci de Crabe, a la Ericsson Hammond 

Fillet the flounder (or sole) and press out nice pieces about 
three inches long and two inches wide. The pieces that are left, 
put through the machine with white of egg, unbeaten, and press 
through the sieve. Stir on ice, adding half cream and half milk, 
pepper, salt, make into a nice mousse. Take to half cup mousse 
one cup crab meat, pepper, and salt. Put one tablespoon of the 
crab on each piece, and roll. Egg down the centre lengthwise with 
white of egg; decorate with a strip of truffle and a strip of Spanish 
pepper on each side. Steam in oven in a pan with pepper, salt, 
and sherry, for about eight to twelve minutes (according to heat 
of oven). Place on a foundation of rice—or fish mousse of any 
kind. Garnish with crab claws all around and parsley with hol- 
landaise sauce in the centre. Serve for dinner or luncheon. 

Stuffed Fillet of Sole with Shrimps a la Gimo 
Filet de Sole farci de Crevettes, a la Gimo 

Fillet the flounder (or sole); take two pieces and form in shape 
of a fish; stuff with shrimp mousse; to one cup mousse take one 
cup shrimps that have been cooked and ground through machine; 
flavor with sherry, pepper, salt. Stuff the fish; put the other two 
pieces on top; decorate with shrimp mousse around; make a separa¬ 
tion for the head and decorate on a bias—mousse and chopped 
truffles every other row; make an eye of lemon and truffle; put on a 
buttered pan with a little sherry; cook in oven—covered—sixteen 
to eighteen minutes. Garnish with unpeeled shrimps around, and 
parsley. Serve with a newbourg sauce. [This dish can be made 
large enough for eight to twelve people by joining several of the fillets.] 

Fillet of Sole {Filet de Sole ) a la Marguerite 

Fillet the sole (or flounder); roll about four inches around and 
three inches long; put in a pan with sherry, fish broth, pepper, and 
salt; steam for about twelve minutes. Arrange on a platter; 
sprinkle with chopped parsley. Serve with bordelaise sauce 
around. Garnish with parsley. 

Baked Fillet of Sole {Filet de Sole au four ) a la John Ericsson 

Fillet a sole (or flounder); form in shape of a fish—size according 
to the number of people to be served. Put on a buttered pan; egg 


AMERICAN COOK BOOK 


75 


the fish on top; sprinkle with bread crumbs; put some pieces of 
butter on top of the fish, with sherry and water in the pan; put 
in oven to bake. If the fish is large enough for eight to ten people, 
bake from twenty-five to thirty-five minutes. When ready, place 
on a warm platter, serve with the sauce made as follows from the 
pan that the fish is baked in: put a small tablespoon of flour in the 
pan; add half cup of the fish broth made from the bones of the 
sole, a little squeeze of onion, pepper, salt, and half cup tomato 
juice. Strain the gravy well through a fine strainer and when 
ready to serve, add half cup rich cream. Some Rhine wine will 
improve this sauce immensely. Garnish with parsley and quarters 
of lemon placed on thin slices of tomatoes. Fish dish for dinner. 

Fried Fillet of Sole {Filet de Sole frit ) a la Europeenne 

Select small flounders (or sole); scrape and clean well [if large 
they can be cut in pieces; if small left whole]; dip in egg, then in 
bread crumbs, and fry in hot fat; sprinkle with pepper and salt 
duringthe time of the frying. Arrange on a paper doily, one resting 
on top of the other. Garnish with lemon and parsley. Serve 
very hot with tartar sauce and cucumber tomato salad for dinner. 

Stuffed Fillet of Sole with Mousse of Salmon a la Camille 
Filet de Sole, farci de Mousse de Saumon, a la Camille 

Fillet the flounder (or sole); take tablespoon of salmon mousse 
and roll inside the fillet, about three inches long and three inches 
wide. Decorate with salmon mousse down the centre; sprinkle 
with pepper and salt; cook about eight to ten minutes with some 
butter and sherry—well covered. When cooked, arrange on hot slices 
of tomato with marbles of potato in the centre that have been put in 
shredded butter sprinkled with fine-chopped parsley. Serve with 
a hollandaise sauce for luncheon or dinner. 

Fillet of Sole with Spinach {Filet de Sole aux Epinards) 

Cut the fillets three inches long and about one and a half to two 
inches wide; put a tablespoon of the spinach stuffing on each, and 
roll; put on a buttered pan with pepper, salt, and sherry. Decorate 
with strips of Spanish pepper on a bias; put in the oven and cook 
for about eight to ten minutes—well covered. When done, arrange 
on a white foundation with hollandaise sauce in the centre. Gar¬ 
nish with parsley. Serve as an entree for dinner. 

Stuffing. To one cup of cooked ground spinach take one cup 
fish mousse. Mix well. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


76 


Fillet of Sole {Filet de Sole ) a l’Allemande 

Fillet the sole very thin; cut about four inches long and two inches 
wide and then roll. Put in a buttered pan with pepper, salt, 
and sherry; cook in oven for about eight to ten minutes, well 
covered; glaze with a thick allemande sauce. Decorate with a 
slice of hard-boiled egg. Serve on a green foundation with shrimp 
sauce in the centre. Garnish with unpeeled shrimps, one between 
each and all around, and parsley. Fish dish for dinner or luncheon. 


Fillet of Sole {Filet de Sole) a la Rouennaise 

Fillet the sole (or flounder); cut in diamond shapes, two pieces 
to each portion; put on a buttered pan; take a mousse of salmon 
or bass—to each cup of crab meat four spoons mousse, two spoons 
sherry; stuff between each piece, a quarter of an inch thick, 
put the other piece on top and put the crab meat on top; decorate 
around the edge with a mousse of fish that is colored with lobster 
coloring with a dot of mousse in the centre. Put some sherry in 
the pan, cook in oven from eight to twelve minutes—well covered. 
Place on hot slices of tomato or fried potatoes, with oyster crab 
sauce in the centre. Garnish with crab claws all around, pieces of 
lemon, and parsley. 

Serve as an entree for dinner. 


Fillet of Sole {Filet de Sole ) au Gratin 

Shred the fillet of sole. Put in small ramequin cups, one layer 
of sole, one layer of cream sauce, one layer of grated cheese; repeat 
this until the cups are full; sprinkle with pepper and salt; put some 
fresh bread crumbs on top; put in hot water, uncovered; bake in 
oven from twelve to fifteen minutes. Turn out on a paper doily; 
garnish with a slice of hard-boiled egg on top of each, and parsley. 
Serve as a fish entree for lunch or dinner. 


Fried Fillet of Sole {Filet de Sole frit) a la Montana 

Cut a fillet of sole; press very thin; cut in individual large dia¬ 
mond shapes; dip in egg and then in fine bread crumbs; fry in 
very hot fat from two to three minutes. Arrange on a paper 
doily in a crown style around a pyramid of potatoes. Garnish 
with baskets of lemon filled with tartare sauce all around and 
parsley. Serve as an entree for lunch or dinner. 


Fillet of Sole {Filet de Sole) a la Maria Mathilda 

Fillet the sole (or flounder); cut in a heart shape; cover with 
mousse of shrimps that has not been colored; decorate all around 
with the mousse that has been colored (shrimp color); cook in 
oven—well covered—with some sherry, pepper, and salt, for about 
eight to ten minutes. Arrange on a rice foundation with matelote 
sauce in the centre. Garnish with unpeeled shrimps. 

Fillet of Sole {Filet de Sole) au Gratin a la Sicilienne 

Fillet the sole (or flounder); join several together; press out in 
shape of a large fish; put in a buttered pan, spread with cream sauce, 
sprinkle with cheese; make three layers; sprinkle with cheese and 
bread crumbs; form enough of bread crumbs around the fish to 
keep it in shape and prevent one layer from sliding down from 
the other. Put in oven and bake from twelve to fifteen minutes 
—uncovered—until golden brown; take out; lift carefully on a 
platter on top of a paper doily; decorate on a bias and all around 
with cream sauce, making it in the shape of a fish; make an 
eye of lemon and truffle; garnish with slices of tomato—with 
pieces of lemon placed on top—and parsley. Serve as a fish dish, for 
luncheon or dinner, with an egg sauce a la Bregitta. 

Stuffed Fillet of Sole with Lobster a la Princesse 

Filet de Sole, farci de Homard, a la Princesse 

Fillet the sole (or flounder); cut in*pieces three inches long and 
one and a half inches wide; stuff with a princesse mousse of lobster, 
and roll. When rolled, egg down the centre lengthwise; garnish 
with one strip of chopped truffles and a strip of Spanish pepper on 
each side; cook in oven eight to ten minutes—well covered. Arrange 
on a rice foundation with lobster sauce in the centre. Garnish 
with lobster claws. [If lobster is not at hand, shrimps can be 
[ used in place of it.] Serve as a fish dish for dinner. 

Mousse of Lobster a la Princesse. To one cup ground lob¬ 
ster take one cup fish mousse that has been flavored with sherry 
and colored lobster shade. 

Stuffed Fillet of Sole with Shrimps a la Walde 

Filet de Sole, farci de Crevettes, a la Walde 

Fillet the sole—about six inches in length and one and a half 
inches in width; double the slice lengthwise, making the upper part 
of the cutlet more narrow than the lower; stuff with shrimp mousse; 
* put them on a buttered pan facing the same way; decorate the 









THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


77 


open part with the mousse, through a fluted tube, all around; put 
the tail of the shrimp in each. Cook in oven—well covered— 
with some sherry, from six to eight minutes. When done, arrange 
on a green decorated foundation with fried shrimps in the centre. 
Garnish with unpeeled shrimps and parsley. Serve with supreme 
sauce at the side as a fish entree for dinner. 

TURBOT ( Turbot) 

Turbot is a very delicious and highly esteemed food fish. It 
resembles a large flounder. 

Its color is brownish on the upper side and white on the lower, 
or blind, side. It often weighs from thirty to forty pounds, and is 
in season from the latter part of January until June. 

It can be used in many different ways—such as fried, broiled, 
and steamed—and for various fancy dishes. 

Steamed Turbot ( Turbot cuit a la Vapeur ) a la Hollandaise 

Small turbots are the best, as the meat is more tender. If for a 
small dinner, take a piece of about four to five pounds; scrape, wash, 
and then fillet from the centre to the sides; remove all bones; 
join fillets together, forming them in the shape of a fish; put on a 
buttered pan with some sherry, pepper, and salt; steam in oven— 
tightly covered—for about twelve to fifteen minutes. When done, 
decorate with chopped truffles and chopped yolk of egg strips; and 
all around serve a rich hollandaise sauce. Garnish with lemon and 
parsley. 

Boiled Turbot ( Turbot houilli) a la Bregitta 

Scrape and wash the turbot well; put in a fish kettle on the 
drainer, with some water, salt, bay leaves, and pepper. Let 
simmer slowly, according to the size of the fish, until it is well done. 
Lift it carefully from the drainer, place it on the fish platter; 
remove the top skin carefully from head to tail, pour some melted 
butter over the fish, with a squeeze of lemon, and some chopped 
parsley. Serve with French boiled marbles of potato all around, 
with an egg sauce a la Bregitta. 

Stuffed Turbot with Green Pepper a la Elsa 

Turbot farci au Piment, a la Elsa 

Fillet the turbot; press out quite thin; cut diamond shapes 
about three inches by two inches from point to point; put on a 
buttered pan and stuff. 


Stuffing. Two cups fish mousse mixed with finely chopped 
parsley; half cup cooked green pepper and onions chopped very 
fine, and pressed through a strainer, put the other piece on the top; 
garnish around with some Spanish pepper and diamonds of truffle 
in the centre; put into oven with some sherry in the pan; cook from 
eight to ten minutes—well covered. Arrange on a potato founda¬ 
tion with a supreme sauce in the centre. Garnish with lemons all 
around. Serve for lunch, dinner, or supper. 

Glazed Turbot ( Turbot glace ) a l’Amiral 

Cook the fish with some Rhine wine, champignons, sherry, water 
(sufficient to cover the fish), bay leaves, pepper, and salt. Let 
simmer slowly, according to size of the fish, until it is well done. 
Lift carefully on the drainer, put it over a baking pan, and glaze 
with a rich white allemande sauce flavored with white wine and 
lemon juice. Garnish with truffles, yolks of eggs, and chopped 
parsley; make an eye for the fish with truffles and lemon. Slip 
carefully from drainer to the platter that it is going to be served on. 
Garnish all around with mushrooms that have been stewed in 
butter. Serve with a rich Robert sauce. Can be garnished with 
cray fish and oyster crab, etc. 

Turbot with Hollandaise Sauce a la John Ericsson 

Turbot, Sauce hollandaise, a la John Ericsson 

Fillet the turbot; lay on a buttered pan all the fillets together, 
forming them in the shape of a fish. [This dish can be made large 
enough for eight to ten people.] Add one fillet to the other, pointing 
them on each end, the head wider than the tail. Put sherry, or white 
wine, with some fish broth in the pan; steam, according to size of 
the fish, from ten to fifteen minutes. Take out; decorate with chop¬ 
ped parsley and truffles on a bias, meeting in the centre and going 
to each side; make an eye from lemon and truffle and serve with 
hollandaise sauce all around the platter. Garnish with parsley. 

Turbot with Shrimps ( Turbot aux Cr eve ties) a la Beatrice 

Fillet the turbot; cut in pieces two and a half inches long and 
one and a half inches wide; stuff with shrimp mousse, and double 
so that the mousse shows all around. Put in a pan with sherry, 
pepper, and salt. Cook in the oven, well covered, for about 
ten to twelve minutes. When ready to serve, arrange on a hot 
foundation of rice with a hollandaise sauce in the centre and on each 
of the fillets a mushroom that has been cooked and glazed with a 
brown glaze. Decorate with cream sauce all around the mush- 








78 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


rooms; raise cooked, unpeeled shrimps in between each fillet and 
some all around. Garnishwith parsley. Serve as an entree for dinner. 

Turbot with Mushrooms a la Surprise 
Turbot aux Champignons, a la Surprise 

To six nice fillets of turbot take one pound mushrooms and two 
cups fish mousse. Steam the turbot for about six minutes 
between two pans with a little sherry, pepper, and salt. When 
done, cut part in small pieces; mix it gently with one cup of the 
mousse. In the meantime, chop mushrooms—that have been 
cooked in water, sherry, pepper, and salt for fifteen minutes; add the 
chopped mushrooms to the second cup of mousse. Put one layer of 
mushrooms, then one layer of fish, then one of mushrooms and then 
another of fish until the dish is full. Put into oven and bake for 
about twenty to thirty minutes. When done, turn out on a 
buttered baking sheet, cover with a meringue made from whites of 
two or three eggs; flavor with sherry, pepper, and salt; put into 
oven and brown until golden. Then place it on a paper doily, 
and garnish with lemons around. Serve with a mushroom, su¬ 
preme, or sauterne sauce. Fish entree for dinner or luncheon. 

Stuffed Turbot with Mousse of Shrimps a la Walter 

Turbot iarci de Mousse de Crevettes, a la Walter 

One cup of shrimps cooked and chopped; one cup shrimp mousse, 
one tablespoon sherry, pepper and salt. Fillet the turbot in 
pieces three inches long by one and a half inches wide. Mix the 
mousse and shrimps together; then stuff and roll the turbot. When 
rolled, put two bands of Spanish pepper around; cook in oven eight 
to ten minutes—covered—with sherry, pepper, and salt. Arrange on 
a white foundation with shrimp, truffle, or hollandaise sauce in 
the centre. Garnish with parsley. Serve as an entree for dinner. 

Turbot Cutlets (Cotelettes de Turbot) a la Signora 

Fillet the turbot; spread it out quite thin; cut and form it in 
small individual cutlets in the shape of a chop, all same size; put 
them on a buttered pan; then decorate with a mousse, made from 
striped bass, all around the edge with a fancy tube and a dot in 
the centre. Stick little specks of truffles on top of the decoration 
all around, and a diamond of truffles on top of the dot in the centre. 
Put some sherry in the pan, cook in oven for about eight to ten 
minutes, covered. Place on a foundation of spinach, one resting 
on top of the other; put a paper frill in each chop. Serve with a 
hollandaise sauce in the centre. Fish entree for dinner or luncheon. 


Fried Turbot (Turbot frit) a la Tartare 

Fillet the turbot; cut in pieces about four inches long and two 
inches wide; roll; sprinkle with pepper and salt; dip in egg and bread 
crumbs; fry in very hot fat. While frying sprinkle again with 
salt and pepper. Leave it on a plate in the oven for a few minutes, 
until ready to serve. Arrange on a paper doily or napkin, one on 
top of the other. Garnish with lemons and parsley. Serve with a 
tartare sauce for lunch or dinner. 

Turbot with Tomato (Turbot a la Tomate ) a la Gimo 

Fillet the turbot about four inches long and two inches wide; 
roll; put on a buttered pan; sprinkle with pepper and salt; put some 
sherry into the pan and a tight cover on it and cook in oven for 
about eight to ten minutes. When cooked, cover with a clear 
tomato glaze and sprinkle with fine-chopped parsley. Arrange on a 
foundation of spinach with a hollandaise sauce in the centre. 
Garnish with pieces of lemon and parsley all around. Serve as an 
entree for dinner. 

Turbot a la Newbourg 

Fillet the turbot; put on a pan with some sherry; sprinkle with 
pepper and salt; cook—covered—six to eight minutes; cut in small 
pieces; put on a platter; cover with a newbourg sauce. Serve with 
half moons of puff pastry all around for luncheon. [Can also be 
served inside patties or noodle borders.] 

Turbot with Anchovy (Turbot aux Anchois ) a la Grace 

Fillet the turbot; cut individual pieces, about four inches around, 
in the shape of an oblong croquette; put them on a buttered pan 
with pepper, salt, and sherry; cook in oven from eight to ten min¬ 
utes. In the meantime, bone and press out one anchovy for each; 
put an anchovy across each fillet and a strip of Spanish pepper 
on each side of the anchovy. Serve on a rice or spinach founda¬ 
tion, with an anchovy sauce in the centre. Garnish with parsley 
around. Fish entree for dinner. 

Turbot a l’Allemande 

Fillet the turbot very thin; cut about four inches long and two 
inches wide, then roll. Put on a buttered pan with pepper and 
salt; cook in oven for about eight to ten minutes; glaze with a thick 
allemande sauce. Arrange on a green foundation with a shrimp 








THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


79 


sauce in the centre. Garnish with parsley and cooked, unpeeled 
shrimps one between each individual and all around. Fish dish 
for dinner or luncheon. 

Turbot a la Marie Mathilda 

Fillet the turbot; cut in diamond shapes, two pieces to each 
portion; put on a buttered pan; take a mousse of salmon or bass— 
to each cup of crab meat four spoons mousse, two tablespoons 
sherry; stuff between each piece quarter of an inch thick; put the 
other piece on top, and the crab meat on top of that; decorate 
around the edge with the mousse of fish that is colored with lobster 
coloring with a dot of mousse in the centre. Put some sherry in the 
pan, cook in the oven from eight to twelve minutes—well covered. 
Place on slices of tomato or fried potatoes, or on a foundation of 
potatoes with oyster crab sauce in the centre. Garnish with 
crab claws all around and pieces of lemon and parsley. 

Stuffed Turbot with Crab a la Ericsson Hammond 

Turbot farei de Crabe, a la Ericsson Hammond 

Fillet the turbot and press out nice pieces about three inches 
long and two inches wide. The pieces that are left, put through 
machine, with white of egg unbeaten, and press through a sieve. 
Stir on ice—adding half cream and half milk, pepper, and salt— 
and make into a mousse. Take to half cup fish mousse one 
cup crab meat, pepper, and salt. Put one tablespoon of the crab 
on each piece and roll. Egg down the centre lengthwise with white 
of egg; decorate with a strip of truffle on it and a strip of Spanish 
pepper on each side. Steam in oven, in a pan with pepper, salt, 
and sherry, for about eight to twelve minutes, according to heat 
of the oven. Arrange on a foundation of rice with a hollandaise 
sauce, for dinner or luncheon. Garnish with crab claws all around 
and parsley. 

Stuffed Turbot with Shrimps a la Gimo 
Turbot farci de Crevettes, a la Gimo 

Fillet the turbot; take two pieces and form in shape of a fish; 
stuff with shrimp mousse—to one cup mousse take one cup shrimps 
that have been cooked and ground through machine; flavor with 
sherry, pepper, and salt. Stuff the fish; put the other pieces on top; 
decorate with a shrimp mousse around; make a separation for the 
head and decorate on a bias with alternate rows of mousse and 
chopped truffles; make an eye of lemon and truffle. Put on a 


buttered pan with little sherry; cook in oven—covered—sixteen to 
eighteen minutes. Place on a hot platter, garnish with unpeeled 
shrimps around, and parsley, with a newbourg sauce. [This dish 
can be made large enough for eight to twelve people.] Serve for 
dinner. 

Turbot a la Marguerite 

Fillet the turbot; roll about four inches around and two inches 
long; put in a pan with sherry, fish broth, pepper, and salt; steam 
for about twelve minutes—covered. Arrange on a platter; sprinkle 
with chopped parsley with bordelaise sauce all around. Garnish 
with parsley and lemon. Serve for luncheon or supper. 


Baked Turbot (Turbot cuit au four ) a la Gilbert Ledley 

Fillet the turbot; form in shape of a fish—size according to the 
number of people to be served; put on a buttered pan, egg on the 
top; sprinkle with bread crumbs; put some pieces of butter on the 
top of the fish, and sherry and water in the pan; put in oven to 
bake. If the fish is large enough for eight to ten people, bake from 
twenty-five to thirty-five minutes. Serve with the sauce made as 
follows from the pan that the fish is baked in: Put a small table¬ 
spoon of flour in the pan; then add half cup of the fish broth made 
from the bones of the turbot, a little squeeze of onion, pepper, salt, 
and half cup tomato juice. Strain the gravy well through a fine 
strainer and when ready to serve, add half cup of rich cream. 
Some Rhine wine will improve this sauce immensely. Garnish 
all around with tomatoes, lemon, and parsley. Serve for dinner. 

Stuffed Turbot with Mousse of Lobster a la Alexandra 

Turbot farci de Mousse de Homard, a la Alexandra 

Fillet the turbot and cut in pieces two and a half inches long by 
two inches wide; stuff with lobster mousse; roll; egg the fillets in 
the centre; then put a row of chopped truffles lengthwise on top of 
the row; put on a buttered pan with some sherry, pepper, and salt; 
cook in the oven from eight to ten minutes—well covered. Arrange 
on a rice foundation with a newbourg, hollandaise, bearnaise, or 
lobster sauce in the centre. [If with lobster sauce, garnish with the 
claws all around.] Serve as fish entree for luncheon or dinner. 

Lobster Mousse. One cup ground lobster, one cup mousse of 
salmon colored the lobster shade; flavor with sherry, pepper, and 
salt. 








80 


THE SWEDISH, FRENCH, 


Turbot a la Sauterne 

Cut the turbot three or four inches long and two inches wide; 
then roll. Put on a buttered pan with some sherry, pepper, and 
salt; cook in oven from eight to ten minutes—well covered. Cover 
with a thick sauterne sauce and then with a strip of Spanish pepper, 
lengthwise. Arrange on a green foundation with hollandaise sauce 
in the centre. Garnish with parsley. Entree for dinner or luncheon. 

Fried Turbot (Turbot frit) a la Montana 

Fillet the turbot; press very thin; cut in individual large diamond 
shapes; dip in egg and bread crumbs, fry in very hot fat from two 
to three minutes. When serving, dress in a crown around a pyra¬ 
mid of potatoes. Garnish with parsley and baskets of lemon filled 
with tartare sauce all around. Fish dish for lunch or dinner. 

Turbot a la John Ericsson 

Fillet the turbot; cut in diamond shape; cover with mousse of 
shrimp that has not been colored; decorate all around with mousse 
that has been colored, shrimp color, put in the pan with some sherry, 
pepperl and salt; cook eight minutes—covered. Serve on a rice 
foundation with matelote sauce in the centre; garnish with shrimps 
all around. 


Stuffed Turbot with Crab a la Gimo 

Turbot farci de Crabe, a la Gimo 

Fillet the turbot; take two pieces and form in shape of a fish; 
stuff with crab mousse—to one half cup shrimp mousse take two 
cups crab meat that has been flavored with onion, sherry, pep¬ 
per, and salt. Stuff the fish; put the other piece of turbot 
on top; decorate with shrimp mousse around; make a sep¬ 
aration for the head and decorate on a bias; make an eye of 
lemon and truffle. Put on a buttered pan with little sherry; cook 
in oven—covered—-sixteen to eighteen minutes. Arrange on a 
platter; garnish with crab claws around and parsley, serve with 
a newbourg sauce, as entree for luncheon or dinner. 

Turbot a la Europeenne 

Scrape and clean turbots well. [Fillet and cut in thick square 
pieces]. Dip in egg, then in bread crumbs, and fry in hot fat; 
sprinkle with pepper and salt while frying. When done arrange 
on a paper doily. Garnish with lemon and parsley. Serve very 
hot with cucumber tomato salad. Fish dish for lunch or dinner. 


AMERICAN COOK BOOK 


Stuffed Turbot with Mousse of Salmon a la Henrietta 
Turbot farci de Mousse de Saumon, a la Henrietta 

Fillet the turbot; press out thin; cut in pieces three inches square; 
put one tablespoon of salmon mousse in each and roli. Decorate 
with salmon mousse down the centre; sprinkle with pepper and salt; 
cook with some sherry about eight to ten minutes—covered. When 
cooked, lay on slices of tomato; in the centre arrange marbles of 
potato that have been put in melted butter; sprinkle with fine- 
chopped parsley. Serve with hollandaise sauce. Fish for lunch, 
dinner, or supper. 

Turbot with Spinach (Turbot aux Epinards ) a la Digre 

Fillet the turbot and cut about three inches long and one and a 
half to two inches wide; put a tablespoon of the spinach stuffing on 
each, and roll; put on a buttered pan with pepper, salt, and sherry. 
Decorate on a bias with strips of Spanish pepper; put in oven and 
cook for about eight to ten minutes—well covered. When done, 
serve on a white foundation with hollandaise sauce in the centre. 
Garnish with parsley. Fish dish for lunch or dinner. 

Stuffing. One cup fish mousse, one cup cooked ground spin¬ 
ach; mix well. 


POMPANO {Pompano) 

Pompano—like halibut, turbot, flounder, and sole—is a flat fish. 

It is one of our best food and table fishes and can be prepared in 
many different ways, the same as those mentioned above. 

Pompano is in season from the latter part of May to January. 

Pompano Larded with Truffles a la Chambord 
Pompano larde de Truffes, a la Chambord 

Scrape and wash a pompano well; fillet it; take two pieces and 
form in shape of a fish; stuff with forcemeat; put it on a buttered 
pan and lard with truffles. Cut small points of truffle; make little 
holes with the small point of a knife and put a truffle into each 
hole; speck fish all over with truffles, about quarter of an inch 
apart, from head to tail; rub the head part with some white of egg; 
sprinkle with chopped truffles; make an eye of lemon and truffle; 
then put in the pan with a cup of sherry, pepper, and salt; cover pan 
well; put in oven and cook from twenty to twenty-five minutes 
(according to the size of the fish). When fish is ready, glaze with a 
thin light brown glaze, which must not be too thick, as both fish 
and truffles must show when fish is glazed. [Take care not to 











THE SWEDISH, FRENCH, 


glaze the head, as the truffles would be washed off.] Place carefully 
on a hot platter, with a large bunch of parsley in the fish’s mouth, 
and garnish all around with lemons and parsley. Serve with a 
white truffle sauce for dinner. 

Fillet of Pompano (Filet de Pompano) a la Hollandaise 

Scrape and wash a pompano well, and fillet it. Put on a buttered 
pan all the fillets together arranged in the shape of a fish. [This 
dish can be made as large as for eight to ten people.] Add one 
fillet to the other, pointing them on each end—the head wider 
than the tail. Put sherry, or white wine, with some fish broth in 
the pan; steam (according to size of the fish) from ten to fifteen 
minutes—well covered. Take out; decorate with chopped parsley 
and truffles on a bias, meeting in the centre and going to each side; 
make an eye of lemon and truffle. Serve with hollandaise sauce 
all around the platter. Garnish with parsley. Fish dish for dinner. 

Fillet of Pompano {Filet de Pompano ) a la Beatrice 

Scrape and wash a pompano well; fillet it and split in halves—it 
would be too thick to double. Cut in pieces two and a half inches 
long and one and a half inches wide; stuff with shrimp mousse; 
double, so that the mousse shows all around. Put in a pan with 
sherry, pepper, and salt, put in oven to steam for about ten to twelve 
minutes, well covered; arrange on a foundation of rice with a holland¬ 
aise sauce in the centre; on each of the fillets put a mushroom that 
has been cooked and glazed with abrown glaze. Decoratewith cream 
sauce all around the mushroom; raise cooked, unpeeled shrimps in 
between each fillet, and some all around. Garnish with parsley. 
Serve for dinner. 

Fillet of Pompano with Mushrooms a la Surprise 

Filet de Pompano aux Champignons, a la Surprise 

To six nice fillets of pompano take one pound mushrooms, two 
cups nice fish mousse. Steam the pompano for about six minutes 
between two pans, with a little sherry, pepper, and salt. When 
done, cut in small pieces; mix it gently with one cup of the 
mousse. In the meantime, chop mushrooms that have been 
cooked in water, sherry, pepper, and salt for fifteen minutes; add 
the mushrooms to the second cup of mousse. Put one layer of 
mushrooms, then one layer of fish, then repeat this until the dish is 
full. Put into oven and bake for about twenty to thirty minutes. 
When done, turn out; cover with a meringue from the whites of 
two or three eggs; season with salt, pepper, and sherry; put into 


AMERICAN COOK BOOK 


81 


oven and brown golden brown. Then place on a paper doily; 
garnish with lemons around, and parsley. Serve with a mush¬ 
room, supreme, or sauterne sauce. Fish entree for dinner or 
luncheon. 


Stuffed Fillet of Pompano with Green Pepper a la Erland 

Filet de Pompano farci de Piments, a la Erland 

Scrape and wash a pompano well; fillet it and split in halves; 
cut in diamond pieces about two and a half inches by one and a 
half inches. Cook onions and green pepper; chop very fine with 
part of the pompano; add white of one egg to the cup of the mix¬ 
ture; stuff pieces, putting one on top of the other with a layer of 
stuffing between. Cook ten to twelve minutes in oven—well 
covered—with some sherry, pepper, and salt. When done, deco¬ 
rate with tomato sauce made from tomato juice, flour, salt, butter, 
and cream. Place on thick slices of heated tomato and garnish 
with parsley. Serve with hollandaise sauce for lunch or supper. 


Stuffed Pompano with Mousse of Shr'mps a la Bemadotte 

Pompano farci de Mousse de Crevettes, a la Bernadotte 

One cup shrimps cooked and chopped, one cup shrimp mousse, 
one tablespoon sherry, pepper, and salt. 

Scrape and wash the pompano well; fillet it and split in halves; 
cut in pieces three inches long and one and a half inches wide. Mix 
mousse and shrimps together; stuff and roll the pompano. When 
rolled, put two bands of Spanish pepper around; cook in oven 
eight to ten minutes—covered—with sherry, pepper, and salt. 
Serve on a white foundation, with shrimp, truffle, or hollandaise 
sauce in the centre. Garnish with cooked, unpeeled shrimps and 
parsley. Fish for lunch, dinner, or supper. 


Glazed Pompano (Pompano glace) a la Waldorf 

Scrape and wash the pompano well; fillet it and split in halves; 
cut pieces about four inches around. Then cook them six minutes 
in oven—covered—with some sherry, pepper, and salt. Cover with 
a white cream sauce flavored with lemon. Sprinkle with parsley. 
Arrange on a spinach foundation with lobster sauce in the centre. 
Garnish with parsley and lobster claws all around and one raised in 
between each piece. Serve for lunch or supper. 




82 


THE SWEDISH, FRENCH,. AMERICAN COOK BOOK 


Coquille of Pompano with Crab a la Bearnaise 

Coquille de Pompano au Crabe, a la Bearnaise 

Scrape and wash the pompano well; fillet it and cut round pieces 
about three inches around and one and a half inches across; put 
on a buttered pan with sherry, pepper, and salt; cook in oven for 
about six to eight minutes. In the meantime, have some shells 
well hot; put a piece of pompano in each shell; cover with a thick 
bearnaise sauce; put in oven a second; cut long strips of truffles; 
put a cross of the truffles on each. Put around the pompano in 
each shell two teaspoons of hot crab meat that is seasoned with 
pepper, salt, onion juice, and melted butter. Garnish the platter 
with the crab claws all around and parsley. Serve for lunch or 
supper. 

Pompano Chops ( Cotelettes de Pompano ) a la Signora 

Scrape and wash the pompano well; fillet it; split in half, spread 
out quite thin; cut and form in small individual cutlets in the shape 
of a chop, all same size; put them on a buttered pan; decorate with 
mousse from striped bass all around the edge with a fancy tube, 
and a dot in the centre. Stick little specks of truffle on top of 
decoration all around and a diamond of truffle on top of dot in the 
centre. Put some sherry in the pan; cook in oven for about eight 
to ten minutes—well covered. Serve on a foundation of spinach, 
one resting on top of the other—put a paper frill in each of the 
chops—with a hollandaise sauce in the centre. Garnish wdth 
parsley. Fish entree for dinner or luncheon. 

Fried Fillets of Pompano ( Filets de Pompano frits) a la Tartare 

Scrape and wash the pompano well; fillet it; split in halves; cut 
about four inches long and two inches wide; roll; sprinkle with 
pepper and salt; dip in egg and bread crumbs; fry in very hot fat. 
While frying, sprinkle again with salt and pepper. Leave it on 
a platter in the oven for a few minutes until ready to serve. Ar¬ 
range on a paper doily or napkin, one on top of the other (in the 
same way as croquettes). Garnish with lemons and parsley. 
Serve with tartare sauce for lunch, dinner, or supper. 

Fillet of Pompano with Tomatoes a la Gimo 
Filet de Pompano aux Tomates, a la Gimo 

Scrape and wash the pompano well; fillet it; split in halves; cut 
about four inches long and two inches wide; roll; put on a buttered 
pan; sprinkle with pepper and salt; put some sherry into the pan 


with a tight cover and cook in oven for about eight to ten minutes. 
When cooked, cover with a clear tomato glaze and sprinkle with 
fine-chopped parsley. Serve on a foundation of spinach with a 
hollandaise sauce in the centre. Garnish with pieces of lemon and 
parsley. Fish dish for dinner. 

Fillet of Pompano ( Filet de Pompano) a la Newbourg 

Scrape, wash, and fillet the pompano; put in a buttered pan with 
some sherry, pepper, and salt; cook—covered—until golden brown 
on both sides; cut in small pieces; put on a platter; cover with 
newbourg sauce. Serve with half moons of puff paste all around 
for lunch or supper. [Can also be served inside patties or noodle 
borders.] 

Fillet of Pompano with Mousse of Salmon a la Erick Gustaf 

Filet de Pompano, Mousse de Saumon, a la Erick Gustaf 

Scrape and wash the pompano well; fillet it and split in halves, 
take one tablespoon salmon mousse and roll inside the fillets about 
three inches long and two and a half inches wide. Decorate with 
salmon mousse down the centre; sprinkle with pepper and salt; cook 
about eight to ten minutes—well covered—with some sherry in 
the pan. When cooked, place on slices of tomato; in the centre 
arrange marbles of potato that have been put in shirred butter. 
Sprinkle with fine-chopped parsley over the potatoes. Serve with 
hollandaise sauce for lunch or supper. 

Fillet of Pompano with Spinach 
Filet de Pompano aux Epinards 

Scrape and wash the pompano well; fillet it and split in halves; 
cut the fillets three inches long and one and a half to two inches 
wide; put a tablespoon of spinach stuffing on each and roll; put on 
a buttered pan with pepper, salt, and sherry. Decorate on a bias 
with strips of Spanish pepper; put in oven and cook—well covered 
—for about eight to ten minutes. Serve on a paper doily on slices 
of tomatoes with hollandaise sauce in the centre. Garnish with 
parsley. Fish for lunch or supper. 

Stuffing. To one cup cooked, ground spinach, take three- 
quarters cup fish mousse. Mix well. 

Fillet of Pompano ( Filet de Pompano) Allemande 

Scrape and wash the pompano well; fillet it and roll about four 
inches around and two and a half inches in length. Put on a 
buttered pan with pepper, salt, and sherry; cook in oven for about 




THE SWEDISH, FRENCH 


eight to ten minutes—well covered; glaze with a thick allemande 
sauce. Arrange on a green foundation with fried shrimps in the 
centre. Garnish with unpeeled shrimps, one between each in¬ 
dividual piece and all around. Serve with a newbourg sauce. 
Fish dish for dinner or luncheon. 

Fillet of Pompano (Filet de Pompano) a la Rouennaise 

Scrape and wash the pompano well; fillet it and cut in diamond 
shapes—place two pieces to each portion; put on a buttered pan; 
take a mousse of salmon or bass (to each cup of crab meat four 
tablespoons mousse, two tablespoons sherry); stuff between each 
piece quarter inch thick; put the other piece on top and the 
crab meat on that; decorate around the edge with mousse of fish 
that is colored with lobster coloring, with a dot of mousse in the 
centre; cook on a buttered pan with some sherry, pepper, and salt 
—covered—from ten to twelve minutes. Place on slices of tomato 
or fried potatoes, or a foundation of potatoes with hollandaise 
sauce in the centre. Garnish with crab claws all around and 
parsley. Serve for lunch or supper. 

Stuffed Fillet of Pompano with Crab a la Ericsson Hammond 

Filet de Pompano farci de Crabe, a la Ericsson Hammond 

Scrape and wash the pompano well; fillet it and split in halves; 
cut about three inches long and two inches wide. The pieces that 
are left, put through machine, with white of eggs, unbeaten, and 
press through the sieve. Stir on ice, adding half cream and half 
milk, pepper and salt, and make into a nice mousse. Take to half 
cup mousse one cup crab meat, pepper and salt. Put one table¬ 
spoon of the crab on each piece and roll. Egg down the centre 
lengthwise with white of egg; decorate with a strip of truffle on it 
and a strip of Spanish pepper on each side. Steam in oven in a 
pan with pepper, salt, and sherry, for about eight to twelve minutes, 
according to heat of oven. Arrange on a foundation of rice or fish 
mousse of any kind. Garnish with crab claws all around and pars¬ 
ley with hollandaise sauce in the centre, for dinner or luncheon. 

Stuffed Fillet of Pompano with Shrimps a la Gimo 
Filet de Pompano farci de Crevettes, a la Gimo 

Scrape and wash the pompano well; fillet it; take two pieces and 
form in shape of a fish; stuff with shrimp mousse—to one cup 
mousse take one cup shrimps that have been cooked and ground 
through the machine; flavor with sherry, pepper, and salt. Stuff 
the fish; put the other piece on top; decorate with shrimp 


AMERICAN COOK BOOK 


83 


mousse around; make a separation for the head and decorate on a 
bias with alternate rows of mousse and chopped truffles; make an 
eye of lemon and truffle. Put on a buttered pan with little sherry; 
cook in oven—covered—sixteen to eighteen minutes. Arrange on 
a paper doily. Garnish with unpeeled shrimps around, and parsley, 
with a newbourg sauce. [This dish can be made large enough for 
from eight to twelve people.] Serve for dinner. 

Fillet of Pompano (Filet de Pompano) a la Marguerite 

Scrape and wash the pompano well; fillet it and split in halves— 
roll about four inches around and two inches long; put in a pan 
with sherry, fish broth, pepper, and salt; steam for about twelve 
minutes. Arrange on a platter; sprinkle with chopped parsley; 
serve with bordelaise sauce around. Garnish with parsley. Fish 
dish for lunch or supper. 

Stuffed Pompano with Mousse of Lobster a la Princesse 

Pompano farci de Mousse de Homard, a la Princesse 

Scrape and wash the pompano well; fillet it and split in halves; 
cut in pieces two and a half inches long and two inches wide; stuff 
with lobster mousse; roll; egg the fillet in the centre; then put a 
row of chopped truffles lengthwise on top of the egg; put on a but¬ 
tered pan with some sherry, pepper, and salt; cook in oven from eight 
to ten minutes—well covered. Arrange on a rice foundation with 
newbourg, hollandaise, bearnaise, or lobster sauce. Garnish with 
the lobster claws raised in between each piece. 

Lobster Mousse. One cup ground lobster; one cup mousse of 
salmon colored the lobster shade. Flavor with sherry, pepper, and 
salt. Serve for dinner. 

Fillet of Pompano (Filet de Pompano ) 

Scrape and wash the pompano well; fillet it and split; cut in 
pieces three to four inches long and one and a half to two inches 
wide; then roll. Put on a buttered pan with some sherry; cook in 
oven from eight to ten minutes—well covered. Cover with a thick 
sauterne sauce and decorate with a strip of Spanish pepper, length¬ 
wise. Serve on a green foundation with hollandaise sauce in the 
centre. Garnish with parsley. Entree for dinner or luncheon. 

Fillet of Pompano with Anchovy a la Maud 
Filet de Pompano aux Anchois, a la Maud 

Scrape and wash the pompano well; fillet it; cut in individual 
pieces four inches around; form them in shape of an oblong cro- 











84 


THE SWEDISH, FRENCH 


quette; put on a buttered pan with sherry, pepper, and salt; cook 
in oven from eight to ten minutes—covered. In the meantime, 
bone and press out one anchovy for each; put an anchovy across 
each fillet and a strip of Spanish pepper lengthwise on each side of 
the anchovy. Serve on a rice or spinach foundation with anchovy 
sauce in the centre. Garnish with parsley. Fish entree for 
dinner. 

Fillet of Pompano (Filet de Pompano ) a la Montana 

Scrape and wash the pompano; fillet it and split in halves; cut 
in individual large diamond shapes; dip in egg and then in fine bread 
crumbs; fry in very hot fat from two to three minutes. Arrange 
in crown style around a pyramid of potatoes. Garnish with pars¬ 
ley. Serve baskets of lemon filled with tartare sauce all around. 
Fish for lunch or supper. 

Fillet of Pompano (Filet de Pompano ) a la Benoria 

Scrape and wash the pompano; fillet it and cut in diamond shape; 
cover with mousse of shrimp that has not been colored; decorate all 
around with the mousse that has been colored, shrimp color; cook 
in a buttered pan with some sherry, pepper, and salt—well covered 
—from eight to ten minutes. Serve on a rice foundation with 
matelote sauce. Garnish with unpeeled shrimps. Fish for lunch, 
dinner, or supper. 

Fillet of Pompano {Filet de Pompano ) a la Europeenne 

Scrape and wash the pompano well; fillet it and cut in pieces 
about three inches wide; dip in egg, then in bread crumbs; fry 
in hot fat; sprinkle with pepper and salt while frying; arrange on a 
platter, garnish with lemon and parsley. Serve very hot with cu¬ 
cumber tomato salad for lunch. 

Baked Fillet of Pompano a la Gilliland 

Filet de Pompano au four, a la Gilliland 

Scrape and wash the pompano well; fillet it; form in shape 
of a fish—size according to number of people to be served. Put 
on a buttered pan; egg the pompano on top; sprinkle with bread 
crumbs; put some pieces of butter on top of the fish with sherry 
and water in the pan; put in oven to bake. If the fish is large 
enough for eight to ten people, bake from twenty-five to thirty-five 
minutes. When ready place on a warm platter, garnish with 
lemon and parsley, serve with American sauce made as follows: 


AMERICAN COOK BOOK 


from the pan that the fish is baked in put a small tablespoon flour 
in the pan; then add half cup of the broth made from the bones of 
the pompano, a little squeeze of onion, pepper, salt, and half cup 
of tomato juice. Strain the gravy well through a fine strainer and 
when ready to serve, add half cup rich cream. Rhine wine im¬ 
proves this sauce immensely. Serve for dinner. 

TROUT ( Truite) 

Trout is a fish belonging to the salmon family, but is much 
smaller than the salmon. The flesh is of a rich red shade and is 
finely flavored. 

Trout is considered one of the finest of fishes for broiling, frying, 
and steaming. 

The river, or brown, trout usually are not larger than from one 
to two pounds. The best season is from May to September. 

Broiled Trout {Truite grillee ) a la Meuniere 

Select nice fresh trout; wash and clean well; bone by opening it 
in front, removing the bone carefully; double the fish over in its 
shape; rub over with some salad oil and put on a broiler; sprinkle 
with salt and pepper; broil for about ten to twelve minutes, until 
well done; remove carefully from the broiler to a platter; glaze with 
a nice brown glaze, garnish with parsley, lemon, and tomatoes. 
Serve with meuniere sauce and cucumber salad for dinner or 
luncheon. 

Stuffed Steamed Trout with Lobster a la Meuniere 
Truite farcie de Homard et cuite a la vapeur, a la Meuniere 

Select small fresh trout, one for each individual; wash and clean 
well; bone carefully; open a little at the head and then at the tail; 
clip the bone ofF at each end [slip in a small narrow knife; loosen 
the bone and remove it carefully so as not to split the trout]. 
Then fill with lobster mousse; put on a buttered pan with some 
sherry, pepper, and salt; cook in oven from eight to twelve minutes 
—well covered—time according to size of the trout. When done, 
remove the trout carefully on a platter, the heads in and tails out; 
put a bunch of parsley in centre of platter. Serve with a meuniere 
sauce all around. Garnish with parsley and lobster claws all 
around the platter. Fish for dinner or luncheon. 

Fried Trout {Truite frite ) a la Tartare 

Select young, nice fresh trout; wash and clean well; roll in egg 
and then bread crumbs; fry in hot fat until done; dish up on a 





THE SWEDISH, FRENCH 


platter on a paper doily; garnish with lemon around and parsley. 
Serve with tartare sauce. Entree for luncheon or dinner. 

Boiled Trout (Truite bouillie ) a la Bregitta 

Select nice large trout weighing from about one to one and a half 
pounds; wash and clean well; curl the trout by sticking a toothpick 
through the head and one through the tail, tying it up with a 
string so it will remain in its place; put carefully in a pan with some 
water, bay leaf, pepper, and salt; let it simmer very slowly from 
ten to fifteen minutes; then lift it carefully on a platter with the 
head and tail out and the side of the fish in. Dish in a ring style, 
putting a slice of tomato with a piece of lemon in the centre of each 
fish and in the centre of the platter some small French marbles of 
potatoes that have some melted butter and chopped parsley. 
Serve with the sauce a la Bregitta made from the stock the trout 
has cooked in. Fish for dinner. 

Fried Trout in Paper (Truite frite en Papillotes ) a la Bearnaise 

Select nice fresh trout; wash and clean well. (They can be either 
boned or fried without boning.) Put the trout on a sheet of 
paper; sprinkle with pepper and salt; put a piece of butter inside 
the fish; twist the paper all around in an oblong half moon shape; 
put the paper bag in hot fat and cook for about ten minutes. 
When done, lift it carefully on to a broiler for a minute to drain; 
then place on a platter. Arrange around halves of tomatoes 
scooped out; set each on a thin slice of lemon, and fill with the 
bearnaise sauce. A little handle of green pepper can be put in 
each tomato as ornamentation. Garnish with parsley. Serve for 
dinner. 

Baked Trout with Cheese and Mushroom a la Sophia 

Truite frite au Fromage, et au Champignon, a la Sophia 

Select nice fresh trout weighing from one to one and a half 
pounds; wash and clean well; cut on the side, remove bone carefully; 
sprinkle with pepper and salt; stuff; roll in egg and then in grated 
American cheese and bread crumbs that have been mixed; lay the 
fish on a buttered pan on the side it has been opened, sprinkle with 
some more cheese on the top and some butter; put in oven and 
bake from fifteen to twenty minutes golden brown; lift carefully 
on to a platter—one after the other on a bias, one a little lower 
than the other, to make it look artistic; put some parsley in the 
mouth and fried parsley all around. Garnish with lemon. Serve 
with mushroom sauce for dinner. 


AMERICAN COOK BOOK 


85 


Stuffing. One and a half cups bread crumbs, half a cup cooked 
fine-chopped mushrooms, one egg, two tablespoons grated Amer¬ 
ican cheese, pepper and salt to taste. Moisten with the juice that 
the mushrooms have cooked in. Mix all together and stuff the 
fish. 


Baked Trout in Paper with Cheese a l’Americaine 

Truite frite au Fromage en Papillotes, a VAmericaine 

Clean and wash the trout; stuff [see recipe: Baked Trout with 
Cheese and Mushrooms a la Sophia]; put the fish—that has been 
rolled in American cheese—in a buttered paper with a piece of but¬ 
ter; double the paper all around; put on a buttered baking sheet; put 
in oven to bake from twelve to fifteen minutes; lift carefully on 
to a warm dish [do not disturb the paper; leave it around the fish]. 
Garnish with parsley and lemon. Serve with hollandaise sauce for 
dinner. 

Stuffed Trout (Truite farcie ) a la Sicilienne 

Select nice large trout; wash and clean well; split from the front 
and remove the bone; open. [When trout are small, fillet half 
and put on top of the other half; two or three trout can be put to¬ 
gether in one by filleting and joining them together in the shape of a 
large trout.] Stuff with mousse made from trout or from salmon; 
cover with the mousse that has been colored the shade of trout; 
then decorate (with a fancy tube) a strip all around from head to 
tail, with strips on a bias; putting a row of truffle in between each; 
make an eye of lemon and truffle. Cook in oven on a pan, with some 
butter and sherry, for about ten to fifteen minutes. [If oven is 
very hot, cook fish part of the time on top of stove—well covered— 
so as not to spoil the decoration.] When ready to serve, lift care¬ 
fully on to a hot platter; garnish with lemon and tomatoes, and 
parsley at the head. Serve with a truffle, lobster, or shrimp sauce. 
[If with shrimp or lobster sauce, garnish with cooked, unpeeled 
shrimps or the lobster claws.] Fish dish for dinner. 

Stuffed Trout with Shrimps a la Hammond 

Truite farcie de Crevettes, a la Hammond 

Select nice large trout; clean and wash well; split in halves from 
head to tail; remove bone carefully; cut off the head; trim fish 
around, shaping it like a head. Stuff with shrimp stuffing one 
half of the fish; put the other half on the top—the skin up; sprinkle 
with pepper and salt; put in a pan with some butter and sherry; 
cook for about fifteen minutes—well covered. When done, glaze 
with a nice brown glaze; decorate with a strip of cream sauce 









86 


THE SWEDISH, FRENCH, 


around the fish from head to tail; shape the head with a strip 
of cream sauce and make an eye from lemon and truffle. Place 
on a hot platter; garnish all around with lemon and cooked, unpeeled 
shrimps. Serve with shrimp sauce for dinner or luncheon. 

Stuffing. To one cup fish mousse take one cup shrimps that 
have been cooked and ground through machine; flavor with sherry, 
pepper, and salt. 


Trout (Truite) a la Chambord 

Clean and wash the trout well; put in a pan with some marinarde 
sauce; first curl the trout; tie it up in a curled shape, let it simmer 
slowly from ten to twelve minutes, according to the size of the 
trout; when done, dish up on a platter; serve in the centre little 
quenelles made from salmon and trout and with some fried dices 
of sweetbreads all around that have been pared, boiled, and cut in 
dices dipped in egg and then fine bread crumbs and fried in very 
hot fat, put them all around the fish and garnish with crayfish 
around the dish. Serve in a sauceboat the marinarde sauce for 
dinner. 


Fillet of Trout (Filet de Truite) a la Mazarine 

Clean and wash the trout; fillet them, removing the skins and 
bones carefully. Put fillets in a pan with some melted butter and 
sherry and let simmer slowly for about six to eight minutes. When 
done, remove the fillets from the pan carefully, so as not to break 
them. Arrange on a hot platter, one resting on top of the other; 
then add to the butter yolks of two eggs mixed with half cup 
cream, more sherry, to taste. Stir it in quickly—be careful not to 
let it curl; flavor with anchovy paste; then strain and pour it over 
the fish; sprinkle with chopped parsley and garnish with lemons all 
around. Serve for lunch or supper. 


Fillet of Trout (Filet de Truite ) a l’Aurore 

Fillet the trout by removing the skins and bones; roll fillets 
about three inches long and three inches around; put in a pan with 
some Rhine wine, pepper, salt, and butter; let simmer slowly for 
about six to eight minutes. When done, remove them to a broiler, 
carefully; cover them with a white allemande sauce flavored with 
lemon juice; sprinkle with grated Parmesan cheese; arrange fillets 
on a foundation of rice with a slice of hard-boiled egg in the centre 
of each, with a strip of Spanish pepper around the egg, and, in the 


AMERICAN COOK BOOK 


centre, a shrimp sauce. Garnish with a cooked, unpeeled shrimp 
raised in between each fillet and parsley. Serve for luncheon. 

Fried Trout (Truite irite ) a la Tartare 

Fillet the trout; cut in large strips the size of a whitebait; put 
in egg and then in fine bread crumbs; put in a frying basket, fry 
in very hot fat; sprinkle with pepper and salt after frying; when 
done shake the basket until they become crispy; arrange on a paper 
doily with some fried parsley around; garnish with lemons. Serve 
with tartare sauce for lunch or supper. 

Mousse of Trout (Mousse de Truite ) a la Stockholm 

One and a half pounds trout, whites of three eggs, cream and 
milk enough to make mousse of right consistence, pep-per, salt, and 
two tablespoons sherry. 

Put fish through machine about five or six times—add the whites 
of eggs carefully when putting it through; then press it through a 
very fine strainer; put in an enameled saucepan and stir on ice. 
When cold, begin to add cream and milk slowly; when half of the 
cream and milk (say about a quart altogether) has been put in, 
add pepper and salt; flavor with sherry; do not add the salt too 
soon or the mousse will get too hard. Take a teaspoon and put in 
hot water and try. Be careful not to make it too soft, as then it 
would not hold together. If it is too hard add some more milk and 
cream. Try again and again until mousse is of the right consis¬ 
tence. Color with the red and orange coloring the shade of trout. 
Butter and decorate a ring mould with truffles and white of egg 
and fill with the mousse; cook in oven, in hot water, for about fifteen 
to eighteen minutes—slowly, well covered. Serve with a lobster, 
oyster crab, truffle, or hollandaise sauce for dinner. 

Timbale of Trout (Timbale de Truite) a la Prince Carl 

Make a rich trout mousse. Butter timbale cups; decorate with 
truffles and white of egg; fill with mousse; cook in hot water in 
the oven from six to eight minutes—well covered. Arrange on a 
warm platter. Serve with any kind of fish sauce around for lunch 
or supper. 

Souffle of Trout (Truite soufflee ) a la Ericsson Hammond 

[See recipe: Mousse of Trout a la Stockholm.] Take small double 
moulds; butter them; decorate one side of mould with truffles—a 
branch, daisy, or any design that is desired; fill mould with mousse; 








THE SWEDISH, FRENCH 


put two together; cook in hot water from seven to ten minutes—well 
covered. When done, turn out on a paper doily or napkin; garnish 
with parsley, lemon, and lobster claws. Serve with lobster sauce 
for lunch, dinner, or supper. 


COLD TROUT DISHES 

Glazed Cold Trout (Truite froide glacee ) a l’Aurore 

Clean and wash trout well; put in a pan with some Rhine wine, 
water, bay leaves, and whole peppers; let simmer slowly (the time 
according to size of the fish); let stand until cold; then remove it 
carefully from the broth; open the fish; remove the bone care¬ 
fully, splitting the fish in half lengthwise; then stuff one half and 
put other half on top; glaze with chaud-froid sauce; decorate 
with truffles and some of the mayonnaise dressing colored with 
orange coloring; make an eye of lemon and truffle; place on a 
platter on a paper doily; garnish with chopped aspic. Serve with 
aurorian sauce for lunch or dinner. 

Stuffing. Two tablespoons milk, three tablespoons dissolved 
Cox’s gelatine, five olives chopped very fine, two tablespoons 
chopped parsley. Stir this together in a saucepan on ice; add 
three tablespoons mayonnaise dressing and two tablespoons 
whipped cream. Flavor with lemon juice, pepper, and salt, to 
taste. 


Trout in Aspic (Truite en Aspic) a la Breta 

Select small trout; put them in water with some pepper, salt, 
and lemon juice; simmer for about five to six minutes; when done, 
remove carefully. [If the trout is to be put in a ring mould it 
ought to be curled a trifle before cooking so as to fit the mould 
when done.] Then make an aspic from the juice that the trout 
has cooked in. To two cups of the juice take one cup of tomato 
juice, some lemon juice, pepper, salt, and a small package of Cox’s 
gelatine. When the aspic is cleared, glaze a ring mould; decorate 
with truffles—branches and daisies or any design according totaste; 
glaze mould again with aspic; then put the trout in carefully—with 
the backs down so that, when turned out of the mould, the trout in 
the aspic look as if they were swimming. The aspic can be colored 
with little kitchen bouquet the shade of amber; fill the mould with 
cold aspic; leave on ice until ready to serve; turn out; garnish with 
chopped white aspic and lettuce leaves. Serve as a cold dish— 
with aurorian sauce or mayonnaise dressing—or can also be served 
with the salad. 


AMERICAN COOK BOOK 


87 


KINGFISH ( Merlan ) 


Kingfish varies considerably in size. It is a good table fish 
and can be prepared in many different ways—steamed, broiled, or 
fried. 

The season is from the latter part of May until the first of 
November. 


Kingfish with Mushrooms au Gratin 

Merlan aux Champignons, an Gratin 

Wash and clean a fresh kingfish; remove all bones and fillet it. 
Take a shallow casserole dish about two inches deep; roll the fillets 
around; put in the dish; cover with mushrooms and then with 
grated American cheese and some butter; bake in oven for about 
twenty minutes, put dish on a paper napkin on a platter (if a silver 
dish is not at hand). Serve with supreme sauce for dinner. 

Mushroom Filling. One and a half pounds mushrooms; wash 
and peel; put on stove with one cup water, half cup sherry, pepper, 
and salt; cook for fifteen minutes. Then cut mushrooms in small 
dices; make a sauce with one tablespoon butter, one tablespoon 
flour, juice from the mushrooms. Add the mushrooms to this 
sauce, and more sherry, pepper, and salt, to taste. 

[Kingfish is also prepared in the same way as trout—broiled, 
stuffed, fried, steamed, boiled, and baked.] 

SMELT ( Eperlan ) 

Smelt is a small fish closely resembling trout but is of a silver 
shade with white meat and is much liked. 

Their flesh is delicate, tender, and oily, and has a distinctive 
odor and taste. Smelt can be fried, boiled, or steamed. The 
season is from September until the middle of April. 

Stuffed Smelts with Mousse of Lobster a la Lydie Matilde 
* 

Eperlans farcis de Mousse de Homard, a la Lydie Matilde 

Bone the smelts by cutting a little opening at the head and tail, 
cut the bone off at each end, slip in a small knife, loosen the bone 
carefully and pull out. Stuff with lobster stuffing; stand them up in 
a buttered pan as if they were swimming; cook eight minutes— 
with some sherry, pepper, and salt—well covered. Arrange with 
head shells of lobster in the centre and garnish with lobster claws 
all around, lemon and parsley. Serve with a newbourg sauce for 
lunch, dinner, or supper. 







88 


THE SWEDISH, FRENCH, 


Stuffing. One cup lobster, one cup bread crumbs, three table¬ 
spoons cream sauce, half cup milk, three tablespoons sherry, one egg, 
pepper, and salt. Grind lobster very fine. Soak your bread 
crumbs in the half cup milk; add to the lobster. Add egg, sherry, 
cream sauce, pepper, and salt. Stuff the smelts. 


Stuffed Smelts with Mousse of Shrimps a la Sicilienne 

Epdrlans farcis de Mousse de Crevettes, a la Sicilienne 

Half cup fresh bread crumbs, two tablespoons sherry, four table¬ 
spoons cream, one egg, pepper and salt, a little red and orange 
coloring, one cup shrimps. 

Mix the bread crumbs and cream together, add the egg, sherry, 
coloring, and, last, the shrimps, pepper, and salt. Split and bone 
smelts, stuff and roll them. Cook ten to twelve minutes—covered 
—with sherry, pepper, and salt. Serve with shrimp, hollandaise, or 
newbourg sauce. Garnish with unpeeled shrimps. Fish for dinner. 


Fried Smelts with Shrimps a la Bearnaise 

Eperlans frits, farcis de Crevettes, a la Bearnaise 

See recipe above: Stuffed Smelts with Mousse of Shrimps a la 
Sicilienne. Clean and bone the smelts and fill with the mousse; 
dip in egg and bread crumbs, and fry in hot fat. Put in the centre 
a crouton of bread scooped out and fried, fill with the bearnaise 
sauce and then garnish with unpeeled shrimps all around, lemon 
and parsley. Arrange on a hot platter on a paper doily, heads in 
and tails out. Serve for lunch or dinner. 


Chateaubriand of Smelts a la Hammond 

4 

Chateaubriand d’Eperlans a la Hammond 

Split smelts from the front; remove the bone; stuff with crab 
meat; put on a broiler and grill for three minutes on each side; 
glaze with a brown glaze, decorate with a strip of cream sauce 
all around, making a dot of the cream sauce for an eye with a little 
speck of truffle on the top; serve on fried individual mashed pota¬ 
toes with supreme sauce. Garnish with crab claws, parsley, and 
lemon. Fish for dinner. 

Stuffing. Half cup crab meat, white of one egg, squeeze of 
an onion, squeeze of lemon, half tablespoon melted butter, pepper 
and salt. Mix well together. 


AMERICAN COOK BOOK 


Stuffed Smelts with Mousse of Crab a la Octavious 

4 

Eperlans farcis de Mousse de Crabe, a la Octavious 

One cup crab meat, whites of two eggs, one teaspoon onion juice, 
a pinch of parsley, four tablespoons cream, cayenne pepper, and 
salt. 

How to Prepare It. Chop crab meat very fine; add cream, 
the whites of eggs, parsley, pepper, and salt. Stuff the smelts; 
curve them in the pan; cook six to eight minutes—well covered— 
with some sherry in the pan. Arrange on a paper doily or napkin 
with the bearnaise or hollandaise sauce. Garnish with crab claws 
all around and a crab shell in the centre with parsley. Serve for 
dinner. 


4 

Stuffed Smelts (Eperlans farcis ) a la Financiere 

Bone the smelts; be careful not to tear them. Take heads and 
tails off; spread out about three inches in width and four inches in 
length. Stuff the fillet of smelt with salmon mousse; roll, turning 
the skin out; steam in oven about eight minutes between two pans, 
with sherry, pepper, and salt. When done, arrange on a foundation 
made from the mousse of salmon decorated with parsley. Serve 
with financiere sauce in the centre for dinner. 

Fried Smelts (Eperlans frits) a la Montana 

Split the smelts and bone them. Dip in egg and cracker dust or 
bread crumbs; fry in quick fat. When serving, rest one piece on 
top of the other; if two rows, reverse the second row. Serve with 
tomato sauce for breakfast or luncheon. 

Fried Smelts (Eperlans frits ) a la Juliet 

Wash and clean smelts well; dip in egg and bread crumbs; fry 
in very hot fat for about four minutes; sprinkle with pepper and 
salt. When done, arrange in crown style on a paper doily, with 
a crouton of bread in the centre, filled with a tartare sauce. 
[They can also be served with an American sauce in a sauceboat; 
they will then be called fried smelts a l’Anglaise. 

4 

Smelts ( Eperlans) a la Ragout 

Clean, bone, and wash the smelts well—large smelts for this 
purpose are the best; curl by putting a toothpick through head and 
tail; tie with a fine string across to keep them in shape; put in a 
frying pan with some white stock, herbs, pepper, salt, and one cup 





THE SWEDISH, FRENCH 


white wine; put a cover over the pan and let simmer from ten to 
fifteen minutes, slowly. When done, arrange on a platter with white 
wine sauce around; garnish with parsley and lemon. Serve for 
dinner. 


Buisson of Smelts with Butter a la Hildur 
* 

Buisson d' Eperlans au Beurre, a la Hildur 

Wash, clean, and open the smelts; stuff with crab, lobster, or 
any kind of mousse at hand [they can be fried without being 
stuffed]. Curl, by putting the tail in the mouth; dip in egg and 
fine bread crumbs; fry in very hot fat. Arrange on a paper doily. 
Garnish with parsley and lemon. Serve with a beurre or tartare 
sauce in a sauceboat for dinner. 

Stuffed Smelts with Salmon a la Sicilienne 
* 

Eperlans farcis de Saumon, a la Sicilienne 

Wash, clean, and split the smelts from the front; remove bones; 
cut head and tail off; form smelts in shape of a small fish flat on 
the pan (all the same size); cover with the rich mousse of sal¬ 
mon that has been colored the light shade of salmon; decorate 
all around with salmon mousse that is mixed with chopped parsley; 
divide head from body with strip of mousse; make an eye of lemon 
and truffle. Put on a buttered pan with some sherry, pepper, and 
salt; cook in oven for about eight minutes; when done, arrange on 
a platter, one resting sidewise on top of the other; garnish with 
parsley and lemons all around. Serve with truffle sauce for dinner. 

Stuffed Smelts with Mousse of Crab a la Sicilienne 

Eperlans farcis de Mousse de Crabe, a la Sicilienne 

Wash and clean the smelts; cut heads off; split in the front; bone; 
spread smelts out very thin; stuff with crab stuffing. 

Stuffing. One cup fish mousse, one cup crab meat; mix; 
flavor with sherry. Put a tablespoonful in each smelt and roll; 
cook with sherry eight to ten minutes—covered. Arrange on a 
foundation of rice, spinach, or potatoes with lobster, truffle, or any 
kind of sauce. Garnish with crab claws. Crab meat can also be put 
in the centre dressed with bearnaise sauce. Serve for dinner. 

Steamed Smelts {Eperlans cuits a la vapeur ) a laBregitta 

Select large smelts; wash and clean well; put in a small pan— 
curled so they have no room to spread; sprinkle with pepper and 
salt; and some sherry in the pan; cook in oven eight minutes—well 


AMERICAN COOK BOOK 


89 


covered. Arrange on a platter with small boiled marbles of potato 
in the centre. Serve with egg sauce a la Bregitta for dinner. 

Stuffed Smelts with Mousse of Striped Bass a la Bearnaise 

Eperlans farcis de Mousse de Bar ray6, a la Bearnaise 

Clean and bone smelts; stuff with mousse of striped bass; stand 
up and put in a curled position close together as to prevent them 
from spreading apart; sprinkle with pepper and salt; put sherry in 
the pan; steam in oven with a tight cover from eight to ten minutes, 
arrange on a paper doily or napkin with fried marbles of potato in 
the centre; fill quarters of tomatoes with bearnaise sauce and put 
each on a slice of lemon; decorate with truffle or Spanish pepper. 
Serve as a fish dish for luncheon or dinner. 

Stuffed Smelts with Lobster a la Chateaubriand 
Eperlans farcis de Homard, a la Chateaubriand 

Split smelts from the front; bone; stuff with lobster; put on a 
broiler and grill for three minutes on each side. Glaze with a thin 
brown glaze; decorate around with a stripe of cream sauce. Place 
on a fried potato foundation the shape of the smelt. Garnish with 
lobster claws and lemon all around. Serve for lunch or dinner. 

Stuffing. One cup ground lobster, one tablespoon cream 
sauce, one tablespoon melted butter, a squeeze of lemon, squeeze of 
onion, pepper, salt. Mix together; color with red and orange 
coloring. 


Smelts ( Eperlans ) a la Meuniere 

Wash and clean the smelts, curve and put on a pan; steam for 
eight to twelve minutes (according to the size) with some butter, 
sherry, pepper, and salt; glaze with a brown glaze; arrange on a 
platter; serve with meuniere sauce around for lunch or supper. 
[Can also be boned and stuffed.] 

* 

Smelts ( Eperlans ) au Gratin, a la Wally 

Clean, bone, and wash the smelts. Stuff with fish mousse and 
curl. Put in a low casserole dish, shape of a pie plate; make a 
nice rich cheese sauce; fill in between the smelts with sauce that 
has been flavored with sherry; sprinkle on top grated cheese that 
could be mixed with some bread crumbs. Bake in oven, uncov¬ 
ered, for about fifteen minutes. Meanwhile, make a crouton of 
bread by taking a piece of bread, scoop out, scallop the edge, and 
fry it. Raise in the centre of the smelts, filled with hollan- 
daise, bercy, bearnaise, or meuniere sauce. Serve the dish on a 











90 


THE SWEDISH, FRENCH, 


platter that holds a napkin with quarters of lemon around. Fish 
for dinner. 


Stuffed Smelts with Crab a la Henrietta 

Eperlans farcis de Crabe, a la Henrietta 

Bone the smelts; stuff with crab, to one cup crab take two table¬ 
spoons cream sauce, speck of onion juice, white of egg, then put them 
on a buttered pan as if they were swimming, cook eight minutes 
with some sherry, butter, pepper, salt, covered. Serve on the 
platter with a green pepper in the centre, garnished with parsley 
and quarters of lemon and crab claws around, with a hollandaise 
sauce at the side. Fish for lunch or supper. 

* 

Broiled Smelts with Butter (Eperlans grilles au Beurre) 

Split smelts from head to tail; bone; rub with melted butter or 
salad oil; sprinkle with pepper and salt; put on a broiler and grill 
for a few minutes on each side. Serve on a platter with a beurre 
sauce for breakfast. 

Fried Smelts with Parsley a la Hammond 
* 

Eperlans frits au Persil, a la Hammond 

Secure nice fresh smelts; clean and wash; dip in batter made 
from one egg, four tablespoons flour, half cup milk. Put them in 
boiling hot fat and fry; when fried, sprinkle with pepper and salt. 
Arrange on a paper napkin. Squeeze some lemon juice over the 
smelts and put baked parsley all around. Garnish with lemon and 
serve for breakfast, lunch, or supper. 

Baked Smelts with Tomato Sauce a la John Ericsson 
Eperlans cuits au four, Sauce Tomate, a la John Ericsson 

Wash and clean large smelts; put in a souffle or casserole dish; 
squeeze some lemon juice, pepper, and salt over the smelts; make a 
rich tomato sauce; cover smelts with tomato sauce; sprinkle bread 
crumbs over the dish with some pieces of butter; bake in oven 
for about fifteen minutes. Place in a silver dish, or on a platter 
with the napkin around. Garnish with parsley. Fish dish for 
lunch or dinner. 

Chateaubriand of Smelts with Shrimps, a la Princesse 
Chateaubriand d'Eperlans aux Crevettes, £ la Princesse 

Wash the smelts; split from the front; remove bones, stuff with 
princess mousse; put on a broiler; grill for three minutes on each 


AMERICAN COOK BOOK 


side; glaze with a brown glaze; decorate with a strip of cream sauce 
all around, a dot of sauce for an eye with a little speck of truffle on 
top. Place on fried individual mashed potato foundations with a 
supreme sauce. Garnish with cooked, unpeeled shrimps and 
lemons all around. Serve for lunch or dinner. 

Princess Mousse. To one cup raw mousse,take one cup cooked 
ground shrimps; flavor with sherry, pepper, salt; color with a little 
red and orange coloring to make it the shade of shrimps. 

Fried Smelts (Eperlans frits ) a la Tartare 

Wash and clean the smelts; curl them by putting the tail in the 
mouth; dip in egg and fine bread crumbs; fry in very hot fat. Ar¬ 
range on a napkin. Put the tartare sauce in a crouton of bread in the 
centre of the platter. Garnish with lemons all around. Serve for 
any meal. 

Stuffed Smelts with Mousse of Salmon a l’Aurore 

Eperlans farcis de Mousse de Saumon, a l’Aurore 

Split and bone the smelts; cut heads and tails off; press very 
thin; put one tablespoon salmon mousse in each and roll. Cook 
eight to ten minutes with a little sherry, pepper, and salt—well 
covered. Place on a thin slice of tomato with marbles of potato 
in the centre. Garnish with parsley and lemons. Serve with a 
truffle sauce. 


CODFISH ( Morue ) 

Codfish is one of the most important food fishes of the world. 

The average weight of the cod is about ten pounds, but they 
have been taken weighing up to seventy-five pounds. 

Codfish is very good for boiling, broiling, and frying. It has no 
special season; it is good all the year round. 

Boiled Codfish (Morue bouillie) a la Bregitta 

The codfish if not too large can be cooked and served whole. 
If large can be cut in pieces of a pound, two pounds, three pounds, 
four pounds, etc., according to the number of people to be served. 
Scale and wash well; put in a fish kettle with water; add some 
whole peppers, sufficient salt, about three to six bay leaves; let 
simmer very slowly—a 4-pound fish about thirty-five minutes. 
When done, lift (from the kettle carefully so it does not break) to 
the platter; remove top skin; pour over the fish some shirred butter 
that is flavored with lemon; sprinkle with fine-chopped parsley; 
arrange, all around, some French marbles of potato that is put in 












THE SWEDISH, FRENCH, 


shirred butter with some choDDed parsley. Serve with egg sauce 
a la Bregitta for dinner. 

Codfish ( Morue ) au Gratin 

Codfish that has been left over may be beautifully made up in a 
gratin dish the following day. Make a thick cream sauce; put 
one layer of cold codfish in the dish, then one layer of cream sauce 
that has been flavored wdth Worcestershire sauce and onion juice, 
then one layer of American cheese, then layer of fish—repeat this 
until the dish is completely full. Put some bread crumbs and 
grated cheese on top with some pieces of butter; bake in oven from 
tw T enty-five to thirty-five minutes until golden brown on top. 
When done, place on a platter, serve with a white wine cream 
sauce, for dinner or luncheon. 

Broiled Codfish with Shirred Butter 

Morue grillee au Beurre 

Select solid slices of codfish; rub with salad oil; also rub some 
oil over the broiler; put the slices on; sprinkle with pepper and salt; 
broil over a very hot fire until it begins to be golden brown; turn 
carefully out on a plate, thus: open broiler and put plate over the 
fish; turn the broiler around; loosen it carefully, so as not to tear 
the fish, then place it carefully on a warm platter; pour some 
shirred butter over; flavor with lemon juice and chopped parsley. 
Garnish with lemons and parsley all around. Serve with a tomato 
cucumber salad for dinner. (Can also be garnished with little 
French marbles of potato all around.) 

Stuffed Baked Codfish a l’Americaine 

Morue farcie, cuite au four, a VAmericaine 

Secure a nice fresh codfish about six to seven pounds; scale well 
and wash; open at side; remove bone carefully; stuff with a bread 
stuffing. Put in a buttered pan; rub over the top with egg; 
sprinkle with bread crumbs; put some pieces of butter on top of 
the fish; bake (uncovered) until it is brown—about thirty to forty- 
five minutes; baste now and then with the juice from the pan. 
When well done, lift fish carefully onto the platter it is going to 
be served on. Put into the pan the fish is baked in a tablespoon 
of flour, one cup of broth, one cup of tomato juice; stir until well 
mixed and creamy; strain through a fine strainer; put on stove; 
season to taste with pepper and salt and two tablespoons wine; 
when ready, add half cup rich cream. Pour this around the fish, 


AMERICAN COOK BOOK 


91 


garnish mouth of the fish with parsley and serve with small boiled 
potatoes with butter; sprinkle with parsley. Fish dish for dinner. 

Bread Stuffing. Two cups bread crumbs, one cup tomato 
juice, juice of one onion, pepper and salt to taste, two tablespoons 
chopped parsley, three tablespoons melted butter, one egg. Soak 
bread in tomato juice, add egg, onion juice, pepper, and salt, and 
(last) the butter and chopped parsley. [Stuffing for any kind of 
baked fish.] 


Devilled Codfish in Shells (Morue a la diable en Coquilles) 

When codfish is left over it can be used for devilling. Rub with 
a wooden spoon until it becomes smooth; then add to each cup of 
fish two tablespoons cream sauce, a pinch of mustard, cayenne 
pepper, and salt; put in shells (if at hand; if not, ramequin cups 
will do); put bread crumbs on the top with some butter; put in 
the oven to bake until golden brown on top. Arrange on a paper 
doily; garnish with lemon and parsley. Serve as a fish entree for 
luncheon. 


Codfish {Morue) a la Croustade 

Make croustades [see recipe: Croustades], fountain cups, or 
Swedish timbales. When codfish is at hand, make a rich supreme 
sauce; add the codfish—cut in small pieces—to the sauce; fill the 
croustades; put a little branch of parsley on top; serve on a paper 
doily; garnish with parsley around, and lemons. Entree for dinner 
or luncheon. 


Creamed Codfish with Mushrooms 

Morue a la Creme, aux Champignons 

When boiled codfish has been left over, this is a beautiful dish 
for lunch or dinner the following day. Take one pound of button 
mushrooms; peel, wash, and put on stove; let cook for about fifteen 
minutes wdth one and a half cups water, half cup sherry, pepper 
and salt. When done, put a tablespoon butter in a saucepan; add 
one heaping tablespoon flour; stir until well mixed; add juice from 
the mushrooms; flavor with salt and pepper to taste. Then add 
the mushrooms—let them simmer in the pan for about fifteen 
minutes. When ready to serve, add about three cups of pieces of 
codfish to the pound of mushrooms. Add half cup rich cream. 
Serve on a hot platter, garnish with triangles of buttered toast and 
parsley. Entree for dinner or luncheon. 









92 


THE SWEDISH, FRENCH, 


Fried Codfish ( Morue frite) a la Tartare 

Select solid slices of codfish. It can also be cut in cutlet shape 
and the skin removed. Dip in egg and fresh bread crumbs; leave 
on table for fifteen to twenty minutes, to dry; then put in hot 
fat and fry (during the frying sprinkle with pepper and salt); 
remove it carefully so as not to break. Put on a paper doily. 
Let pieces rest one on top of another; squeeze little lemon over them 
and garnish with lemons, tomatoes, and parsley. Serve with 
tartare sauce. 


Steamed Codfish ( Morue cuite a la vapeur ) a la Gimo 

Select a nice fresh codfish weighing about five pounds; clean and 
wash well; put in a buttered pan with some sherry, stock, pepper, 
and salt. Cook in oven for about twenty minutes—tightly cov¬ 
ered. When done, remove carefully from pan to the platter it is 
to be served on; remove skin from head to the tail—leaving the 
skin on the head. Fix an eye from truffles and lemon. Put par¬ 
sley in its mouth; pour over some shirred butter and sprinkle with 
chopped parsley. Garnish all around with slices of tomato, on 
each of which put a quarter of lemon with a sprig of parsley stuck 
in it. Serve with a rich parsley sauce made from the stock the 
fish has cooked in. 


Steamed Codfish ( Morue cuite a la vapeur ) Sauce Hollandaise 

Cut thick slices of cod; put on a buttered pan with some sherry, 
pepper, and salt; put in oven; steam from eight to ten minutes, well 
covered. When done, remove carefully onto the platter; pour 
shirred butter over the fish; sprinkle with parsley; pour around a 
rich hollandaise sauce. Garnish with parsley. Serve with creamed 
potatoes. 


Codfish Tongues ( Langues de Morue ) 

Are the stomach part of a codfish and can be used in many 
different ways, such as creamed, cooked and served with an egg 
sauce a la Bregitta; served with tartare, hollandaise, supreme, 
oyster, or sauterne sauce, etc. The ordinary way of cooking a 
codfish tongue is to boil it in water with pepper, salt, and bay 
leaves. [It gets its name from the sauce it is served with.] 


AMERICAN COOK BOOK 


SALT CODFISH {Morue salee ) 

Salt Codfish Balls and Cakes a la Maria Mathilda 

Boulettes de Morue salee, a la.Marie Mathilde 

Select a nice white salt codfish, soak in cold water overnight. 
When ready to use, put in hot water (say two pounds of cod in a 
quart of water); after it comes to a boil, cook three minutes; 
when cold enough to handle, rub nice and smooth; remove all 
bones. [Codfish for balls and cakes should not go through the ma¬ 
chine as it makes the fish crumby. It ought to be shredded with 
the fingers and freed from all bones and lumps.] Measure the 
codfish by cups. In the meantime, cook potatoes. To two cups 
of mashed potatoes take one cup of cod. Stir together with one 
grated onion, pepper and salt to taste; a few drops of Worcester¬ 
shire sauce. When potatoes and fish are cold enough to handle, 
add to three cups of the mixture one egg; stir again with spoon until 
nice and creamy; add a little piece of butter and some cream; roll 
in balls or small cakes; leave until cold. When cold, fry balls in 
deep boiling hot fat and the cakes in low hot fat; when both sides 
are brown they are ready. Put on a paper doily, letting one rest 
on the other; garnish with parsley. Serve for breakfast with 
boiled eggs. 

Creamed Salt Codfish with Creamed Potatoes 

Morue salee et a la Creme, aux Pommes a la Creme 

[To cook codfish see recipe: Salt Codfish Balls and Cakes.] 
When cold enough to handle, shred in small pieces; make a rich 
cream sauce from one tablespoon butter, one heaping tablespoon 
flour, one and a half cups milk, juice of a small grated onion, few 
drops of Worcestershire sauce, pepper and salt to taste. Add the 
cod; when hot enough to serve, add four tablespoons rich cream. 
Dish up on a platter; garnish with buttered triangles of toast all 
around and some curled fried bacon. Serve with creamed potatoes 
for breakfast or luncheon. 

Salt Codfish ( Morue salee ) a la Perigord 

Soak the codfish overnight. When ready to use, put in cold 
water on the stove; cook for three minutes; when done, and cold 
enough to handle, shred; make it smooth as for codfish balls 
or cakes. To each cup cod take two cups potatoes—mashed—add 
one egg; sprinkle with pepper and salt; add juice of one grated 
onion. Form in a pyramid large enough for one portion; put on 
a buttered pan; cover with rich brown Perigord sauce; put in 











THE SWEDISH, FRENCH, 


oven for five to six minutes to get thoroughly hot through; lift 
carefully onto a platter that they are to be served on; decorate 
with a circular strip of cream sauce. Serve with a rich tomato 
sauce. Fish dish for breakfast or luncheon. 

Stuffed Salt Codfish with Potatoes in Half Shell 

Morue salee et farcie de Pommes, en Coquille 

Bake nice large oblong potatoes, one for each portion; when done, 
scoop out and mix with the codfish that has been soaked and boiled. 
[See recipe: Boiled Codfish.] Shred fine; mix potatoes and cod 
together; flavor with juice of an onion, few drops of Worcestershire 
sauce, pepper and salt to taste, one tablespoon butter, and one 
tablespoon chopped parsley. Fill the half shells of potatoes with 
the fish; put some fresh bread crumbs on top and a piece of butter; 
put in oven and bake until brown on top. Arrange on a platter 
on a paper doily with a bunch of parsley in the centre. Serve 
with a rich cream sauce for breakfast or luncheon. 

Baked Salt Codfish ( Morue salee, cuite au four ) a l’ltalienne 

Take two pounds cod; soak overnight; put on stove with some 
water and bay leaves; let come to a boil and cook three minutes; 
leave in the juice until cold. When cold, shred in small pieces, 
removing all the bones. In the meantime, cook about eight nice¬ 
sized potatoes; let go through the ricer; beat until nice and smooth; 
add butter and pepper. Take a pudding, souffle, or casserole 
dish; put in—alternately—one layer of potatoes and one layer of 
codfish until the dish is completely full. Put some bread crumbs on 
the top, and some butter; bake in oven from thirty-five to forty 
minutes. When done, serve with a rich egg sauce a la Bregitta. 

Broiled Salt Codfish ( Morue salee et grillee) 

Put the salt cod in water overnight—a piece according to the 
number it is going to be served for. Rub it over with some salad 
oil; sprinkle with pepper; put on a broiler and broil until golden 
brown on each side. Then turn out on a hot platter; pour melted 
butter over with some chopped parsley; arrange all around little 
French fried marbles of potato; garnish with parsley. Serve for 
breakfast or luncheon. 

Steamed Salt Codfish with Creamed Potatoes 

Morue salee et cuite a la vapeur, Pommes a la Creme 

Soak salt codfish overnight; put in a pan with some water; put 
in oven—tightly covered; let simmer for eight to ten minutes; then 


AMERICAN COOK BOOK 


93 


remove carefully onto a hot platter; warm some rich cream with a 
little butter and pepper; pour over the fish; sprinkle with parsley. 
Serve with creamed potatoes. 


Salt Codfish Balls ( Boulettes de Morue salee ) a la Europeenne 

Take one pound nice white salt codfish and soak for six to eight 
hours; then put in cold water on stove; let come to a boil; skim; 
let cook for about ten minutes. Leave in the water until cold 
enough to handle. Squeeze it; rub so that it gets very fluffy 
and fine. In the meantime, cook eight potatoes; put through a 
potato ricer and mash fine; add to the potatoes three tablespoons 
good butter, one cup rich sweet cream, some Worcestershire sauce, 
onion, pepper and salt to taste, one egg. Then add the fish; work 
it nice and smooth; roll it up in balls; dip in eggs then in toasted 
corn flakes, and fry in deep boiling fat. Serve for breakfast with 
eggs and curled bacon around. 

Salt Codfish ( Morue salee) a la Victoria 

Cook the salt codfish. [See recipe: Salt Codfish Balls and Cakes.] 
When cold enough to handle, shred in small pieces. Put one 
tablespoon butter in a pan; add one tablespoon flour, one and a 
half cups fish stock, juice of half lemon, juice of a small onion, 
yolks of two eggs (drop one in at a time, beat rapidly); add three 
tablespoons cream, and, last, the chopped parsley; then add the cod. 
Serve in victoria baskets; stick in a handle of lemon. Garnish with 
parsley and lemons. [Fresh codfish can be used in place of the 
salt.] 

Victoria Baskets. Peel some even-sized potatoes; cut in 
thin slices. Put one slice in the victoria iron; put the others all 
around, one half resting on top of the other; put another slice on 
top; put the cover down; dip in hot fat; cook until golden brown. 
Then remove carefully, turning them upside down on a paper until 
ready to fill. 

Creamed Salt Codfish in Half Shell of Potato a la Gimo 

* 

Morue Salee et a la Creme, en Ecorce de Pomme, £ la Gimo 

Bake potatoes; cut on the side, scoop out. Make a cream sauce 
from one tablespoon butter, one heaping tablespoon flour, one and 
a half cups hot milk, juice of a small grated onion, a few drops ot 
Worcestershire sauce, pepper and salt to taste. Add two cups cooked 
fish that has been shredded; last add four tablespoons rich cream. 
Fill the potato shells; arrange around on a paper doily. Make a 









94 


THE SWEDISH, FRENCH, 


puree from the insides of the potatoes mixed with a little butter, 
pepper, salt, chopped parsley, and onion juice; put in the centre. 
Garnish with parsley. Serve as a luncheon or breakfast dish. 


EEL ( Anguille) 

The common eels of North America and Europe are important 
food fishes. 

Eel is in season all year around. 

Eel ( Anguille ) a la Tartare 

Select a nice fresh eel; skin and wash well; cut in pieces three to 
three and a half inches long; roll in egg and bread crumbs; fry in 
hot fat until golden brown (sprinkle with pepper and salt while 
frying); arrange on a hot platter; squeeze lemon juice over it; 
garnish with lemon and with some fried parsley all around; serve 
with the tartare sauce in a sauceboat. Fish dish for breakfast, 
lunch, or dinner. 

Boiled Eel ( Anguille bouillie) a la Bregitta 

Skin and wash the eel well; cut in large pieces about four inches 
long; put in a pan with about three cups water, three or four bay 
leaves, whole peppers, and salt; let simmer slowly for about fifteen 
minutes. When done, arrange on a platter with melted butter 
and chopped parsley over the eel; flavor with lemon juice; garnish 
with lemon and parsley. Serve with an egg sauce a la Bregitta, 
for luncheon or dinner. 

Eel (Anguille) a la Matelote 

Select nice fat eel, two to three pounds; skin and wash; cut in 
pieces two to three inches long; put in a pan with two cups white 
wine and three cups water, one pound button mushrooms, some 
little herbs, six tiny white onions, two bay leaves; stew all together 
for fifteen to twenty minutes, remove from the juice the fish, mush¬ 
rooms, onions, bay leaves, etc. Dissolve two tablespoons flour in 
some cold water; thicken the gravy; let it simmer for about one 
hour slowly—skimming several times; add some Rhine wine and 
about four tablespoons sherry; then add the onions, mushrooms, 
and eel. Color with kitchen bouquet; let it cook for about fifteen 
minutes; skim; garnish with parsley. Serve as a fish dish for dinner 
or luncheon. 


AMERICAN COOK BOOK 


Stuffed Eel (Anguille farcie) a FAllemande 

Skin and clean eels for the number of people to be served— 
for six persons, two large eels; bone from the front; spread out very 
thin; and join together, making a large fillet; cover with salmon (or 
striped bass) mousse and roll. Put on a buttered pan with some 
sherry, pepper, and salt; cook in the oven—well covered—for 
eighteen to twenty-five minutes. When done, glaze with an 
allemande sauce; place on a hot platter and serve with supreme 
sauce highly flavored with sherry. Cucumber salad, cold slaw, 
or any kind of salad served with fish can be served with this dish 
for dinner. 

Eel Stew (Ragout d’Anguille) a la Parisienne 

Take three cups broth; put on stove; flavor with sherry, pepper 
and salt to taste; thicken with two tablespoons flour dissolved in 
some cold water; strain the sauce. Take quarter pound bacon cut. 
in narrow strips; fry golden brown, and add to gravy; cut vegetables 
—onions, carrots, and turnips—in macedoine style, and add; 
let it simmer until vegetables commence to be cooked; color 
with kitchen bouquet; skim. Add the eels—skinned, washed, 
and cut in pieces two to two and a half inches in length— 
let simmer for about twenty-five minutes, slowly—until eel 
is thoroughly cooked. Arrange the eel on a warm platter with 
the sauce around; garnish with parsley and little round marbles 
of potato. 

Eel (Anguille) a l’ltalienne 

Skin and wash eel well; cut in pieces two to three inches in length; 
dip in egg and bread crumbs; fry in hot fat until thoroughly done. 
Arrange on a hot platter with the Italienne sauce all around which 
is made from one tablespoon butter, one tablespoon flour, one and 
a half cups broth, a dozen shallots, and a dozen cooked mushrooms; 
add juice of mushrooms to butter and flour; when it comes to a 
boil, skim; add shallots and mushrooms; flavor strongly with 
sherry, cayenne pepper, and salt. Before serving add half cup rich 
cream. Pour the sauce around the fried eel. 

Eel (Anguille) a la Prussienne 

Skin and wash eel well; cut in pieces two and a half to three and 
a half inches long; put in a saucepan; add two cups rich stock, 
half a cup olive oil, two glasses champagne, some bay leaves, whole 
peppers, and some salt, if the stock is not sufficiently seasoned. 
Let simmer for twenty-five to thirty-five minutes, slowly, remove 








THE SWEDISH, FRENCH, 


the fish; thicken the broth with a tablespoon cornstarch; then re¬ 
turn fish to the sauce; let it simmer for another ten to fifteen min¬ 
utes; skim well. Serve with fancy cut potatoes all around;garnish 
with parsley. 

Stuffed Eel with Lobster a la Ericsson Hammond 

Anguille farcie de Homard, a la Ericsson Hammond 

Select nice large eels; skin and wash well; open from front and 
remove bone; put them on a board. For this dish three good-sized 
eels are needed for eight to ten people. Beat the eels smoothly; 
join one to the other like a large sheet. Put lobster stuffing on 
top; take a thin knife and begin to roll from head to tail; put on 
a buttered pan with some melted butter, pepper and salt; bake 
in a hot oven—covered—from twenty to twenty-five minutes, with 
some sherry and stock in the pan. When done, glaze with sauterne 
sauce; serve on a hot platter with lobster sauce all around; garnish 
with lobster claws and parsley. Delicious fish dish for dinner. 

Lobster Stuffing. Two cups well-ground lobster, one cup 
fish mousse; mix together. Add four tablespoons sherry, cayenne 
pepper, and salt to taste. Color with orange and red coloring the 
light shade of lobster. 

Stuffed Eel with Shrimps a la Octavious 

Anguille farcie de Crevettes, a la Ericsson Hammond 

Select nice eels; skin and wash well; open from front and remove 
the bone; put them on a board; beat and press out very thin; cut in 
fillets about three inches long and two inches wide; stuff with 
shrimp mousse [see recipe: Shrimp Mousse]; roll; brush some raw 
egg, lengthwise, over it, and then a row of chopped truffles on top; 
put in a pan, sprinkle with pepper and salt, add some sherry, 
cook in oven—well covered—from eight to ten minutes. Arrange 
on a spinach foundation—with a cooked, unpeeled shrimp raised 
in between each piece—and shrimp sauce in the centre. Garnish 
with unpeeled shrimps all around. Serve as fish entree for dinner 
or luncheon. 

Steamed Eel with French Fried Potatoes a la Sauterne 

Anguille cuite a la vapeur, Pommes frites a la Sauterne 

Skin, wash, and clean eel well; put in water; let stand for an 
hour, then put on stove—a 4-pound eel in three cups water, with 
some bay leaves, whole black peppers, and salt; let simmer slowly 
for fifteen to twenty minutes; when done, put in a saucepan a 
tablespoon butter, a heaping tablespoon flour, one and a half cups 


AMERICAN COOK BOOK 


95 


of the juice the eel is cooked in; in the meantime, mix a half cup 
of cream with yolks of two eggs; add this to the sauce with squeeze 
of an onion and two tablespoons sauterne; shake pan until sauce is 
thickened; then dish eel up on a hot platter, pouring the sauce all 
over. Serve with French fried potatoes. A delicious fish dish 
for lunch or dinner. 


Mousse of Eel (Mousse d’ Anguille) a la Ericsson Hammond 

One and a half pounds eel, cream and milk to make it the right 
consistence, whites of two eggs not beaten, pepper and salt. 

Put through machine about six times; beat it through a fine 
sieve; put it in a large saucepan on ice; stir with a whisk, adding 
cream and milk mixed (say a quart). When half amount of cream 
and milk has been added, add some salt and pepper, then more 
cream and milk; after that, try a little in hot water on the stove, 
again and again adding more cream and milk until the mousse is 
of the right consistence. Butter a ring mould, decorate with 
strips of Spanish pepper—a daisy at bottom of mould and branches 
all around made of truffles; then fill mould with mousse, through a 
paper bag, so as not to disturb the decoration. Hammer it down 
well; put in hot water; cook for twelve to fifteen minutes—well 
covered—in a slow oven; turn out on a paper napkin. Serve with 
any kind of fish sauce—lobster, oyster crab, truffle, or hollandaise 
—in the centre. [If with lobster, garnish with the claws all around, 
and parsley.] 


Timbale of Eel (Anguille en Timbale ) a la Elsa 

[See recipe: Mousse of Eel a la Ericsson Hammond.] Butter 
timbale cups well; decorate with strips of Spanish pepper and then 
daisies and branches made from truffles. Fill with the mousse; 
cook in hot water in oven for eight to ten minutes—well covered. 
Serve with poulette sauce all around and garnish with parsley. 


Souffle of Eel (Anguille soufflee ) a la Hollandaise 

[See recipe: Mousse of Eel a la Ericsson Hammond.] Take 
small double moulds; butter them; decorate onej side of mould 
with truffles—a branch or daisy or any design that is desired; fill 
mould with mousse; put two together; cook in hot water from eight 
to ten minutes—well covered. When done, turn out on a paper 
doily or napkin; garnish with parsley and lemon. Serve with hol¬ 
landaise sauce for dinner or luncheon. 














96 


THE SWEDISH, FRENCH, 


How to Broil a Smoked Eel 

Select some well-smoked eel; cut in pieces about three to three 
and a half inches in length; put on a broiler and broil until well done. 
Then place on a nice silver platter; arrange some French marbles of 
potato all around; pour over the potatoes and the eel some shirred 
butter that has been flavored with lemon juice; sprinkle with 
chopped parsley; garnish with lemon and parsley all around. 

COLD DISHES OF EEL 
Pickled Eel (Anguille marinee ) a la Octavious 

Select nice large or small eels; skin, clean, and wash well; cut in 
pieces about three inches in length; put in a pan with some bay 
leaves, water enough to cover, whole black peppers, and salt to 
taste. Let simmer very slowly for ten to twelve minutes—well 
covered. When done, leave in pan to get cold; add to three cups 
water one cup white wine vinegar; when fish is cold lift carefully 
to another dish; strain the juice; put bay leaves and pepper back 
in the jelly; pour it over the fish when it begins to get cold; let 
stand until ready to use, then it becomes a soft jelly. [Gelatine 
is not used for this dish; the strength of the fish suffices to settle it.] 
Serve in a deep fish dish or platter with the jelly; sprinkle with 
chopped parsley. Garnish with parsley and lemon. 


Cold Jellied Eel (Anguille froide en gelee) a la Europeenne 

Take nice fresh eels; skin, clean, and wash well; cut in pieces; 
put in a pan with three cups water, pepper, salt, and bay leaves. 
Let simmer slowly until done (about fifteen minutes); then remove 
pieces carefully; take out bones; leave on a platter until cold. 
Take two cups of the juice eels are cooked in, two cups tomato 
juice, one large package of Cox’s gelatine, juice of half lemon, 
pepper and salt; add to that beaten whites of two eggs; clear. 
Let come to a boil and press through a fine cotton flannel or thick 
cheesecloth; color with a little kitchen bouquet. Take a ring 
mould; put on ice; glaze with the aspic; decorate at bottom of 
mould with thin slices of hard-boiled egg, then glaze mould the 
height of the eggs. When settled, take eel piece by piece and put 
in carefully across the mould; cover with aspic; repeat until mould 
is full. The aspic ought to be very nearly settled, otherwise it 
will become cloudy from the fish. Garnish with lemon and parsley. 
A beautiful fish dish for a hot day for luncheon or dinner. Can 
be served with cold aurorian sauce or with the salad. 


AMERICAN COOK BOOK 


Aspic of Eel with Spinach a la Europeenne 

Anguille en Aspic, aux Epinards, a la Europeenne 

Glaze a curved or straight fish mould with aspic; decorate the 
body with half moons of truffles—larger toward head, smaller 
toward tail; decorate fins and tail with tiny strips of Spanish pepper, 
make two bands around head, and an eye of truffles and lemon; 
glaze again with aspic. Have eel that has been well cooked in 
water, salt, whole black peppers, and bay leaves, left in the juice 
until cold; cut eel in pieces; fill the half mould with these pieces; 
then cover with aspic the height of the eel; fill mould with the 
second filling; then cover with aspic on top of the fish again; leave 
on ice until cold. When cold, turn out; garnish with chopped aspic 
all around lemons, and parsley in the mouth of the fish. Serve as 
a cold dish with cold aurorian sauce or with the salad. 

Second Filling. One cup of very green cooked spinach that has 
gone through machine four or five times, one cup of ground 
eel. Stir together in a saucepan in a bowl of ice; add six table¬ 
spoons dissolved Cox’s gelatine, four tablespoons mayonnaise 
dressing, two tablespoons sherry, cayenne pepper, salt, and half cup 
whiDDed cream. Fill the mould. 

CARP ( Carpe ) 

Carp is a fresh water fish feeding chiefly on vegetable matter. 
It varies in size, sometimes attaining forty pounds, but usually 
obtainable from one to eighteen pounds. 

It is considered an excellent fish. It is good for boiling and bak¬ 
ing, and can be used for frying and different other dishes. 

rhe season for carp is during the winter months, from October 
until the latter part of March. 

Stuffed Baked Carp with Tomatoes 

Carpe farcie de Tomates et cuite au four 

Select a nice fresh carp; scale, wash, and clean well; cut on the 
side from head to tail; open; remove bones; stuff with bread stuffing; 
turn fish over in a buttered pan—uncut side up; rub some egg over 
the fish; sprinkle with bread crumbs well; put some butter on top; 
bake in oven for twenty-five to thirty-five minutes, according to 
size of the fish. When done, remove carefully from the pan to a 
platter; garnish it with parsley and slices of tomato with a piece of 
lemon on top. Serve with tomato sauce, made in the pan the 
fish has cooked in. Fish for dinner. 

Bread Stuffing. Two cups bread crumbs, one cup tomato 
juice, juice of one onion, pepper and salt to taste, two tablespoons 








THE SWEDISH, FRENCH, 


chopped parsley, three tablespoons melted butter, one egg. Soak 
bread in the tomato juice; add the egg, onion juice, pepper, and 
salt, and, last, the butter and chopped parsley. [Stuffing for any 
kind of baked fish.] 

Fried Fillet of Carp ( Filet de Carpe frite) a la Tartare 

Select a nice fresh carp; scale, wash, and clean well; split in 
halves; remove bone and skin. If the pan is sufficiently large for 
the fillet it can be fried whole; if not, cut in dices or squares. Dip 
in egg and bread crumbs; fry in very hot fat or salad oil—sprinkle 
with pepper and salt while fiying; when fish is golden brown on 
one side, turn over, and sprinkle with pepper and salt. Take care 
not to let the fish get greasy. If the fat is very hot when removing 
the fish, the fish should be perfectly dry, free from any fat. Ar¬ 
range on a paper napkin; garnish with lemon and tomatoes around; 
squeeze some lemon juice over the fish and serve with the tartare 
sauce. The tartare sauce can be put in baskets made of lemon 
around, or half tomatoes placed on slices of lemon. 

Boiled Carp ( Carpe bouillie) a la Bregitta 

r 

Scale, wash, and clean well; curve the fish; put a toothpick in the 
head and one in the tail and tie the curve with a string so it will re¬ 
main in shape. Put it in a large fish kettle with some water, salt, 
and bay leaves; steam (time according to size of the fish). For a 
6-pound fish let simmer slowly for about twenty-five minutes. 
When done, lift it carefully from the pot on to a platter; pour some 
melted butter over it and put in the curve of the fish tiny boiled 
marbles of potato that has been put in melted butter and sprinkled 
with chopped parsley. Garnish with lemons around and some 
parsley at mouth. Serve for dinner with egg sauce a la Bregitta. 

Carp Larded with Truffles a la Chambord 
Carpe lardee de Truffes, a la Chambord 

Select a carp weighing from three to four pounds for ten to twelve 
people; scale, wash, and clean well; bone on the side, removing the 
bones carefully; rub over on the inside with butter, onion juice, pep¬ 
per, and salt. Fill with forcemeat made from the carp; put on a 
buttered pan and lard with truffles. Cut small points of truffle; 
stick little holes with the small point of a knife; put a truffle into 
each hole; speck fish all over with truffles from head to tail about 
a quarter inch apart; rub the head with white of egg; sprinkle with 
chopped truffles; make an eye of lemon and truffles; then put in the 
pan a cup of sherry, pepper, salt, and some sliced onion; cover the 


AMERICAN COOK BOOK 


97 


pan well; cook in oven from twenty to twenty-five minutes, accord¬ 
ing to size of the fish. When ready, glaze with a thin light brown 
glaze, not too thick or it will cover the fish. The fish and the truf¬ 
fles must show when the fish is glazed. Take care not to glaze the 
head (as the truffles would then be washed off). Place on a hot 
platter with parsley in the fish’s mouth; garnish all around with 
lemons and parsley. Serve with a white truffle sauce. 


Forcemeat of Carp {Farce de Carpe) 

About one pint milk, one pint cream, two pounds carp, whites of ' 
three eggs not beaten, salt and pepper to taste. 

Put through the machine about six times; beat it through a fine 
sieve; then put it in a large saucepan on ice and stir with a whisk; 
adding cream and milk mixed (say a quart). [Sometimes the 
fish will take much more milk and cream than at other times; it 
depends upon the quality of the fish.] When half amount of cream 
and milk has been added, add some salt and pepper then more 
cream and milk. After that, try a little in hot water on the stove, 
again and again adding more cream and milk until the mousse is 
of the right consistence. Used for stuffing, etc. 


Fried Roe of Carp {CEufs de Carpe frits ) a la Bearnaise 

Wash the roe well, put on a cloth to dry; sprinkle with salt and 
pepper; dip in egg, then in bread crumbs, and fry in salad oil or 
very hot fat. When done, squeeze lemon juice over it; arrange on 
a platter on a bias, with bearnaise sauce—in baskets of lemons 
placed on slices of tomato—all around the roe. Garnish with 
parsley. .- 


SHEEPSHEAD 

Sheepshead is prepared in the same way as Carp—stuffed, 
baked, fried, and boiled. 


WHITEBAIT ( Blanchaille ) 

Whitebait is a tiny fish belonging to the smelt family and is 
more generally served for fancy dinners or luncheons than at other 
times. 

The best way in which to prepare whitebait is to fry them. They 
can be had all the year round. ^ 










98 


THE SWEDISH, FRENCH 


Fried Whitebait ( Blanchaille {rite ) a la Tartare 

Select nice fresh whitebait; wash, pick, and clean; put on 
linen to dry. When dried beat up an egg, put the whitebait in the 
egg then in dry bread crumbs; shake them out from the bread 
crumbs so that very few of them will remain on the fish. Have 
the kettle of fat very hot; put whitebait in basket; dip in hot fat 
until golden brown—three minutes is long enough. When ready, 
sprinkle with salt and pepper; squeeze some lemon juice over 
them. Pile them up high on a paper napkin or doily; garnish 
around with lemons and parsley. Serve with tartare sauce. 

Devilled Whitebait ( Blanchaille a la Diable) 

Put the whitebait on a platter with some butter, pepper, and 
salt; sprinkle some mustard over the whitebait; put another plate 
on top; put in oven for six to eight minutes. When done, put on a 
hot platter with melted butter and chopped parsley on top; in the 
meantime, stir butter and mustard to a cream, flavor with lemon 
juice, fill in quarters of lemon placed on slices of tomatoes as a 
garnishing around the fish. Serve with a cream sauce flavored 
with white wine. 


RED SNAPPER 

The season for red snapper is from October to May. It is a 
good fish for frying and baking, also for boiling and broiling, and is 
prepared in ways similar to the cod and haddock. 

Stuffed Baked Red Snapper with Tomatoes 

Red Snapper farci de Tomates et cuit au lour 

Select a nice fresh red snapper; clean and wash well; cut on the 
side from head to tail; open; remove bones; stuff with bread stuff¬ 
ing; turn fish over in a buttered pan, the uncut side up; rub some 
egg over the fish; sprinkle with bread crumbs well; put some butter 
on top; bake in oven for twenty-five to thirty-five minutes, ac¬ 
cording to size of the fish. When done, remove carefully from the 
pan to a platter; garnish with parsley and slices of tomato with a 
piece of lemon on top. Serve for dinner with a tomato sauce 
made from the pan the fish is cooked in. 

Bread Stuffing. Two cups bread crumbs, one cup tomato 
juice, juice of one onion, pepper and salt to taste, tw T o tablespoons 
chopped parsley, three tablespoons melted butter, one egg. Soak 
the bread in the tomato juice, add the egg, onion juice, pepper. 


AMERICAN COOK BOOK 


and salt, and, last, the butter and chopped parsley. [Stuffing for 
any kind of baked fish.] 

Steamed Red Snapper a la Bearnaise 

Red Snapper cuit a la vapeur, a la Bearnaise 

Select a nice fresh red snapper; clean and wash well; remove 
bones; fillet it; remove skin; put on a pan with some w 7 hite wine, 
pepper, and salt; put in oven with a tight cover and steam fifteen 
to eighteen minutes; remove fillets on to a hot platter, carefully, so 
as not to let it break; arrange small French marbles of potato all 
around; pour some melted butter over the fish and potatoes; 
sprinkle with chopped parsley. Serve with bearnaise sauce. 
Garnish with lemon and parsley. 

Fried Red Snapper (Red Snapper frit) a la Tartare 

Clean and wash a red snapper well; fillet, and cut in diamond 
shapes; sprinkle with pepper and salt; dip in egg and bread crumbs; 
fry in very hot fat. While frying, sprinkle again with salt and 
pepper. Put it on a plate in oven for a few minutes until ready to 
serve. Arrange on a paper doily or napkin one on top of the other, 
in the same way as croquettes. Garnish with lemons and parsley. 
Serve with tartare sauce. 

PERCH (Perche) 

Perch can be prepared in the same way as red snapper—baked, 
steamed, and fried. It is in season during the winter from October 
to April. 

BUTTERFISH (Butterfish) 

Butterfish is in season during the winter from October to April. 
It is a small fish and is best when fried. 

Fried Butterfish ( Butterfish frit) a la Tartare 

Scale, wash, and clean the butterfish well; leave head on; dip in 
egg and bread crumbs; fry in very hot fat, or salad oil, until golden 
brown on both sides (sprinkle with pepper and salt while frying). 
Arrange on a paper doily on a warm platter; garnish with parsley 
and lemon. Serve at any meal with tartare sauce. 

BLACKFISH (Poisson noir) 

Blackfish is used mostly for chow’der but it can also be filleted, 
fried, baked, and boiled. It is in season from October to April. 













THE SWEDISH, FRENCH, 


Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne 

Scale, wash, and clean a blackfish well; put on a drainer in a fish 
kettle with bay leaves, onion, salt, and water sufficient to cover 
the fish; let simmer slowly (time according to size of the fish) from 
fifteen to twenty-five minutes; then remove carefully from the 
drainer to the platter that it is going to be served on; take skin off— 
carefully, so as not to break the fish; sprinkle with parsley; ar¬ 
range, all around, French marbles of potato with parsley and but¬ 
ter. Serve with parsley sauce. Fish for dinner. 

Fried Fillet of Blackfish ( Filet de Poisson noir frit) a la Tartare 

Scale, wash, and clean a blackfish well; fillet it; sprinkle with pep¬ 
per and salt; dip in egg and bread crumbs; fry in very hot fat. 
While frying, sprinkle again with pepper and salt. Leave it on a 
plate in the oven for a few minutes until ready to serve. Arrange 
on a bias on a platter, one resting a trifle on top of the other, serve 
with fried parsley all around; garnish with lemon filled with tartare 
sauce. Serve at any meal. 

Steamed Blackfish a la Bearnaise 

Filet de Poisson noir cuit a la vapeur, a la Bearnaise 

Scale, wash, and clean a blackfish well; remove bones; fillet; 
remove skin; put on a pan with some white wine, pepper and salt; 
put in oven, with a tight cover, and steam about fifteen to eigh¬ 
teen minutes; remove the fillets onto a hot platter—carefully, so 
as not to let it break; put French marbles of potato all around; 
pour melted butter over fish and potatoes; sprinkle with chopped 
parsley. Serve with bearnaise sauce. 

PIKE (Brochet) 

Pike is in season during the winter—from September to the first 
of May—and is used more in Europe than in America. It is best 
when boiled, but can also be steamed, broiled, fried, and fixed in 
different ways. It is excellent for mousses, timbales and souf¬ 
fles. 

Mousse of Pike ( Mousse de Brochet) a la Ericsson Hammond 

About one pint milk, one pint cream, two pounds pike, whites of 
three eggs not beaten, salt and pepper. 

Put through machine about six times; with the whites beat it 
through a fine sieve; put it in a large saucepan on ice; stir with a 


AMERICAN COOK BOOK 


99 


whisk—adding cream and milk mixed (say a quart) [sometimes the 
fish will take much more milk and cream than at other times; it de¬ 
pends upon the quality of the fish]. When half amount of cream and 
milk has been added,add salt and pepper,then morecream and milk; 
after that, try a little in hot water on the stove, again and again 
adding more cream and milk until the mousse is of the right con¬ 
sistence. Butter a ring mould; decorate with strips of Spanish 
pepper—a daisy at bottom of the mould and branches all around— 
of truffles—and then fill mould with the mousse through a paper 
bag, so as not to disturb the decoration. Hammer it down well; 
put in hot water and cook for twelve to fifteen minutes—well cov¬ 
ered—in a slow oven. Turn out on a paper napkin; serve with any 
kind of fish sauce—lobster, crab, truffle, or hollandaise—in the 
centre. [If with lobster sauce, decorate all around with the lobster 
claws and parsley. 


Timbale of Pike ( Brochet en Timbale) a la Supreme 

[See recipe: Mousse of Pike.] Butter timbale cups well; deco¬ 
rate with strips from Spanish pepper, then daisies, branches, and 
roses made from truffles. Fill with the mousse; cook in hot water 
in oven for eight to ten minutes—well covered. Serve with su¬ 
preme sauce all around. Garnish with parsley. 


Souffle of Pike ( Brochet souffle) 

[See recipe: Mousse of Pike.] Take small double moulds; but¬ 
ter them; decorate one side with truffles—a branch, daisy, or any 
design that is desired; fill mould with mousse; put together; cook 
in hot water from seven to ten minutes—well covered. When 
done, turn out on a paper doily or napkin; garnish with parsley 
and lemon. Serve with hollandaise sauce for dinner or luncheon. 


Boiled Pike ( Brochet bouilli) a la Europeenne 

Scale, wash, and clean the pike well; curl, by putting a toothpick 
through the head and tail; tie with string; put on drainer in fish 
kettle (with sufficient water to cover it), with some bay leaves, 
whole peppers, and sliced onion; let simmer for about fifteen min¬ 
utes; then remove carefully onto a platter, put some French fried 
marbles of potato in the centre; garnish with lemons around and 
parsley in mouth of the fish. Serve with cream horseradish 
sauce. 









100 


THE SWEDISH, FRENCH, 


Fricasse of Pike (Brochet fricasse) 

Scale, wash, and clean the pike; cut in pieces about two inches 
across; put in a pan with sufficient water, pepper, salt, and bay 
leaves; let simmer slowly for ten to fifteen minutes; in the mean¬ 
time, cook some little shallots and scooped-out carrots and pota¬ 
toes; remove fish carefully from pan on to the platter it is going to 
be served on; then put in a pan a tablespoon butter, a heaping 
tablespoon flour, one and a half cups of the liquid from the fish; 
beat the sauce until nice and creamy; add one teaspoon Worcester¬ 
shire sauce, teaspoon lemon juice, one tablespoon sherry. Then 
add half a cup cream. Put the vegetables that have been cooked 
—potatoes, onions, carrots—all around the fish on a platter; add 
two tablespoons chopped parsley to the sauce and pour sauce over 
the fish and vegetables. Garnish with parsley. Serve as a fish 
dish for dinner. 

Stuffed Pike with Shrimps a la Princesse 

Brochet farci de Crevettes, a la Princesse 

Take a pike; split on the side; wash and bone well; fill with the 
shrimp filling; turn fish over in pan; sprinkle with pepper and salt 
and put some sherry in the pan; cook in oven—well covered—from 
fifteen to twenty-five minutes, according to size of the fish; take 
out and glaze with a brown glaze; make an eye of lemon and truf¬ 
fle. Garnish with unpeeled shrimps all around, and parsley. 
Serve with meuniere sauce for dinner. 

Shrimp Filling. One and a half pounds cooked shrimps, well 
ground; add to one cup of shrimp mousse, made out of raw shrimps, 
three tablespoons sherry, pepper, salt, half a cup cream. Mix all 
together. 


COLD DISHES OF PIKE 
Pickled Pike (Brochet marine) a la Octavious 

Select nice large pike; clean and wash well; curl by turning head 
and tail together; tie with string across; put in a pan with some bay 
leaves, water (enough to cover), whole black peppers, and salt to 
taste. Let simmer very slowly for about ten minutes—well cov¬ 
ered; take care that it does not cook too fast. When done, leave 
in the pan to get cold; add to three cups water one cup white wine 
vinegar; when the fish is cold, lift carefully to another dish; strain 
the juice; put bay leaves and whole peppers back in the jelly; pour 
it over the fish when it begins to get cold; let stand until ready to 
use, then it becomes a soft jelly. [Gelatine is not used for this dish; 


AMERICAN COOK BOOK 


the strength of the fish is sufficient to settle it.] Serve in a deep 
dish or platter with the jelly around, sprinkled with chopped parsley. 
Garnish with parsley and lemons. 


Cold Jellied Pike (Brochet froid en gelee) a la Europeenne 

Take a nice fresh pike; clean and wash well; cut in pieces; put 
in a pan with three cups water, pepper, salt, and bay leaves; let 
simmer slowly until done—about fifteen minutes; then remove 
pieces carefully; take out bones; leave on a platter until cold; take 
two cups of the juice the pike is cooked in, two cups tomato juice, 
one large package of Cox’s gelatine, juice of a half lemon, pepper 
and salt; add to that half-beaten whites of two eggs; clear. Let 
come to a boil; pass it through a fine cotton flannel or thick cheese¬ 
cloth. Take a ring mould; glaze with aspic; put on ice; decorate 
bottom of the mould with thin slices of hard-boiled egg; then glaze 
the mould the height of the eggs. When settled, take pike out 
piece by piece and put in carefully across the mould; cover with 
aspic; repeat, until mould is full. [The aspic ought to be very 
nearly settled, otherwise it will become cloudy from the fish.] 
Garnish with lemon and parsley. A beautiful fish dish for a hot 
day for luncheon or dinner. Can be served with cold aurorian 
sauce or with the salad. 


STURGEON ( Esturgeon ) 

Fried Sturgeon with Mushrooms 

Esturgeon frit aux Champignons 

Scale, wash, and clean well a nice fresh sturgeon; cut in thick 
slices; put in frying pan with some bacon; sprinkle with pepper 
and salt; add some mushrooms; brown, golden brown; place on a 
platter. Garnish with mushrooms around, parsley and lemon. 
Serve with a brown mushroom sauce (made from the pan that the 
sturgeon has cooked in) and the liquid from some mushrooms. 


Sturgeon ( Esturgeon ) a la Roy ale 

Fillet the sturgeon; prepare a fish forcemeat. Join one 
fillet to the other with the forcemeat, according to the size and 
shape wanted; cover with forcemeat; garnish with truffles—any 
design; put in oven with some white wine in the pan and pepper 
and salt; cook—time according to size of the fish. When ready, 
serve on a platter with truffle sauce. Garnish with parsley. 







THE SWEDISH, FRENCH 


Sturgeon ( Esturgeon ) a la Meuniere 

Fillet the sturgeon in nice large slices; put on a buttered pan 
with pepper and salt; rub sturgeon over with melted butter; 
sprinkle with American cheese; put into oven and bake ten to 
twelve minutes—uncovered. When ready, arrange on a hot 
platter; garnish with parsley. Serve with the meuniere sauce. 

Sturgeon Larded with Truffles a la Hammond 

Esturgeon larde de Truffes, a la Hammond 

Fillet the sturgeon in large fillets; have ready some forcemeat; 
stuff sturgeon between fillets; join one on top of the other, in the 
shape of a large fish—size according to number of people to be 
served; then speck it with truffles all over by making little holes 
with a pointed knife and sticking a piece of truffle into each hole; 
leave one of the ends without truffles, forming a head; make an eye 
of lemon and truffle; put into oven; bake for about fifteen minutes 
—well covered—with some wine, pepper, and salt in the pan. 
When done, glaze (so that the fish and truffles show through) 
with a thin brown glaze made from stock of fish colored with 
kitchen bouquet, flavored with sherry, and thickened with corn¬ 
starch. Remove carefully on to a hot platter; garnish with lemon 
placed on top of slices of tomato—with parsley at the head of the 
fish. Serve with a hollandaise sauce. 

Broiled Sturgeon ( Esturgeon grille ) alaPiquante 

Fillet the sturgeon in nice fillets—can be cut large or small ac¬ 
cording to taste; dip in salad oil, sprinkle with pepper and salt; 
put on broiler and broil until golden brown. Serve on a plat¬ 
ter with piquante sauce all around. Garnish with parsley. 

Steamed Sturgeon a la Bourguignotte 

Esturgeon cuite a la vapeur, a la Bourguignotte 

Clean and wash the sturgeon; cut round fillets about four inches 
around and one and a half inches thick; put on a buttered pan 
with some Rhine wine, pepper, salt, and butter; cook from six 
to eight minutes—well covered. When done, place on a platter, 
one piece resting on top of the other, then reverse, starting at 
other end of the platter and arrange the fillets the opposite way. 
Serve with the Bourguignotte sauce all around. 

Fried Sturgeon ( Esturgeon frit) a la Tartare 

Fillet the sturgeon; cut in diamond shapes; dip in egg, then bread 
crumbs; fry in very hot fat; sprinkle with pepper and salt while 


AMERICAN COOK BOOK 


101 


frying. Leave it on a plate in oven for a few minutes—until 
ready to serve. Arrange on a paper doily or napkin one on top of 
the other in the same way as croquettes. Garnish with lemons 
and parsley. Serve in the centre a crouton of bread that is 
scooped out, fried, and filled with tartare sauce. 

Smoked Sturgeon ( Esturgeon fume) 

Is used for appetizers and sandwiches. [See recipes: Appetiz¬ 
ers and Sandwiches.] 


HADDOCK ( Aiglefin) 

Haddock is prepared the same way as codfish—baked, broiled, 
boiled, steamed, stuffed, fried, or creamed. The season is year 
around, but is not so good in March and April, during the time of 
spawning. 


Broiled Smoked Haddock with Butter 

Aiglefin fume et grille au Beurre 

Scale and wash the haddock; remove bone [and if haddock is 
too large for the family it can be cut in halves lengthwise]; rub 
some salad oil over; broil; sprinkle with pepper and salt; put on 
a pan with some melted butter, squeeze of an onion, and 
lemon; cover, and leave in oven for eight to ten minutes. Then 
place on a hot platter with shirred butter and chopped parsley 
put over the fish. Garnish with parsley. Serve for breakfast or 
luncheon with some creamed potatoes. 

Dry Haddock ( Merluche) 

Soak the haddock from two to three hours; then put it in a fry¬ 
ing pan with some water, pepper, salt, and bay leaves; let simmer 
slowly from ten to fifteen minutes. When done, remove carefully 
on to a warm fish platter; heat one cup rich cream with a table¬ 
spoon butter, some chopped parsley, and pepper. When ready to 
serve, pour that over and serve with some potatoes for breakfast 
or luncheon. 


BLUEFISH (Poisson bleu ) 

Bluefish is best for broiling, but it can also be baked, steamed, 
or fried. It is in season from the latter part of April to the first 
of October. 








102' 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Broiled Bluefish with Butter a la New York 
Poisson bleu grille au Beurre, a la New York 

Select a nice fresh bluefish; scale and wash well; open in front; re¬ 
move the main bone and as many of the small bones as can be found; 
rub over with some melted butter; sprinkle with pepper and salt; 
put on a broiler and broil over a hot fire for eight to ten minutes— 
until golden brown. Turn out on a platter; put plenty of butter 
on top; put in oven until ready to serve. Place on a hot fish plat¬ 
ter—skin down and inside of the fish up. Put half a cup melted 
butter over the fish with some chopped parsley; squeeze some 
lemon juice over; garnish with quarters of lemons and parsley. 
Serve as a fish dish for dinner with cucumber salad or cold slaw. 

Stuffed Baked Bluefish with Tomatoes a l’Americaine 

Poisson bleu farci de Tomates et cuit au four, a VAmericaine 

Select a nice fresh bluefish; scale and wash well; cut open on side 
from head to tail; remove bones; stuff with bread stuffing; turn 
the fish over in a buttered pan—the uncut side up, rub some egg 
over the fish; sprinkle well with bread crumbs; put some butter on 
top; bake in the oven for twenty-five to thirty-five minutes, ac¬ 
cording to size of the fish. When done, remove carefully from the 
pan to platter; garnish with parsley and slices of tomato, with a 
piece of lemon on top. Serve for dinner with tomato sauce (made 
from the pan the fish is cooked in). 

Bread Stuffing. Two cups bread crumbs, one cup tomato 
juice, juice of one onion, pepper and salt to taste, two tablespoons 
chopped parsley, three tablespoons melted butter, one egg. Soak 
the bread in the tomato juice; add the egg, onion juice, pepper, salt, 
and, last, the butter and chopped parsley. 

Fried Bluefish (Poisson bleu ) a la Bearnaise 

Scale, wash, and clean a bluefish well; cut in large diamond 
shapes across the fish; dip in egg and bread crumbs; fry in very 
hot fat; arrange on a paper doily, one piece resting on top of the 
other, with parsley in the centre. Garnish with lemons all around. 
Serve with bearnaise sauce. 

Stuffed Steamed Bluefish a la Meuniere 
Poisson bleu farci et cuit a la vapeur, a la Meuniere 

Select a nice fresh bluefish; scale, wash, and clean well; open on 
:he side; remove bone; stuff with fish forcemeat; put fish on but¬ 
tered pan the cut side down. Put some sherry, pepper, and salt 


in the pan; cook in the oven for fifteen to twenty minutes—well 
covered; then glaze with a nice brown glaze; dish up on a hot plat¬ 
ter; garnish with lemon and parsley. 

Boiled Bluefish (Poisson bleu bouilli ) a la Bregitta 

Take nice fresh bluefish; scale and wash well; cut in large pieces 
across the fish about three inches wide; put in a pan with bay 
leaves, whole peppers, salt, sliced onion, and water sufficient to 
cover the fish. Let come to a boil and simmer slowly for eight 
to ten minutes. When ready to serve, remove fish carefully so as 
not to let it break; arrange on a platter; garnish with lemon and 
parsley. Serve with an egg sauce a la Bregitta, made from the 
stock the fish has boiled in. 

Fried Bluefish in Paper a la Bearnaise 

Poisson bleu, frit en Papilottes, a la Bearnaise 

Select nice fresh bluefish; wash and clean well. Put on a sheet 
of paper; sprinkle with pepper and salt; put a piece of butter inside 
the fish; twist paper all around in an oblong half moon shape; 
put the paper bag in hot fat and cook for about ten minutes. When 
done, lift it carefully on to a broiler; let it brown for a few minutes; 
then place all around the platter halves of tomatoes scooped out, 
set on a thin slice of lemon, and filled with bearnaise sauce. A lit¬ 
tle handle of green pepper can be put in each tomato to make it 
look fancy. Garnish with parsley and serve for dinner. 

WEAKFISH AND WHITEFISH 

Weakfish and whitefish are both prepared and cooked in the 
same way as bluefish. 

HERRING ( Hareng) 

Herring is used very little in this country, but is a very good fish 
for a change. 

Broiled Herring (Hareng grille) 

Scale, wash, and clean the herring well; open it in front; remove 
main bone and as many small ones as possible; double it over again; 
put on a broiler and broil over a good hot fire for about ten minutes 
—five minutes on each side. Put on a hot platter; pour melted 
butter over it; sprinkle with chopped parsley; garnish with lemon. 
Serve with baked or stuffed potatoes. 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


103 


Broiled Salt Herring ( Hareng sale et grille) 

is prepared in the same way as broiled herring, only the herring 
must be soaked about three hours in cold water before broiling. 
Serve the same way, with creamed potatoes; garnish with parsley. 

Fried Salt Herring ( Hareng sale et frit) 

Soak herring in water for three to four hours, then put on a nap¬ 
kin to drain; open in front and remove as many bones as possible; 
dip in egg and fine bread crumbs; fry in hot fat from eight to ten 
minutes, golden brown on each side. Place on a hot platter; 
garnish with parsley. Serve with creamed potatoes. 

Fresh Fried Herring ( Hareng frais, frit ) 

is prepared the same way as fried salt herring excepting that the 
fresh Jierring does not need to be soaked. 

Fried Smoked Herring ( Hareng fume et frit) 

Take a smoked herring; put in a frying pan with little butter; 
put on the stove with a tight cover; fry for about five minutes; 
then turn and fry the other side for five minutes; put on a platter 
with melted butter. Serve with baked potatoes. 

Broiled Smoked Herring ( Hareng fume et grille) 

Put smoked herring on broiler and broil until golden brown. 
Serve on a hot platter with melted butter, chopped parsley, and 
creamed potatoes, for breakfast. 

Pickled Salt Herring a la Suedoise 1 
Hareng sale et marine, a la Suedoise 

Soak the herring for about four hours; open; take out all bones 
and remove skin; cut the herring in fillets; then leave in vinegar, 
with bay leaves, whole peppers, and some sliced raw onions, for 
about two hours. When ready to serve, cut in small strips across 
the herring. Serve in a dish—with part of the vinegar on—with 
some baked potatoes. 

Salt Herring ( Hareng sale) a la Mayonnaise 

Take a salt herring; wash, scale, and clean; bone and skin; 
put in a bowl with some vinegar, whole peppers, and bay leaves; 
let stand from four to eight hours; when done, press the fillets out 


very thin, and roll; arrange on thick slices of boiled potatoes. 
Garnish with hard-boiled eggs and parsley all around. Serve with 
mayonnaise dressing in the centre. 

Fried Fresh Herring in Paper a la Bearnaise 
Hareng frais, frit en Papilotte, a la Bearnaise 

Select a nice fresh herring; scale, clean, and wash well. Put on a 
sheet of paper; sprinkle with pepper and salt; put a piece of butter 
inside the fish; twist the paper all around in an oblong half moon 
shape; put the paper bag in hot fat and cook for about ten minutes. 
When done, lift it carefully on to a broiler; let it drain for a few 
minutes; then place on a platter; garnish all around with halves of 
tomatoes—scooped out, set on thin slices of lemon, and filled with 
bearnaise sauce. A little handle of green pepper can be put in 
each tomato to make it look fancy. Garnish with parsley and 
serve for dinner. 

SARDINES ( Sardines ) 

Sardines with Sweet Potatoes and Butter a la Naemia 

Sardines aux Patates et au Beurre, a la Naemia 

Select long sweet potatoes; put in water with salt; boil until soft; 
leave until cold; remove skins, cut in slices lengthwise three-quarters 
of an inch in thickness; cut out with an oblong fluted cutter the 
length of the sardine; scoop the slices out in the centre making it 
look like a boat; put on a pan with butter; leave in oven until very 
hot; fry the sardines in butter; glaze with a brown glaze flavored 
with anchovy paste; put one sardine on each slice; make mashed 
potatoes of the trimmings; decorate all around through a fancy- 
tube; put in oven for a few minutes; take out, decorate around the 
sardine with a strip of cream sauce in shape of a fish with a dot of 
cream sauce and truffle for an eye. Serve on a hot platter with 
beurre sauce and chopped parsley. 

Broiled Sardines on Toast with Butter a la Gimo 
Sardines grillees sur Roties au Beurre a la Gimo 

Put sardines on a broiler, broil until hot; glaze with a hot brown 
glaze made from stock, kitchen bouquet, lemon juice; thicken with 
one tablespoon cornstarch to each cup stock; place the sardines on 
an oblong thin slice of toast—two on each piece if small, if large, 
one; pour melted butter around; sprinkle with chopped parsley; deco¬ 
rate with a strip of cream sauce all around, forming a head with 
a dot in the centre and a dot of truffle on top for an eye; garnish 
with lemons and tomatoes. Serve very hot. 




104 


THE SWEDISH, FRENCH, 


Stuffed Sardines with Shrimps a la Hollandaise 

Sardines farcies de Crevettes, a la Hollandaise 

Skin and bone the sardines; put on a buttered pan; stuff with 
shrimp mousse; decorate with the mousse that has not been col- 


SHELL-FISH 

LOBSTERS ( Homards ) 

Lobsters are in season all the year round and are among our 
most valued shell fish. They can be prepared in many different 
ways and are well received whenever they are sent to the table. 

Boiled Lobster (Homard bouilli) 

Select a nice live lobster; put in boiling water with some salt; 
boil from eighteen to twenty minutes; leave in the hot water until 
cold. It may be used for many different dishes as the following 
recipes will show. 

Lobster ( Homard ) a la Newbourg 

Put the lobster in boiling water; boil eighteen to twenty minutes. 
Leave in the hot water until cold. When cold remove the shell, cut 
the meat in large pieces one inch long and one inch thick if possible, 
the rest in small pieces; to the pint of lobster meat, add half 
a cup of milk, stewing about fifteen minutes on the stove, slowly. 
Mix yolks of four eggs, three-quarters of a cup thick cream, pepper 
and salt; stir well together; add four tablespoons sherry, shaking the 
pan on the stove all the time, adding slowly a large tablespoon but¬ 
ter piece by piece until thickened; be careful not to let it boil and 
curl. Arrange on a platter decorated with small claws and the head 
shell in the centre and a little parsley between. Serve very hot for 
luncheon or dinner. 

Broiled Lobster with Butter (Homard grille au Beurre ) 

Select young lobsters for broiling; wash and split in halves, thus: 
put on a board; take a sharp knife; press knife right down in the 
head from the underpart of the lobster; cut it right down to the 
end of the tail; break lobster in halves. Then crack claws, leaving 
them in their shape; leave it on a cloth to dry; then put it on a 
broiler; spread it with little butter and mustard that has been 


AMERICAN COOK BOOK 


ored; cook with some sherry from six to eight minutes—well cov¬ 
ered; place on slices of buttered toast with hollandaise sauce 
in the centre; garnish with cooked, unpeeled shrimps all around. 
Serve as a fish dish for luncheon or supper. 

(M ollu s qu e s) 

stirred to a cream; sprinkle with pepper and salt; broil until golden 
brown—be careful not to burn; then put it in a pan with some 
melted butter and let cook for about twelve minutes—covered. 
When done, arrange on a platter with some melted butter and 
chopped parsley over it. Garnish with parsley. Serve with a 
green mayonnaise dressing. 

Fried Lobster (Homard frit) a la Supreme 

Cook the lobster for eighteen minutes; leave in the juice until 
cold; then take out; remove meat carefully in pieces as large as 
possible. Dip them in egg and then bread crumbs; fry in very hot 
fat until golden brown. Arrange the body shell of the lobster in 
the centre of the platter on a paper doily; place the meat all around; 
garnish with lobster claws and parsley. Serve with a supreme 
sauce. Dish for luncheon or supper. 

Lobster Mousse (Mousse de Homard) a la Charlotte 

Cook lobster eighteen minutes; leave in water until cold; remove 
meat; save head and claws for decoration; grind the lobster three 
times through the machine; add to each cup of lobster three spoons 
cream sauce and one egg, two tablespoons sherry, pepper and salt. 
Butter and decorate charlotte moulds with a branch of truffles; 
fill; cook in hot water fifteen minutes—uncovered. Turn out on a 
foundation of spinach with the body shell in the centre and claws 
around. Serve with lobster sauce. 

Newbourg of Lobster with Mushrooms a la Parisienne 

Newbourg de Homard aux Champignons, a la Parisienne 

Put the lobster in boiling water; boil eighteen to twenty minutes; 
leave in the hot water until cold; then remove the shell; cut the 
meat in large pieces; put them on the stove with a cup of milk to 
simmer. In the meantime, peel some mushrooms and cut in pieces 
about the same size; cook for fifteen minutes in a cup of water and 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


105 


half a cup sherry, pepper and salt; then put a tablespoon butter In 
a saucepan; add one tablespoon flour; stir until well dissolved; 
add one cup of the mushroom juice and the milk from the lobster; 
stir until nice and smooth; add yolks of four eggs that have been 
mixed in three spoons cream, three spoons sherry, pepper and salt, 
shaking the pan until it begins to thicken. More butter can be 
added during the shaking of the newbourg and also more sherry if 
desired. Take care not to let it curl. Dish up on a platter; garnish 
with the claws and some glazed mushrooms all around and parsley. 
Entree for dinner or luncheon. 

Lobster Pie with Mushrooms a la Parisienne 

Pate de Homard aux Champignons, a la Parisienne 

Line a pie plate with puff paste, fill with beans, put another cover 
on top, decorate with some twisted strips of puff paste and a rosette 
in the centre from the pastry; bake in a moderate oven until 
well done and golden brown. When done, take off the cover, and 
remove the beans. Put the hot crust on a warm platter and fill; 
put the cover on; garnish with lobster claws all around and pars¬ 
ley. Serve as an entree for luncheon, dinner, or supper. 

Filling. Two pound lobster, cooked and left in the juice 
until cold, removed from the shell and cut in large pieces; one 
tablespoon butter, half a cup milk, one large tablespoon flour, 
yolks of three eggs, half a cup cream, cayenne pepper, salt, three 
tablespoons sherry, one pound mushrooms. Peel the mushrooms 
(if large, cut in pieces; if small, leave whole). Put on stove in one 
cup water, four tablespoons sherry, pepper and salt; cook for fifteen 
minutes; add the milk and the pieces of lobster; stew ten minutes. 
Put the butter in another saucepan; add flour and juice from the 
lobster and mushrooms. Beat well and make a nice smooth sauce. 
Add the lobster and mushrooms then the mixed yolks of eggs and 
cream. Shake the pan until thickened; add the sherry, pepper, and 
salt. 

Lobster on Toast with Mushrooms 

Homard sur Roties, aux Champignons 

Make nice round pieces of toast; cut in small pieces the meat 
from a 2 -pound lobster that has been boiled, also a pound of mush¬ 
rooms that have been cooked. [See recipe: How to Cook Mush¬ 
rooms]; put in a frying pan with a tablespoon good butter, a table¬ 
spoon flour; first mix flour and butter together; add to that four 
tablespoons of mushroom juice; then put the lobsters and the 
mushrooms in the frying pan (keep shaking the pan all the time); 
add three tablespoons sherry; mix two tablespoons cream with 


yolk of an egg; add the cream and yolk (shaking the pan and taking 
care not to let it curl), cayenne pepper and salt to taste. Arrange 
the slices of toast on a platter; put the lobster on top; garnish with 
lobster claws and parsley all around. A beautiful luncheon or 
supper dish. [This is also served as Lobster on Toast a la Virginia, 
by placing a thin slice of Virginia ham on each piece of toast under¬ 
neath the lobsters and mushrooms. Garnished in the same 
style.] 

Lobster ( Homard) a la Sauterne 

Remove the meat from a cooked lobster, cut in pieces and put in 
one and a half cups milk on stove to boil; put one tablespoon butter 
in a pan; add tablespoon flour, when dissolved add the milk from the 
lobster, squeeze of onion, three tablespoons sauterne, pepper, salt, 
one tablespoon chopped parsley, yolks of two eggs that have been 
mixed with some cream; shake the pan on the stove until egg is 
thickened in sauce. Serve on a platter. Garnish with half moons 
of pastry and the lobster claws all around. 

Baskets with Lobster a la Fanchonette 

Corheilles de Homard a la Fanchonette 

Make little baskets from puff paste; fill with creamed lobster. 

Filling. Cook lobster for eighteen minutes; leave in the water 
until cold; then take it up, break the shell, and cut the meat in small 
pieces; then make a nice rich cream sauce—to two cups of the cream 
sauce,yolks of three eggs,half a cup cream,two spoonssherry, pepper 
and salt. Put the lobster in the cream sauce; add egg and cream 
mixture; shake the pan until thickened. Then fill the fanchonette 
baskets. Tie little white rosettes of ribbon on the handles and 
then stick into the basket. Serve on a platter, forming a ring, with 
fried oyster crab in the centre. Garnish with lobster claws and 
parsley all around. 

Creamed Lobster with Pastry a l’Americaine 

Homard a la Creme, Patisserie a VAmericaine 

Cook lobster for eighteen minutes; leave in the water until cold; 
then take out; remove the meat from the shell and cut in small 
pieces. Put two cups of lobster with two cups milk in a pan on the 
stove to simmer for about ten minutes. Put in a saucepan one table¬ 
spoon butter, two tablespoons flour; add the milk from the lobster; 
flavor with sherry, pepper, salt; add the lobster. Last add some 
cream; put on a platter with the claws all around and between each 
put a half moon of pastry and some parsley. 




106 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Terrapin of Lobster, a la Ericsson Hammond 
Homard au Terrapin, a la Ericsson Hammond 

Cook a two and a half pound lobster in water and salt for eighteen 
minutes; leave in the broth until cold; break open; remove the meat; 
save the head, tail, and small claws for decoration. Cut lobster in 
pieces and put on stove with one and a half cups milk. In the mean¬ 
time, hard boil three eggs; work the yolks very fine in a pan, 
free from lumps; add yolks of three raw eggs, half a cup cream, 
pepper, salt, three spoons sherry. Put one tablespoon butter 
in a pan; add one tablespoon flour, then the milk; beat until smooth, 
add the lobster, the egg mixture, including sherry, pepper, 
salt. Shake the pan on the stove until the egg is cooked; be care¬ 
ful not to let it curl. [If desired a little more sherry and butter can 
be added, according to taste.] Put on a warm platter—the head in 
the centre. Garnish with the shredded whites of eggs and the claws 
alternately, and some parsley at the side of the platter. 

Patties with Lobster ( Petits Pates de Homard) a la Supreme 

Make the patties from puff paste; fill with the lobster filling 
and arrange on a paper napkin or doily with the body shell in the 
centre; garnish with the lobster claws and parsley. Lobster en¬ 
tree for dinner, luncheon, or supper. 

Filling. One tablespoon butter, two tablespoons flour, cup 
and a half milk, three spoons sherry, yolk of one egg, cayenne pep¬ 
per and salt to taste. Stir butter and flour together; add the milk, 
sherry, pepper, and salt; then add the yolk of egg (stir very fast 
so as not to let it curl); add to this two cups lobster cut up in small 
dices—and three spoons cream, just before serving. 

Vol-au-vent with Lobster a la Supreme 
Vol-au-vent au Homard a la Supreme * 

Make a vol-au-vent or pastry case; when baked and ready to 
serve, have it very hot and fill it with the same filling as for petits. 
[See recipe: Petits d’Homard a la Supreme]. Garnish with lobster 
claws and parsley all around. Serve as an entree for lunch, dinner, 
or supper. 


Lobster ( Homard) h. la Bordelaise 

is cooked in the same way as the foregoing but is served with borde¬ 
laise sauce. 

Lobster with Rice a la Hammond 

Homard au Riz, a la Hammond 

Boil lobster [see recipe: Boiled Lobster]; take out of the water 
and remove meat; put on a broiler and glaze with cream sauce fla¬ 
vored with sherry; color with red and orange coloring the shade of 
the lobster; make a rice foundation and put lobster on top of this, 
decorate with white cream sauce and truffles; in the centre pour 
curried sauce; garnish all around with the claws and parsley. 

Coquille of Lobster ( Homard en Coquille) a la Mabel Quist 

Cook the lobsters [see recipe: Boiled Lobster]; break off the tail 
✓ and remove the inside of the head shell; clip the head shell in halves 
and trim all around so that it looks neat. [The lobsters for this 
dish should be all of the same size; otherwise one shell would be 
larger than another.] Remove all meat from head part, from claws, 
and from tail; cut in very tiny pieces; make a rich cream sauce, and 
mix it and the lobster together. To one cup lobster take two table¬ 
spoons cream sauce that has been seasoned with salt, pepper, and 
sherry; put in the shell; put some bread crumbs on top; bake in 
oven until golden brown. Serve on a paper doily. Garnish in the 
centre with parsley and the claws all around. 

Fried Lobster Cutlets a la Meuniere 
Cotelettes de Homard, Frites a la Meuniere 

To one cup of the lobster, that has been well shredded, add three 
tablespoons very heavy (hot) cream sauce, one teaspoon onion 
juice, a few drops of Worcestershire sauce, pepper and salt. Put 
on a platter; form in shape of a cutlet; let stand until cold; 
then dip in egg and bread crumbs and fry in very hot fat. Ar¬ 
range on a paper doily or napkin. Put a paper frill in each; gar¬ 
nish with parsley and claws all around. Serve with a meuniere 
sauce, in a sauceboat. 


Lobster ( Homard ) a la Octavious 

Secure nice young lobsters; wash and boil with water, salt, 
and little bay leaves for eighteen minutes; when done, leave in the 
water until cold; take up; split lobster and crack the claws; put 
some butter on the lobster; leave in a covered pan in oven until 
hot through; then place on a platter; serve with lobster sauce. 


Lobster Croquettes ( Croquettes de Homard) a la Supreme 

Make the same mixture as for the cutlets, put tablespoonfuls 
individually on a platter; let stand until cold; then form in shape 
of a croquette—thick in centre and pointed at each end; roll in egg 
then in fresh bread crumbs, and fry in very hot fat. Leave in 









THE SWEDISH, FRENCH, 


oven for two or three minutes after they are fried before serving, 
otherwise they may not be hot through. Serve on a paper 
napkin. Garnish with parsley and lobster claws all around with 
supreme sauce in a sauceboat at the side. 

Lobster Kromeskys (Kromeskys de Homard ) a la Hammond 

Make the same preparation as for the croquettes; leave in the 
pan until cold; then roll pastry very thin and put filling length¬ 
wise on it; double pastry over; cut out with cutter in half moons; 
roll in egg, then in bread crumbs, and fry in very hot fat. Arrange 
on a paper doily; garnish with claws and parsley. Serve 
with a lobster newbourg or supreme sauce—or a white rich cream 
sauce—flavored with sherry. Lobster entree for dinner or lunch¬ 
eon. 


Lobster Rissoles (Rissoles de Homard) a la Mathilda 

Take very light puff paste; roll out very thin; put a piece of stale 
bread on the pastry, double it over, cutting it in half moon style— 
leaving about one inch all around from the bread on a circle; put 
it on a buttered baking pan and bake in oven until golden brown; 
then take out, brush over with some egg, and put into oven an¬ 
other second longer. When ready, remove the bread; fill with 
lobster filling; turn out on a paper doily; decorate with the head 
shell in the centre and the lobster claws and parsley around. [Serve 
with a supreme sauce.] 

Filling. One cup lobster meat, three tablespoons cream sauce, 
two tablespoons sherry, pepper and salt. Grind lobster through 
machine once; make a sauce and add it to the lobster, and have it 
very hot when putting the filling into the pastry with the pastry 
bag. 

Lobster ( Homard) a la Francaise 

Take three to four pounds of lobsters; cook, and leave in the 
juice until cold; then remove meat from the shells, saving claws 
for decoration. In the meantime, scrape some carrots and peel 
some small onions; cut carrots in long narrow strips and onions in 
thin slices; put on stove with some pepper, salt, two cups water, 
half cup sherry, a pinch of thyme, and a few bay leaves; let it 
cook until well done. Then take the lobster in pieces, as large 
as can be gpt from the shells; if a large lobster, cut tail in six pieces; 
add lobster to the onions and carrots; remove bay leaves and let 
simmer for about ten minutes; put in a saucepan a tablespoon of 
butter and a small tablespoon flour; add the juice from the carrots 
(which will amount to about one cup) to the butter and flour; then 


AMERICAN COOK BOOK 


107 


add two cups cream (beat well), and one tablespoon of finely 
chopped parsley. Put lobster in centre of the dish with the onions 
and carrots all around; pour the sauce over; garnish with the claws 
around and some parsley. 

Lobster with Mushrooms and Tomato a la Octavious 
Homard a Tomate, aux Champignons, a la Octavious 

Cook lobster eighteen minutes; leave in the water until cold; re¬ 
move meat from the shell; cut in pieces as for Lobster a la Newbourg. 
Peel and cook a pound of mushrooms. Take one cup tomato juice 
(hot) and half a cup milk. Put one tablespoon butter in a pan; 
add one tablespoon flour, the tomato juice, mushroom juice, milk, 
some Tarragona, pepper, salt, and three tablespoons wine; then 
add the lobster (cut up) and mushrooms; last add yolks of three 
eggs mixed with four spoons cream. Another tablespoon butter 
can be added carefully while shaking the pan to get hot. Serve on 
a platter with pastries around. Garnish with lobster claws and 
the head shell in the centre. 

Stuffed Lobster (Homard farci ) a la Naemia 

Take a small lobster; cook in boiling water with some salt 
for eighteen minutes; leave in the water until cold; then split 
in halves and crack claws; take all meat from the body as well as 
from claws and tails; chop meat fine; mix to each cup of the chopped 
meat two tablespoons thick cream sauce; flavor with sherry, pepper, 
and salt; put back in the shell; put some fresh bread crumbs on top, 
and some butter; put in hot oven and bake until golden brown on 
top. Arrange on a paper doily or napkin; decorate with lobster 
claws and parsley. The platter can be ornamented with the body 
shells clipped off and raised in the centre with a little parsley on the 
top. 

Lobster ( Homard ) a la Sicilienne 

Take a 4-pound lobster; cook in boiling water with some salt for 
eighteen minutes; leave in the water until cold; then remove meat 
from the shells and cut in pieces—just the same as for Lobster a la 
Newbourg; put in a frying pan two tablespoons butter, some celery 
that has been cut in thin strips and parboiled, and some green 
peppers that have also been cooked. Fry until golden brown with 
the pieces of lobster; remove the peppers, celery, and lobster from 
the pan; add to the pan one teaspoon flour, a pinch of salt, a little 
paprika, and some curry powder. Then take four tomatoes; peel; 
remove seeds, and cut tomatoes in quarters. Put into the sauce 
and shake until the tomatoes are thoroughly hot through but not 








108 


THE SWEDISH, FRENCH 


mashed; then add a wineglass of sherry, pieces of lobster, about 
two tablespoons butter, one tablespoon fresh parsley, and three 
tablespoons cream. Put on the platter on top of some buttered 
toast. Garnish with the claws and parsley. This can also be 
served in a chafing-dish. 

Devilled Lobster (Homard a la Diable ) 

Takeacooked lobster,removethemeat;cutthebodyshellinhalves 
and trim; chop the meat; add to one cup meat two spoons cream 
sauce, one teaspoon mustard, three tablespoons cooked, chopped 
mushrooms, two tablespoons sherry—the sherry and mustard 
must be mixed in the cream sauce at the time of cooking—and 
pepper; put in shells with fresh bread crumbs and pieces of butter 
on top; bake in oven until golden brown; arrange on a paper doily; 
decorate with the head in the centre and claws around. Devilled 
broiled lobster is a live lobster split, spread with mustard and but¬ 
ter and broiled, steamed, covered, for ten minutes after broiling, 
served with mustard butter sauce. 

Lobster Ragout (Ragout de Homard ) a la Edward 

Cook a small lobster in boiling water for eighteen to twenty 
minutes with little salt; leave in the juice until cold; then take 
out and remove the meat; cut meat in pieces as large as possible. 
In the meantime, cut some carrots, onions, turnips, in macedonian 
style; cook in some of the juice; take the juice that the vegetables 
are cooked in and some from the lobster (making it together two 
cups); put on stove to cook; thicken with a tablespoon flour dis¬ 
solved in part of the juice; strain through a fine strainer to free it 
from lumps; add the vegetables to the sauce, coloring with some 
kitchen bouquet; flavor strongly with sherry; add the pieces of 
lobster, pepper and salt to taste; let it stew from ten to fifteen min¬ 
utes. Skim during the time of the boiling. When ready, serve 
in a deep silver dish, or on a platter. [If a platter, garnish with 
the lobster claws all around.] Delicious entree for dinner or 
luncheon. 


Lobster ( Homard ) a la Hammond 

Boil or broil a 2-pound lobster; split in halves; remove meat 
from body as well as from claws and tail. Have ready the breast 
of a cooked chicken; cut both chicken and lobster in small pieces. 
Put on stove a pound of nice mushrooms in one cup water and half 
a cup sherry, pepper, and salt, and cook for fifteen minutes. When 
done, put a tablespoon of butter in saucepan, add the mushroom 


AMERICAN COOK BOOK 


juice; stir until nice and smooth; add a wineglass of sherry (and 
a little chopped chives, if desired); add the lobster, chicken, and 
mushrooms to it and let cook for about fifteen minutes, slowly 
—skimming it now and then; color with kitchen bouquet. Stir 
two eggs with a cup of cream just before serving; add the eggs and 
cream, shaking the pan well until it gets hot, taking care not to 
let it cook. This can be filled in small ramequin cups, silver cups, 
or under glasses on top of round pieces of toast; sprinkle with 
grated cheese. [If on half shells, make the sauce a little heavier; 
sprinkle with grated cheese on the top and bake in the oven until 
golden brown.] 


Lobster ( Homard ) a la Henriette 

Boil two small lobsters for about twelve minutes with some salt; 
leave in the water until cold; then open; remove meat carefully; 
cut in large pieces. Make a very thick cream sauce from one spoon 
of butter, two tablespoons flour, and one and a half cups milk; add 
to this sauce chopped shallots, chopped chives, chervil, garlic, 
and two tablespoons chopped parsley. Butter a gratin dish well; 
put one layer of pieces of lobster, then the cream sauce and some 
pieces of lobster on top, in a ring style around the edge; sprinkle 
bread crumbs and grated cheese on top; put a form in centre of the 
dish so that when cooked it does not run to the centre; bake in 
oven until golden brown. When done and ready to serve remove 
the centre dish; put the gratin dish in a silver dish and garnish 
with the lobster claws sticking down in the dish and hanging over 
the edge. Serve with a rich newbourg or supreme sauce in the 
centre. A beautiful dish for luncheon, dinner, or supper. 

Lobster Bisk (Bisque de Homard) a la Gimo 

For six persons take about three small lobsters, about one and 
a half to two pounds each; put in boiling water with some salt and 
let cook for about ten minutes. When done, leave in the juice until 
cold; take up; cut in halves; crack claws and remove all the meat, 
also the fat and roe from the lobster. Shred the best part of the 
lobster, and leave the rest aside. Cook, in the meantime, one cup 
rice for twenty minutes in some water and a little salt. When well 
done, take the lobster that is put aside and grind through machine 
two or three times with the rice; then press it through a fine strainer; 
put into a saucepan a large tablespoon of butter, one tablespoon 
flour, three cups of the stock that the lobster is cooked in, one cup 
Rhine wine, half a cup sherry. Make a nice rich sauce (add some 
more butter if necessary); then add the lobster and rice that has 





THE SWEDISH, FRENCH, 


gone through the machine. Let simmer from fifteen to twenty 
minutes; season with pepper and salt to taste; add a pint of rich 
cream and the best part of the lobster, cut in large pieces; color 
the bisque slightly with orange and red coloring, the shade of lob¬ 
ster, ready to serve either in soup plates or in a tureen. [If in a 
tureen, put on a napkin on a silver platter and garnish all around 
the tureen with the claws.] 

Mousse of Lobster (Mousse de Homard ) a la Maria 

Select a 4- to 6-pound lobster; split in halves as for broiling; 
then crack shells and remove all the meat. [The large lobsters are 
the best for this.] For from four to six pounds of lobster, take the 
whites of two eggs; and pass through machine about six times, with 
the whites of the eggs; press through a fine sieve; put in a sauce¬ 
pan on ice and stir with a whisk until very cold; add cream and 
milk mixed (about a quart). [Some lobsters will take more cream 
and milk than others.] Try a little in hot water on the stove; 
keep putting the cream and milk in; add four tablespoons sherry, 
a pinch cayenne pepper and salt; color it the shade of lobster 
with a red and orange coloring; adding more milk and cream until 
the mousse is of the right consistence. Butter a ring mould 
well; decorate with strips of cooked white of egg across, then 
daisies and branches of truffles. Fill the mould; hammer it down 
against the table so that it is well packed; put in a pan of hot 
water; cook ten to fifteen minutes in a slow oven—well covered. 
When done, turn out on a platter; garnish with the claws that have 
been cooked and parsley. Serve with a newbourg sauce. 

Timbale of Lobster (Homard en Timbale) a la Supreme 

[See recipe: Mousse of Lobster.] Butter timbale cups well 
with good butter and decorate with strips of white of egg and truf¬ 
fles—any design desired; fill with the lobster mousse; cook in hot 
water in oven for eight to twelve minutes—well covered. When 
done, turn out on a platter and serve with supreme sauce all around. 
Garnish with claws around the dish. Fish entree for dinner or 
luncheon. 


Souffle of Lobster with Truffles a la Walde 

Homard souffle, aux Truffes, a la Hammond 

Butter individual closed moulds, charlotte moulds, or small 
individual ice-cream moulds, like pears or apples. Decorate one 
side of the mould with white of egg and truffles (any design); 
spread with mousse [see recipe: Mousse of Lobster]; add to each 


AMERICAN COOK BOOK 


109 


cup of the mousse three tablespoons of very fine-chopped truffles 
and some whipped cream; fill each mould in the centre with this; 
close the moulds together, put in hot water and cook for eight to 
twelve minutes—well covered. When done, arrange on a paper 
doily. Serve with lobster newbourg sauce. Garnish with the claws 
all around and parsley. The head shell can also be raised in the cen¬ 
tre of this dish with the sauce served all around on the platter. 
Entree for dinner or luncheon. 

Souffle of Lobster with Truffle Sauce a la Eva 

Homard souffle. Sauce aux Truffes, a la Eva 

Decorate closed individual moulds the same way as for Souffle of 
Lobster with Truffles a la Walde; fill moulds with the lobster 
mousse [see recipe: Mousse of Lobster]; close moulds and cook in 
ovenfromeight to twelve minutes—well covered;turnouton aplatter 
on a paper doily or napkin and serve with the truffle sauce in a sauce¬ 
boat. Garnish the dish with lobster claws and parsley. Entree 
for dinner or luncheon. 

Stuffed Cucumber with Mousse of Lobster a la Breta 
Concombre farci de Mousse de Homard, a la Breta 

Select nice young large cucumbers; peel with the fluted knife; 
cut a space on one side three inches long and one inch wide; re¬ 
move the piece and scoop out all the seeds and inside of it with the 
small potato scooper, leaving a thin shell; put the cucumber in a 
pan with some water and a little salt to cook; when cooked, 
leave in the juice until cold; remove carefully on to a buttered 
pan; fill with lobster mousse [see recipe: Mousse of Lobster]; put 
the cover on that has also been cooked, turning the cucumber 
upside down, the cover down and the uncut side up. Rub some 
white of egg from one end of the cucumber to the other and on 
top of that put a row of chopped truffles. Put in oven with some 
water and sherry in the pan; cook from eight to ten minutes—well 
covered. When done, arrange cucumbers carefully on a platter, 
on a bias, leaving one a little lower than the other, for artistic effect. 
Cut each cucumber on a bias—if large, in four pieces, and if small, 
in three. Garnish with lobster claws and parsley. Serve with a 
lobster, supreme, or allemande sauce, flavored with sherry. 

Mousse of Lobster a la Waldorf 

Mousse de Homard a la Waldorf 

Two cups lobster, two eggs, six spoons cream sauce, two spoons 
sherry, two spoons cream, cayenne pepper, and salt. 








110 


THE SWEDISH, FRENCH, 


Grind cooked lobster through machine about six times. Add 
cream sauce, egg and sherry, pepper and salt. Beat very fast; 
last add the cream; color with orange and red coloring; butter and 
decorate small chop moulds with truffles and whites of eggs; fill 
with the mixture; cook in hot water in oven twelve minutes—un¬ 
covered. Arrange on a green foundation with the decorated lobster 
placed on a crouton of bread in the centre. Garnish with lobster 
claws and parsley. Serve with a lobster newbourg sauce. En¬ 
tree for dinner. 

Mousse of Lobster ( Mousse de Homard) a la Baltimorienne 

[See recipe: Mousse d’Homard a la Waldorf.] Butter 
a ring mould well and decorate with strips of cooked white of 
egg across and then daisies and branches, or any design wished, 
with truffles. Fill with the mousse; hammer it down against the 
table so it is well packed; put in hot water; cook from eight to ten 
minutes in a slow oven—uncovered. When done turn out and 
serve with a newbourg sauce in the centre. Garnish with the claws 
and parsley all around the platter. Fish entree for dinner or 
luncheon. 

Timbale of Lobster (Homard en Timbale ) a la Baltimorienne 

[See recipe: Mousse d’Homard a la Waldorf.] Butter tim¬ 
bale cups well and decorate with strips of white of egg and truf¬ 
fles—any design desired; fill with the mousse, cook in oven for 
twelve to fifteen minutes—uncovered. When done, turn out on a 
platter and serve with a newbourg sauce around; garnish with 
lobster claws and parsley. Lobster entree for dinner or luncheon. 


COLD DISHES OF LOBSTER 
Boiled Lobster (Homard bouilli ) a la Mayonnaise 

Cook the lobster [see recipe: Boiled Lobster], leave in the juice 
until cold; break in pieces—claws, body, and tail separately; remove 
the sand bag from the head then put the head in the centre of the 
platter. If two heads, arrange them together by putting one in¬ 
side the other, clipping the shell so that it will stand up; 
crack the large claws; split the tail in halves; arrange on a platter 
with half of the tail and a claw alternately, then garnish with 
parsley in the centre, around the head part of the lobster and all 
around with the small claws. Serve with the mayonnaise dressing 
that can be put in small tomatoes, lemons, or croustades as a 


AMERICAN COOK BOOK 


garnishing of the dish. This is a beautiful cold dish for luncheon or 
supper. 


Lobster (Homard) a la Charlotte 

Cook the lobsters in water and little salt for eighteen minutes. 
Do not use too much water; use only sufficient to cover the lobsters 
as we want to use part of the lobster water for the aspic. 

Lobster Aspic. Take two cups of the juice that the lobstei is 
cooked in; break lobster in pieces and drain from it juice that will 
fill one cup; add the other two cups; then take one cup tomato 
juice; add one large package of Cox’s gelatine; three tablespoons 
sherry, cayenne pepper and salt; clear with one or two whites of 
egg, half beaten, part of the shell. Put through a cotton flannel to 
drain. [This aspic is used for many different kinds of cold dishes 
and garnishing of cold dishes.] Take small charlotte moulds; put 
on top of ice and glaze with the lobster aspic; decorate with truffles 
—branches or daisies or any design that is desired. Then make 
the filling. Take one and a half cups ground lobster, five spoons of 
dissolved Cox’s gelatine, three spoons mayonnaise dressing, some 
red and orange coloring to make it the shade of the lobster; stir on 
ice until cold; add one cup whipped cream, carefully, filling the 
moulds left on the ice until ready to serve. Turn out on a founda¬ 
tion of the lobster aspic; decorate with the small claws in between 
each charlotte (and all around if sufficient claws) and some chopped 
aspic. Serve with a cold aurorian sauce in the centre, as a cold 
dish, or with the salad for luncheon or supper. 


Chartreuse of Lobster (Chartreuse de Homard ) a la Waldorf 

Take a 2-pound lobster; cook in water and salt for about 
eighteen minutes; leave in the broth until cold; then take out the 
meat from the shell; pass it through machine once; put it in a sauce¬ 
pan in a bowl of ice; add to that two spoore sherry, four spoons 
dissolved Cox’s gelatine, pepper and salt; when it begins to thicken 
add half a cup whipped cream. Fill little chop moulds that 
have been glazed with the lobster aspic; half of them decorated with 
a daisy of cooked white of egg and the other half with a daisy of 
truffles; leave on ice until ready to serve. Turn out on a founda¬ 
tion of cold spinach or aspic—white and black alternately; put a 
little paper frill in each of the chops and garnish with the lobster 
claws around and some parsley. Serve in the centre cold aurorian 
sauce. This is served as a cold dish, or with the salad; or it can 
be made a complete salad dish by putting a few lettuce leaves all 
around. 













THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


111 


Aspic of Lobster (Homard en Aspic ) a la Chaud-froid 

Cook the lobster in water and some salt for about eighteen 
minutes; leave in the broth until cold; take out and remove the 
meat carefully—the pieces of even size; put on a broiler; chaud- 
froid with the chaud-froid sauce; sprinkle some of them with the 
chopped roe from the lobster and half of the pieces with truffles. 
Line a mould with lobster aspic. [See recipe: Lobster a la Char¬ 
lotte]; put the pieces of lobster down in the mould—first one that 
is sprinkled with truffles then the other that is sprinkled with roe 
alternately; then fill the mould; cover the pieces with the cold aspic; 
rest the other pieces against the side carefully; cover with the aspic 
again; then fill mould with the chartreuse of lobster. Leave on 
ice until ready to serve; turn out, garnish all around with lobster 
claws and lettuce leaves. This is served with the salad as a cold 
dish with cold aurorian or mayonnaise dressing in the centre. 

Chartreuse of Lobster. Take one cup cooked lobster 
put through the machine once; put in a saucepan in a bowl of ice; 
add to that two spoons sherry, pepper and salt, four tablespoons 
dissolved Cox’s gelatine; when it begins to thicken add half a cup 
whipped cream. 

Lobster Cutlet (Cote let te de Homard) a la Alexandra 

Take meat from two pounds of boiled lobster; pass through the 
machine once; put in a saucepan in a bowl of ice; to that add three 
spoons milk, two spoons sherry, cayenne pepper and salt, five spoons 
dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir 
until it commences to stiffen, then add half a cup whipped cream; 
take tablespoonfuls and put on a platter; let stand for a few minutes 
then form in small cutlets—pointed on one side and wide on the 
other—all nicely shaped and exactly the same size. When settled 
put on a broiler; chaud-froid with the chaud-froid sauce, decorate 
with a strip of Spanish pepper around the cutlets and tiny dia¬ 
monds of truffles, with a fine branch of truffles in the centre. 
Put a little paper frill in each and arrange them on a green mayon¬ 
naise foundation with cold aurorian sauce in the centre. Garnish 
with chopped lobster aspic, claws and parsley around. 

Lobster with Mayonnaise (Mayonnaise au Homard) a la Eldora 

Cook the lobster [see recipe: Boiled Lobster]. When cold re¬ 
move the meat carefully, cut in large pieces; take a white 
lettuce leaf for each portion; trim the leaf around, also the stem, 
and make it the shape of a handle; twist a little Spanish pepper 
around the stem; then put the small portion of lobster on the 


lettuce leaf and a tablespoon of rich mayonnaise dressing on top. 
Garnish with a thin slice of hard-boiled egg on each with a diamond 
of truffle on top and a strip of Spanish pepper all around the yolk; 
garnish with the heart of the lettuce in the centre. Can be served 
as a salad or as a cold luncheon dish. 

Stuffed Cucumber with Lobster a l’Americaine 
Concombre farci de Homard, a l’Americaine 

Secure nice young large cucumbers; peel with French fluted 
knife; on one side of the cucumber cut a space three inches long 
and one inch wide; remove the piece and scoop out all the seeds 
and inside of it with the small potato scooper, leaving a thin shell; 
leave cucumber in a pan with some water, little pepper and salt, 
to cook; when cooked, leave in the juice until cold; then fill it with 
the chartreuse of lobster [if two cucumbers, sprinkle one with 
chopped truffles and the other with chopped roe from the lobster]; 
arrange on nice white lettuce leaves on a bias on a platter, one a 
little lower than the other to make it look artistic. Serve with 
aurorian sauce or an American dressing for luncheon or supper. 

Lobster on the Skewer a la Chaud-froid 
Brochette de Homard a la Chaud-froid 

Carefully remove the meat from the freshly boiled lobster and 
cut in nice large pieces; put on a well-polished silver skewer, leaving 
a little space in between each piece; chaud-froid with the mayon¬ 
naise chaud-froid; sprinkle every other with truffles and chopped 
roe from the lobster; then put on individual pieces of puff paste; 
garnish with the claws of the lobster and lettuce leaves all around. 
Serve with a mayonnaise dressing, with the salad, or as a cold dish 
for luncheon or supper. 

Aspic of Lobster (Homard en Aspic) a la Chartreuse 

Take a lobster mould, or a fish mould curled or straight, if a 
lobster mould is not at hand. Glaze with an aspic of lobster, 
see recipe; Lobster a la Charlotte, then decorate with chopped roe of 
the lobster with truffles, cooked white of egg, and chopped parsley 
and make an eye of truffles and lemon and put in its place. Fill the 
claws in with the chopped roe of the lobster if a lobster mould. 
This will make the dish look like a perfect lobster when turned 
out. Then add some more aspic on top of the decoration and 
then fill. Slice the best part of the lobster in thin slices; lay one 
piece resting on top of the other, the half mould full; then fill the 
height of the lobster with the aspic that has just commenced to set- 






112 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


tie. When this is cold fill the mould with the chartreuse of lobster, 
leave on ice until cold; turn out on a paper doily. Garnish with 
lobster claws and lettuce leaves and chopped aspic. This dish is 
served with the salad or as a cold dish with auronan sauce. 

Aspic of Lobster with Spinach, a la Lydie Matilde 

4 

Homard en Aspic aux Epinards, a la Lydie Matilde 

Take a lobster mould (or a fish mould if a lobster mould is not at 
hand), curled or straight; cover with an aspic of lobster [see 
recipe: Lobster a la Charlotte]; then decorate with a chopped roe 
of the lobster, truffles, white of egg, and chopped parsley; make an 
eye of truffles and lemon. Fill the claws in with the chopped roe, 
if a lobster mould. This will make the dish look like a perfect 
lobster when turned out. Add some more aspic on top of the 
decoration and then fill. Slice the best part of the lobster in thin 
slices; lay them one piece resting on top of the other the half 
mould full; then fill the height of the lobster with the aspic that has 
just commenced to settle. When cold, fill the mould with the second 
filling. 

Second Filling. One cup of cooked, very green spinach that 
has gone through the machine four or five times, one cup of ground 
lobster. Stir all together in a saucepan in a bowl of ice; add six 
spoons dissolved Cox’s gelatine, four tablespoons mayonnaise dress¬ 
ing, two tablespoons sherry, cayenne pepper, and salt, and half a cup 
whipped cream. Fill mould; leave on ice until cold; when ready to 
serve, turn out on a paper napkin or doily; garnish with the claws 
and chopped aspic all around. Serve as a cold dish with cold 
aurorian sauce, or with the salad for luncheon or supper. 

Scalloped Lobsters on Half Shell a l’Americaine 
Homard dentele, sur VEcaille, a VAmericaine 

Cook lobsters in boiling w T ater for about eighteen minutes; when 
cold, take from the water, remove shells (carefully, so as not to 
break the head shells) and small claws; remove the meat and cut it 
in small dices; then cut the shells in halves and trim them all around 
so as to make them neat and dainty. Make an American sauce 
[see recipe: American Sauce]; mix lobster with the sauce; save 
part of sauce for top of the shells; fill shells with lobster; spread 
on top with the sauce; decorate with strips of truffles all around 
and little diamonds of truffles, small branches and designs accord¬ 
ing to taste. Arrange on a platter or a paper doily with parsley 
in the centre; garnish with the small claws all around, parsley, or 
lettuce leaves. Serve as entree for luncheon or supper. 


Lobster ( Homard ) a la Figaro 

Cook small lobsters—according to the number of people to be 
served for; remove meat from the body, claws, and tail; cut in small 
pieces, adding chives and chervil. If desired,add a little Tarragona; 
to one cupof lobster add two spoons of mayonnaisedressing;fillshells 
—cut in halves and neatly trimmed ;spread on top with some mayon¬ 
naise dressing and decorate with fine strips of Spanish pepper, truf¬ 
fles, curled anchovy on the top,or some capers stuck around make an 
improvement of the dish; then glaze shells with aspic; arrange in 
ring style with the head out and the wide part in. If a small lob¬ 
ster at hand, decorate with stirred butter colored green and its 
natural color, and place on a high crouton of bread in the centre. 
Garnish with chopped aspic, small claws, and parsley. Cold dish 
for dinner or supper. If the lobster is served in the centre it is 
called Lobster on Tourteau a la Figaro. 

Lobster ( Homard) a la Celestine 

vTake a small lobster that has been cooked in hot water with some 
salt about eighteen minutes; leave in the juice until cold. When 
cold, remove the meat; cut in tiny pieces; take small fluted indi¬ 
vidual deep forms; glaze with aspic and decorate all around—one 
strip Spanish pepper, one strip truffle, and so on. If the mould 
is plain, make a design of a daisy or flower with the truffles; then 
glaze the forms again with the aspic; line with cream—to one cup 
cream add three tablespoons dissolved Cox’s gelatine, carefully; 
add a tablespoon sherry, cayenne pepper, and salt to taste. When 
mould is lined, take a large tablespoon of the cut-up lobster and put 
in the centre of the form; then put some of the cream on the top; 
leave on ice until ready to serve. If served as a cold dish, turn out 
on slices of tomato with aurorian sauce in the centre and the head 
shells raised with the support of the tail. If two lobster shells 
are not at hand, garnish with claws and chopped aspic all around. 
If with salad, turn out on slices of tomato; put a bunch of lettuce 
leaves in the centre; garnish with tablespoon of rich mayonnaise 
dressing all around, and in between each spoon of mayonnaise put 
one of the lobster claws. 

Lobster in Tomatoes a la Ericsson Hammond 

Homard en Tomates, a la Ericsson Hammond 

Secure small tomatoes, all same size; put in boiling water for a 
second; remove skins very carefully (do not cut the tomato in any 
way). When ready, cut a piece of the tomato from the top; 
carefully remove inside of the tomato—not in any way squeezing 








THE SWEDISH, FRENCH, 


it or making it soft—leaving just the outside shell; sprinkle the to¬ 
mato with fine-chopped parsley. When ready, fill. Take meat from 
the cooked lobster; cut in very tiny pieces; add to the lobster half 
mayonnaise and half cold hollandaise; fill each tomato with the 
mixture that has been well seasoned with cayenne pepper and salt; 
put a small teaspoon of the dressing on the top and stick a lobster 
claw in each tomato hanging down the side. Arrange on a border of 
aspic with aurorian sauce in the centre. Garnish around with 
lobster claws, if at hand, and parsley. Cold dish for lunch or 
dinner. It can also be served as a salad, garnished with lettuce 
leaves. 

Mousse of Lobster (Mousse de Homard) a la Godfrey 

Cook a 2-pound lobster in boiling water with some salt for 
about eighteen minutes; leave in the juice until cold. When cold, 
break; remove all the meat (carefully, so as not to break the head 
shell if it is wanted for garnishing) also the small claws. Put meat 
through machine two or three times. [This meat from a 2-pound 
lobster ought to amount to about a cup of ground lobster.] Put to 
the cup of ground lobster four tablespoons of dissolved Cox’s 
gelatine; color with the red and orange coloring the shade of a 
lobster; three spoons sherry, cayenne pepper, and salt to taste. Stir; 
last add half cup of whipped cream, carefully, taking care that it does 
not curl. Fill little charlotte moulds—that have been glazed and 
decorated with truffles, branches or daisies—and glazed again— 
and lined with whipped cream. To the one cup of whipped cream 
have three tablespoons of dissolved Cox’s gelatine and a little speck 
of salt. Fill each mould and put two moulds together, leaving them 
on ice until ready to serve. When serving, turn out on a 
green spinach mayonnaise foundation, and in the centre pour 
aurorian sauce and decorate with lobster claws raised in between 
each charlotte and (if sufficient claws) all around. Garnish with 
some chopped aspic in between the lobster claws. Serve with the 
salad or as a cold dish. 


Timbale of Lobster (Homard en Timbale) a la Hammond 

Cook the lobster [see recipe: Boiled Lobster]. When cold^ 
break the shell and remove the meat; shred in small pieces for the 
filling; save the hard part of the meat from the claws for the deco¬ 
ration. Make an aspic of lobster, flavor strongly with sherry. 
Glaze with the aspic a timbale cup or small individual ones and 
decorate with the meat from the claws cut in very thin slices across; 
begin at the top with the largest pieces and go around putting one 


AMERICAN COOK BOOK 


113 


close to the other; take the next size, which is a trifle smaller than 
the first; the second row must rest half on top of the first. Repeat 
this over and over until the mould is covered, every row smaller 
than the preceding one. This is not difficult to do as the claws of 
the lobster are narrower at the tip than at the other end. Glaze 
the mould again, then fill with the shredded lobster, one layer of 
lobster, then one layer of aspic, then one of lobster, and one of 
aspic; repeat this until the mould is full; leave on the ice until ready 
to serve. Dip in lukewarm water, turn out on a macedoine founda¬ 
tion of aspic; garnish with the lobster claws around and roses of 
radishes alternately. Serve with a cold aurorian sauce as a cold 
dish or as a salad, garnish with lettuce leaves. 

Timbale of Aspic of Lobster a la Gimo 
Aspic de Homard en Timbale, a la Gimo 

Cook a large lobster, prepare a nice lobster aspic, [see recipe: 
Lobster a la Charlotte] flavor with wine and season with cayenne 
pepper and salt. Put fancy timbale cups in chopped ice, glaze 
the cups with the white aspic, then decorate with a large diamond 
or star of truffle at the bottom; fill about a quarter inch with 
white aspic, then fill with a half inch of the lobster aspic that has 
been colored the shade of lobster with the orange and red coloring; 
put a piece of the meat of the tail or large claw into the timbale, 
cover with the colored aspic, let stand until cold. When settled, 
decorate around with a strip of cream that has been colored green 
and then fill with the second filling. Shred the rest part of the 
lobster very fine; to one cup of the lobster add half a cup of aspic, 
put that on top, let stand until ready to serve. Dip in lukewarm 
water, turn out on a paper doily, garnish with lettuce leaves and the 
small lobster claws, all around. Serve with aurorian sauce as a 
cold dish or with the salad. 


SHRIMPS ( Crevettes ) 

The shrimp is a most excellent shellfish and can be had all the 
year round, but is at its best during the cold months. 

Shrimps can be used in many different ways in place of lobster. 

Shrimp Mousse (Mousse de Crevettes ) a la Europeenne 

Take one and a half pounds of raw shrimps (not weighing them 
with the heads); wash and peel shells off; put in meat chopper; let 
come through the machine; adding whites of three eggs at separate 
times. After putting it through the machine about six times, beat 







114 


THE SWEDISH, FRENCH 


it through a fine sieve; then put it in a large saucepan on ice and 
stir with a whisk, adding cream and milk mixed (say a quart). 
[Sometimes the shrimps will take much more milk and cream than 
at other times; it depends upon the quality of the shrimps.] When 
half amount of the cream and milk has been added, add three table¬ 
spoons sherry, some salt and pepper, then more cream and milk; 
after that, try a little in hot water on the stove, again and again 
adding more cream and milk until the mousse is of the right con¬ 
sistence (be careful not to make it too stiff as then it would not hold 
together). This mousse can be used in many different ways—tim¬ 
bales, mousse stuffings, etc. 

Shrimp Mousse ( Mousse de Crevettes ) a la Ericsson Hammond 

Butter a ring mould, thread with white of egg, and decorate 
with truffles—any design wanted, such as daisies and branches; 
then fill with the shrimp mousse, by putting it through a large 
paper tube so as not to disturb the decoration; hammer it down 
well against the table, so that it becomes solid; put in hot water 
and cook from ten to eighteen minutes—covered (according to 
size of the mould and heat of the oven). Turn out on a paper doily, 
and serve a shrimp newbourg sauce in the centre. Garnish with 
hot, unpeeled shrimps around and parsley. Entree for luncheon 
or dinner. 

Timbale of Shrimps ( Crevettes en Timbale ) a la Maria 

[See recipe: Shrimp Mousse.] Butter timbale cups well and 
decorate with strips from the white of a cooked egg and then daisies, 
branches, made from truffles. Fill with the mousse; cook in hot 
water in oven from eight to ten minutes—well covered. Serve with 
a shrimp sauce all around. Garnish with parsley. 

Souffle of Shrimps ( Crevettes soufflees) a la Gilliland 

[See recipe: Shrimp Mousse.] Take small double moulds; but¬ 
ter them; decorate one side of mould with truffles—a branch or 
daisy or any design that is desired; fill mould with the mousse; 
put two together and cook in hot water from seven to ten minutes 
—well covered. When done, turn out on a paper doily or napkin, 
garnish with shrimps raised in between each individual. Serve 
with a shrimp sauce. 

Shrimp Mousse ( Mousse de Crevettes ) a la Charlotte 

[See recipe: Shrimp Mousse.] Decorate small charlotte moulds 
with truffles in shape of a daisy or a branch; fill with the shrimp 


AMERICAN COOK BOOK 


mousse; put in hot water and cook in oven for six to eight minutes 
—well covered. Turn out on a green foundation; decorate with 
shrimps raised in between each individual. Serve with a shrimp or 
hollandaise sauce in the centre. Garnish with parsley. 


Shrimp Mousse ( Mousse de Crevettes ) a la Walde 

Butter and decorate small individual ring moulds with strips of 
truffles and white of egg; fill with shrimp mousse [see recipe: Shrimp 
Mousse a la Europeenne] and cook in hot water in oven for six to 
eight minutes—covered. Turn out on a foundation of shrimp 
mousse, with a shrimp newbourg sauce in the centre. Garnish 
with parsley and a shrimp put in centre of each ring and a 1 
around the platter. Entree for luncheon or supper. 


Stuffed Tomatoes with Mousse of Shrimps 

Tomates farcies de Mousse de Crevettes 

Select small tomatoes; put in hot water and peel; scoop out; fill 
with a nice rich shrimp mousse; decorate with truffles; put in a 
buttered pan and cook for ten to twelve minutes—covered with 
some sherry and pepper. Arrange on a platter; garnish with 
parsley. Serve with hollandaise sauce for luncheon, as a fish 
entree. 


Shrimps ( Crevettes ) a la Poulette 

Wash one and a half pounds shrimps; put in hot water with some 
salt; boil for twelve minutes and leave in the juice until cold; peel 
—leaving a few unpeeled for decoration; cut the large ones in 
halves, across; put in a saucepan. Add one and a half cups milk, 
let come to boil; put one tablespoon butter in a saucepan; add 
two tablespoons flour; add the hot milk; beat until creamy; add 
the shrimps, then yolks of two eggs mixed with a half cup of cream, 
and more cream if at hand before serving. Shake pan until egg 
is cooked; add juice of a lemon, pepper and salt. This can be 
served inside a noodle border, decoration of bread rings, a border 
of spinach, or half moons of pastry. Serve as a fish entree for 
luncheon or dinner. Garnish with parsley. 

Shrimps in Mousse of Spinach a la Joel 
Crevettes en Mousse d’Epinards, a la Joel 

This dish is made in the same way as Shrimps a la Poulette ex. 
cept that it is served inside a mousse of spinach and garnished with 






THE SWEDISH, FRENCH, 


unpeeled shrimps all around the mousse, f ish entree for dinner, 
luncheon, or supper. 


Mousse of Shrimps (Mousse de Crevettes ) a la Baltimorienne 

To two cups of cooked ground shrimps take six tablespoons 
cream sauce, three tablespoons sherry, two eggs, cayenne pepper, 
and salt. Mix well. Butter a ring mould or timbale cups, deco¬ 
rate with cooked white of egg and truffles, any design desired; fill, 
put in hot water, cook in the oven from twelve to fifteen minutes—■ 
uncovered; turn out on a paper doily. Garnish with cooked, un¬ 
peeled shrimps and parsley. Serve with a truffle sauce in the 
centre. 


Mousse of Shrimps a la Gimo 
Mousse de Crevettes, a la Gimo 

Butter and decorate small individual ring moulds with strips 
of truffles and cooked white of egg; fill with the Baltimorian mousse, 
[see recipe: Mousse of Shrimps a la Baltimorienne]; put in hot water, 
cook in oven from eight to ten minutes—uncovered. Turn out on 
a spinach foundation, with a truffle sauce in the centre; garnish 
with a cooked shrimp put in centre of each ring and all around the 
platter, with some parsley. 


Mousse of Shrimp (Mousse de Crevettes) a la Princesse 

Make a mousse from one pound of shrimps [see recipe: Shrimp 
Mousse]. Cook two pounds shrimps in hot water with some salt 
about twelve minutes; leave in the juice until cold. Peel, leaving 
some unpeeled for decoration; pass through machine three or four 
times. Add to one cup of the raw mousse one and a half cups 
cooked, ground shrimps; flavor with sherry, pepper and salt to 
taste; color with a little red and orange coloring the shade of 
shrimps. Butter and decorate a ring mould with cooked white of 
egg and truffles; fill with the mousse; put in hot water and cook— 
covered—from twelve to eighteen minutes, according to the size of 
the mould. Turn out on a paper doily, serve a truffle sauce in 
the centre. Garnish with hot, unpeeled shrimps around and 
parsley. Entree for luncheon or dinner. 

Timbales can be made in the same way and served with a hol- 
landaise sauce, and are then called: Timbales of Shrimp a la 
Princesse, Sauce Hollandaise. 


AMERICAN COOK BOOK 


115 


Mousse of Shrimps with Spinach a la Princesse 

4 

Mousse de Crevettes aux Epinards, a la Princesse 

Butter a ring mould; decorate at the bottom with truffles and the 
top with cooked white of egg, any design desired; fill the half of 
mould at the bottom with the princess mousse which is to one cup 
of raw shrimp mousse one and a half cups cooked ground shrimps; 
flavor with sherry, cayenne pepper, salt, the other half of the mould 
fill with the spinach, which is to one cup of the raw mousse one 
cup of cooked, finely ground spinach; put in hot water; cook in 
oven—well covered—from ten to eighteen minutes (according to 
size of the mould and heat of the oven). Turn out carefully on a 
paper doily, with a shrimp newbourg sauce in the centre; garnish 
around the platter with cooked, unpeeled shrimps and parsley. 

Timbales can be made in the same way. 

Souffle of Shrimps with Spinach a la Princesse 

4 

Crevettes souffiees aux Epinards, a la Princesse 

Butter small double moulds; decorate one side with truffles, any 
design; fill [see recipe: Mousse of Shrimps aux Epinards a la Prin¬ 
cesse]; put two moulds together; put in hot water; cook in oven— 
well covered—from eight to ten minutes. Turn out on a paper 
doily, garnish with cooked, unpeeled shrimps and parsley. Serve 
with hollandaise sauce in a sauceboat at the side. 

Timbale of Mousse of Shrimps a la Honey-comb 
Mousse de Crevettes en Timbale, a la Rayon de Miel 

Cook macaroni in water and some salt; when done, put on a 
board to drain. Cut truffles in long strips, thread it into the hole 
of the macaroni, cut in thin slices across. Butter a large timbale 
mould in the shape of a bee-hive, line with the macaroni and fill 
with mousse of shrimps [see recipe: Shrimp Mousse]. Cook in 
oven in hot water—well covered—from fifteen to eighteen min¬ 
utes (according to size of the mould and heat of the oven); turn 
out on a paper doily, garnish with cooked, unpeeled shrimps all 
around and parsley. Serve with a hollandaise sauce. Entree for 
luncheon or dinner. 

Stuffed Cucumber with Shrimp Mousse a la Hollandaise 

Concombre farei de Mousse de Crevettes, a la Hollandaise 

Peel cucumber with the French fluted knife, cut a piece off on the 
side, scoop out the cucumber with the potato scooper; put in a 
pan with some hot water, a little pepper and salt, and cook until 












116 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


tender; leave until cold. Fill with a shrimp mousse; decorate with 
a strip of chopped truffles lengthwise; put in oven and cook from 
eight to ten minutes—well covered. Serve with a hollandaise 
sauce. Garnish with parsley. Entree for luncheon or supper. 


covered—from eight to ten minutes. Arrange on a paper doily; 
put a green leaf in each. Garnish with cooked, unpeeled shrimps 
around and parsley. Serve with a hollandaise sauce. Entree 
for luncheon or dinner. 


Shrimp Mousse (Mousse de Crevettes ) a la Sicilienne 

[See recipe: Shrimp Mousse.] Put on a buttered pan, form in the 
shape of a fish; put in oven; cook from eight to twelve minutes— 
well covered—with some sherry in the pan. Takeout of oven; 
trim neatly; decorate around with shrimp mousse (colored with 
chopped parsley), strips on a bias—meeting in the centre and going 
toward the side, and with truffles in between each strip. Make an 
eye of lemon and truffle; strip the tail with truffles; put two bands 
of truffles around the neck; put in oven again and cook from six to 
eight minutes—well covered. When done, place on a paper doily; 
garnish with cooked, unpeeled shrimps around, lemon and parsley. 
Serve with a shrimp newbourg sauce. 

Spaghetti Baskets with Shrimp Mousse a la Ericsson Hammond 
Corbeilles de Spaghetti, Mousse de Crevettes, a la Ericsson Hammond 

Cook spaghetti in water and some salt—soft, but not too well 
done; cut with the fluted biscuit cutter round slices of raw turnips; 
put toothpicks in all around the edge—an odd number from fifteen 
to seventeen, according to the size of the turnips; thread the spa¬ 
ghetti in and out in a basket style until the toothpicks are all covered. 
Put alternately small peas and truffles same size on the point of 
the toothpicks to cover them, then fill with shrimp mousse [see re¬ 
cipe: Shrimp Mousse]. Put in a pan with a little hot water, cook 
about eight to ten minutes—well covered. Have ready some han¬ 
dles cut from green pepper that has been left in ice water to get 
crispy; put a handle in each basket. Arrange on a paper doily, with 
fried oyster crab in the centre and around. Serve with a newbourg 
sauce. Entree for luncheon or dinner. 

Stuffed Turnips with Shrimps a la Emma Charlotte 
Navets farcis de Crevettes, a la Emma Charlotte 

Select small white turnips, having them all the same size; cut a 
little space out of the side, and scoop out carefully so as not to 
break them; cut a little away from underneath so that the turnip 
will stand steadily. Put in a large pan; cook in water, salt, and a 
little lemon juice until they are well done and tender; leave in the 
juice until cold. Then fill with a shrimp mousse [see recipe: 
Shrimp Mousse]; put in a pan with a little water or stock; cook— 


Basket with Shrimps (Corbeilles de Crevettes) a la Fanchonette 

Make a little pastry basket from puff paste; roll the puff paste 
out very thin; fill the little fluted cake tins with the pastry, cutting 
it very even around the edges. Put a little piece of paper in each 
basket and fill with beans and bake. In the meantime, make some 
little handles of cut strips—say six inches long and half an inch 
wide—of the pastry; twist in corkscrew style; put it in a narrow 
horseshoe shape on a baking pan and bake until golden brown. 
When ready to serve, fill. Stick a handle in each and serve very 
hot in a ring style on a paper doily or napkin. Put in the centre 
fried shrimps, and garnish all around with cooked, unpeeled shrimps. 
Fish entree for dinner or luncheon. 

Filling. One cup thick cream sauce; one cup shrimps cut in 
very tiny pieces. Flavor with pepper, salt, and two spoons sherry. 
Add to the mixture yolk of one egg with three spoons of cream. 

Mousse of Shrimps a la Gimo, with Hollandaise Sauce 

Mousse de Crevettes a la Gimo, Sauce hollandaise 

Decorate individual fancy fluted moulds—one strip, black, of 
truffles, then one strip, white, of cooked white of eggs, alternately— 
and at the bottom make rings of white of eggs and truffles every 
other one; and round according to the fluting; fill with the rich 
shrimp mousse; cook in hot water in oven for eight to ten minutes 
—well covered. Turn out on a spinach or white foundation; garnish 
with the shrimp raised in between each and all around, and with 
parsley. Serve with a rich hollandaise sauce in the centre. 

Croustades with Shrimps a la Newbourg 

Croustades aux Crevettes, a la Newbourg 

The croustades are made with two yolks and one white of egg, 
four tablespoons water, four tablespoons milk, four tablespoons 
flour, two tablespoons cream, some salt. Stir eggs and water to¬ 
gether; add the flour; work to a smooth batter; then add the milk 
and then the cream and salt. Have the croustade iron hot in the 
fat on the stove; wipe the iron dry; dip in batter (be careful that it 
does not go over the top of the iron); dip twice, then dip it in the 
boiling hot fat; cook until golden brown; then take the croustades 








THE SWEDISH, FRENCH 


off the iron—turning it bottom up, as it otherwise might get soggy 
from the fat; leave dry until ready to serve; then heat. 

Filling. Take one and a half pounds of shrimps; cook for twelve 
minutes in water, some salt, leave in the juice until cold; then peel— 
leaving enough for decoration around the platter and one for each 
croustade; cut the rest in small pieces; put in one cup of milk; add 
the shrimps; put on stove to simmer. When ready to serve take the 
yolks of four eggs; mix with half a cup cream, three spoons sherry, 
pepper, salt; add to the shrimps; shake the pan until it begins to 
thicken then add the small teaspoon of butter, and if it is very thick 
add a little drop of cream. Fill the croustades and arrange on a 
paper doily; have one hot, unpeeled shrimp hanging out from each 
croustade cup, and then (if sufficient shrimps) decorate around 
with unpeeled shrimps and parsley. Serve as entree for luncheon, 
dinner, or supper. 

Fried Shrimps (Crevettes irites) a la Bearnaise 

Take nice large shrimps; wash well; remove shells; split in 
halves lengthwise; wash again—be careful not to leave any sand 
inside the shrimp; then leave them on a napkin to dry. Dip in egg 
and fresh bread crumbs and fry in very hot fat. Arrange on a 
paper napkin; garnish with cooked, unpeeled shrimps all around 
and with some small tomatoes that have been scooped out and filled 
with bearnaise sauce; sprinkle with parsley. Place on a slice of 
lemon with a little handle of lemon in each tomato and some parsley 
in the centre of the dish. Serve for luncheon or supper. 

Shrimp Pie (Pate de Crevettes ) a la Supreme 

Line a pie plate with puff paste; fill with beans and put a cover 
of pastry on top; decorate with twisted strips of puff paste and a 
rosette in the centre from the pastry; bake in a moderately hot oven 
until well done and golden brown. When done, take off the cover 
and remove the beans. Have the crust very hot. Place on a platter 
and fill. Replace the cover. Garnish with cooked, unpeeled 
shrimps and parsley. Serve as entree. 

Filling. Two and a half pounds shrimps, cooked, peeled, and cut 
in pieces; one large tablespoon butter, one large tablespoon flour, 
yolks of three eggs, half cup cream, cayenne pepper and salt, three 
spoons sherry. First cook shrimps; leave in water until cold; 
remove shells and cut in pieces—if small, cut in two pieces, if large, 
in three. Add one and a half cups of milk. Let it stew for ten minutes 
on stove. Put the butter in another saucepan and add flour. 
Pour the milk from the shrimps on it. Beat it and make a nice 
smooth sauce. Add the shrimps then the mixed yolks of eggs and 


AMERICAN COOK BOOK 


117 


cream. Shake the pan until thickened. Add the sherry, pepper, 
and salt. 

Shrimps ( Crevettes) a la Newbourg 

Wash one and a half pounds shrimps well; then put in hot water 
and cook for about ten minutes with some salt; leave in the juice 
to get cold; when cold, remove skins from the shrimps, leaving some 
unpeeled for decoration; cut in pieces—if large, in three pieces, 
if very small, leave whole; put half cup milk on the shrimps; leave 
them on stove to stew for about ten minutes; then mix yolks of four 
eggs to half a cup cream, three spoons sherry, some cayenne pepper, 
and salt. Add this to the shrimps, shaking the pan until it com¬ 
mences to thicken—take care not to let it curl. In the meantime 
take a tablespoon of butter; add a little bit of the butter while 
shaking the pan, and some more sherry to taste. Serve on a 
platter; garnish with cooked, unpeeled shrimps all around and some 
half moons of pastry. Delicious dish for luncheon, dinner, or 
supper. 

Shrimps with Mushrooms, a la Parisienne 

Crevettes aux Champignons, a la Parisienne 

Take one pound shrimps and one pound mushrooms. Cook and 
cut the shrimps [see recipe: Shrimps a la Newbourg]; put them on 
the stove with a cup of milk to simmer. In the meantime, peel some 
mushrooms; if large, cut in four pieces; if medium, cut in halves, 
and leave some of the largest mushrooms whole for decoration; 
cook for fifteen minutes in a cup of water and half cup of sherry, 
pepper and salt; then put a tablespoon of butter in a saucepan; add 
tablespoon flour; stir until well dissolved; add one cup of the 
mushroom juice and the milk from the shrimps; stir until nice and 
smooth; add shrimps, mushrooms, and the yolks of three eggs that 
have been mixed in three spoons of cream, three spoons sherry, 
pepper and salt—shaking the pan until it begins to thicken. More 
butter can be added during the shaking of the Newbourg, and also 
more sherry if desired. Take care not to let it curl. Dish up on 
a platter; garnish all around with shrimps and some of the mush¬ 
rooms, glazed, and parsley. Fish entree for dinner or luncheon. 

Shrimp Mousse in Tomatoes, a la Princesse 

Mousse de Crevettes, en Tomates, a la Princesse 

Take large tomatoes of uniform size; put in hot water and peel; 
cut across lengthwise and scoop out, carefully, so as not to break 
the shell; fill with the princess mousse of shrimps which is: two cups 
of shrimps that have been cooked and ground, one cup of the shrimp 











118 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


mousse that has been made from the raw shrimps [see recipe: 
Shrimp Mousse]. Fill the half tomatoes; turn the open sides down 
to the buttered pan; add some sherry to the pan; leave in oven to 
cook for ten to twelve minutes—well covered. When done, glaze 
with a tomato glaze and sprinkle with fine-chopped parsley. Put 
a handle of green pepper or lemon in each tomato and arrange on a 
foundation with a hollandaise, newbourg, sauterne, or supreme sauce 
in the centre. Serve for luncheon or dinner as a fish entree. 

Quenelles of Shrimp with Anchovy Sauce a la Allgat 

Quenelles de Crevettes, aux Anchois, a la Allgat 

Make a mousse of shrimps [see recipe: Shrimp Mousse]; poach 
tablespoonfuls, the shape and size of a small egg, in the fish broth 
on the stove for six to eight minutes. When poached, take up and 
drain; put on a pan in the oven for a couple of minutes; take out, 
have anchovies boned and pressed out, cut evenly; one for each of 
the quenelles; then put it on a bias crosswise—one on each—and 
arrange them on slices of tomato, or round individual pieces of 
hominy or on a green foundation with the anchovy sauce in the 
centre. Serve as an entree. 

Creamed Shrimps in Patties a l’Americaine 

Crevettes a la Creme en Petits Pates, a VAmericaine 

Roll pastry—thickness according to size of the cutter [for an 
ordinary size patty cutter roll it about half inch thick]; cut the 
pastry out with the cutter; then take a cutter that is one size 
smaller than the first one; press that down, being careful not to 
press it through; put it on a baking sheet or pan, and put in a 
medium hot oven to bake. A fluted cutter makes it always prettier 
than a plain one. When baked, remove the cover and scoop out 
the inside of the petit. 

Filling. One tablespoon butter, one heaping tablespoon flour, 
half cup milk, two spoons sherry, pepper and salt to taste. Add 
to the sauce one pound shrimps that have been cooked, peeled, and 
cut in small pieces. When ready, have the petits, very hot, filled 
with the creamed shrimps; put one unpeeled shrimp hanging down 
from the side of each; put the cover on the top; garnish around 
the platter with unpeeled shrimps and a shrimp between each. 

Serve for luncheon and dinner. 

Fried Shrimp Cutlets a la Meuniere 
Cotelettes de Crevettes frites, a la Meuniere 

To one cup of the shrimps that have been well shredded add three 
tablespoons of very heavy cream sauce that is hot, one teaspoon 


onion juice, a few drops of Worcestershire sauce, pepper and salt. 
Put on a platter; form in the shape of a cutlet; let stand until cold; 
when cold, dip in egg and bread crumbs and fry in very hot fat. 
Arrange on a paper doily or napkin. If half dozen, serve three 
one way and three the opposite way, one resting on top of the 
other. Put a paper frill in each; garnish with parsley and cooked, 
unpeeled shrimps all around. Serve with a meuniere sauce in a 
sauceboat. Fish entree for luncheon or dinner. 

Shrimp Croquettes (Croquettes de Crevettes ) a la Supreme 

Make the same mixture as for the cutlets; put tablespoonfuls 
on a platter; let stand until cold; then form in the shape of a 
croquette—thick in the centre, pointed at ends; roll in egg then in 
fresh bread crumbs and fry in very hot fat. Leave in oven for 
two or three minutes after they are fried, as, otherwise, they may 
not be hot quite through. Arrange on a paper napkin; garnish 
with parsley and cooked, unpeeled shrimps all around. Serve with 
supreme sauce in a sauceboat at the side. 

Shrimps in Potato Baskets a la Poulette 
Crevettes en Corbeilles de Pomme, a la Poulette 

Wash one and a half pounds shrimps; put in hot water with some 
salt; boil for twelve minutes; leave in the juice until cold; peel— 
leaving a few unpeeled for decoration; cut the largest ones in halves 
across. Put in a saucepan; put one and a half cups milk on the 
stove to boil; put one tablespoon butter in a saucepan; add two 
tablespoons flour; add the hot milk; beat until creamy; add the 
shrimps, then the yolks of two eggs mixed with half cup cream. 
Shake the pan until thickened; add juice of a lemon, pepper and 
salt. Serve in Victoria potato baskets. See recipe. Garnish with 
parsley and cooked, unpeeled shrimps. 

Supreme of Shrimps in Spinach Mousse a la Bayes 
Supreme de Crevettes en Mousse d’Epinards, a la Bayes 

Butter and decorate a ring mould with white of egg and Spanish 
pepper; fill with the spinach mousse. Wash and clean spinach free 
from sand; put in boiling water with some salt and a little baking 
soda, until it boils. Skim it up in a colander. Squeeze all the 
water off. Let go through the machine three times. To one cup 
spinach three tablespoons cream sauce, one egg, pepper, salt. 
Fill the mould; cook in hot water from twenty-five to thirty minutes 
—uncovered. Turn out on a paper doily; fill in the centre with 
a supreme of shrimps [see recipe: Shrimp Pie a la Supreme]. Gar- 




THE SWEDISH, FRENCH, 


nish with cooked, unpeeled shrimps all around. Serve as a fish 
entree. 

COLD DISHES OF SHRIMPS 
Shrimp Aspic ( Aspic de Crevettes ) 

Shrimps can be prepared in similar ways as lobster. 

Wash shrimps; put in hot water with some salt; boil for twelve 
minutes; leave in the juice until cold. Take three cups of the 
juice that the shrimps have been cooked in; one cup tomato 
juice; add one large package of Cox’s gelatine; clear with one to 
two whites of eggs (half beaten) and part of the shell, cayenne 
pepper, and salt. Put through a cotton flannel to drain. This 
aspic is used for many different kinds of cold dishes and garnishing 
of cold dishes. 


Shrimps ( Crevettes ) a la Charlotte 

Take small charlotte moulds; put on top of the ice and glaze 
with shrimp aspic; decorate with truffles—branches or daisies or 
any design that is desired. Then make the filling. Take one and 
a half cups of ground shrimps, five spoons of dissolved Cox’s 
gelatine, three tablespoons mayonnaise dressing, some red and 
orange coloring to make it the shade of the shrimps; stir on 
ice until cold; add one cup whipped cream; fill the moulds; 
leave on the ice until ready to serve. Turn out on a foundation 
of the shrimp aspic; decorate with unpeeled shrimps in between 
each charlotte, and all around if sufficient shrimps, and with some 
chopped aspic. Serve with a cold aurorian sauce in the centre 
as a cold dish, or with the salad for luncheon or dinner. 

Chartreuse of Shrimps ( Chartreuse de Crevettes ) ala Waldorf 

Take one pound of shrimps; cook in water and salt for about twelve 
minutes; leave in the broth until cold, then take out; remove the 
shell; pass it through the machine once; put in a saucepan in a 
bowl of ice; add to that two spoons sherry, four spoons dissolved 
Cox’s gelatine; when it begins to thicken add half cup whipped 
cream. Fill little waldorf chop moulds that have been glazed with 
the shrimp aspic and decorate alternately with a daisy of cooked 
white of egg and a daisy of truffle; leave on ice until ready 
to serve; turn out on a cold spinach foundation, or a foundation 
of aspic—every other according to the decoration, put a little 
paper frill in each of the chops and garnish around with unpeeled 
shrimps and parsley. Fill in the centre cold aurorian sauce. 
This is served as a cold dish or with the salad. [Can also be served 
as a complete salad by putting a few lettuce leaves all around.] 


AMERICAN COOK BOOK 


119 


Aspic of Shrimp ( Crevettes en Aspic) a la Chaud-froid 

Cook the shrimps in water and some salt for about twelve min¬ 
utes; leave in the broth until cold; take out and remove shells 
carefully, leaving the shrimps even size; put on a broiler; chaud- 
froid with the chaud-froid sauce; sprinkle some of them with the 
finely chopped parsley, and half of the shrimps with the truffles. 
Line a mould with the shrimp aspic [see recipe: Shrimp Aspic]; 
put the pieces of shrimps down in the mould, first one that is sprin¬ 
kled with truffles, then the other that is sprinkled with finely 
chopped parsley. Fill the mould wflth the shrimps alternately 
then cover with the cold aspic; then rest the other pieces against 
the side carefully; then cover with aspic again; then fill mould wflth 
the chartreuse of shrimps; leave on ice until ready to serve. Turn 
out; garnish with shrimps and lettuce leaves all around. This is 
served wflth the salad as a cold dish with cold aurorian sauce or 
mayonnaise dressing in the centre. 

Chartreuse of Shrimps. Take one pound cooked shrimps; put 
through machine once; put in a saucepan in a bowl of ice; add to 
that two spoons sherry, four tablespoons dissolved Cox’s gelatine; 
when it begins to thicken, add half cup wfflipped cream. 

Shrimp Cutlets ( Cotelettes de Crevettes ) ala Mayonnaise 

Take one pound of boiled shrimps that have gone through the 
machine once; put in a saucepan in a bowl of ice; to that add three 
spoons milk, two tablespoons sherry, cayenne pepper, salt, 
five tablespoons dissolved Cox’s gelatine, three spoons mayonnaise 
dressing. Stir until it commences to stiffen, then add half cup 
wfflipped cream; take tablespoonfuls and put on a platter; let stand 
for a few minutes; then form in small cutlets—pointed on one side 
and wide on the other—all nicely shaped and exactly the same size. 
When settled, put on a broiler; chaud-froid with the chaud-froid 
sauce; decorate with a strip of Spanish pepper all around the cutlet 
and tiny diamonds of truffles resting on the Spanish pepper; on a 
bias and in the centre, decorate with a tiny fine branch of truffle. 
Put a little paper frill in each; arrange on a green mayonnaise 
foundation with cold aurorian sauce in the centre. Garnish with 
chopped shrimp aspic and cooked, unpeeled shrimps all around. 

Shrimp with Mayonnaise a la Octavious 
Mayonnaise aux Crevettes, a la Octavious 

Cook shrimps for twelve minutes in w’ater and some salt; leave in 
the juice until cold, then remove meat; if small, leave whole, if 
large, cut in halves. Take a large wfliite lettuce leaf for each 












120 


THE SWEDISH, FRENCH, 


portion; trim leaf all around and cut from stem; make it the shape 
of a handle; twist a little Spanish pepper around the stem; then put 
small portion of shrimps on the leaf and a tablespoon of rich mayon¬ 
naise on top. Garnish with lettuce, truffles, or slices of hard- 
boiled egg on top and Spanish pepper. This can be served as a 
salad or as a cold luncheon dish. 

Stuffed Cucumber with Shrimps a l’Americaine 

Concombre farci de Crevettes, a l’Americaine 

Select nice young large cucumbers; peel with the French fluted 
knife; cut a space on one side of the cucumber three inches long and 
one inch wide; remove the piece and scoop out all the seeds and 
inside of it with the small potato scoop, leaving a thin shell; 
put the cucumber in a pan with some hot water, a little pepper and 
salt to cook. When cooked, leave in the juice until cold. When 
cold, fill with the chartreuse of shrimps [see recipe: Aspic of 
Shrimps a la Chaud-froid]; if two cucumbers, sprinkle one with 
chopped truffles and the other with chopped parsley. Place on 
nice white lettuce leaves (on a bias) on a platter—one a little 
lower than the other to make it look artistic. Garnish with 
lettuce leaves. Serve with aurorian sauce or an American dressing. 

Shrimps on the Skewer a la Chaud-froid 
Crevettes sur la Brochette, a la Chaud-froid 

Remove meat from the shrimps that are cooked, and put on a 
polished silver skewer, leaving a little space in between each; chaud- 
froid with the mayonnaise chaud-froid; sprinkle every other one 
with truffles and chopped parsley. Place on individual pieces of puff 
paste; garnish with shrimps and lettuce leaves around. Serve, 
with a mayonnaise dressing, with the salad, or as a cold dish. 

Shrimps in Aspic (Crevettes en Aspic ) a la Chartreuse 

Glaze a curved or straight fish mould with aspic; decorate the 
body with half moons of truffles—larger toward the head, smaller 
toward the tail; decorate fins and tail with tiny strips of truffle; 
make two bands around the head and an eye of lemon and truffle; 
glaze again with aspic. Cook shrimps in water for ten minutes; 
remove skins; cut in halves and fill half the mould with them; 
cover with aspic the height of the shrimps; fill with chartreuse of 
shrimps; cover with aspic; leave on ice until cold. Turn out; garnish 
with chopped aspic, lemons all around, with parsley in the mouth of 
the fish. Serve as a cold fish dish with cold aurorian sauce, or with 
the salad. 


AMERICAN COOK BOOK 


Chartreuse of Shrimps. Take one and a half cups ground 
shrimps, five tablespoons dissolved Cox’s gelatine, three tablespoons 
mayonnaise dressing; stir on ice until cold; add carefully one cup 
whipped cream. 


CRABS ( Crabes ) 

How to Cook Hard-Shell Crabs 

Wash hard-shell crabs and put in boiling water with some salt 
and onion and let cook for eighteen minutes; leave on the juice until 
cold; remove the tail, large claws and small, also top shell; wash the 
part of the crab that has meat and put it on a platter until ready to 
pick; then remove the meat carefully—free from shells. This 
meat can be used in many different ways. Part of the large claws 
are saved to decorate the dishes with. Wash and polish shells and 
claws before use. 


Devilled Crabs (Crabes a la Diahle ) 

One cup crab meat, one spoon melted butter (measured after it 
is melted), two even spoons cream sauce, a pinch of mustard, cay¬ 
enne pepper, salt, and a teaspoon onion juice. Mix all together. 

How to Make It. hill crab shells with the mixture. Put 
fresh bread crumbs on top, and a little butter; put in a quick 
oven till brown on top. Arrange on a napkin with the crab claws 
and lemon all around; garnish with parsley in the centre of the 
dish. 


Crab ( Crabe ) a la Bearnaise 

Wash and clean shells and put on stove to get hot. To one cup 
of the crab meat take two spoons of bearnaise sauce. Fill the hot 
crab shells. Cover shells with the bearnaise sauce. Decorate with 
a strip of Spanish pepper all around the crab meat. Garnish with 
crab claws and parsley. Serve for luncheon or dinner. 


Crab (Crabe) a la Hollandaise 

Wash and clean shells and put in water on stove to get hot. To 
one cup of the crab meat take two spoons of hollandaise sauce. 
Fill the hot crab shells. Cover with the hollandaise sauce. Deco¬ 
rate with a strip of Spanish pepper all around the crab meat. Gar¬ 
nish with crab claws and parsley. Serve for luncheon or dinner. 















THE SWEDISH, FRENCH, 


Crab Mousse ( Mousse de Crabe) a la Hammond 

Cook small cup of rice in three cups water with a little pinch of 
salt about twenty-five minutes; let it simmer very slowly—well 
covered; stir the rice while cooking. Then add one cup milk and a 
piece of butter and let it simmer from ten to fifteen minutes. When 
well done the rice should be cooked quite dry, but soft; add to that 
two cups shredded crab meat; mix well wfith two spoons of cream 
and some butter. Fill a ring mould that has been well buttered, 
decorated with Spanish pepper and some chopped parsley; let stand 
until cold. When cold, and ready to use, put in hot water (do not 
cover); leave in oven from eight to ten minutes; turn out and serve 
with a rich hollandaise sauce in the centre. Garnish all around 
with the large crab claws that have been washed and polished. 
Fish entree for lunch or dinner. 

Crab Cutlet ( Cotelette de Crabe) a la Bearnaise 

To one and a half cups crab meat take three tablespoons very 
thick cream sauce, pepper and salt, one tablespoon sherry, bread 
crumbs and one egg. 

First cook crab eighteen minutes; leave in water until cold; then 
carefully remove the meat, free from shells. Measure a cup and 
a half of the crab; add the cream sauce flavored with sherry; add it 
to the crab while hot; put tablespoonfuls on a platter and, when it 
begins to get cold, shape in cutlets. Leave until cold; then roll 
in egg and bread crumbs; fry in boiling hot fat. Arrange on a 
platter. Serve with a bearnaise sauce in baskets made of lemon 
or half tomatoes. Garnish with crab claws and parsley. Serve 
for luncheon or dinner. 


Crab Mousse ( Mousse de Crabe) a la James Gilliland 

To one cup crab meat add whites of two eggs, three spoons cream 
sauce, little squeeze of an onion, pepper and salt to taste. 

First cook crab fifteen to eighteen minutes; leave in water until 
cold; then carefully remove the meat, free from shells. Shred the 
meat. Mix crab meat, eggs, cream sauce, onion juice, pepper, and 
salt. Butter a ring mould well and decorate with strips of cooked 
carrots across and then daisies and branches. (or any design 
wished) of truffles. Fill the mould; hammer it down against 
the table so that it is well packed; put in a pan of hot water; cook 
from eighteen to twenty-five minutes in a slow oven—uncovered. 
When done, turn out and serve with a hollandaise sauce in the centre. 
Garnish with the claws, parsley, and lemon all around. 


AMERICAN COOK BOOK 


121 


Timbale of Crab ( Crabe en Timbale ) a la Hollandaise 

[See recipe: Mousse of Crab a la James Gilliland.] Butter timbale 
cups well with good butter and decorate with truffles and cooked 
carrots any design desired; fill with the crab mousse; cook in hot 
water in the oven from sixteen to eighteen minutes—uncovered. 
When done, turn out on a platter and serve with a hollandaise sauce 
all around. Garnish with the claws, parsley, and lemon. Serve 
for luncheon. 

Crab Mousse ( Mousse de Crabe) a la Waldorf 

[See recipe: Mousse of Crab a la James Gilliland.] Butter 
chop moulds well and decorate with truffles and cooked carrots— 
any design desired; fill with the crab mousse; cook in oven from 
ten to twelve minutes—uncovered. When done, turn out on a 
green foundation with hollandaise sauce in the centre and a paper 
frill in each chop. Garnish with crab claws and parsley. 

Souffle of Crab ( Crabe Souffle) a la Ericsson Hammond 

Butter charlotte moulds. Decorate with truffles and cooked car¬ 
rots. Spread with mousse of striped bass; fill with crab meat. To 
one cup of the crab meat one tablespoon melted butter, some onion 
juice, pepper, and salt; put two moulds together; put in a pan in 
some hot water; cook in oven from six to eight minutes—well 
covered. Turn out on a paper doily or napkin; serve with a 
hollandaise or bearnaise sauce; garnish all around with claw T s, pars¬ 
ley, and lemon. 

r - _ « 

Souffle of Crab with Spinach a la Octavious 

4 

Crabe souffle aux Epinards, a la Octavious 

Butter little souffle moulds and decorate with daisies and 
branches of truffles. Coat half with fish mousse and half spinach 
mousse. Fill with crab meat, one tablespoon of butter, melted, 
to one cup of crab meat, pepper and salt, and a little onion juice. 
Fill the mould and close; cook in hot water eight minutes—covered. 
Garnish with crab claws, lemon, and parsley. Serve with hol¬ 
landaise or bearnaise sauce. 

Spinach Mousse. One cup fish mousse, one cup cooked, well- 
ground spinach, mix well. 

Crab in Pastry Baskets a la Hollandaise 

Crabe en Corbeilles de Patisserie a la Hollandaise 

Make a little pastry basket from puff paste; roll puff paste out 
very thin; line the little fluted cake tins with the pastry, cutting it 





122 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


very even around the edges. Put a little piece of paper in each 
basket; fill with beans and bake. In the meantime, make some 
little handles of cut strips (say six inches long and half inch wide) of 
the pastry; twist in corkscrew style and put it in a narrow horse¬ 
shoe shape on a baking pan and bake until golden brown. When 
baked, scoop out the beans and fill with the crab, one cup of crab 
meat mixed with half cup of rich hollandaise sauce; put a small 
teaspoon of hollandaise sauce on each and then stick the handles 
in. Arrange on a paper doily; garnish with crab claws, parsley, 
and lemon around; serve for luncheon as a fish entree. 


Crab in Pastry Baskets a la Bearnaise 

Ciahe en Corbeilles de Patisserie, a la Bearnaise 

Line tins with pastry [see recipe: Fanchonette de Crabe 
a la Hollandaise], and fill with crab mixture; decorate with twisted 
pastry all around; put in oven and bake. When baked, put a 
teaspoon of bearnaise sauce on each. Serve on a paper doily with 
crab claws, parsley, and lemon all around. 

Crab Mixture. One cup crab, juice of half an onion, pepper 
and salt, one tablespoon cream sauce, one tablespoon melted butter 
to the cup of crab meat. 

Crab in Shell (Crabe en coquille ) a la Mayonnaise 

Cook the crab from fifteen to eighteen minutes; leave in the 
water until cold; clean and pick the meat out. Wash the shells 
well. To one cup of crab meat take two tablespoons mayonnaise 
dressing, some pepper and salt; fill the crab shells. Spread with 
mayonnaise dressing on top. Decorate with truffles and Spanish 
pepper. Arrange on a paper doily; garnish with crab claws and 
parsley around. Serve for luncheon, dinner, or supper as a cold 
dish. 

Crab in Tomatoes (Crabe en Tomates ) a la Hollandaise 

Take even-sized tomatoes; put in hot water; peel; remove a slice 
from the top; scoop out, leaving a thin shell. Shred the crab 
flakes, add little onion juice, lemon juice, Worcestershire sauce, 
pepper, salt; heat between two plates. Fill the tomatoes; put some 
hollandaise sauce on top; sprinkle with parsley; put in a handle of 
green pepper with a little bow of white ribbon tied on. Arrange 
on a green foundation with the hollandaise sauce in the centre. 
[Can also be served with the salad for luncheon or dinner.] 


Crab in Tomatoes (Crabe en Tomates) a la Parisienne 

Select nice even-sized tomatoes; put in hot water; remove skins; 
cut in halves; scoop out, leaving a thin shell; fill with crab meat that 
is flavored with lemon juice, onion juice, pepper and salt; turn up¬ 
side down; put on a buttered pan; cook in the oven about eight 
minutes—covered. Glaze with a tomato glaze; sprinkle with 
chopped parsley; put in each a handle of green pepper or lemon; 
arrange on a foundation of fish mousse with a hollandaise sauce in 
the centre; garnish with crab claws around and parsley. 

Crab Mousse in Shell a la Gimo 
Mousse de Crabe en Coquille, a la Gimo 

Wash crabs; put in hot water; cook about eighteen minutes with 
salt; leave in the water until cold; when opening them, first remove 
the tail, large and small claws, and top shell; rinse; remove all the 
meat carefully, free from shells. To two cups crab meat take three- 
quarters cup fish mousse. Wash and clean the shells well; fill them; 
decorate all around with some of the mousse colored with chopped 
parsley, and a dot in the centre; decorate with truffles; put in oven 
in a pan with some water—covered; cook from eight to ten minutes. 
Arrange on a paper doily; garnish with crab claws and parsley and 
serve a hollandaise sauce at the side. Fish entree for luncheon 
or dinner. 

SOFT-SHELL CRABS (Crabes moux ) 

Soft-shell crabs are a delicious shellfish, generally prepared by 
frying or broiling. The season is from May to October. 

Broiled Soft-Shell Crabs a la Bearnaise 
Crabes moux, grilles, a la Bearnaise 

Select nice live crabs; remove the tail and fluffy part that lies 
under the shell; cut part of the head off and take out the sand bag. 
Leave on a clean linen cloth to dry; put in a griddle iron (if gas 
stove, put on a pan) to broil; sprinkle with salt and pepper. When 
broiled on one side, turn over and broil on the other side, being 
careful not to burn. Serve one resting on top of the other, with the 
claws up, garnish with quarters of tomatoes or lemon filled with 
bearnaise sauce. 

Fried Soft-Shell Crabs a la Tartare 

Crabes moux frits, a la Tartare 

Select live crabs, remove the tail and the fluffy part that lies 
under the shell; cut part of the head off and take out the sand bag. 






















THE SWEDISH, FRENCH, 


Leave on a clean linen cloth to dry; dip in egg and fresh bread 
crumbs and fry in hot fat. Garnish with lemon and parsley. Serve 
with cucumber salad. Tartare or bearnaise sauce can also be 
served. 


OYSTERS ( Huitres) 

Oysters are among the most important of shellfish. They are 
used a good deal—generally served raw on the half shell—as appe¬ 
tizers for luncheon or dinner, but are also cooked and prepared in 
many different ways. 

The season for oysters is September until May 1st. 


Oysters in Pastry (Huitres en Patisserie ) a la Ravigote 

Two oysters for each person, with half an oyster shell and some 
ravigote sauce. Select large flat oyster shells; wash well, clean 
from sand and dirt; fill with beans and form a cover of puff paste; 
on the top decorate with a twisted strip of pastry, lengthwise—- 
fasten it well to the oyster shell so that it does not shrink; put in 
oven and bake; brush over with some egg and put in oven again. 
When baked, remove pastry from shells, and then the beans; wash 
shells; put them in oven so that they are hot when ready to serve. 
Put two oysters on each shell with a spoon of ravigote sauce; put 
in hot oven for about five minutes; then take out and arrange on a 
platter on a napkin or paper doily, the wide end out and point in. 
Put the pastry cover on each that has been heated on a baking 
sheet in the oven and garnish with lemon. Serve as a fish for 
dinner or luncheon. 


Oysters ( Huitres ) a la Poulette 

Take a quart of fresh open oysters with own liquid—be careful 
that no shell has remained on the oysters from the opening; strain 
liquid from them, free from sand; put on stove; let come to a boil. 
In the meantime, put in a saucepan a large tablespoon of butter 
and two tablespoons flour, and stir until well dissolved; add the 
liquid from the oysters, then the juice of one lemon, cayenne pep¬ 
per, salt, teaspoon of Worcestershire sauce. Mix one cup of rich 
cream with the yolks of two eggs; add the oyster sauce then the 
egg and cream; shake the pan until the egg commences to thicken. 
Season to taste with lemon juice. Serve on a hot platter with half 
moons of pastry all around. Fish dish for lunch, dinner, or supper. 


AMERICAN COOK BOOK 


123 


Oysters with Mushrooms in Vol-au-vent 
Vol-au-vent aux Huitres et aux Champignons 

Take a quart of nice fresh oysters; strain liquid free from sand 
and shells; put on stove to come to a heat; also one pound button 
mushrooms that have been peeled and washed; cook them sepa¬ 
rately in one cup water and half a cup sherry. Put one tablespoon 
butter in a saucepan with two tablespoons flour; when well mixed 
add liquid from the oysters and juice from the mushrooms (which 
will amount to about two and a half cups), four tablespoons sherry, 
pepper and salt to taste; add oysters, mushrooms, and half a cup 
cream mixed with yolks of three eggs. Shake the pan until the sauce 
thickens. Serve inside a vol-au-vent that is hot. [See recipe: How 
to Make the Vol-au-vent.] They can also be served on a hot platter 
with half moons of pastry around. Fish entree for luncheon or 
dinner. 


Patties with Oysters and Mushrooms 
Pates aux Huitres et aux Champignons 

Make the patties from nice puff paste [see recipe: How to Make 
the Patties]; fill with the same filling as Oysters with Mushrooms 
in Vol-au-vent. The patty will hold about two oysters and some 
of the mushrooms. 

Fried Oysters (Huitres frites) a la Tartare 

For frying select the very largest oysters. If those obtainable 
be not large enough, put them together in pairs—the thin part in 
and the fat part out; dip in egg and bread crumbs and put on a 
board for about an hour to dry. When ready to serve, have the 
fat very hot, put the oysters in the hot fat and fry from about three 
to four minutes—until golden brown. Take up on a platter; sprinkle 
with pepper and salt; squeeze lemon juice over them; arrange on a 
nice paper doily; garnish with lemon and parsley. Serve with a 
tartafe or bearnaise sauce for luncheon or supper. 

Stuffed Oysters with Mousse of Salmon a la Mildred 

Huitres farcies de Mousse de Saumon, a la Mildred 

First let oysters come to a boil in their own liquid with juice 
of a lemon, pepper, and salt. Let get cold in the broth; put two to¬ 
gether, resting on each other lengthwise so as to form a large oyster— 
the hard part in and the soft part out. Put on a buttered roasting 
pan; cover with salmon mousse and decorate with white mousse or 
mousse with chopped parsley in it. Decorate with a strip of 















124 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


chopped truffles down the centre and Spanish pepper on each side. 
Serve on a foundation of rice, with oyster poulette sauce in the 
centre, for dinner or luncheon. 

Stuffed Oysters with Mousse of Shrimps a la Olive Griffin 

Huitres farcies de Mousse de Crevettes, a la Olive Griffin 

First let oysters come to a boil in their own liquid with juice of a 
lemon, pepper, salt. Let get cold in the broth then put two to¬ 
gether, resting on each other lengthwise so as to form a large oyster 
—the hard part in and the soft part out. Put on a buttered roast¬ 
ing pan; cover with shrimp mousse and decorate with white mousse 
all around with dots of truffles on top with a dot of mousse in the 
centre and a diamond of truffle. Arrange on a spinach foundation 
with unpeeled shrimps raised in between each oyster. Serve with 
a shrimp sauce in the centre. Fish entree for luncheon or supper. 

Stuffed Oysters with Mousse of Striped Bass a la Birger 

Huitres farcies de Mousse de Bar raye, a la Birger 

First let oysters come to a boil in their own liquid, with juice of a 
lemon, pepper, and salt. Let get cold in the broth; then put two to¬ 
gether, resting on each other lengthwise so as to form a large oyster— 
the hard part in and the soft part out. Put on a roasting pan; cover 
with mousse of striped bass and decorate with white mousse colored 
the shade of lobster. Decorate with a strip of chopped truffles 
down the centre and Spanish pepper on each side. Arrange on a 
foundation of hominy with lobster newbourg sauce and garnish with 
lobster claws around and in between each oyster. Serve as a fish 
entree for luncheon or supper. 

Oysters ( Huitres ) a la Douce 

Take a quart of fresh open oysters with own liquid (be careful 
that no shell has remained on the oysters from the opening); 
strain liquid from them free from sand; put on stove and let come 
to a boil—but take care not to let it boil. In the mean¬ 
time, put a tablespoon butter in a saucepan with a tablespoon 
flour, stir until dissolved; then add liquid from the oysters, juice of 
one onion, a little Worcestershire sauce, pepper, salt, and two table¬ 
spoons sherry. Beat the sauce until nice and creamy; add the 
oysters, then add half a cup cream; mix with yolks of two eggs; 
shake the pan until it thickens; add two tablespoons chopped 
parsley. Serve on a platter or in any kind of pastry. Garnish 
with lemons and parsley. Fish dish for lunch, dinner, or supper. 


Oysters with Celery on Toast a la Mathilda 
Huitres au Celeri sur Roties, a la Mathilda 

One quart oysters and a bunch of celery. Peel celery and cut 
in nice pieces across; cook in water, a little salt, and a speck of 
lemon juice until nice and tender (which will take from twenty to 
thirty minutes). When done, add the oysters to the celery, with 
the liquid also strained in; let it come to a boil but take care not to 
let it boil. Put a large tablespoon butter in a saucepan; add two 
tablespoons flour; stir until dissolved; then add liquid from the 
oysters and celery; beat the sauce until nice and creamy; flavor with 
pepper, salt, and little sherry; add yolk of one egg by dropping it 
into the sauce, and beat very fast. Add oysters and celery, then 
four tablespoons rich cream. Arrange on top of round pieces of 
buttered toast; garnish with parsley and lemon around. Serve as 
a fish entree for luncheon, dinner, or supper. 

Oyster Ragout with Mushrooms a la Hammond 
Ragodt de Huitres aux Champignons, a la Hammond 

To one quart nice large oysters take one pound of mushrooms. 
Peel mushrooms; put on stove with one and a half cups water, half 
a cup sherry, some pepper and salt, and cook for about fifteen 
minutes; then add the oysters; strain the juice into the mushrooms; 
let come to a boil. Take a tablespoon butter and two tablespoons 
flour; stir until dissolved; add two cups of the liquid that the mush¬ 
rooms and oysters were cooked in; stir sauce until creamy; 
color with kitchen bouquet; add some tomato juice and sherry to 
taste, and more pepper and salt. Let sauce simmer for about one 
hour—skimming it all the time. Then add the mushrooms and 
oysters; let it come to a boil; skim. Arrange on a platter with 
buttered triangles of toast all around. The gravy must be brown 
and glossy. Garnish with parsley. Serve as a fish entree for lunch¬ 
eon, dinner, or supper. 

Scalloped Oysters (Huitres dentelees ) a la Victoria 

To one quart large oysters take three cups fresh bread 
crumbs that are nice and light—not too fine. Butter a casserole 
or souffle dish. Season the oyster broth with little lemon juice, 
little Worcestershire sauce, a squeeze of onion, pepper and salt; 
put one layer of bread crumbs, then one layer of oysters with some 
pieces of butter, then bread crumbs, then oysters—repeat this until 
the dish is full. Then pour over the liquid that has been seasoned; 
put some bread crumbs and grated American cheese on top; put in 
oven and bake from twenty to thirty minutes—according to size of 









THE SWEDISH, FRENCH, 


the dish. Serve hot, with bearnaise or hollandaise sauce, in a 
sauceboat, for luncheon or supper dish. 


Oyster Kromeskys ( Kromeskys aux Huitres ) a la Hammond 

Prepare some pie pastry; roll it thin as a leaf; join oysters together 
in pairs; put on top of the pastry with a teaspoon of thick cream sauce 
flavored with lemon juice; turn pastry over; cut it out wflth a dull 
half-moon cutter; leave on the table to settle, then dip in egg and 
bread crumbs and fry in very hot fat. Arrange on a paper doily; 
garnish with parsley and lemon. Serve in a sauceboat the poulette 
sauce (made from the juice of the oysters). 


Oyster Croquettes ( Croquettes de Huitres ) & l’Allemande 

Take a quart of oysters; put them in their own liquid on the 
stove and let come to a boil. When cold, cut in small pieces; make 
a very heavy sauce from one tablespoon butter, two tablespoons 
flour, one cup of the oyster liquid; flavor with lemon juice, Wor¬ 
cestershire sauce, squeeze of an onion, pepper and salt to taste. 
Add the cut-up oysters to the sauce (while sauce is hot); take a 
tablespoonful and put on a platter; let stand until cold. Then 
form in croquettes; dip in egg and bread crumbs and fry in hot fat. 
Arrange on a nice paper doily. Serve with allemande sauce flav¬ 
ored with white wine. Garnish with parsley. 

Oyster Chops ( Cotelettes d’Huitres) a la Supreme 

Make oyster chops the same way as the croquettes, except that 
the mixture is shaped as a cutlet. Dish up the same as the cro¬ 
quettes and serve with supreme sauce in a sauceboat. 


Stuffed Oyster ( Huitres farcies ) a la Eldora 

Put a quart of oysters on stove; let come to a boil; skim. When 
cold, cut up in small pieces, make a sauce from the liquid with one 
large tablespoon butter, two tablespoons flour, one cup milk, and a 
little Rhine wine. Take it off; add the oysters, fill little shells— 
silver, porcelain, or any shells at hand (ramequin cups will do in¬ 
stead). Put bread crumbs on the top with a piece of butter, put 
in the oven in a roasting pan with some water. Cook for 
about ten minutes—until golden brown on the top. Arrange on a 
paper doily; garnish with parsley and lemon. Serve as an entree for 
luncheon, dinner, or supper. Some people also like it for breakfast. 


AMERICAN COOK BOOK 


125 


Oyster Pie ( Pate d’Huitres) a la Poulette 

Make pie from puff paste by lining a pie plate with thin-rolled- 
out puff paste; fill with beans; make a cover from the pastry; gar¬ 
nish it with strips (twisted in a corkscrew shape) all around, and a 
rosette of pastry (made from cut diamonds) in the centre. Bake 
until well done and golden brown. Remove cover and take out the 
beans. Have the crust very hot, place on a platter and fill with the 
Oysters a la Poulette. Replace the cover. Serve very hot as a fish 
entree for dinner or luncheon. 

Oysters ( Huitres ) a la Poulette 

One tablespoon butter, two tablespoons flour, one and a half 
cups of the juice from the oysters. Beat well; add the juice of half 
a lemon and half a cup cream mixed with yolks of two eggs, pepper 
and salt. Add oysters. Shake the pan until thickened. Before 
serving add some more cream. 


Oysters on Half Shell with Tomatoes a la Camille 

Huitres sur l'ecaille, aux Tomates, a la Camille 

Put a quart of oysters with pepper, salt, and lemon juice on the 
stove in their own juice until settled; while hot, put in pairs on a 
warm pan and cover with a thick tomato allemande sauce; decorate 
with cream sauce around and a diamond of truffle; two in each shell 
that has been heated. Serve with tartare or bearnaise sauce. 
Garnish with lemon and parsley. 


Oysters in Pastry ( Huitres en Patisserie) a la Cornucopia 

Take the amount of oysters according to number of people 
to be served—two for each person; put in their own liquid on the 
stove with some salt, pepper, and lemon juice; let come to a boil; 
leave to get cold in their own liquid. In the meantime, roll out 
some puff pastry; double; cut it out in a triangle shape; put a hard 
piece of bread about one and a half inches in thickness between the 
pastry—making one for each person; put in oven on a buttered 
baking sheet; bake in a moderate oven until it puffs and gets golden 
brown. Take out; remove the bread; let the pastry stand to get dry. 
Put in a saucepan one tablespoon butter, two tablespoons flour, 
add one cup of the juice that the oysters have cooked in, a little 
juice of onion, pepper, salt, and a teaspoon lemon juice; add the 
oysters, and, last, some cream. [This sauce must be quite thick.] 
Open the pastry; put two oysters into each pastry. Arrange on a 





126 


THE SWEDISH, FRENCH 


paper doily. Garnish with parsley in the centre and lemons all 
around. Serve for luncheon or supper as a fish entree. 

Broiled Oysters {Huitres grillees ) a la Brochette 

Select large oysters. Take thin small pieces of bacon; put on 
a skewer, then oyster, then bacon, then oyster, and so on—until 
the skewer is full; sprinkle with pepper and salt; put on a broiler 
and broil on a hot fire until the bacon is brown; then have ready 
some nice oblong pieces of toast; serve one skewer on each piece. 
Squeeze a little lemon juice over, sprinkle with chopped parsley, and 
garnish with lemon and pour over some melted butter; garnish with 
parsley around. Dish for lunch or dinner. 

Fried Oysters (Huitres irites ) a la Brochette 

Take oysters according to the number of people; dip in egg and 
bread crumbs; then put a piece of thin bacon on the skewer; then 
an oyster, then bacon, and so on until the skewer is full; dip in 
boiling hot fat and cook for about three minutes. When done, 
arrange on pieces of toast with fried parsley around and garnishing 
of lemon. Serve with the tartare sauce for luncheon or supper. 

Oyster Puree on Toast with Mushrooms a la Woodrow 
Puree d’Huitres aux Champignons sur Roties, a la Woodrow 

Take a dozen oysters; let come to boil in their own juice with 
pepper, salt, and some lemon juice. When done, leave in the liquid 
until cold. Take two pounds of mushrooms; peel and cook in one 
cup water with four tablespoons sherry, pepper, and salt. When 
cold, chop the mushrooms, also the oysters. Put oysters in one 
saucepan and mushrooms in another with a little piece of butter; 
flavor the mushrooms with sherry and the oysters with more lemon 
juice; put a tablespoon chopped parsley to the oysters. Make 
round pieces of toast—one piece to each person. Butter the toast; 
put a strip of oyster across toast in the centre, then a strip of mush¬ 
room on both sides, and then the oysters at each end. Arrange 
the toast nicely on a platter with supreme sauce and fried parsley 
around. See that the dish is very hot when going to the table. 
Serve for luncheon or supper. 

Fried Oysters (Huitres frites) a la Poulette 

fake very large oysters; dip in flour, then in batter, and fry in 
very hot fat; sprinkle with pepper, salt, and a squeeze of lemon 
juice; garnish with fried parsley and lemons. Serve with the 


AMERICAN COOK BOOK 


poulette sauce—made from the liquid of the oysters—as a luncheon 
or dinner fish dish. 

Batter. One egg, four tablespoons water, four tablespoons 
milk, four heaping tablespoons flour, pepper, and salt. Mix all 
together. 


Roast Oysters (Huitres roties) a la Hollandaise 

Wash the oyster shells well free from sand and dirt; put in a 
roasting pan with a cup of water; cover it with another pan 
tightly; put in oven from eight to ten minutes; when they begin to 
open, quickly open the shells. Put two oysters on each shell, 
removing one half; put on the platter with a teaspoon of melted 
butter (flavored with lemon juice) on each; sprinkle with pepper 
and salt; garnish with lemon and parsley. Serve with hollandaise 
sauce. Serve for luncheon or supper. 


Oysters ( Huitres) a la Newbourg 

Select a dozen nice fat oysters; put in their own liquid, free from 
sand or shells, on the stove to come to a boil; take one cup cream, 
yolks of four eggs, four tablespoons sherry, cayenne pepper, and 
salt. Pour this on top of the oysters; shake pan until it commences 
to thicken, then arrange on a platter with half moons of pastry 
around. Garnish with parsley. [Bread rings or noodle border 
can be used in place of pastry.] Delicious entree for dinner or 
luncheon. 


Oysters in Baskets of Pastry a la Newbourg 
Huitres en Corbeilles de Patisserie, a la Newbourg 

Make a little pastry basket from puff pastry; roll pastry out 
very thin; line little fluted cake tins with the pastry (cut it very 
even around the edges). Put a little piece of paper in each 
and fill with beans and bake. In the meantime, make some little 
handles of cut strips (say six inches long and half inch wide) of 
the pastry; twist in corkscrew style and put it in a narrow horse¬ 
shoe shape on a baking pan and bake until golden brown. When 
ready to serve, fill with the Oyster a la Newbourg. Put a handle of 
pastry on each, tied with a ribbon to match the color of the table. 
Arrange on napkin or paper doily; garnish with parsley. [Fried 
oyster crabs served in centre of the platter make this dish delicious.] 
Serve as a luncheon or supper dish. 





THE SWEDISH, FRENCH, 


Stuffed Fried Oysters a la Marie Mathilda 

Hultres farcies et frites, a la Marie Mathilda 

Put oysters in their own liquid on stove with some lemon juice, 
pepper, salt; leave until settled—take care not to let them come 
to a boil; leave in juice until cold. When cold, take out and arrange 
in pairs. Form some shrimp mousse in the shape of an egg; put 
the two oysters on top, put a half shrimp in; then put the mousse 
on top of the oysters; fry in salad oil golden brown. Arrange on a 
foundation of rice; garnish with parsley and cooked, unpeeled 
shrimps all around. Serve with an oyster supreme sauce in the 
centre, as a fish_entree for dinner, lunch, or supper. 


Macaroni Baskets with Creamed Oysters a la Maria 

Hultres a la Creme, en Corbeilles de Macaroni, a la Maria 

Cook macaroni in water and salt until soft; cut round slices of 
raw turnips with the fluted biscuit cutter; stick toothpicks all around 
(about fifteen to seventeen); thread the macaroni in and out in a 
basket style until the toothpicks are all covered; put a pea on one 
toothpick and a piece of carrot on the other, alternately. Put in a 
pan of boiling water; cover with another pan; put on stove; cook 
about twenty-five minutes; fill with the creamed Oysters. Arrange 
on a paper doily with a handle of green pepper or lemon in each. 
Garnish with parsley. Serve for dinner or luncheon. 

Filling. Take one quart oysters; put on stove, with pepper and 
salt, until it comes to a boil. Put one tablespoon butter in a pan; 
add two tablespoons flour, one cup oyster juice, one cup milk; stir to 
a smooth rich sauce; add the oysters; flavor with lemon juice and 
some rich cream before filling the baskets. 


Oysters with Mousse of Shrimps a la Charlotte 

Hultres a la Mousse de Crevettes, a la Charlotte 

Let the oysters come to a boil in their own liquid, with juice of 
a lemon, pepper, salt; leave in the broth until cold. Butter charlotte 
moulds; decorate with a branch of truffles lengthwise; line with 
shrimp mousse; put in the mould two oysters that have been joined 
with the thin part together and the heavy part to each end; cover 
with shrimp mousse; put in a pan of hot water; cook six 
minutes—well covered. Turn out on a white or green foun¬ 
dation with a hollandaise sauce in the centre; garnish with un¬ 
peeled shrimps and a paper frill in each. Serve as a fish entree 
for luncheon, dinner, or supper. 


AMERICAN COOK BOOK 


127 


Oyster Fricassee (Fricasse d’Hultres) a la Europeenne 

Put a quart of oysters on stove in their own liquid, with pepper, 
salt, and some lemon juice; let come to a boil. In the meantime, 
cook some small scooped-out carrots, little shallots, some little 
button mushrooms, etc. When done, add the oysters to the vege¬ 
tables and let come to a boil. Put in a saucepan a tablespoon 
butter and two tablespoons flour; stir until well dissolved, then add 
the liquid; beat until nice and creamy; flavor to taste with pepper, 
salt, and some sherry; add the oysters and vegetables; then add 
half cup cream with yolks of two eggs. Shake the pan until it 
commences to boil; then add two tablespoons chopped parsley. 
Serve inside a rice border as an entree for dinner or luncheon. 
Garnish with parsley. 

Creamed Oysters (Hultres a la Creme,) a la Bercy 

Take a quart of oysters; put on stove, with pepper and salt, until 
it comes to a boil. Put a large tablespoon butter in a saucepan, with 
two tablespoons flour, one cup of the oyster juice, and one cup of 
milk; stir to a smooth thick rich sauce; add the oysters; flavor with 
some lemon juice and then some rich cream just before serving. 
Arrange on a hot platter; garnish with lemon and parsley. Fried 
bacon is delicious to garnish the dish with, also pastry or buttered 
triangles of toast. Serv$ for luncheon or supper. 

Oysters ( Hultres ) a la Kromeskys 

Put a quart of oysters on the stove in their own liquid; flavor 
with pepper, salt, and some lemon juice; leave until cold; then cut 
in small pieces. Put in a saucepan a spoon of butter and two 
heaping tablespoons flour; add the liquid from the oysters (about 
one cup); make sauce very thick; add the oysters, some onion juice, 
pepper, salt, and some Worcestershire sauce; put it on a buttered 
pan to get cold. When cold, cut pieces from the batter; in the 
meantime, slice some very fat bacon; roll bacon around each piece 
of oyster; dip in the batter made from eggs, flour, and milk; then 
fry in boiling hot fat. Arrange on a napkin or paper doily; garnish 
with lemon and parsley. Serve with supreme sauce. 

Broiled Oysters with Butter (Hultres grillees au Beurre) 

Select large-sized oysters; dip in salad oil; put on a broiler; 
sprinkle with pepper and salt, and broil until they begin to get 
brown; then turn out on a plate; cover with some butter; put in 
oven a second; then have ready some pieces of toast. Arrange the 









128 


THE SWEDISH, FRENCH, 


oysters on each piece of toast. Pour melted butter over with 
some chopped parsley and garnish with lemon and parsley around. 
Serve for luncheon or dinner. 

Oysters ( Huitres ) au Gratin 

Take a quart of oysters; put on stove in their own liquid with 
some pepper and salt; make a rich sauce from one tablespoon 
butter, two tablespoons flour, the liquid from the oysters, little 
Worcestershire sauce, little onion juice, and some cream. Put 
one layer of oysters, then a layer of cream sauce, then sprinkle 
with a layer of American or Parmesan cheese, then oysters, cream 
sauce, and cheese—until the dish is full. On the top put cheese 
mixed with bread crumbs; bake in a hot oven until golden brown— 
from twenty to twenty-five minutes. Serve with a supreme sauce. 


Oysters ( Huitres) a la Villeroi 

Select nice large oysters; let them come to a boil in their own 
liquid; flavor with some onion juice, Worcestershire sauce, pepper, 
salt, and lemon juice. Put in pairs on a pan; leave the pan on the 
side so all the juice will drain off*. Make a very thick villeroi sauce 
with one tablespoon butter, two tablespoons flour, one cup of the 
oyster liquid, and half cup mushroom juice if at hand. Coat oysters 
heavily on both sides and all around while the sauce is hot; then 
leave on the pan until cold. When cold, dip in egg and fresh 
bread crumbs and fry golden brown. Arrange on a paper napkin— 
one oyster resting on the other, lengthwise; a fancy paper frill can 
be stuck in each. Serve with hollandaise sauce and cucumber 
salad for luncheon or dinner. 

Devilled Oysters ( Huitres diablees) a la Villeroi 

Are prepared in the same way. See recipe: Oysters a la Villeroi. 
Flavor the sauce with mustard. 

Oysters with Mousse of Spinach a la Hollandaise 

Huitres a la Mousse d’Epinards, Sauce hollandaise 

Put a quart of oysters in their own liquid on the stove with 
pepper, salt, and some lemon juice. Make a rich hollandaise sauce. 
When the oysters are hot, put them in centre of the mousse of 
spinach; serve some hollandaise sauce on top and all around. De¬ 
licious dish for lunch or dinner. 


AMERICAN COOK BOOK 


4 


COLD OYSTER DISHES 

Jellied Oysters with Tomatoes a la Ericsson Hammond 

Huitres en Gelee de Tomates, a la Ericsson Hammond 

Take two quarts oysters; put on stove in their own liquid with 
some pepper, salt, slices of onion, and a little Worcestershire sauce; 
let come to a boil; then let stand to get cold; remove oysters and 
put in a drainer. Take two cups of the liquid, two cups tomato 
juice; add to this a large package of Cox’s gelatine; clear with the 
white of one or two eggs; drain through a fine cotton flannel. 
Take a ring mould; put a layer of the aspic in mould; then put 
oysters across with a strip of truffle in between each—one layer 
all around the mould. Then add carefully a layer of the aspic 
(that is very cold) to cover the oysters. Then put another layer of 
oysters, then aspic, then oysters, and so on—until mould is full. 
Leave on ice until ready to serve; turn out on a paper doily; 
garnish all around with lemon and chopped tomato aspic and 
parsley. This is served as a cold dish with cold aurorian sauce or 
with the salad. Delicious for a hot day. 

Pickled Oysters ( Huitres matinees) 

Put the oysters on stove in their own liquid with some lemon 
juice, bay leaf, whole black peppers, and salt. Let stand in juice 
until cold. When cold, drain; add to the liquid one cup vinegar; 
boil the vinegar and the liquid together; drain through a fine cloth; 
put some bay leaves in the liquid and some whole peppers; put the 
oysters in and let stand until cold. [Can also be put in bottles and 
used on any occasion.] Serve as appetizers—two or three oysters 
on a piece of toast with mayonnaise dressing in the centre. 


OYSTER CRABS (Crabs d’Huitre) 

Oyster crabs are in season simultaneously with oysters. 

Oyster Crab ( Crabes d’Huitres) a la Walde 

Wash and clean one pint of oyster crabs well; put in a pan with one 
and a half cups milk and a littlesalt;let simmer from six to eight min¬ 
utes. When done, put a tablespoon butter in a saucepan with one 
heaping tablespoon flour;stir until dissolved; then add the milk; beat 
to a cream sauce; add three to four tablespoons sherry, cayenne 
pepper, and salt; add the oyster crabs, then half cup cream that has 
been mixed with yolks of two eggs. Shake the pan until the sauce 








THE SWEDISH, FRENCH, 


begins to thicken, then pour out on a hot platter; garnish around 
with half moons of pastry, with some fried oyster crabs be¬ 
tween each pastry. 

Fried Oyster Crabs (Crabes d’Huitres frits) a la Tartare 

Wash and clean the oyster crabs, freeing them from sand and 
any extraneous matter; leave on a napkin for about one hour to 
dry well; when ready to serve put them in a frying basket. Have 
the fat very hot so that it smokes and put the basket on a long stick 
or spoon; dip it in the fat while you count one—two—three; 
sprinkle with salt and shake the basket two or three times so that 
no fat remains on them. When done they must look like a little 
red bubble. Arrange on a paper napkin and serve with the tartare 
or bearnaise sauce all around, filled-in lemons and tomatoes. 
Garnish with parsley. Serve as a luncheon or supper dish. 

Supreme of Oyster Crab a la Fanchonette 

Supreme aux Crabe d’Huitres, a la Fanchonette 

Make little pastry baskets from puff paste; roll paste out very 
thin; fill the little fluted cake tins with the pastry, cutting it very 
even around the edges. Put a little piece of paper in each and 
fill with beans and bake. In the meantime, make some little 
handles of cut strips (say six inches long and half inch wide) of the 
pastry; twist in corkscrew style and put—in a narrow horseshoe 
shape—on a baking pan, and bake until golden brown. When 
baked, scoop out the beans and fill. Put a handle of pastry in 
each. Arrange on a paper doily or napkin in ring style with the 
fried oyster crabs in the centre. Garnish with parsley. 

Filling. Wash and clean oyster crabs well; take some out for 
frying; put the rest in a pan with one and a half cups milk and little 
salt; let simmer from six to eight minutes. When done put a table¬ 
spoon of butter in a saucepan; add one heaping tablespoon flour; 
stir until dissolved, then add the milk; beat well; add three to four 
tablespoons sherry, cayenne pepper, and salt; add the oyster crabs 
to the sauce, then half cup cream that has been mixed with yolks of 
two eggs. Shake pan until sauce begins to thicken, then fill in the 
baskets. 


Devilled Oyster Crabs with Butter a la Gimo 

Crabes d’Huitres diables au Beurre, a la Gimo 

Wash and clean oyster crabs well; put on a platter with some 
butter, pepper, and salt, and some mustard over them; put another 
plate on top; leave in oven from six to eight minutes. When done, 


AMERICAN COOK BOOK 


129 


arrange on a hot platter with the melted butter and chopped parsley 
on top and have some mustard in the butter. Garnish all around 
with slices of tomato with a quarter lemon on each and with some 
parsley. Serve with a supreme sauce. 

Patties with Oyster Crab a l’Allemande 

Petits Piites aux Crabes d’Huitre, a VAllemande 

Take a pint of oyster crabs; wash and clean well; put half of them 
with one and a half cups milk on stove; put the other half on a 
napkin to get dry for frying [see recipe: Fried Oyster Crabs]. Put 
a tablespoon butter in a saucepan; add one heaping tablespoon 
flour and the milk from the oyster crabs; then flavor with pepper, 
salt, and some sherry; add the oyster crabs to the sauce; fill the 
petits [see recipe: How to Make Petits]; put the cover on; stand 
in ring style on a platter on a paper doily and put in the centre 
fried oyster crabs that are hot. Garnish all around with lemon 
and parsley. Serve as a luncheon or supper dish. 


SCALLOPS C Petoncles) 

Scallops are in season during the winter, from October to the 
first of April. They are good for frying, and can also be prepared 
in many other ways as the following recipes will show. 

Scallops ( Petoncles ) a la Poulette 

Select nice fresh scallops; to one pound take one and a half cups 
milk; put on stove and simmer for about twelve minutes. When 
done, put a tablespoon of butter in a saucepan; add two tablespoons 
flour; stir until well dissolved; add the milk from the scallops, juice 
from a small lemon, and cayenne pepper and salt to taste. Beat 
the sauce until nice and smooth; add the scallops, then half cup 
cream that is mixed with the yolks of two eggs. Shake the pan until 
the mixture thickens. Arrange on a platter with pastries, noodle 
border, or bread rings around. Sprinkle some parsley in centre of 
the dish and garnish with parsley. Serve as a fish entree for 
dinner or luncheon. 

Scallops with Hollandaise Sauce a la Hammond 

Petoncles, Sauce hollandaise, a la Hammond 

Select nice fresh scallops—about a pound; wash and clean well 
and then put in one cup of milk on the stove to simmer from ten to 
twelve minutes. When done, drain; put in the centre of the platter 








130 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


with a hollandaise sauce poured over; garnish with lemon and 
parsley. Pastry can also be served around. 

Scallops with Mushrooms a la Perigord 
Petoncles aux Champignons, a la Perigord 

Take a pound of scallops and a pound of mushrooms; wash and 
clean the scallops well; peel the mushrooms; put on stove with 
one and a half cups water and half cup sherry; let cook slowly from 
twelve to fifteen minutes. When done put a tablespoon butter in 
a saucepan; add a heaping tablespoon flour; when well mixed add 
the liquid from the scallops and mushrooms; add two more table¬ 
spoons sherry and more butter; season to taste; add the mushrooms 
and scallops. Color slightly with kitchen bouquet, so that sauce is 
golden brown. Serve on a platter inside a border of potatoes. 
Garnish with parsley. Fish entree for dinner or luncheon. 

Creamed Scallops with Mushrooms a la Gimo 
Petoncles a la Creme aux Champignons, a la Gimo 

Take a pound of scallops and a pound of mushrooms; wash and 
clean the scallops well; peel the mushrooms; put on stove to cook, 
with one and a half cups milk, from ten to fifteen minutes. When 
done, take a tablespoon butter, two tablespoons flour; stir until 
well mixed; then add the milk from the mushrooms and scallops; 
beat the sauce until rich and creamy; add the mushrooms and 
scallops; flavor with sherry, pepper, and salt to taste. Let simmer 
on stove for about five minutes (take care not to let it burn). 
When ready to serve, add half cup rich cream. Serve on a platter 
with pastry all around. [This can also be served in vol-au-vent. 
It is then called Vol-au-vent of Creamed Scallops aux Champignons. 
Patties can also be filled with this, but the scallops and mushrooms 
are cut a little smaller.] 

Scallop Pie with Mushrooms a la Ericsson Hammond 
Pat6 de Petoncles aux Champignons, a la Ericsson Hammond 

Fill a pie that has been made from puff paste, by lining a pie 
plate with thin-rolled-out puff paste; fill with beans; make a cover 
from the pastry; garnish it with strips (twisted in a corkscrew 
shape) all around and a rosette of pastry (made from cut diamonds) 
in the centre. Bake until well done and golden brown. Open 
cover; remove the beans. Have this crust very hot; fill with the 
creamed scallops; put cover on; serve on silver platter and garnish 
with parsley and lemons around. Serve for dinner or luncheon as an 
entree. 


Filling. One pound scallops and one pound mushrooms; wash 
and clean scallops and peel mushrooms; cut scallops in pieces. 
Put on stove with two cups milk to cook from ten to fifteen minutes. 
Take a tablespoon butter, two tablespoons flour; add the milk 
from the scallops; flavor with sherry, lemon juice, pepper, and 
salt to taste; add scallops and mushrooms. When ready, add 
half cup rich cream. 

Fried Scallops, with Meuniere Sauce, a la James Gilliland 
Petoncles frits, Sauce Meuniere, a la James Gilliland 

Take the scallops; wash well and leave on a clean napkin to dry; 
roll in egg and then fine bread crumbs, and fry. [Be sure to have 
your fat very hot and do not put too many in at a time as then 
they will not be crisp.] Six to eight, if large, are sufficient to 
fry at a time. Sprinkle with pepper and salt, and when ready to 
serve, squeeze a little lemon juice over the scallops. Arrange on 
a platter and garnish with parsley, tomatoes, or lemons, cut in any 
shape and filled with meuniere sauce. 

Devilled Scallops (Petoncles a la Diable ) 

Wash and clean well a pound of scallops; put on stove with two 
cups of milk, pepper and salt; cook for about ten minutes. When 
done, let stand in the milk until cold; then cut in small pieces. 
Make a rich butter sauce from the milk that the scallops have 
been cooked in; flavor with mustard, cayenne pepper, salt, 
and onion juice. Mix with the cut-up scallops and a cut-up 
mushroom if at hand. Put in little silver shells, ramequin cups, 
or any ordinary shells that may be at hand. Sprinkle bread 
crumbs on top with a little piece of butter; put in the oven and bake 
until golden brown. Arrange on a nice paper doily or napkin; 
garnish with lemons and parsley all around. Serve for lunch or 
supper as a fish dish. 

Scallops on Toast (Petoncles sur Roties ) a la Brochette 

Select nice fresh scallops; roll in egg and bread crumbs; cut thin 
small pieces of bacon the same size as the scallops. Put one scallop 
on a skewer, then a piece of bacon, then scallop, then bacon—repeat 
this until the skewer is full. Supply one skewer for each person; 
put in hot fat and fry until well done and golden brown; put on a 
pan; squeeze lemon juice over them; then have ready some nice 
oblong slices of toast, well buttered. If fancy silver skewers 
are at hand, pull out the others carefully and put the silver ones in. 
Place them on top of the pieces of toast. If many portions, arrange 








THE SWEDISH, FRENCH, 


one a little lower than the other, to make it look artistic. Pour 
melted butter on the platter with some chopped parsley and gar¬ 
nish around with lemons and parsley. This can be served for 
breakfast, lunch, or dinner. 

Skewered Broiled Scallops on Toast a la Octavious 
Petoncles grilles a la Brochette, sur Rdties, a la Octavious 

Select nice large fresh scallops; clean and wash well; cut thin 
small pieces of bacon the same size as the scallops. Put one scallop 
on a skew r er, then a piece of bacon, then scallop, then bacon—repeat 
this until skewer is full; sprinkle with pepper and salt; put on a 
broiler and broil until well done. Put on a small pan; pour melted 
butter over with some lemon juice; place in oven for about six 
minutes; when done put on oblong pieces of toast with some 
melted butter and chopped parsley all around. Garnish with 
lemon and parsley. Serve for breakfast, lunch, or dinner. 

Stuffed Scallops with Mousse of Striped Bass a la Upsala 

Petoncles farcis de Mousse de Bar raye, a la Upsala 

Wash and clean the scallops well; put on a pie plate with some 
butter, pepper, and salt and little sherry in the pan; put another 
plate on top; cook in oven from ten to twelve minutes. When cold, 
stuff with a nice fish mousse each individual piece. If scallops are 
small, two and three can be put together; if large, one wall be suffi¬ 
cient for each portion with the mousse over. Garnish with some 
colored mousse; decorate with truffles and serve on a foundation of 
spinach with hollandaise sauce in the centre. 

Baked Scallops ( Petoncles cuits au four) 

Can be fixed the same w r ay and baked as Skewered Broiled Scal¬ 
lops on Toast by putting them on the pan and baking them in 
oven from eight to ten minutes—uncovered. Serve in the same 
way. 


CLAMS ( Clovisses) 

Clams are in season all the year round. They can be served 
raw on half shells, or roasted, steamed, fried, etc. They are also 
made into chowders and soups. 

How to Serve Clams on Half Shell 
Will be found among the recipes of Appetizers. 


AMERICAN COOK BOOK 


131 


Roast Steamed Clams with Butter 

Clovisses rdties, cuites a la vapeur, au Beurre 

Select nice large clams; wash well in cold water; put in a pan with 
one cup of water—well covered; leave in oven about ten minutes 
until they begin to open. When open, remove the top shell; 
arrange on half shells; garnish with lemon. Serve hot with the 
beurre sauce. 

Broiled Clams with Butter ( Clovisses grillees au Beurre ) 

Select nice large clams; wash clean from sand and dirt in cold 
water; put on a broiler over a strong fire and when they begin to 
open, remove the top shell, leaving them on the hot half shell; 
sprinkle with pepper and salt and garnish with lemon. Serve with 
the beurre sauce. [If served individually, put six to seven shells 
on each plate with a large piece of lemon in the centre: garnish 
with parsley on the side.] 

Clams on Toast ( Clovisses sur Rdties ) a la Maryland 

Take a quart of clams; put a large tablespoon butter in a frying 
pan; cut two white onions in thin slices and toast them around 
until they begin to get golden brown. Then add the clams; shake 
pan around until they commence to get hot; then add a teaspoon 
Worcestershire sauce and yolks of three eggs (mixed with half cup 
cream). Shake the pan until it commences to thicken and then 
add salt and pepper to taste. Have ready round pieces of toast on 
a platter and place clams on the toast. Garnish with parsley and 
lemon all around. Serve very hot. 

Clam Fritters ( Beignets de Clovisses ) a l’Allemande 

Take a quart of clams; chop w r ell in a bowl; add half cup cream, 
two eggs, four tablespoons flour; stir; add pepper and salt to taste; 
add one teaspoon Worcestershire sauce. When well mixed, have 
the fat very hot in a frying pan; take tablespoonfuls and drop in 
the fat; cook until golden brown; arrange on a paper doily; garnish 
with parsley and lemon. Serve with a rich, white allemande sauce. 

Clam-and-Mushroom Patties 
Petits Pates aux Clovisses et aux Champignons 

Select nice large clams; strain the liquid free from sand and shells; 
put on stove to come to a boil. Take one pound button mushrooms 
that have been peeled and washed; cook them separately in one 
cup of water and half cup sherry. Put one tablespoon butter in a 







132 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


saucepan with two tablespoons flour; when well mixed, add liquid 
from the clams, juice from the mushrooms, four tablespoons sherry, 
pepper and salt to taste, and half cup cream mixed with yolks 
of two'eggs. Shake the pan until sauce thickens; then add the 
clams and mushrooms. Make petit shells and fill; put the cover 
on the top; leave in oven until ready to serve. Arrange on a paper 
doily, on a hot platter, and garnish with parsley. Serve as a fish 
entree for luncheon, dinner, or supper. 

Clam Croquettes (Croquettes de Clovisses ) a la Douce 

Take a quart of clams; put on stove until they get hot; then take 
out and chop. Make a thick sauce from the clam broth, flour, and 
butter; add three tablespoons sauce to each cup of clam; while 
the mixture is hot take tablespoonfuls and put on a platter; let 
stand until cold, then form in an oblong shape pointed at each end 
and thick in the centre; roll in egg and bread crumbs and fry in 
very hot fat. Arrange on a paper doily; garnish with lemon and 
parsley. Serve with the douce sauce. 

Clam Chops (Cotelettes de Clovisses ) a la Douce 

Made in the same way [see recipe: Clam Croquettes a la Suite] 
with this difference: the chops are in the shape of a cutlet and when 
serving, let one chop rest on the other with a paper frill stuck into 
each. Garnish with parsley. Serve with douce or supreme sauce. 

Clam Pie (Pate de Clovisses ) a la Poulette 

Make a pie from puff paste by lining a pie plate with thin-rolled- 
out puff paste; fill with beans; make a cover from the pastry; gar¬ 
nish it with strips (twisted in corkscrew shape) all around, and a 
rosette of pastry in the centre. Bake until well done and golden 
brown. Remove cover and take out beans. Have this crust 
very hot. Place on a platter and fill with Clam a la Poulette. 
Garnish with parsley. Serve very hot as a fish entree for dinner 
or luncheon. 

Clam a la Poulette. One tablespoon butter, two tablespoons 
flour, one and a half cups clam juice. Beat well; add the juice of 
half lemon and half cup cream mixed with yolks of two eggs, pepper 
and salt. Before serving, add some more cream. 

Pickled Clams (Clovisses marinees ) a la Octavious , 

Take two quarts nice clams; wash in several waters clean from 
dirt and sand; put in little hot water to steam until they open; then 


takeoff* the stove, remove clams and liquid from shells; put clams in 
bottles. Heat the juice with one pint vinegar, some sliced onion, 
bay leaves, whole black peppers, and salt to taste. Boil the vinegar 
and the juice from the clams together with the seasonings; then 
pour on top of clams in glass jars; screw the top on tight and let 
stand until ready to use. [Used for appetizers.] 

MUSSELS {Monies) . 

Mussels are shellfish and can be used in place of oysters and clams 
and different other shellfish. They are excellent pickled, and make 
beautiful appetizers in many different ways. 

Mussels (Moules) a la Poulette 

Select nice mussels that have been taken from the shell, put 
in their own liquid on stove with some lemon juice, pepper, and 
salt and let come to a boil (take care not to let them cook). Put a 
tablespoon butter in a saucepan; add a heaping tablespoon flour, 
half cup of the juice from the mussels, and one cup hot milk; stir 
until nice and creamy; add juice from half lemon, pepper and salt 
to taste; then add the mussels, then the yolks of two eggs that have 
been well mixed with half cup cream. Shake the pan until thick¬ 
ened; arrange on a nice platter with pastry all around. Serve as a 
fish entree for luncheon or dinner. 

Mussels on Half Shell with Bearnaise Sauce 
Moules en coquille, Sauce Bearnaise 

Well wash the mussels in their shells in several waters, free from 
sand and dirt; put in boiling water and let cook for four minutes; 
then remove mussels from the shells, also the juice; put on stove 
to keep them warm. In the meantime, heat some shells—if silver 
or china ones are at hand, they can be used in place of the regular 
sea shells. Make a nice rich bearnaise sauce and put a teaspoon 
of it in each shell; put three mussels on top of the sauce; then cover 
with a teaspoon of bearnaise on the top. Put a cross of thick strips 
of truffle on top of each and arrange on a paper doily; garnish with 
parsley and lemon around. 

Mussels with Mushrooms (Moules aux Champignons ) a la Grace 

Wash the mussels clean; open shells and remove mussels; put 
in a pan in their own juice with a pound of mushrooms that have 
been peeled, washed, and cooked for fifteen minutes in half cup 
water and half cup sherry; let the mushrooms and mussels simmer 




THE SWEDISH, FRENCH, 


together for eight minutes; then put two tablespoons bacon fat 
in a saucepan; add to that one large tablespoon flour, then the 
stock from the mushrooms and mussels. Beat it to a nice creamy 
sauce; flavor with some more sherry, pepper and salt to taste. 
Then add the mushrooms and the mussels, and, last, add half cup 
rich cream. Serve on a platter inside a border of bread rings. 
Garnish with parsley. 

Stuffed Mussels ( Moules farcies ) a la Maximilian 

Take mussels that have been cooked; cut each in about four 
pieces; mix to each cup of cut-up mussels two tablespoons cream 
sauce, a little pinch of mustard, squeeze from an onion, pepper and 
salt. Put in hot shells; put bread crumbs on top with some pieces 
of butter; put into oven and bake until golden brown on the top. 
Arrange on a paper napkin; garnish with lemon and parsley. 

Pickled Mussels (Moules marinees) a la Octavious 

Take two quarts of nice large fat mussels; wash in several waters 
clean from dirt and sand; put in little hot water to steam until they 
open, then take off the stove. Remove mussels and liquid from shells; 
put mussels in bottles. Heat the juice with one pint of vinegar, 
some sliced onion, bay leaves, whole black peppers, and salt to taste. 
Boil the vinegar and the mussel juice together with the seasonings; 
then pour on top of the mussels in glass jars; screw the tops on tight 
and let stand until ready to use. [Used for appetizers.] 

CRAYFISH ( Langouste ) 

How to Boil a Crayfish 

Put crayfish in hot water with some salt and cook for about 
twelve minutes. When done, leave in the juice until cold. 

They can be used for garnishing different fish dishes. Serve 
in their shells for luncheon or supper. 

Crayfish ( Langouste ) a la Bearnaise 

Boil crayfish and while hot arrange nicely on a platter in their 
shells. Garnish with parsley and serve with bearnaise sauce. 

Crayfish with Tomatoes a la Mayonnaise 

Langouste aux Tomates, a la Mayonnaise 

Take crayfish that have been cooked and left in water until 
cold; crack shells; remove meat and cut in dices; mix with some 


AMERICAN COOK BOOK 


133 


mayonnaise dressing and fill in tomatoes that have been put in 
boiling water and skinned; cut a little thin slice from tops of the 
tomatoes; scoop out insides, leaving a thin shell; sprinkle with fine- 
chopped parsley; arrange on the platter in the form of a ring; gar¬ 
nish with an unpeeled crayfish—tail hanging out—from each tomato, 
and in the centre two to three crayfish raised up on a crouton of 
bread with a silver skewer and parsley in the centre. Dish for 
lunch or supper. 

Patties with Crayfish a la Supreme 
Petits Pates de Langouste, a la Supreme 

Take crayfish that have been cooked and left in water until 
cold; remove meat from shells and cut in dices; mix with a thick 
supreme sauce highly flavored with sherry; fill in patty shells that 
are hot; put a cover on top; leave in the oven until ready to serve. 
Arrange on a paper doily or napkin; garnish with whole crayfish all 
around, and parsley. Serve as a fish entree for dinner, luncheon, 
or supper. 

Aspic of Crayfish (Langouste en Aspic ) a l’Aurore 

Take crayfish that have been cooked and left in water until cold; 
remove meat from shells. Make an aspic from two cups of tomato 
juice, two cups water they have cooked in, one large package Cox’s 
gelatine, three tablespoons sherry, pepper and salt to taste. When 
the aspic is cleared, put the individual crayfish moulds in ice and 
glaze; decorate with truffles, whites of eggs, and Spanish pepper; 
fill mould with crayfish; cover with the aspic and put on the ice 
until cold. When cold, turn out on an aspic foundation of mace¬ 
doine of vegetables; decorate all around with crayfish and parsley 
and pour cold aurorian sauce in the centre. This is a beautiful 
cold dish. [Can also be served with the salad or on bread as an 
appetizer.] 


TERRAPIN (Terrapin) 

Terrapin is in season from November to May. 

How to Kill a Terrapin 

Put the terrapin when alive in boiling water, back down; leave to 
cook—for fifteen minutes if small, twenty minutes if large—with 
a tight cover over the pan. Then take out and cool the terrapin 
slightly under the faucet in cold water. Then part the top 
and under shell on each side with a large knife or hatchet (if very 




134 


THE SWEDISH, FRENCH 


large, a saw may be needed); then shell the terrapin thus: stand 
it on end; with one hand on each side of the shells, pull it apart. 
Separate the meat—the front, back parts and legs. Take care of 
the blood, and be very careful that the gall does not break and 
spoil blood and meat. Then take out the liver (be very careful with 
the gall, which sometimes is very large). Throw away the rest of 
the intestines, keeping only the liver (and the eggs if there are any; 
if there are no eggs, artificial ones must be made). There is a thin 
veil on the leg parts, head, etc., that is to be removed. Take the 
nails out of the feet; then joint the terrapin with scissors or knife 
in pieces. 


Terrapin a la Ericsson Hammond 

[See recipe: How to Kill a Terrapin.] Put the pieces—with the 
blood, three cups water, and one and a half cups sherry, pepper and 
salt—on stove; let cook until tender. When tender, make the sauce. 
To the quart of terrapin, yolks of four eggs, one heaping tablespoon 
flour, half pint cream, three heaping tablespoons butter, half cup 
sherry, pepper and salt. 

How to Make It. Put one tablespoon butter in a saucepan; 
add the flour then the broth from the terrapin; stir until nice and 
creamy; then add the terrapin meat, sherry, pepper, and salt (if 
more needed); shake the pan; add the yolks and cream that have 
been well mixed; shake pan constantly until it gets hot and sim- 
mery (be careful not to let it boil, as then it would curl); add the 
rest of the butter piece by piece while shaking the pan; add the 
terrapin eggs that have been cooked, skinned, and heated in shirred 
butter. Pour in a covered dish, or in little terrapin dishes if at 
hand. 

Serve as a fish dish, or entree for dinner or luncheon. 


Terrapin a la Maryland 

To one quart of terrapin cook four hard-boiled eggs. Chop 
yolks and press them fine; stir with a tablespoon butter to a cream; 
then add the yolks of four raw eggs and a pint of rich cream. Put 
a large tablespoon butter in a saucepan; add one tablespoon flour; 
then add one and a half to two cups of the stock the terrapin has 
cooked in; stir sauce until nice and smooth; add the terrapin, then 
the eggs and cream; shake pan until it commences to thicken; add 
more butter and some sherry to taste. Dish up in little terrapin 
dishes as a fish dish or entree for luncheon or dinner. [Can also 
be served in a large dish, covered.] 


AMERICAN COOK BOOK 


Artificial Terrapin Eggs ( Faux CEufs de Terrapin) 

Hard-boiled yolks of three eggs, one raw egg, pepper and salt. Stir 
hard-boiled yolks of eggs until creamy; add the raw yolk, the pepper 
and salt. Put the little saucepan they are stirred in on top of the 
kettle; cook until it becomes a solid ball, then take off the stove 
and roll in different sized little eggs. These eggs are used for all 
terrapins, black bean soup, mock turtle soup, etc. 

TURTLE ( Tortue) 

Turtle is of the same family and is in season the same time as 
the terrapin, but the meat is very much different. They are very 
seldom bought and killed for private families as they come very 
large and are mostly used for green turtle soup. It is a very ex¬ 
pensive shellfish, but when required it is generally bought jellied 
in cans, which the recipe Green Turtle Soup will show. If small 
turtles can be secured, they are killed, opened, and cooked in the 
same way as terrapin, made into soups and similar dishes as the 
calf’s head. 


FROG LEGS (Pattes de Grenouilles ) 

Frogs are in season all the year round, but are at their best in 
July, August, and September. 

Frog legs are prepared in many different ways, as the following 
recipes will show. 

Fried Frog Legs ( Pattes de Grenouilles irites) a la Tartare 

Select nice fresh frog legs; wash and clean well; dry on a clean 
napkin; dip in egg then in fine bread crumbs and fry in very hot 
fat; sprinkle with pepper and salt while frying. Arrange on a paper 
doily; garnish with lemons and parsley. Serve with a tartare 
sauce. Tartare sauce can be served in baskets of lemon or half 
tomatoes if so desired. This is served as a fish dish for dinner or 
luncheon. 

Frog Legs ( Pattes de Grenouilles ) a la Poulette 

Select nice large frog legs; clean and wash well; cut in large 
pieces; put in a pan with one and a half cups milk, pepper, salt, and 
two bay leaves. Put on stove to simmer for about fifteen minutes. 






THE SWEDISH, FRENCH 


Put into a saucepan one large tablespoon butter, one heaping table¬ 
spoon flour; stir until smooth; add the milk from the frog legs, 
half cup Rhine wine, juice of half lemon, pepper and salt to taste. 
Beat until nice and smooth; add the frog legs; then add half cup 
of cream that is mixed with yolks of two raw eggs. Shake pan 
until it begins to boil; add another small tablespoon butter, care¬ 
fully, while shaking the pan. Serve with half moons of pastry all 
around. Garnish with parsley. 


Frog Legs with Mushrooms a l’Espagnole 
Pattes de Grenouilles frites a V Espagnole 

Take one and a half pounds frog legs; clean and wash well; 
cut in large pieces; season with pepper and salt and leave in a cup 
of Rhine wine to soak for about two hours. When ready add one 
cup water; put on stove with one pound peeled button mushrooms 
and the wine from the frog legs and cook from twelve to fifteen min¬ 
utes until tender. Put a tablespoon butter in a saucepan then a 
tablespoon flour; stir until well mixed (adding the liquid from the 
frog legs during the time). Cook about six to eight little shallots; 
put one cup of tomato juice to the sauce; add the frog legs and 
mushrooms, cooked shallots, three tablespoons sherry; mix half 
cup cream with the yolks of three eggs; add it to the frog legs; 
shake pan until thickened; add an extra tablespoon of butter, 
pepper and salt to taste. Garnish with parsley. Serve inside a 
rice border as an entree for dinner or luncheon. 


Frog Legs ( Pattes de Grenouilles ) a la Hollandaise 

About one and a half pounds frog legs; wash and clean well; 
leave them in Rhine wine to soak for about two hours; put on stove 
with a cup of water; let it simmer from twelve to fifteen minutes 
until nice and tender. Make a rich hollandaise sauce; instead of 
water add liquid from frog legs to the hollandaise sauce; beat until 
rich and frothy. Drain the legs; arrange in the centre of a 
platter inside a border of bread rings; pour the hollandaise sauce 
over them. Garnish with parsley. 


Frog Legs ( Pattes de Grenouilles ) au Gratin 

If for eight persons, take two pounds frog legs; wash and clean 
well; put in two cups of milk and stew for about fifteen minutes. 
Take a tablespoon butter, two tablespoons flour; when mixed, add 
the milk from the frog legs; season with pepper and salt to taste. 


AMERICAN COOK BOOK 


135 


Put into a souffle dish (or a casserole) one layer of frog legs on the 
bottom, then a layer of sauce, then one layer of American cheese 
mixed with a little Parmesan cheese. Repeat this until the dish 
is full. Put some cheese and little bread crumbs on the top; bake 
in oven from forty-five to fifty minutes. Serve as an entree for 
dinner or luncheon. 


Frog Legs ( Pattes de Grenouilles) a la Terrapin 

Secure nice large frog legs; clean and wash well; cut in large, 
pieces; put on stove with one cup sherry and one cup water to stew 
from fifteen to twenty minutes, until well done and tender. Put a 
tablespoon butter in a saucepan; add one tablespoon flour, then the 
liquid from the frog legs; add four more spoons sherry, pepper and 
salt to taste; then add one cup of cream that has been mixed with 
three to four yolks of eggs. Shake pan until sauce commences to 
thicken (be careful not to let it boil as it would curl); add another 
tablespoon butter while shaking, putting a little in at a time. 
Serve inside a noodle border; garnish with little artificial terrapin 
eggs [see recipe* Artificial Terrapin Eggs]. 


Broiled Frog Legs (Pattes de Grenouilles grillees ) 

For broiling select nice large frog legs; clean and wash well; dip 
in salad oil; sprinkle with pepper and salt; put on the broiler and 
broil until golden brown; turn out of the broiler on nice pieces of 
toast. Put on a platter; squeeze some lemon juice on and serve 
with shirred butter around—flavored with lemon juice, and sprinkle 
with chopped parsley. Garnish with lemons and parsley. Serve 
with cucumber salad. 


Frog Legs (Pattes de Grenouilles ) a la Bearnaise 

Select nice frog legs; clean and wash well; put in a saucepan with 
some sherry and water to boil from fifteen to twenty minutes. When 
done, leave in the juice until cold; remove meat from the legs; 
put it on a plate with some butter and a squeeze of an onion; put in 
oven to get hot. In the meantime, heat some little silver or china 
shells, or ramequin cups. Make a rich bearnaise sauce, adding the 
juice from the frog legs; fill the cups or shells with the meat; put the 
bearnaise sauce on the top; arrange on a paper doily or napkin; 
garnish with lemons all around. Serve as an entree for dinner or 
luncheon. The top of each shell or cup can be garnished with a 
cross of heavily cut strips of truffles. 









136 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Frog Legs (Pattes de Grenouilles ) a la Perigord 

Select nice large fresh frog legs, clean and wash well; put on 
stove and cook with half cup Rhine wine, half cup sherry, pepper 
and salt to taste, two sliced onions, and one and a half cups water. 
Let simmer for about fifteen minutes; when done, remove the legs; 
put them carefully on a buttered pan. Make a rich Perigord sauce 
from one spoon of butter, two tablespoons flour, and the liquid 
that the frog legs are cooked in. Color with kitchen bouquet and 
season to taste. Cover the frog legs with this sauce; put in oven and 
cook until nice and glossy. Serve on a rice foundation with white 
truffle sauce in the centre. Delicious entree for dinner or luncheon. 


Frog Leg Pie with Mushrooms a la Howard 

Pate de Pattes de GrenouiUe aai Champignons, a la Howard 

One pound frog legs and one pound mushrooms; peel mushrooms; 
wash and clean legs and cut them in pieces. Put on stove with 
two cups milk to cook from ten to fifteen minutes. Take a table¬ 
spoon butter, two tablespoons nour. add the milk from the legs and 
mushrooms; flavor with sherry, pepper and salt to taste. Add 
legs and mushrooms. When ready, add half cup rich cream. 
Place on a warm platter the hot pie crust that has been made from 
puff paste; put the cover on; garnish with parsley and lemons 
around. Serve for dinner or luncheon as an entree. 


MEATS' t Viandes) 


BEEF ( Boeuf ) 

Beef is the meat from an ox or a cow. which is called a calf until it 
is eight to ten months old; after which the meat becomes young beet. 
Beef should hang three to four weeks. It is split and divided into 
different parts, such as: 


Round of Beef Porterhouse roast Neck 

Top sirloin First cut Liver 

Sirloin steak Second cut Kidney 

Porterhouse steak Chuck roast Tail 

Delmonico steak Chuck steaks Soup meat 


The hind quarter is cut off, which leaves the shin, which is used 
for soup, jellies, and aspics. 

The round of beef is used for pot roast, boeuf a la mode, boiled 
beef. Hamburger steaks, meat balls, corned beef, round of steaks, 
beef juice, also for clearing meat for soups and beef. etc. 

Next to the round of beef is the top sirloin . then flat bone steak, 
which has no fillet running through it and is generally used for 
the kitchen table as steaks or roast. 

The sirloin steak has a fillet. 

Next comes the porterhouse roast that has a fillet underneath, 
that is cut up for porterhouse steaks and Delmonico steaks. If 
for a roast, remove the fillet that is King embedded in fat. removing 
the fat also. The fillet is cooked and used separately from the 
roast, for roast beef, fillet of beef a la champignon, filet mignon. 
fillet a la Chateaubriand, etc. The roast has a long fiat piece of 


meat at the tail end which is used for soups, stews, meat balls. 
Hamburger steaks. The Delmonico can be cut from the roast 
after the fillet has been taken out. 

Next to the Delmonico steak comes the sirloin rib roast, which 
contains four ribs and has no fillet. Two to three ribs are mostly 
used and are called the first cut of rib roast. 

After the first cut comes the second cut. After that comes the 
chuck roast. 

Of the four roasts the porterhouse roast is the best; then the first 
cut, which is mostly used for the family table; then the second cut; 
and, last, the chuck roast. 

After the chuck roast comes the chuck steak cut from the shoulder; 
it is used for beefsteak pies, rolled beef, stews, soups, etc. 

The r.eck is used for soups. 

The l’.err is used for frying, liver fritters, roast beef livers. 

Kidney is used tor kidney stews and beefsteak pies. 

The tail is used for ox-tail soup. 


Bee: (Boeuf a la Mode 

Take a piece cf meat from the round of beef six to seven pounds; 
lard with salt pork or fat bacon by cutting strips about one inch 
long and quarter inch thick; make holes with a pointed 
knite; put the finger down to form a space for the pork 
or bacon) stick the pork (or bacon) in each hole—all around one 
inch apart. Put in a frying pan with a little bacon fat and brown on 
both sides; put in a large soup kettle with plenty of cut-up carrots, 







CopjTight, 1918, by Mrs. Ericsson Hammond 







THE SWEDISH, FRENCH 


onions, turnips, and about two cups water; put a tight cover on; roast 
on the stove about four hours—turning it now and then (be careful 
not to burn); when the water is stewed down add a little more, other¬ 
wise the meat will get too crisp. When ready take the meat out, re¬ 
move the fat from the gravy. Put two tablespoons fat in a pan; add 
one tablespoon flour, then the gravy or beef stock—two to three 
cups—and one cup tomato juice; color with kitchen bouquet. 
Meanwhile, have ready some scooped-out little marbles of potato, 
onions, turnips, carrots, and peas cooked in stock; put the piece of 
beef on the platter; pour the gravy all over; garnish with the differ¬ 
ent vegetables all around. Serve as a joint for dinner. 


Roast Beef ( Rosbif ) a la New York 

Take a three-rib roast, about six to eight pounds, leaving the back¬ 
bone on; cook for about one hour and ten minutes with water, pep¬ 
per, and salt in the pan; put in oven and baste every now and then 
*—about six to eight times. When cooked, remove from oven; 
cut away the backbone; stand on a platter with the fat up that is 
brown and crisp. Remove all fat from the pan, leaving the es¬ 
sence of the beef. Add little stock; if not brown enough, color 
slightly with kitchen bouquet. Pour on the warm platter around 
the roast just before serving. The roast should be carved very thin, 
leaving part of it on top of the beef and part on the platter. Gar¬ 
nish with parsley and serve as a roast for dinner with potatoes and 
vegetables. 


Fillet of Beef (Filet de Bceuf ) a la Ericsson Hammond 

Select a nice fillet of beef; cut in round pieces about five inches 
around and one inch thick. Then select some nice marrow bones 
and put some dough on each end of the bone; put on a pie plate 
in hot oven to roast from ten to fourteen minutes—until marrow 
is cooked. Put fillets on a broiler and broil on a quick fire; sprinkle 
with pepper and salt; arrange on round pieces of toast. Take the 
marrow bone; scoop out the marrow; put part of it on top of 
each fillet; then put on top of each fillet a chestnut that has been 
cooked and glazed with a white allemande sauce; put a puree of 
chestnuts in the centre, and in the centre of the puree raise a 
marrow bone that has been cooked and scraped and decorated 
with Spanish pepper all around and a bunch of parsley at the top. 
Garnish with parsley all around. Serve for luncheon or supper 
with potatoes and green vegetables. 


AMERICAN COOK BOOK 


137 


Braised Beef {Bceuf braise) a l’Americaine 

Select nice piece from the round of beef—from five to seven 
pounds; put in frying pan with bacon fat and butter and brown; 
then put in a stewing pot. Put into the pan that the meat has 
been browned in two heaping tablespoons flour; stir until well 
dissolved; add four cups water, one cup tomato juice, pepper 
and salt to taste, and some kitchen bouquet to color the gravy. 
When nice and smooth strain it over the meat; put on stove 
with some onions, carrots, and four bay leaves and let simmer 
slowly for two to two and a half hours, according to size of the beef. 
When done, remove all fat from the gravy; add half cup sherry, 
and if the gravy is not sufficiently brown, color with kitchen bou¬ 
quet or beef extract. Put the meat on a platter and strain the gravy 
over. Serve with potatoes and vegetables as a joint for dinner. 

Braised Fillet of Beef with Mushrooms a la Lincoln 

Filet de Bceuf braise, aux Champignons, a la Lincoln 

Select a nice fillet of beef according to the number of people 
to be served; remove part of the fat; then remove the fat from top 
of the fillet; split the thin skin on the top and roll fat to each side 
of fillet. Put in a pan with carrots, onions, sherry, pepper, and 
salt; lard with strips of bacon or salt pork on the top; put in oven 
and cook a three-pound fillet from thirty-five to forty minutes, 
basting it a few times with the juice from the pan. W hen ready, 
put on a hot platter; carve from the large end of the fillet, leaving 
part of it uncarved. Serve with a rich brown mushroom sauce all 
around as a joint for dinner, with green vegetables and potatoes. 
This is generally used for dinner parties. 

Fillet of Beef with Bananas a la Ericsson Hammond 
Filet de Bceuf aux Bananes, a la Ericsson Hammond 

Cut steak or fillet of beef in round pieces about five to six inches 
around and about one inch thick; sprinkle with pepper and salt, 
and broil—take care not to broil them too much; arrange on round 
slices of toast with string beans in the centre; garnish with small cups 
of carrots that have been cooked and filled with allemande sauce; 
sprinkle with little truffles on top and decorate with fried bananas 
all around, coming from the centre in between each fillet and 
twisted all around the fillet down to the platter. Serve as a 
luncheon (or Sunday supper) dish with potatoes. 

How to Make Carrot Cups. Select a nice large carrot; scrape 
and wash well; cut pieces about one and a quarter inches in height 
all the same size; peel with the French fluted knife; scoop out with 







138 


THE SWEDISH, FRENCH, 


the little potato scoop, leaving only a thin shell; put them in 
bottom of a pan; cover with water, add some salt, and cook until 
nice and tender. When tender, put on a plate; fill with rich alle- 
mande sauce flavored with sherry, and sprinkle with truffles on the 
top. 

How to Fry Bananas. For six fillets take three bananas; peel 
and split in halves lengthwise; put in a pan with some butter, 
sugar, and fat; cook on a quick fire until goMen brown. 


Fillet of Beef (Filet de Bceuf) alaFrangaise 

Select nice tender fillets; cut in slices about one inch thick; 
sprinkle with pepper and salt; broil. Arrange on round pieces of 
toast wfith Maitre d’Hotel sauce and marbles of French fried pota¬ 
toes. 


Fillet of Beef ( Filet de Bceuf) a l’ltalienne 

Cut a fillet of beef in diamond shapes about three-quarters inch 
thick; sprinkle with pepper and salt; dip in egg and bread crumbs 
and fry in boiling hot fat. When ready, arrange on a hot platter 
(one resting on top of the other) with a brown Italienne sauce all 
around. 


Fillet of Beef (Filet de Bceuf) a la Macedoine 

r ' Cut round pieces of fillet of beef about one inch thick; put one 
tablespoon butter in a frying pan to get hot; put fillets in pan; 
sprinkle with pepper and salt, and fry over a very hot fire. When 
done, arrange on a platter, one fillet resting on top of the other; 
remove fat from the sauce; put about four tablespoons of rich 
stock in the pan, and one tablespoon butter. When the butter is 
melted pour this over the fillets and put macedoine vegetables all 
around; garnish with parsley. Serve for luncheon or dinner. 

Fillet of Beef (Filet de Bceuf) a la Lyonnaise 

Fry round pieces of fillet of beef [see recipe: Filet de Boeuf a la 
Macedoine]. Arrange on a platter, one resting on top of the other, 
and pour all around a rich onion sauce. 

Fillet of Beef with Mushrooms a la Barnegat 

Filet de Boeuf, aux Champignons, a la Barnegat 

Cut round fillets of beef about six inches around and one inch 
thick; put on a broiler; sprinkle with pepper and salt; broil until 


AMERICAN COOK BOOK 


nice and pink. Put on round pieces of buttered toast and pour 
all around a nice rich mushroom sauce; garnish with parsley. 
Serve for luncheon or supper. 


Stuffed Fillet of Beef with Chicken a la Juliet 

Filet de Boeuf, farci de Poulet, a la Juliet 

If a roasted fillet is left over from the meal before, cut in pieces 
about two and a half inches across and three inches around; spread 
with chicken mousse all around; put on a buttered pan; decorate 
with a waved strip of mousse across, and a thin strip of truffles 
on top of the mousse; put in oven and cook from six to eight minutes 
—well covered—with some sherry. When done, arrange on hot 
slices of tomato with a brown truffle sauce. Serve as an entree for 
dinner. 


Stuffed Fried Fillet of Beef with Peas 
Filet de Boeuf farci et frit, aux Petits Pois 

Prepare the fillets when left over [see recipe: Stuffed Fillet of 
Beef a la Juliet]; stuff with chicken mousse; put on a buttered 
pan; cook for about five minutes—well covered—in oven. When 
chicken mousse is settled, take out; leave until it gets cold; roll 
in egg and then in bread crumbs; fry in very hot fat. Serve on a 
platter, one resting on top of the other, with cooked green peas 
around. 

4 

Mince of Beef (Emince de Bceuf) a la Europeenne 

When beef is left over from roast beef, Beef a la Mode, etc., cut 
in small dices. To three cups of meat take one quart hot water; put 
on stove with two onions, one large carrot cut up, three tablespoons 
sherry, pepper and salt. (If stock is at hand, use it instead of water.) 
Cook on stove from one to one and a half hours, according to the 
tenderness of the meat. When done, dissolve one heaping table¬ 
spoon flour in half cup water; strain it to the meat; color with kit¬ 
chen bouquet; simmer for about fifteen minutes, slowly (take care 
not to let it burn); add little more sherry to taste. When ready to 
serve, remove the onions and carrots; have ready some small pieces 
of toast on a platter. Serve on top of the toast for breakfast or 
luncheon. 


Fillet of Beef (Filet de Boeuf) a la Nemours 

Cut round thin slices of fillet of beef, about six inches around; 
spread with forcemeat; put a thin slice of cooked, well-cured 










THE SWEDISH, FRENCH, 


ham on top; spread with forcemeat, then another slice of beef on 
top; cut in halves which will make each piece in a half moon shape; 
dip in egg and bread crumbs; fry in very hot fat. Dish up in form 
of a ring on a platter; pour all around white allemande sauce highly 
flavored with sherry. Serve with green string beans in the centre. 

Creamed Beef with Mushrooms in Vol-au-vent a la Valley 
Vol-au-Vent au Bceuf a la Creme, Champignons a la Vallee 

d ake a sirloin steak about one and a half inches thick; remove all 
the fat and cut in square dices. To two pounds steak peel one 
pound mushrooms—if large, cut in four; if small, cut in two; if 
button mushrooms, leave whole. Put mushrooms and steak on 
stove; add one quart hot water, half cup sherry, bay leaves, pep¬ 
per and salt, and let simmer slowly from one to one and a half hours 
until well done. In the meantime, add three onions and one carrot 
cut in large pieces. When the beef is done, remove the onions, car¬ 
rots, and bay leaves; then skim well. Put one tablespoon butterin 
a saucepan with two tablespoons flour; add the stock from the beef 
and mushrooms and more sherry—well skimmed free from all fat; 
stir the sauce until nice and creamy; add the mushrooms and beef; 
let come to a boil; then add half cup cream. [The sauce must be 
nice and thick.] Serve in hot vol-au-vent cases [see recipe: How 
to make Vol-au-vent Cases]. Garnish with parsley. Serve as an 
entree for luncheon, dinner, or supper. 

Beef with Mushrooms {Bceuf a ux Champignon) ala Europeenne 

Cook beef and mushrooms [see recipe: Creamed Beef with Mush¬ 
rooms in Vol-au-vent a la Valley]. Serve on a hot platter with half 
moons of pastry all around, as an entree for luncheon, dinner, or 
supper. 

Beefsteak Pudding ( Pouding au Bifteck) a l’Americaine 

Select beef as for stew, the round or the chuck roast; cut in 
pieces; put on stove with some hot water, pepper and salt to taste, 
bay leaves, some small white onions, and some scooped-out carrots; 
let simmer until it is all well done—from two to two and a half hours. 
When done, strain three cups of the stock from the meat; remove 
all fat, dissolve three tablespoons flour in one cup of cold stock; 
add to the hot juice; color with kitchen bouquet and flavor with 
sherry, then add the onions and carrots; put in a deep pudding dish; 
make a pie crust about quarter inch thick and put over dish; press 
pie crust around with a fork so it looks nice and neat; put in oven 
and bake until crust is well done. Serve with some potatoes and 
green vegetables in place of a joint for luncheon or dinner. 


AMERICAN COOK BOOK 


139 


Broiled Beefsteak ( Bifteck grille) a la Gimo 

Select a nice tender beefsteak (porterhouse is the best, then the 
first sirloin and top sirloin). Beefsteak should be cut about two 
inches thick; remove as much fat as possible; put on a broiler; 
sprinkle with pepper and salt, and broil. Hold it up from the fire 
if a coal stove so that it does not get too much heat and get burned 
before it is cooked; if on gas, put it as close to the fire as possible, 
because gas broiling is much slower than coal broiling. Broil on 
each side about six minutes; put on a hot platter; melt half cup 
butter and pour this over the steak, and garnish with parsley. 
Serve with potatoes and green vegetables for luncheon, dinner, or 
supper. 


Beefsteak with Mushrooms a la Delmonico 
Bifteck aux Champignons, a la Delmonico 

Put a nice Delmonico steak on a broiler and broil [see recipe: 
Broiled BeefsteakalaGimo]. When done,put ona platter; pour some 
melted butter on top; pour around a nice rich brown mushroom 
sauce; garnish with parsley. Serve for luncheon or dinner. 

Goulache a la Ericsson Hammond 

Take a nice piece of beef—round, sirloin, or top sirloin; cut 
three pounds in about eighteen pieces; put in a pan with a quart 
of hot water, three bay leaves, onions, carrots, pepper, and salt, and 
simmer slowly for one hour. Remove the meat to a platter; dis¬ 
solve three tablespoons flour in one cup water and strain it to the 
gravy; color with kitchen bouquet; flavor with sherry, then add the 
meat to the gravy and let simmer slowly for one to one and a half 
hours with a tight cover (skim during the time; take care not to let 
it burn). When ready, place the meat on a platter and pour this 
rich brown gravy over the meat. Serve for luncheon, dinner, or 
supper with potatoes and green vegetables. 

Irish Beef Stew ( Ragout de Bceuf a VIrlandaise) 

Select nice lean beef from the round or chuck; cut in large pieces; 
put on stove with some hot water, one cup tomato juice, pepper 
and salt; let simmer for about one hour. In the meantime, peel 
about one dozen small onions, three or four carrots—scraped, 
washed, and cut in nice large even pieces; add this to the meat, 
also two bay leaves, pepper and salt to taste. Let simmer until 
the meat begins to get done; skim well free from fat. In the mean¬ 
time, peel potatoes, cut in even pieces, add the potatoes to the meat; 




140 


THE SWEDISH, FRENCH 


let simmer slowly for about half to three-quarters of an hour— 
tightly covered. When done, dissolve two tablespoons flour in 
one cup water; strain to the juice; shake the pan so the gravy will 
be nice and smooth; color with kitchen bouquet; dish up on a hot 
platter; garnish with parsley. Serve with green vegetables for 
luncheon or dinner. 

Meat Balls, or Kott Buller ( Boulets ) a la Suedoise 

Take one and a half pounds meat; pass it through the machine 
about once with two nice-sized onions; then add two cups stale 
bread soaked in beer or ale (if not at hand, milk will do instead), 
one egg, pepper and salt. 

Beat well until nice and smooth; then roll to about three and 
a half inches around and about three-quarters inch in thickness; put 
some bacon fat or beef fat in a frying pan and fry on a quick stove 
until nice and brown on both sides. Serve for breakfast or luncheon 
with potatoes or any kind of vegetables. 

Beefsteak Pudding a la King Edward 
Pouding au Bifteck a. la Roi Edouard 

Take three pounds beef, one beef kidney (cut up in large dices), 
six small onions (sliced); add pepper and salt to taste. Put in 
the dish and put on top a thick pie crust. Wet a piece of cheese¬ 
cloth or napkin in cold water, tie it with a string all around to 
fasten the napkin; put in a pot with something underneath so the 
dish does not rest at the bottom of the kettle; keep boiling steadily 
all the time for four hours—covered. Take care that the water 
does not boil away; if it does, add more hot water. When it is ready, 
remove napkin and put in a silver dish [when no silver dish is at 
hand, pin a napkin around the dish]. Serve with any kind of 
vegetables as a joint for luncheon, dinner, or supper. 

Boiled Corned Beef ( Bceuf sale et bouilli) a l’Americaine 

J 

Select a nice piece of beef—according to taste, the round, the 
rump, or the rib. To seven pounds corned beef add four quarts 
cold water; let come to a boil and skim; let simmer slowly for 
about three hours. When done, place on a platter, the fat up. 
Boiled cabbage is served with this dish; it can be cooked in the 
same pot as the corned beef, about three-quarters of an hour or 
longer, according to the age of the cabbage, before the beef is done. 
Cut a nice head of cabbage in four pieces across; put into the pot 
with the corned beef and let simmer slowly until done. Serve in 
separate dishes. 


AMERICAN COOK BOOK 


Corned Beef ( Bceuf sale) a l’Allemande 

Select a piece of corned beef, the same size as for boiled 
corned beef, and cook in the same way. When done, pmt 
on a platter, pour over a rich white allemande sauce, and serve with 
baked or boiled potatoes. 

Corned Beef Hash ( Hachis de Bceuf sale) 

When corned beef is left over it can be made into delicious hash. 
Take two pounds of boiled corned beef; cut out all the gristle and 
fat part and chop well; when half chopped, add six nice-sized boiled 
potatoes; chop potatoes and meat well together, not too fine; then 
add one large grated onion, pepper and salt, four tablespoons from 
the stock the beef has cooked in, and one teaspoon Worcestershire 
sauce. Put a large tablespoon butter in a frying pan; add the hash; 
put on a slow fire, with a tight cover, and let cook slowly until it 
becomes golden brown; then take a turner or an omelet knife 
and double it over. If it should not be brown enough, let it cook 
a little longer; then turn out, just like an omelet, on a hot platter; 
garnish with parsley. Serve with boiled or poached eggs for 
breakfast or luncheon. 


Braised Larded Beef ( Bceuf braise et larde) a la Portugaise 

Take a sirloin roast; remove the bone and roll; tie up with strings; 
lard with fat salt pork (or bacon) thus: stick it with the sharp point 
of a knife; make a hole with the little finger; put about three-quarter 
inch long piece of salt pork into it; lard the meat all over with this, 
leaving about one inch between each piece. Put in a roasting pan 
with some water,onions,carrots, pepper and salt; braise for oneand a 
half to two hours, according to size and quality of the beef. [If it is 
desired rather rare, cook it about half the time mentioned. A 
7-pound roast should be braised about one and a half hours.] 
Baste it again and again with the juice from the pan; in the mean¬ 
time, cook about one dozen small onions. When the roast is 
done remove it from the pan; skim off all the fat; put one table¬ 
spoon flour into the pan, and stir until well dissolved; add two 
to three cups of broth, bouillon, or stock, three tablespoons sherry; 
color with kitchen bouquet and some beef extract; let simmer for 
a few minutes, then skim well and strain; add the onions that have 
been cooked before. Pour the brown sauce and onions all around 
the roast on a hot platter, the meat side up and the fat around, and 
garnish with parsley. Serve as a joint for dinner with potatoes and 
green vegetables. 




THE SWEDISH, FRENCH 


Braised Beef (Bee uf braise) a la Godard 

Take a nice piece from the porterhouse roast; remove the fillet 
which can be used as entree, luncheon dish, fillet mignon, Fillet a la 
Champignon, etc. Then remove the bone; roll and tie; put in a 
pan with some onions, pepper, salt, water, and some slices of bacon 
right over the beef; braise in oven—time according to size of the 
beef; it must be cooked nice and rare like roast beef. When done, 
put on a hot platter; make a sauce from the pan, after the 
fat has been removed, by adding one tablespoon flour and the juice 
from the mushrooms. In the meantime, take one pound of mush¬ 
rooms; peel and wash; cook in water, sherry, pepper, and salt with 
one pair sweetbreads; cut sweetbreads in thin slices, and put all 
around the platter; then add the mushrooms to the gravy; color 
with kitchen bouquet and flavor with sherry (it should be clear, and 
golden brown); put the sauce all around with mushrooms in between 
the slices of sweetbread; garnish with parsley. Serve as a joint for 
luncheon or dinner. 

Porterhouse Roast ( Chateaubriand) a la Macedoine 

Take a nice piece from the porterhouse roast; remove the fillet 
and cut the bone down, so that it will stand on a pan nice and 
steady; sprinkle with pepper and salt; put in a pan with a little 
water, some onions, and carrots; roast, according to size of the 
beef, in a hot oven—a 6- to 7-pound roast about one to one and 
half hours. When done, put on a platter, garnish with macedoine 
vegetables all around in the brown sauce made by skimming the 
fat from the pan; add half cup hot stock; flavor with beef ex¬ 
tract; color with kitchen bouquet; strain it and pour it all around 
the platter. Serve as a joint for dinner. 

N. B.—Beef roasted in this way is named according to what it 
is garnished with. If garnished with macedoine vegetables it is 
called Filet de Bceuf a la Macedoine; if with peas, Filet de Bceuf aux 
Petits Pois. 

Beef {Bceuf) a la Printaniere 

Is a roast of beef [see recipe: Porterhouse Roast a la Macedoine] 
garnished around with different kinds of young vegetables cut in 
small marbles and served with a brown sauce all around on the 
platter. 

Beef {Bceuf) a la Milanaise 

Is a roast [see recipe: Porterhouse Roast a la Macedoine] served 
with creamed mushrooms. 


AMERICAN COOK BOOK 


141 


Beef {Bceuf) a la St. Florentin 

Is a roast—roasted with onions, carrots, pepper, and salt—served 
nice and rare with Robert sauce. 

Fillet of Beef {Filet de Bceuf) a la Lydie Matilde 

Select a nice large fillet; lard with fat bacon, let soak for about 
two hours in Rhine wine, carrots, onions; put all in a roasting pan; 
braise for about thirty minutes, basting it again and again. When 
ready, dish up on a warm platter with poivrade sauce and small 
onions around; garnish with parsley. Serve as a joint for luncheon 
or dinner. 

Cold Fillet of Beef with Tomato a la Lydie Matilde 

Filet de Bceuf froid, aux Tomates, a la Lydie Matilde 

Roast fillet in the same way as Fillet of Beef a la Lydie Matilde; 
leave to get cold. When cold, glaze with a nice brown aspic, then 
carve in thin slices, arrange on a platter, one piece resting on top 
of the other. Serve all around cold tomato sauce and currant 
jelly at the side as an entree or cold dish. 

Beef Ragout {Ragout de Bceuf ) a la Ericsson Hammond 

Select rump of beef; cut in large dices; put in hot water with 
pepper, salt, bay leaves, onions, and large pieces of carrot; cook 
from one to two hours. In the meantime (while meat is cooking), 
cut in nice pieces some carrots, onions, and cut string beans in thin 
slices across; cook nice and green. When the vegetables and meat 
are done, take one tablespoon butter; put in a saucepan; add one 
tablespoon flour; stir until well dissolved; color with kitchen 
bouquet, golden brown; then add the beef. Remove the onions, 
large pieces of carrot, and bay leaves; let beef simmer in gravy for 
about half hour, slowly; skim well. Dish up in centre of the plat¬ 
ter; mix vegetables w T ith the rest of gravy and pour it all around; 
garnish with parsley. Serve for luncheon or dinner. 

Beef a la Yorkshire {Rosbif au Pouding de Yorkshire) 

Take the first cut and three-rib sirloin roast; cut off part of rib 
bone, making the roast a nice length. Saw bone from the back— 
carefully, so as not to touch the meat; leave bone on until after 
meat is cooked, which will keep meat from getting too well done 
from the back of the roast and also make it nice, juicy, and tasty. 
Roast from one to one and a half hours, with water, onions, 
carrots, pepper and salt, in a hot oven, basting it occasionally; 




142 


» 

THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


take care not to let it bum. The oven should be very hot for the 
first hour, after that reduce the heat and let stand until ready to serve 
—for fifteen to thirty minutes longer. In the meantime, make a 
nice Yorkshire pudding. When serving, remove bone from the 
roast; place on a hot platter; garnish with parsley and dia¬ 
monds of Yorkshire pudding all around; serve with a nice horse¬ 
radish sauce, hot or cold. Roast beef cooked this way but 
served with beans is called Rosbif aux Haricots. 

Beef Pudding with Potatoes a la Walde 

Pouding au Bceuf et aux Pommes, a la Walde 

Take round of beef (or, if at hand, chuck steak which is nicer 
than the round); cut in i^-inch squares; put in a pan with suffi¬ 
cient hot water to cover it, pepper, salt, little bay leaves, onions, 
and carrots cut in large pieces; let simmer slowly for about two 
hours—according to size and tenderness of the meat; remove onions 
and carrots. In the meantime, cook a dozen small onions and two 
cups of marbles of carrots. When the beef is nearly done, put 
one heaping tablespoon butter in a saucepan; add two heaping 
tablespoons flour; stir until dissolved; then add three cups of the 
bouillon the beef has cooked in—the fat must first be removed. 
Stir sauce until smooth; flavor with beef extract if at hand, and 
sherry; color with kitchen bouquet; add the meat to the sauce; then 
add the onions and carrots that have already been parboiled; put 
in a deep casserole or pudding dish. Have ready nice mashed 
potatoes; beat with little butter, one or two eggs, pepper and salt; 
roll out in a thick layer; leave on a platter until cold. When cold, 
lift it carefully on top of the meat in the dish, pressing it to edge 
of dish, waving it with fork around edge; brush over with some 
melted butter; put in oven to bake for about fifteen minutes. 
When done, put the dish on a paper doily on a platter; pin a napkin 
nicely around the dish. Serve with parsley at the side as a joint 
for luncheon or dinner. 

Beef Pie {Pate de Bceuf ) a laRagout 

Is made the same way as Beef Pudding with Potatoes a la Walde, 
but instead of the mashed potatoes, make a nice pie crust and put 
over the dish. Put into oven and bake until crust is done nice and 
brown; put the dish in a silver case on a paper doily on a platter. 
Garnish with parsley at the side as a joint for luncheon or dinner. 

Beef with Mushrooms {Bceuf aux Champignons ) a la Casserole 

Take round of beef; cut in squares one and a half inches; put in 
a pan with sufficient hot water to cover it, pepper, salt, little bay 


leaves, onions, and carrots; let simmer slowly for about two hours; 
remove vegetables; then add some nice peeled mushrooms; let 
simmer for another fifteen minutes. Put one tablespoon butter 
in a saucepan; add two tablespoons flour; stir until dissolved, then 
add three cups of the bouillon the beef cooked in (first remove the 
fat); stir until smooth; flavor with beef extract; color with kitchen 
bouquet; add meat to sauce; put in a deep casserole or souffle dish. 
Cover with a nice pie crust. If puff paste at hand, garnish with 
strips twisted all around and a rosette in the centre. Put in oven 
and bake until crust is golden brown. Put in a silver case on a 
paper doily on a platter; garnish with parsley. Serve as a joint 
for luncheon or dinner. 

Beef Pie with Potatoes a la Continentale 

Pate de Bceuf aux Pommes, a la Continentale 

When boiled beef has been left over it makes an excellent 
dish for dinner. Cut it in thin slices; then some w T ell-cured ham 
in round thin slices; cook some large, unpeeled potatoes. When 
cooked, peel and slice in thin slices. Let ham and potatoes simmer 
in a little stock; flavor with sherry, pepper, and salt. Make a 
rich browm gravy from some consomme, mushroom juice (if at 
hand), butter, and flour; flavor with beef extract and sherry; 
color with kitchen bouquet; add the slices of beef to the 
gravy; let simmer for about fifteen minutes. Make a pie crust 
by lining a pie plate with nice puff paste; put a buttered paper on 
the bottom and fill with beans; roll puff paste out very thin; put a 
cover on top of pastry; egg around; twist a strip of pastry in cork¬ 
screw style and fasten it all around on top of the egg; put a rosette 
of pastry in the centre; put in oven and bake until well done and 
golden brown. When done, remove the cover carefully so as not 
to let it break; put on a plate in oven to dry; then remove the 
beans carefully; lift the pie crust on to a platter, and, when ready to 
fill, heat the crust; fill in the pie crust, one piece resting on top 
of the other, beef, potatoes, ham, potatoes, and so on, leaving a 
slice of potato in between each slice of beef and ham. Pour the 
gravy on top. Put the cover on; place on a platter; garnish with 
parsley at one side of the dish. Serve in place of a joint for 
luncheon or dinner. 

Fillet of Beef {Filet de Bceuf ) a la Chateaubriand 

Cut large slices of beef; sprinkle with pepper and salt; put on a 
broiler, and broil nice and rare; arrange on round pieces of toast; 
pour some melted butter over; sprinkle with chopped parsley. 










THE SWEDISH, FRENCH 


Serve on a platter with bordelaise sauce all around. Garnish with 
parsley. Can be served with green vegetables and potatoes. 


Stuffed Fillet of Beef with Chicken a la Gimo 

Filet de Boeuf farci de Poulet a la Gimo 

Cut round fillets of beef; sprinkle with pepper and salt; spread 
with chicken mousse all around; fry in good hot dripping or salad 
oil about three minutes on each side (be careful not to let it burn). 
When done, arrange on hot slices of tomatoes with a paper frill in 
each and a brown truffle sauce around. 


Plank Steak (Chateaubriand grille sur la planche ) 

Select a large Delmonico or porterhouse steak;take a plank, butter 
it, put the steak on top; sprinkle with pepper and salt on both sides. 
Put under the gas broiler from four to five minutes; turn steak over 
for another four minutes; put melted butter on top. In the mean¬ 
time, cook and have some mashed potatoes—made creamy with some 
butter and milk, and seasoned with pepper and salt. Take the board 
with the steak out of oven; wave potatoes through a fancy tube 
all around, making little compartments for vegetables. Have some 
carrots, peas, onions, beans, and tomatoes all cooked in separate 
pans, seasoned with pepper and salt; pour some melted butter 
over them; fill each space with vegetables; put board on a platter 
with a napkin underneath. Garnish with parsley at the side. 
Serve very hot. 


Creamed Smoked Beef with Potatoes 

Boeuf fume et a la creme, aux Pommes 

Take smoked beef that has been si ced very thin; put in hot water 
and let simmer for about four minutes. In the meantime, make a 
rich cream sauce from one tablespoon butter, two tablespoons 
flour, one and a half cups milk. Strain water from the beef; add 
beef to the sauce; then add some cream. Arrange on pieces of 
toast on a platter; garnish with stuffed baked potatoes. Serve for 
breakfast or luncheon. 

It is also served in little victoria baskets made from raw potatoes 
cut in the style of French fried. Have the baskets hot. When the 
beef is creamed and ready to serve, put baskets on a nice paper 
doily, fill with the beef, put a little handle of green pepper or lemon 
into each basket, and garnish with parsley at the side. Serve very 
hot as a dish for breakfast or luncheon. 


AMERICAN COOK BOOK 


143 


Smoked Beef with Scrambled Eggs 
Boeuf fume aux CEufs brouilles 

Cook the beef [see recipe: Creamed Smoked Beef with Potatoes). 
To half pound of beef take four eggs; add four tablespoons milk, 
four tablespoons cream, and some butter. Take care not to add 
too much salt, as the meat may be salty. Put eggs in a frying pan 
with the butter; let them begin to cook, then add the beef to the 
eggs, and scramble. When ready, arrange on a hot platter; garnish 
with triangles of buttered toast all around and with some parsley. 
Serve as a breakfast or luncheon dish. 

It is also served for a light Sunday supper. Smoked beef is also 
used for different sandwiches. 


VEAL (Veau) 


Veal comes from a calf that should be at least six to eight weeks 
old and is divided into: 


Head 
Neck 
Shoulder 
Shoulder roast 
Breast 


Rib roast 
Loin chops 
Veal cutlets 
Leg 

Knuckle 


Hip roast 

Kidney 

Sweetbreads 

Liver 

Feet 


Calf’s head is used for mock turtle soup, barley soup, rice soup, 
etc. The meat of the head is used for calf’s head en tourteau y 
calf’s head a la terrapin, etc. 

Neck , with addition of the breast, is used for stew. 

Shoulder is used for a roast, boned and stuffed. 

Rib chops can be broiled, breaded, fried, or devilled. 

Loin is cut in chops, breaded, fried, and served with tomato 
sauce. It is also cracked, roasted, and served as a main dish for 
dinner, and is cut from the hip bone to the rib chops. When cut 
for a saddle the calf must not be split. The saddle is cut with the 
double loin from the hip bone to the rib chops and is trimmed and 
roasted for a main course for dinner. 

Hip roast is used for a pot roast or an a la mode. 

Leg is divided into roasts, veal cutlets, breaded and fried, also 
cut up and used for stews and veal a la Ragout. 

Knuckle and feet are used for soups and jellies. 

Kidney is used for broiling and stews. 

Sweetbreads , the most expensive part of the calf, come from the 
neck in pairs, and are made into different kind of dishes, particu¬ 
larly as entrees. 







144 


THE SWEDISH, FRENCH, 


Liver is used for frying, roasting, for mousses , timbales , mock pates , 
etc. 


Fried Veal Cutlets ( Cotelettes de Veau irites) 

Veal cutlets are from the leg of the calf. Have the cutlets about 
three-quarters of an inch in thickness. Put butter in the frying pan; 
have it very hot; put the cutlets in and fry rather quick but well 
done; when brown on one side turn over. When done, place on a 
platter; remove fat from pan; put half cup stock in the pan; shake 
it around; strain the juice around the cutlets; garnish with parsley 
and serve very hot with potatoes and green vegetables for luncheon 
or supper. 


Devilled Veal Chops with Tomatoes 

Cotelettes de Veau a la Diable, aux Tomates 

Bone the chops, leaving only a bone about three to four inches 
long for the paper frill. Spread with a devilled allemande sauce 
which is a thick cream sauce strongly seasoned with mustard. 
Spread on the chops while the sauce is hot. Put them on an 
oiled paper and leave until cold. Then dip in egg and bread 
crumbs; sprinkle with pepper and salt and fry until golden brown 
in hot but not too deep fat. Arrange on a platter, one resting on 
top of the other, with a paper frill on each bone, and stuffed 
tomatoes all around; garnish with parsley. Serve as a luncheon 
or supper dish. 


Veal Roll ( Roulade de Veau) a la Perigord 

Select two and a half pounds veal, cutlet part, beat until nice 
and tender; spread out in one big slice, then fill and roll. Put strings 
around and tie up nice and plump; put on a pan with pepper, salt, 
onions, carrots, butter (or bacon fat), sherry, and some rich stock. 
Baste it occasionally and put in good hot oven until brown— 
about three-quarters of an hour. Take out; cut strings away; 
cover with a Perigord sauce; put in the oven ten minutes. Serve 
with green peas or any kind of vegetables around, or a mushroom 
sauce as a roast. 

Filling. To one pound veal take half pound sausage meat. 
Put the veal through machine three or four times; add sausage 
meat, one small cup bread crumbs, half cup cold cream sauce, two 
tablespoons sherry, juice of an onion, pepper, salt, and whites of 
three eggs. Mix well. 


AMERICAN COOK BOOK 


Veal Mousse ( Mousse de Veau ) a la Gimo 

To three-quarters pound veal take half pound sausage meat. 
Put through the machine six times with the whites of two eggs, 
then through a sieve. Stir on ice, adding half milk and cream, 
then pepper and salt, then a little more milk and cream mixed; try 
in hot water and add milk and cream until suitable, not to make it 
too thin. Butter and decoratea ring mould with truffles and Spanish 
pepper, fill with the mousse of veal; cook in hot water in the oven— 
well covered—from ten to fifteen minutes. Turn out on any founda¬ 
tion with a supreme sauce in the centre garnish with parsley. 

Roast Veal ( Veau roti) a la Europeenne 

Take a piece from the leg of veal, about five to seven pounds. 
Put in a frying pan with a little bacon fat and brown on both sides; 
put in a large soup kettle with plenty of cut-up carrots, onions, 
turnips, and about two cups water; put a tight cover on; roast 
about four hours, turning it occasionally so as not to burn. When 
the water is stewed down, add more, otherwise the meat will get 
too crisp; take the meat out; remove all the fat. Put two table¬ 
spoons fat in a pan; add two tablespoons flour, then the veal stock 
(two cups), one cup tomato juice; color with kitchen bouquet. 
During the time have ready some little marbles of scooped-out 
potatoes, onions, turnips, carrots, and peas, cooked in stock; put 
veal on platter; pour gravy all over; garnish with different vege¬ 
tables all around. Serve as a joint. 

Roast Loin of Veal ( Longe de Veau rotie) a la Europeenne 

Select a nice loin of veal. Saw the bone from underneath, mak¬ 
ing every cutlet the same size, but be careful not to cut the meat. 
Put in a roasting pan with pepper, salt, water, some onions and 
carrots; put into oven and roast from one to one and a quarter 
hours until well done (baste well). When done cut in chops. 
Place in its shape on a platter; garnish with parsley; put some brown 
sauce around made from the pan (remove the fat from the pan; 
add half cup stock; shake it over the fire, then strain). If not suf¬ 
ficiently brown, color with kitchen bouquet. Serve with potatoes, 
green vegetables, and hot currant jelly as a roast for dinner. 

Veal Pie with Ham ( Pate de Veau au Jambon) a la Gustaf 

Select nice fillet of veal; cut in large diamonds; put on stove with 
sufficient hot water to cover it, onions, carrots, pepper, and salt; let 
come to a boil and skim; cover, and let simmer slowly—time ac- 




THE SWEDISH, FRENCH, 


cording to size and quality of the fillet. If old it must cook longer 
than if young. Have some cooked smoked ham; slice and cut in 
strips; add the ham to the fillet. Put a tablespoon butter in a 
saucepan; add two heaping tablespoons flour, two cups of the 
juice the fillet cooked in, pepper and salt to taste, and two table¬ 
spoons sherry. Beat the sauce until nice and creamy; add to 
that the fillet and ham, then half cup of good cream. Put in a 
pie that has been made from puff paste and baked; have the pie 
crust hot; when filled, put the cover on and serve on a hot platter, 
with parsley at the side, as an entree for dinner. 

It can also be served as a luncheon dish or in place of a joint for 
dinner. 

Veal Pie with Mushrooms a la Ericsson Hammond 

Pate de Veau aux Champignons, a la Ericsson Hammond 

Select a nice fillet of veal from two to three pounds, cut in large 
dices; put on stove with sufficient hot water to cover it, onions, 
pepper, salt, and tablespoon sherry; let come to a boil then skim; 
cover, and let simmer slowly—time according to quality of the veal. 
Add one and a half pounds mushrooms that have been peeled and 
washed. Make a rich sauce with one tablespoon butter, two heap¬ 
ing tablespoons flour, one cup stock, half cup hot milk, two table¬ 
spoons sherry; season with pepper and salt to taste. Add the 
veal and mushrooms and then some cream just before filling the 
hot pie crust. Make your pie crust by lining a pie plate with puff 
paste; put a buttered paper on the bottom; fill with Boston beans; 
roll pastry thin; put a cover on top; clip it evenly all around then 
egg around; twist a strip of pastry in corkscrew style and fasten 
it all around on top of the egg; put a rosette of pastry in the centre; 
put in oven and bake until well done and golden brown. When 
done, remove cover carefully so as not to let it break; put on a 
plate in the oven to dry; then remove the beans carefully; lift 
the pie crust on a platter, and when ready to fill, heat the crust 
and cover. Serve on a hot platter as an entree for luncheon or 
dinner. 


Croustades with Veal and Mushrooms a la Walde 

Croustades de Veau aux Champignons, a la Walde 

Croustades are also called Swedish Timbales or fountain cups. 
Made with two yolks and one white of egg, four tablespoons water, 
four tablespoons milk, four tablespoons flour, two tablespoons 
cream, and some salt. Stir eggs and water together; add the flour; 
work to a smooth batter, then add the milk, then the cream and 


AMERICAN COOK BOOK 


145 


salt. Have the croustade iron hot in the fat on the stove; wipe 
the iron dry; dip in the batter (be careful that it does not go over 
the top of the iron); dip twice then dip it in boiling hot fat; cook 
until golden brown, then take the croustades off the iron, turning it 
bottom up, otherwise it might get soggy from the fat at the bottom; 
leave dry until ready to serve, then heat and fill [see recipe: Veal 
Pie with Mushrooms a la Ericsson Hammond] but cut the veal 
and mushrooms in small dices. 

Patty with Veal and Mushrooms a la Ericsson Hammond 
Pate de Veau aux Champignons, a la Ericsson Hammond 

Roll puff paste out about half inch thick; cut with patty cutter 
the size that is wanted; take one size smaller cutter and press down 
in the centre not to cut it through. This wall form a cover when 
the petit is baked. Bake in an oven not too hot. When done 
remove the cover and scoop out the petits, leaving them in the 
pan until ready to use. When ready to use put in the oven to heat 
and fill [see recipe: Veal Pie with Mushrooms a la Ericsson Ham¬ 
mond] but cut the mushrooms and veal in small dices. 

Vol-au-vent with Veal and Mushrooms 

Vol-au-vent au Veau et aux Champignons 

Have the vol-au-vent cases very hot and fill [see recipe: Veal 
Pie with Mushrooms a la Ericsson Hammond]. 

Creamed Veal in Croustades a la Lydie 

Croustades de Veau a la Creme, a la Lydie 

Make croustades [see recipe: Croustades de Veau aux Cham¬ 
pignons] and fill; arrange on a platter; garnish with parsley. 

Filling. Take a fillet of veal; wash and put on stove in boiling 
water sufficient to cover, with onions, carrots, bay leaves, pepper; 
and salt. Let simmer until the veal is done; leave in the juice until 
cold; when cold, cut in small dices. Make a rich allemande sauce 
from one tablespoon butter, two tablespoons flour, one and a half 
cups milk that has been boiled; beat the sauce until creamy; add two 
tablespoons sherry, pepper and salt; add the veal that has been 
heated, then add half cup cream. 

Mousse of Veal (Mousse de Veau ) a la Europeenne 

Take one pound of veal; trim well from all strings and fat; put 
through machine five or six times with whites of two eggs. When 
done, put in a saucepan on ice and stir until cold. Then add milk 




146 


THE SWEDISH. FRENCH, 


ar.i cream mixed, which will imoant to one and a half pints. When 
half of the cream and milk has been used, add some salt, cayenne 
pepper, and three tablespoons sherry, I ry a little of the mousse 
in a pan of hot water—not boiling. If it is too hard, add seme 
more cream and milk; try again and again until it is of the right 
consistence. 

This moussse 'is made into timbales, stainngs, sonnies, quenelles, 

etc. 


Perigord of Veal (Veaii a la Perigord a la Gimo 

Take a fillet of veal; cut in very thin slices about three inches in 
length and two and a half inches in width; put a tablespoon mousse 
of veal 'see recipe: Mousse of \eal] in each, and roil; cook in a 
buttered pan in oven for about six minutes; then take out and 
cover with a rich Perigord sauce. Put into oven—uncovered—to 
get rice and glossy. Arrange on hot slices of tomatoes; decorate 
with strips of cream sauce, with green peas in the centre: garnish with 
parsley. Serve with a truffle sauce, as entree for luncheon or dinner. 

Quenelles of Veal (Quenelles e'e Veau a la Perigord 

Make a nice mousse of veal "see recipe: Mousse of Veal a la 
Europeenne. Take with a tablespoon the shape of an egg; put on 
the pan with some sherry, pepper, and salt: put in oven—well cov¬ 
ered—to cook for abom eight minutes, until serried. When serried, 
rut on a broiler and cover with a thick Perigord sauce: put broiler 
in oven over a pan and let remain for about six minutes until the 
sauce becomes glossy; then arrange on a foundation of spinach; 
garnish with a strip of cream sauce all around and a dot of it in 
the centre with a diamond of truffle on top. Serve with truffle 
sauce as an entree for luncheon or dinner. 

Mousse of Veal in Tomatoes 

Toma res farcies de Mbczsse de Veau 

Select nice fresh hard tomacoes: put in hot water and remove 
skins carefully. Cut a thin slice off top of the tomatoes and scoop 
them out with the potato scoop itake care not to let shells of 
the tomatoes get too soft); sprinkle with finely chopped parsley; 
put on a buttered pan: fill with the veal mousse [see recipe: Mousse 
of Veal a la Europeenne'; garnish all around in between the mousse 
and tomato with a waved strip of the mousse that has been colored 
with chopped parsley. Put in the centre of each tomato a large dia¬ 
mond of truffle: put in oven with a little water to prevent it from 
burring; coc k with a right cover from ten to twelve minutes. When 


AMERICAN COOK BOOK 


done, garnish with parsley. Serve on a hot platter with hollandaise 
sauce around as an entree. 

Veal Croquettes Croquettes de Veau) a la Macedoine 

When cocked veal is at hand, remove all the fat and put through 
machine once; measure it by the cup. To each cup of the veal take 
three tablespoons thick hot cream sauce, one tablespoon sherry, 
pepper and salt. Take with a tablespoon, put on a platter and, 
when cold, form in the shape of croquettes—thick in centre and 
pointed at ends; dip in egg and bread crumbs and fry in very hot 
fat until golden brown. .Arrange on a hot platter with macedoine 
vegetables; garnish with parsley. Serve with a supreme sauce. 

Timbale of Vea! Timbale de Veau ) a la Rydberg 

Make a rich veal mousse [see recipe: Mousse of A eal a la Euro- 
peennej. Butter timbale cups and decorate with truffles and 
Spanish pepper, fill with the mousse; cook in oven in hot water 
from six to eight minutes—covered. Serve with truffle sauce all 
around. Entree for luncheon or dinner. 

Mousse of Veal Mousse de Veau a la Balrimorienne 

1 ake cooked veal that has been left in the juice until cold. 
Grind through the machine about three or four times; add to each 
cup three tablespoons cream sauce and whites of two eggs: flavor 
with sherry, pepper and salt to taste. Decorate a ring mould with 
mines and Spanish pepper strip, such as daisies, flowers, or anv 
design wished. Fill the mousse into the mould carefully with a paper 
rube. Put in the oven in hot water and cook—uncovered—for 
fifteen to twenty minutes, according to the size of the mould. When 
done, tun out and serve with a rich supreme sauce. 

Mousse of Veal with Spinach a la Princesse 

m 

.Mousse de Veau , aux Epinards, a la Princesse 

[See recipe: Mousse of Veal a la Europeenne.] Butter and deco¬ 
rate a ring mould with daisies of truffles on the bottom and branches 
of Spanish pepper on top. Fill the bottom of the mould with veal 
mousse up to the placewhere the mould is joined ;then mix to one cup 
mousse one and a half cups spinach that has been cooked green 
and passed through the machine several times; fill the top of the 
mould with this spinach mousse; cook in hot water in oven—well 
covered—from twelve to fifteen minutes. When done, turn out 
on a paper doily. Serve with hollandaise sauce. 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


147 


Spaghetti Baskets with Veal and Mushrooms 
Veau aux Champignons, en Corbeilles de Spaghetti 

Cook spaghetti in water and some salt—soft, but not too well 
done, and so as not to break them. Cut round slices of raw turnips 
with the fluted biscuit cutter; stick toothpicks all around near the 
edge—an odd number from fifteen to seventeen, according to the 
size of the turnip; thread the spaghetti in and out in a basket style 
until the toothpicks are all covered. Put a spaghetti all around 
the top of the toothpicks to cover them and then put in a pan of 
boiling water; cover with another pan tightly, and put on top of 
stove; let simmer for about fifteen minutes until ready to serve, 
then fill with the veal champignon filling. 

Filling. Cut a fillet of cooked veal and the same amount of 
cooked mushrooms in small dices; put on a plate and cover, then 
put in oven to get hot. Make a sauce from one tablespoon butter, 
two tablespoons flour, half cup chicken broth, half cup mushroom 
juice, and one cup boiling milk. Beat the sauce until nice and 
smooth; flavor with sherry, pepper, and salt. Add the veal and 
mushrooms to the sauce, then add half cup rich cream. (Be careful 
not to have the sauce too thin.) Fill the hot spaghetti baskets. 
Have ready some handles cut from green peppers that have been 
left in ice water to get crispy. Put a handle in each basket (if for 
a fancy luncheon or dinner a ribbon to match the table can be 
tied on each handle). Then serve the baskets on a paper doily, with 
a pinch of parsley in the centre, as an entree for luncheon or dinner. 

Garnished Saddle of Veal (Selle de Veau, garnie ) 

Select a nice saddle of veal that has been hanging for some time; 
beat well with a rolling pin, and tie up nice and plump; put in a 
pan with some onions, carrots, pepper, salt, and water; let 
roast for about one hour, according to the size; it must not be well 
done, but rather rare. When done, place on a platter; carve, by 
following the backbone; cut the meat out, then cut it in thin slices 
and put it back in its place; decorate with a bunch of parsley tied 
around a silver skewer stuck in one end of the saddle; garnish with 
croustades filled with peas. Serve with hot currant jelly as a joint 
for dinner. 

Mousse of Veal with String Beans a la Pompadour 
Mousse de Veau aux Haricots verts, a la Pompadour 

Take one quart string beans, and put them in hot water with a 
little baking soda and salt; cook until nice, tender, and very green 
(take care not to cook too long, for then they would turn brown). 


Drain up, sprinkle with cold water, put on a board. Butter a ring 
mould; line the mould with the string beans, pompadour style, 
one after the other as close as possible; do not let them go on a 
bias, they must stand straight up; then fill with the mousse de veau 
aux haricots. Cut the rest of the string beans in very small pieces 
as big as a half pea; take three cups of the mousse; add one cup 
of the string beans; flavor with sherry, pepper and salt to taste. 
Fill the mould with this mousse; beat it down well against the 
table, so that the beans will not fall off; put in a pan of hot water; 
cook in oven about ten to fourteen minutes—well covered; take 
care not to let it cook too long. When done, turn out on a hot 
platter. Garnish with parsley. Serve with hollandaise sauce in 
the centre as an entree for dinner 

Veal (Veau) a la Casserole 

When veal has been roasted or boiled for the dinner before, a 
delicious dish can be made in a casserole from what is left. Take 
the piece of veal; cut in thin slices, leaving it in a perfect shape as 
the veal was. Then make a nice rich sauce from one tablespoon 
butter, two tablespoons flour, one and a half cups of veal stock 
(if no stock at hand, broth and consomme of any kind will do); 
flavor with sherry and some mushroom juice, pepper and salt; 
color with kitchen bouquet and some beef extract if at hand; 
add to the sauce three cups of vegetables (that have been cut up 
and cooked) and one cup mushrooms (cut in dainty little dices 
and cooked). Put part of the sauce in the casserole, then put the 
veal in the centre; pour the sauce with the vegetables all around. 
Put in oven and bake about thirty-five minutes. Place the dish 
on a paper doily; raise the cover at one end of the platter and a 
bunch of parsley at the other. 

Veal Pie with Ham and Aspic a la Parisienne 

Pate de Veau au Jambon en Aspic, a la Parisienne 

Select a nice piece of veal from the leg. Put on the stove and 
cook with some water (just sufficient to cover it), some bay leaves, 
pepper, salt, and onions. When the veal is done, let stand in the 
juice until cold. When cold, take up; add to three cups veal broth 
one cup tomato juice and one large package of Cox’s gelatine; 
clear the broth to make it a nice aspic; leave the aspic on ice until 
cold. Cut the veal in dainty slices; have some cooked smoked 
ham at hand and slice it in the same way; put veal and ham 
into the aspic (take care not to cloud it); let stand on ice until 
settled, then fill in a pie that has been made from puff paste, baked 







148 


THE SWEDISH, FRENCH 


and left until cold. Put the cover on; garnish with parsley. Serve 
as a cold dish. [Can also be served in a vol-au-vent case.] 

CALF’S HEAD {Tete de Veau) 

* 

Calf’s Head (Tete de Veau ) a la Picarde 

Select a nice fresh calf’s head, split in halves, remove the brains 
and tongue, wash and clean well, brush the teeth, remove eyes 
and ears. Put the head in a pot—bone down and meat part up— 
with boiling water sufficient to cover it, onions, carrots, pepper, and 
salt; let come to a boil, skim and simmer slowly about two hours, 
according to size of the head; leave in the juice until cold. The 
ears can be cooked in the same pot with the head for about one 
hour (take care not to let them break). Used for garnishing, they 
are first cleaned and scraped and made to look like Easter Lilies. 
Remove the meat from the head, cut in large squares; put in part 
of the juice, with some Rhine wine, to heat for about ten minutes. 
When ready to serve, arrange on square pieces of buttered toast; 
pour melted butter over with some sprinkled parsley, and serve 
with the picarde sauce around. 

Calf’s Head (Tete de Veau ) a la Vinaigrette 

Is made the same way. [See recipe: Calf’s Head a la Picarde] but 
served with a vinaigrette sauce at the side. 

Calf’s Head with Terrapin Sauce a la Ericsson Hammond 

Tete de Veau, Sauce Terrapin, a la Ericsson Hammond 

Cook the calf’s head [see recipe: Calf’s Head a la Picarde] and 
cut in square pieces. Make a terrapin sauce, which is: one table¬ 
spoon butter, one tablespoon flour, one and a half cups of stock, 
half cup sherry, yolks of three eggs, and half cup cream. Put 
butter in a pan and add flour, stock, pepper, and salt. Add the 
pieces of calf’s head then the yolks and cream. Shake the pan 
until thickened, then add the sherry and some more butter. Serve 
on a deep platter garnished with fried rings of bread all around, or 
half moons of pastry. Entree for luncheon or dinner. 

Stuffed Calf's Head a la Hollandaise 

Tete de Veau farcie a la Hollandaise 

Cook calf’s head [see recipe: Calf’s Head a la Picarde] and cut 
in square pieces. Cover with chicken mousse and decorate with 
chicken mousse that has some chopped parsley in it; cook—well 


AMERICAN COOK BOOK 


covered—in oven, with some sherry in the pan, for about eight 
minutes. * Turn out on a hominy foundation. Garnish with calf’s 
ears that have been cooked and scraped and made to look like Easter 
Lilies; put a little parsley inside each ear; raise one on each end of 
the hominy foundation mounted with hominy; decorate around 
the ear with a very fine strip of cream sauce that has been colored 
with orange coloring; in the centre serve fritters made from the 
calf’s brains with hollandaise sauce at the side. Entree for luncheon 
or dinner. 


Calf’s Head (Tete de Veau) a la Supreme 

Boil calf’s head [see recipe: Calf’s Head a la Picarde]. When 
cold, cut in round or square pieces and heat them in sherry and 
some of their own liquid. Glaze with a supreme sauce flavored 
with sherry. Arrange on a foundation of hot hominy; decorate 
with cooked calf’s ears that have been scraped and cleaned and 
made to look like Easter Lilies; put some parsley inside the ears, 
and serve with a supreme sauce. Entree for luncheon or dinner. 

Supreme of Calf’s Head a la Fanchonette 

Supreme a la Tete de Veau, a la Fanchonette 

Cook calf’s head in water, with carrots, onions, pepper, and salt, for 
about two hours. When cold, remove the meat from the head and 
cut it in small dices; put in a pan with half cup sherry, one cup 
stock, pepper and salt, and stew from five to ten minutes. In the 
meantime, put a tablespoon butter in a saucepan; add to the butter 
one heaping tablespoon flour; stir until dissolved, then add the 
juice from the cut-up head; beat the sauce until creamy; add the 
pieces of calf’s head, then some cream. Fill small individual 
fanchonette baskets that have been baked and heated. Arrange 
on a platter on a paper doily and stick a handle of the pastry in 
each basket. Garnish with parsley. Serve as an entree for lunch¬ 
eon or dinner. 


Calf’s Head in Pastry a la Maria 

Tete de Veau en Pate feuilletee, a la Maria 

Cook calf’s head in water with carrots, onions, pepper, and salt, 
for about two hours. When cold, remove the meat from the head; 
cut out with a round biscuit cutter; put in a pan with half cup 
sherry, one cup stock, a little pepper and salt, and stew for about 
five minutes; then press on a cloth to dry. Line small individual 
moulds with puff paste; put one of these round pieces of calf’s 
head into each; then twist a strip of pastry all around and fasten 






Copyright, 1918, by Mrs. Ericsson Hammond 









THE SWEDISH, FRENCH, 


it with some yolk of egg; put in oven and bake. When baked, 
turn out; decorate with a strip of colored cream sauce and a dot of 
the cream sauce in the centre. Serve with supreme sauce as an 
entree for luncheon or dinner. 

Calf’s Head ( Tete de Veau) a la Poulette 

Cook calf’s head [see recipe: Calf’s Head a la Picarde]. When 
cold, cut in large dices; put in a pan with some sherry and some 
stock from the calf’s head, stew for five minutes, put a tablespoon 
butter in a saucepan; add one heaping tablespoon flour; stir until 
well dissolved, then add one and a half cups of the juice of the dices 
of calf’s head; then add the dices themselves, the juice of half a 
lemon, and the yolks of three eggs that have been mixed with half cup 
cream. Shake the pan until the sauce gets thick and velvety. 
Serve on a platter with half moons of pastry all around. Entree 
for luncheon or dinner. 

Calf’s Head ( Tete de Veau) a la Perigord 

Cook calf’s head [see recipe: Calf’s Head a la Picarde]; cut 
round pieces of it, and put on a buttered pan; cover with a very 
thick Perigord sauce; cook in oven for about ten minutes—un¬ 
covered. When glossy arrange on round pieces of toast; decorate 
with a strip of cream sauce all around, a dot of cream sauce in 
the centre, with a diamond of truffles on top; form the pieces in a 
ring on the platter. Serve with green peas or asparagus tips in 
the centre as an entree for luncheon or dinner. 

Glazed Calf’s Head ( Tete de Veau glacee ) a l’Allemande 

Cook the calf’s head [see recipe: Calf’s Head a la Picarde]. 
When cold, cut in pieces; put in a pan with some sherry and some 
stock, for about five minutes, to stew; then put on a broiler and 
glaze with a thick allemande sauce and decorate with a strip of 
brown sauce all around and a diamond of truffles in the centre 
of each. Arrange on pieces of toast. Serve with green peas in 
the centre and hollandaise sauce all around, as an entree for 
luncheon or dinner. 

Fried Calf’s Head with Tomato 

Tete de Veau frite. Sauce Tomate 

Cook the calf’s head [see recipe: Calf’s Head a la Picarde]. 
When cold, cut in strips about one inch wide and three inches long 
and roll in egg and bread crumbs; then fry in very hot fat. Serve 
on a paper doily, like croquettes, with a rich tomato sauce all around. 


AMERICAN COOK BOOK 


149 


CALF’S TONGUE ( Langue de Veau) 

Calf’s Tongue with Tomato 
Langue de Veau aux Tomates 

Cook a calf’s tongue in water, with salt, pepper, bay leaves, and 
onions from one and a half to two hours. When done, leave 
in the juice until cold; then remove the skin and trim tongue on 
the under part so that it can stand. Then put it back in own 
liquid, to steam with some Rhine wine. Carve on a bias in three 
pieces (be careful not to let it fall apart). Put on a plate; glaze 
with a nice tomato glaze, made from butter, flour, and tomato juice; 
sprinkle with finely chopped parsley; decorate all around with 
fine strip of cream sauce; then place on oblong slices of toast the 
length of the tongue (if two or three tongues are served, arrange on 
a bias). Arrange on a platter, with hollandaise sauce all around; 
garnish with parsley. Serve as an entree for luncheon or supper. 
Lamb’s tongue can be prepared and cooked in similar ways as the 
calf’s tongue. 

Broiled Calf’s Tongue with Shirred Butter 

Langue de Veau grillee, Sauce au Beurre 

Cook tongue [see recipe: Calf’s Tongue with Tomato]. When 
done, split in halves lengthwise, put on a broiler, and broil until 
golden brown. Serve on pieces of toast with the beurre sauce. 

Fried Calf’s Tongue {Langue de Veau frite) a la Tartare 

Boil calf’s tongue [see recipe: Calf’s Tongue with Tomato]; 
cut in pieces on a bias, dip in egg and bread crumbs, and fry in 
boiling fat. Arrange on a platter, one piece resting on top of 
another; garnish with parsley and serve with a tartare sauce. 

It can also be formed in shape of a cutlet. If this is done, put 
a paper frill in each piece before serving. 

Calf’s Tongue {Langue de Veau) a la Chaud-froid 

Two calves’ tongues, five tablespoons dissolved Cox’s gelatine, 
one tablespoon sherry, one cup whipped cream, pepper and salt. 

Cook the tongues [see recipe: Calf’s Tongue with Tomato]. 
When cold, remove the skin. Put through the machine twice; 
put in a saucepan; stir on ice; add gelatine, sherry, pepper, and salt, 
then the whipped cream—carefully. When beginning to stiffen, 
shape as half eggs; put on a broiler and chaud-froid with the white 
chaud-froid sauce. Decorate with brown sauce and truffles. 




150 


THE SWEDISH, FRENCH, 


Serve on a foundation of spinach with calf’s ears that have been 
scraped and made to look like Easter Lilies, fasten on a crouton 
of bread in the centre. Serve as a cold dish with aurorian sauce or 
with the salad. 

Boiled Calf’s Brains ( Cervelle de Veau bouillie ) 

Put calf’s brains in water with a little salt to soak for a while; 
then clean well; put in a pan with some water, bay leaves, pepper 
and salt, and cook from ten to fifteen minutes—well covered. 
Leave in the broth until cold. Can be used for different dishes. 

Broiled Calf’s Brains with Shirred Butter 

Cervelle de Veau grillee au Beurre 

Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut 
in slices about half inch thick; rub over with some good butter; 
put on a broiler and broil until golden brown on both sides. When 
serving, raise one on top of another on a platter, with some shirred 
butter around and some chopped parsley, and garnish with 
parsley. Serve for breakfast, luncheon, or dinner. 

Fried Calf’s Brains ( Cervelle de Veau {rite ) a la Supreme 

Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut 
in slices and form them in the shape of cutlets or any shape desired; 
dip in egg and bread crumbs and fry in hot fat—sprinkle with pepper 
and salt while frying. Arrange on a paper doily, one resting on 
top of another. If in shapes of cutlets put a paper frill in each. 
Garnish with parsley. Serve for breakfast, dinner, or supper as an 
entree. 


Steamed Glazed Calf’s Brains a la Hollandaise 

Cervelle de Veau, cuite a la vapeur et glacee, a la Hollandaise 

Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut 
in halves, across; put in a pan with some butter, sherry, pepper, 
and salt; leave in oven—well covered—from six to eight minutes; 
take out and glaze with a nice brown glaze. Serve on a foundation 
of spinach; decorate with a row of finely chopped whites of eggs 
across lengthwise. Serve with a hollandaise sauce in the centre. 
Garnish with parsley. Entree for luncheon or dinner. 

Calf’s Brains ( Cervelle de Veau ) a la Perigord 

Boil brains [see recipe: Boiled Calf’s Brains]. Leave until 
cold; when cold, cut in halves across. Trim the pieces all the 


AMERICAN COOK BO'OK 


same size. Make a heavy Perigord sauce and cover the pieces 
with it; leave on a buttered pan in the oven to cook—uncovered— 
from eight to ten minutes, until they become nice and glossy; 
arrange on a white decorated hominy foundation with a truffle 
sauce in the centre. Serve for luncheon or dinner. 


Stuffed Brains with Mousse of Chicken 

Cervelle de Veau, farci de Mousse de Poulet 

Cook calf’s brains [see recipe: Boiled Calf’s Brains]. When 
cold, cut and form in shape of half eggs; put on a buttered pan with 
some sherry, cover with chicken mousse. Decorate with a strip 
of chopped truffle, lengthwise; wave the chicken mousse all around 
through a fancy tube; cook in oven—covered—for eight minutes. 
Serve on a foundation of hominy with creamed mushroom sauce, 
as an entree for luncheon or dinner. 


Calf’s Brains in Pastry with Peas 

Cervelle de Veau en Pate feuilletee, aux Petits Pois 

Boil calf’s brains [see recipe: Boiled Calf’s Brains]. When 
cold, cut as near as possible in half-moon style; roll puff paste very 
thin; put the piece of brain on the pastry; double the pastry over 
and cut out with the fluted biscuit cutter, allowing about one and 
a half inches on the side where the pastry is cut. Put on a baking 
sheet in wreath style, one piece resting on top of another; fasten 
them with little yolk of egg when the ring is closed; cut ^ inch 
strip of pastry, twist it in corkscrew style, fasten it with egg on 
top of the ring around; put in the oven and bake until well done 
and golden brown. Serve with fresh peas in the centre and a 
supreme sauce at thesidp. 


Brain Fritters ( Beignet de Cervelle ) 

Cook a calf’s brain for ten minutes in water, with bay leaves, pep¬ 
per, and salt; chop in small pieces; take one cup milk and one cup 
bread, and soak the bread in the milk; add a small grated onion, 
pepper, salt, one tablespoon sherry, one tablespoon chopped 
parsley, and three tablespoons flour; take with a teaspoon; put in a 
frying pan in hot fat (not too deep); fry and brown on both sides 
and serve in the centre of dishes of calf’s head. 













THE SWEDISH, FRENCH, 


CALF’S LIVER(Fo/e de Veau) 

Calf’s Liver with Mushrooms a la Mode 

Foie de Veau aux Champignons, a la Mode 

Select a nice young calf’s liver; wash well. Cut in halves, or leave 
whole, according to the number of people to be served. Lard with 
salt pork or fat bacon by sticking little holes in the liver with the 
point of a sharp knife, then make the holes larger with the little 
finger; cut long strips of bacon or salt pork, put into the holes, lard 
the liver all around this way—about three-quarters of an inch 
apart. When done, put in a frying pan with butter, pepper, and 
salt; brown the liver around quickly, then put it in an iron pot. 
Put two tablespoons flour in the frying pan and five cups of stock 
(if no stock at hand, water will do in place of it). Stir the sauce 
until smooth, then drain it in the pot over the liver. Add pepper 
and salt to taste, about six onions, and one good-sized carrot cut in 
pieces. Leave liver on stove in the gravy, turning it so as not to 
let it burn or it will stick very easily to the bottom of the pan; 
cook it for about two hours. In the meantime, peel and 
wash well one and a half pounds mushrooms; put on stove with 
one cup water and half cup sherry and let simmer slowly for about 
fifteen minutes. If the gravy is too thick or stewed down, add 
some of the mushroom juice. When the liver is ready, put it on 
a platter, strain the gravy in the pot, skim it free from fat. Then 
add the mushrooms and some of the mushroom juice so it will 
be nice and simmery, not too thick; color with some kitchen 
bouquet if necessary to get the right brown glossy shade. Dish the 
mushroom sauce all around the liver and serve as an entree or joint 
for luncheon or dinner. If as a joint, potatoes and green vegetables 
can be served with the liver. 


Mousse of Calf’s Liver a la Parisienne 
Mousse de Foie de Veau, a la Parisienne 

Half pound calf’s liver, white of two eggs, one cup cream, half 
breast of a small chicken, two tablespoons sherry, and three to 
six chicken livers. 

Scrape the liver very fine; work chicken through machine; add 
the two whites of eggs to the chicken; press through a very fine 
strainer. Stir it in a saucepan put on ice; add cream (whipped), 
sherry, pepper, and salt. Fill little waldorf moulds that have been 
buttered; cook in oven in hot water six to eight minutes—well 
covered. Turn out on a buttered pan; decorate with chicken 
mousse and truffles; put in oven and cook for about six minutes— 


AMERICAN COOK BOOK 


151 


well covered. Serve on a hominy foundation with peas or string 
beans in the centre and a truffle sauce at the side. 

Mousse of Calf’s Liver a l’Aurore 

Mousse de Foie de Veau a l'Aurore 

Make mousse of calf’s liver [see recipe: Mousse of Calf’s Liver 
a la Parisienne]. Butter little chicken or turkey moulds; decorate 
with truffles and whites of eggs; fill with the mousse, and cook in 
hot water about eight minutes—well covered. When done turn 
out and serve on a white foundation with truffle sauce in the centre. 


Fried Calf’s Liver with Bacon a la Europeenne 

Foie de Veau frit, au Lard, a la Europeenne 

Select nice calf’s liver and cut in thin squares or diamonds. Fry 
thin slices of bacon crisp (leave some bacon fat in the pan—not 
too much, as it will prevent the liver from getting brown); add some 
butter to the bacon fat; put the pieces of liver in and sprinkle 
with pepper and salt; fry on a very hot fire from six to eight 
minutes until brown on both sides. Dish the liver up on a platter, 
one piece resting on top of another; skim fat from the pan; pour on 
half cup rich stock; shake over the fire until it is hot; then add one 
tablespoon sherry, and pepper and salt to taste. Pour this all 
over the liver; mount the curled bacon on top of the liver so it 
looks nice and tasty; garnish with parsley. Serve with creamed 
potatoes for breakfast. 

Breaded Fried Calf’s Liver with Tomatoes 

Foie de Veau pane et frit, aux Tomates 

Select nice calf’s liver; slice evenly; dip in egg and bread 
crumbs; sprinkle with salt and pepper and fry in very hot bacon fat 
until golden brown on both sides—from six to eight minutes. 
Arrange on a hot platter with a rich tomato sauce around. Garnish 
with fried bacon and parsley. Potatoes can be served with this 
dish. 


Broiled Calf’s Liver with Shirred Butter 

Foie de Veau grillee au Beurre 

Select nice fresh liver; slice in thin, even slices; put on a broiler, 
sprinkle with pepper and salt and broil until nice and brown on 
both sides. Put on a hot platter; melt half cup of good butter and 
pour it over the liver; sprinkle with chopped parsley; garnish with 













152 


THE SWEDISH, FRENCH, 


parsley. Serve with boiled eggs and creamed potatoes for break¬ 
fast. 


Calf’s Liver Fritters (Beignets de Foie de Veau ) 

To one pound of calf’s liver take three large raw potatoes and 
one onion. Pass all through machine; season with pepper, salt, and 
a little sherry. Put fat in a frying pan; when boiling hot, put 
spoonfuls of the mixture into the fat and fry them. Arrange on a 
platter; garnish with fried bacon. Serve with a cream sauce. 

Mock (Fausse) Pate de Foie gras 

Three-quarters pound calf’s liver, four chicken livers, one large 
carrot, two onions, one cup bacon fat, and half cup good butter. 

How to Make It. Slice the liver thin; put half cup bacon fat 
in a pan with half of the butter; put the liver in the pan and fry 
until it is done, then put it on a plate; add the carrot and onions 
(grated) to the fat in the pan, with half cup sherry. Cook with a 
tight cover until well done. When done, add the liver to the on¬ 
ions and carrot; when cooked, put all through the machine about 
four times; then press it through a very fine strainer; put in a 
saucepan on ice; add four tablespoons good sherry and beat it 
until it becomes a white or light shade. Then mix the rest of 
the bacon fat with the rest of the butter and heat it in a saucepan 
on the stove (if some chicken, duck, or turkey fat is at hand, it is 
delicious to use for this purpose). Put about three tablespoons of 
this in the jar into which the pate is going to be put; then fill jar 
nearly full with the pate, put rest of the fat on top, put away in 
icebox to be used in place of pate de foie gras. 

Mousse of Mock Pate de Foie Gras in Aspic 

Mousse de Fausse Pate de Foie gras, en Aspic 

Make a rich aspic from chicken broth and tomato juice; glaze a 
ring mould and decorate with truffles and white of eggs—any de¬ 
sign, such as daisies, wish-bones, etc. Glaze again with the aspic 
and fill with the mousse of Mousse of Mock Pate de Foie Gras a la 
Gimo. Leave on ice until ready to serve. Turn out and serve with 
any kind of salad. 

Mousse of Mock Pate de Foie Gras a la Gimo 

Mousse de Fausse Pate de Foie gras a la Gimo 

To each cup of the mock ( fausse ) pate take three tablespoons dis¬ 
solved Cox’s gelatine, two tablespoons sherry, pepper and salt. 


AMERICAN COOK BOOK 


Stir until it commences to get cold, then add four tablespoons 
whipped cream. Put in a fancy tube and fill a glazed and decorated 
mould by waving it back and forth around the ring; then put cold 
aspic the height of the mousse; when settled, wave the mousse an¬ 
other row around, then with aspic, and so on until mould is full; 
leave on ice until ready to serve; dip in warm water, turn out on a 
paper doily, and garnish with chopped aspic around, and some 
lettuce leaves. Any kind of salad can be served in the centre of 
this mousse, with mayonnaise dressing. Serve for luncheon or 
dinner. 


Mousse of Mock Pate de Foie Gras en Aspic a la Mathilda 

Mousse de Fausse Pate de Foie gras en Aspic, a la Mathilda 

Make a mousse [see recipe: Mousse of Mock Pate de Foie Gras a 
la Gimo]; put it in a bag that holds a fancy tube; make little rosettes 
on a platter about one inch in height and put a little diamond of 
truffle on top of each rosette; then put in icebox to get cold. In 
the meantime, glaze a ring mould with nice chicken aspic and put 
about half inch of it on bottom of the mould; when settled, take 
the little rosettes, turn them upside down in the mould (one close 
to the other until the mould is lined at the bottom); then fill with 
colored aspic to the height of the mousse. When that is settled, 
fill with the rest of the mousse and then some more aspic on top 
and]leave on the ice until ready to serve. Then dip in warm water and 
turn out on a paper doily. Garnish with different colored aspics 
and lettuce leaves; serve as salad, or in the centre of this dish auro- 
rian sauce or mayonnaise dressing. 


Aspic of Mock Pate de Foie Gras a la Walde 
Aspic de Fausse Pate de Foie gras, a la Walde 

Glaze a ring mould with aspic and decorate with truffles and 
white of egg—any design; glaze again, leaving about half inch of 
aspic on bottom of the mould; then take the mock pate and care¬ 
fully remove the fat from the top; dip a teaspoon in hot water; 
scoop in thin slices; put one slice resting on top of another; cover 
the mould in this way until the bottom is completely full; then fill 
with cold aspic the height of the mock pate. When that is settled, 
fill with the mousse of mock pate de foie gras [see recipe: Mousse of 
Mock Pate de Foie Gras a la Gimo], then the aspic until the mould is 
full; leave on ice till ready to serve. Then dip in warm water; turn 
out on a paper doily with chopped aspic around and lettuce leaves, 
and any kind of salad in the centre with mayonnaise dressing. 







THE SWEDISH, FRENCH, 


Mousse of Mock P&te de Foie Gras a la Love Pear 
Mousse de Fausse Pate de Foie gras a la Poire d'Amour 

[See recipe: Mousse of Mock Pate de Foie Gras a la Gimo]. Put in 
a paper tube; press it out on a platter in the shape of a pyramid—a 
point at top and about three inches around at bottom; then put 
in icebox until cold. When cold, lay them on the side; put on a 
broiler and chaud-froid with a white chaud-froid sauce; when the 
sauce is settled, glaze the pears on one side with a little aspic that 
has been tinted with red coloring or beet juice. Arrange on in¬ 
dividual foundations of aspic with a green leaf put in each and 
chopped aspic all around, with a bunch of lettuce leaves in the 
centre. Serve with any kind of salad for luncheon or dinner. 


Mousse of Mock Pate de Foie Gras a la Love Apple 

Mousse de Fausse Pate de Foie gras H la Pomme d’Amour 

Is made the same way [see recipe: Mousse of Mock Pate de 
Foie Gras a la Love Pear] only in the shape of apples. 

Stuffed Cucumbers with Mousse of Mock Pate de Foie Gras 
Concombres a la Mousse de Fausse Pate de Foie gras 

Take two or three nice-sized cucumbers, not too large, all even 
size, according to the number of people to be served. Peel the 
cucumbers first, then peel with the French fluted knife; cut a little 
slice from the side of the cucumber; scoop out with the potato 
scoop, leaving only a thin shell; put in water with a little salt and 
let simmer slowly until it becomes nice and glossy—about ten to 
twelve minutes—well covered; leave in the juice until cold. When 
cold, remove the cucumbers from the water, carefully, so as not 
to let them break. Stuff with the mousse of mock fausse pate 
de foie gras [see recipe: Mousse of Mock Pate de Foie Gras 
a la Gimo]. Glaze with white aspic; serve on lettuce leaves; cut 
the cucumber in three or four pieces on a bias—place one a little 
lower than the other, to make it look artistic; garnish with chopped 
aspic and lettuce leaves. Serve with any kind of salad for luncheon 
or dinner. 

Mousse of Mock Pate de Foie Gras a la Hammond 

Mousse de Fausse Pate de Foie gras a la Hammond 

Glaze small individual fluted high moulds that are pointed at the 
bottom and wider at the top in the shape of a pyramid when turned 
out; decorate these moulds with cooked white of eggs and truffles 


AMERICAN COOK BOOK 


153 


alternately, leaving a round slice of truffle at the bottom with a 
strip of the white of cooked egg around; then glaze again; fill with 
mousse of mock pate de foie gras [see recipe: Mousse of Mock 
Pate de Foie Gras a la Gimo]; pour some aspic on top of the mould 
so the form will be full; leave in the icebox until cold and ready to 
serve. Dip in warm water; turn out on slices of tomatoes. Serve 
in the form of a ring on a platter with a heart of lettuce in the 
centre; garnish all around with chopped aspic and lettuce leaves. 
Just before serving, pour some French dressing right over the 
leaves. Serve as a complete salad dish for luncheon or dinner. 

Mock Pate de Foie Gras a la Charlotte 

Fausse Pate de Foie gras a la Charlotte 

Glaze charlotte moulds with white aspic and line them with 
cream—to one cup of cream, two tablespoons dissolved Cox’s 
gelatine and salt to taste; then fill with the mock pate de foie gras 
[see recipe: Mock Pate de Foie Gras}; put cream on top; leave 
on the ice until ready to serve. Dip in warm water; turn out on a 
green foundation decorated with roses of radishes and chopped 
aspic; serve in the centre any kind of salad that has mayonnaise 
dressing. Garnish with lettuce leaves. 

Mousse of Mock Pate de Foie Gras a la Chaud-froid 

V [Mousse de Fausse Pate de Foie gras. Sauce Chaud-froid 

Make a mousse [see recipe: Mousseof Mock Pate de Foie Grasala 
Gimo];leave on ice;before itgets hard take spoonfulsof the mousseof 
mock pate and put on a platter the shape of a half egg all the same 
size; leave in icebox until cold. When cold, put on a broiler and 
chaud-froid with the white chaud-froid sauce; decorate with a 
large diamond of truffle in the centre; glaze with some white aspic; 
put on a green foundation with any kind of salad in the centre 
that has mayonnaise dressing, and garnish around with chopped 
aspic and lettuce leaves, quarters of tomatoes, etc., according to 
taste. Serve as a complete salad dish for luncheon or dinner. 

Mousse of Calf’s Liver in Aspic a la Parisienne 

Mousse de Foie de Veau en Aspic, a la Parisienne 

Half pound calf’s liver. Scrape it and press it through a sieve; 
stir on ice; add one cup chicken mousse; flavor with sherry; fill 
buttered chop moulds; cook six to eight minutes in hot water—well 
covered; turn out and, when cold, decorate with chicken mousse 
around, with a dot in the centre and a diamond of truffle on top. 
Cook six to eight minutes on a buttered pan, covered. When cold, 








154 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


glaze a ring mould with aspic and put the chops in—one resting on 
top of another, points down. Fill with aspic and leave on ice until 
ready to serve. Dip in warm water, turn out on a paper doily, 
and garnish with chopped aspic and lettuce leaves. Serve with any 
salad in the centre, with mayonnaise dressing or aurorian sauce. 

Swan a la River Green 

Cygne a la Riviere verte 

Take the mock pate de foie gras, or take pate de foie gras, with a 
tablespoon the shape of a small egg, dipping the spoon in hot water 
when scooping out from the jar so that it looks smooth. Put on a 
broiler, chaud-froid every piece individually with a white chaud- 
froid sauce; decorate a branch of truffle on one and a daisy on the 
other, then glaze with aspic. Glaze a pie plate with aspic; put 
hominy and spinach (that have been mixed) in through the paper 
bag that has a fancy tube, waving it all around; then fill the plate 
with the aspic. When cold, turn out on a paper doily. Make a 
pyramid of bread, coating it with mock pate or pate de foie gras 
and larding it with little specks of truffles. Put that in the centre 
of the foundation. Glaze a swan mould with aspic; line with 
cream that has some gelatine in it; decorate with truffles and car¬ 
rots and fill with the mousse of mock pate or pate de foie gras; 
leave on ice until cold; dip in warm water and turn out. Put 
the bird on the pyramid of bread and put a silver skewer right 
through the bread to fasten it on, and all around the pyramid raise 
the cutlets, sticking a paper frill in each. Decorate all around with 
tomato aspic and green lettuce leaves. Serve with salad for lunch¬ 
eon or dinner. 


PATE DE FOIE GRAS 

Is goose liver that is cooked and preserved, almost exclusively in 
France. It is served just [as it is; also can be made into different 
kinds of dishes, or can be made into a mousse for cold dishes, in 
the same way as Mock ( fausse ) Pate de Foie Gras. 

Pate de Foie Gras with Truffles a la Parisienne 

Pate de Foie gras aux Truffes, a la Parisienne 

Take a jar of pate de foie gras, size according to the number of 
people to be served. Loosen the pate with a knife from the jar; 
turn it out; remove part of the fat from the pate on the top; 


then cut truffles in sharp pointed pieces and stick them into the 
pate all over; put on a platter and glaze with rich aspic so that 
the truffles and pate show through; place on a foundation of aspic; 
garnish with lettuce leaves and roses of radishes around. Serve 
with any kind of salad for luncheon or dinner. The pate can be 
carved and kept in its shape before larding it with truffles. 

Pate de Foie Gras in Aspic a la Ericsson Hammond 
Pate de Foie gras en Aspic, a la Ericsson Hammond 

Glaze a mould with aspic, size according to the pate that is going 
to be used; decorate with truffles any design desired. Then glaze 
again; remove the pate de foie gras from the jar; scrape the fat 
from the top; dip a knife in warm water and cut the pate in thin 
slices across; put into the mould, one piece resting on top of an¬ 
other; then fill mould with aspic that begins to settle; leave on ice 
until ready to use. Then turn out on a green foundation and 
decorate with roses of radishes all around. Serve with any kind 
of salad for luncheon or dinner. 

Pate de Foie Gras a la Cornucopia 

Make a mousse of pate de foie gras. 

Mousse de Pate de Foie Gras. Take a jar of pate de foie 
gras No. 3; press through a fine sieve and then add two tablespoons 
dissolved Cox’s gelatine, one tablespoon sherry, four tablespoons 
whipped cream, pepper and salt. Slice cooked smoked tongue on 
a bias about two inches wide and four inches long; spread out and 
fill with the pate; double it in the shape of a cornucopia; sprinkle 
the pate at the ends with chopped truffles; put on a broiler and 
glaze with aspic and decorate all around with whipped cream that 
has some gelatine with little specks of truffles; glaze again and 
serve on a foundation of cold hominy with salad in the centre. 
Garnish with chopped aspic and lettuce leaves. Mock pate can 
be used in place of pate, de foie gras. 

SWEETBREADS ( Ris) 

Boiled Sweetbreads (Ris bouillis ) 

Put the sweetbreads in water and a little salt for about half an 
hour; then wash well and put in a pan with some water, bay leaves, 
pepper and salt, and cook from eighteen to twenty minutes—well 
covered. Leave in the broth until cold. Used for many different 
entrees as broiled sweetbreads, Perigords, creamed, etc. 












THE SWEDISH, FRENCH, 


Broiled Sweetbreads with Shirred Butter (Ris grilles au Bear re) 

Boil sweetbreads [see recipe: Boiled Sweetbreads]. When cold, 
cut in slices about half inch thick, rub over with some good butter, 
put on a broiler, and broil until golden brown. When serving, 
raise one slice on top of the other on a platter; serve shirred butter 
all around with some chopped parsley, and garnish with parsley. 
Serve for breakfast, luncheon, dinner, or supper. 


Fried Sweetbreads (Ris frits ) a la Supreme 

Cook sweetbreads [see recipe: Boiled Sweetbreads]. When 
cold, cut in slices; form them in the shape of cutlets, or any shape 
desired; dip in egg and bread crumbs, and fry in hot fat; sprinkle 
with pepper and salt. Arrange on a paper doily, one resting on 
top of another. (If in shape of cutlets, put a paper frill in each.) 
Garnish with parsley. Serve for breakfast, dinner, luncheon, or 
supper, as an entree or in place of a joint. 


Braised Sweetbreads with Mushrooms a la Bamegat 

Ris braises aux Champignons, a la Barnegat 

Wash and clean the sweetbreads; make two pieces of each pair, 
allowing a piece for each person. (If very large they can be cut 
in halves across, turning the smooth side up and the cut side dowm.) 
Put on a buttered pan with some butter, sherry, chicken broth, 
pepper and salt; put into oven to braise—uncovered; baste the 
sweetbreads a few minutes with the liquid from the pan; cook for 
about twenty minutes. When done, serve on round pieces of 
toast with creamed mushrooms all around, as an entree (or in place 
of a joint) for luncheon, dinner, or supper. Can also be served 
for breakfast, with beurre sauce. 


Steamed Glazed Sweetbreads a la Hollandaise 

Ris cuits a la vapeur et glaces a la Hollandaise 

Boil sweetbreads [see recipe: Boiled Sweetbreads]. When 
cold, cut in halves across; put in a pan with some.butter, sherry, 
pepper, and salt; put in oven—well covered—from eight to ten min¬ 
utes; then take out and glaze with a nice brown glaze. Arrange 
on a foundation of spinach and decorate with a row of fine-chopped 
whites of eggs across lengthwise. Garnish with parsley. Serve 
with hollandaise sauce in the centre, as an entree for luncheon or 
dinner. 


AMERICAN COOK BOOK 


155 


Sweetbreads (Ris) a la Perigord 

Wash, clean, and boil sweetbreads [see recipe: Boiled Sweet¬ 
breads], and leave until cold. When cold, remove the skin and 
cut in halves across (if very small leave whole—one pair of sweet¬ 
breads to make two pieces). Trim the pieces so that all are of one 
size. Coat with a heavy Perigord sauce and leave on a buttered 
pan in the oven to cook—uncovered—from eight to ten minutes— 
until they become nice and glossy. Take out and arrange on a 
decorated hot hominy foundation. Serve in the centre a supreme 
of sweetbreads. Entree for luncheon or dinner. 


Broiled Sweetbreads (Ris grilles) a la Brochette 

When cooked sweetbreads are at hand, this will make a delicious 
dish. Cut them in large dices; also take some fat bacon, slice and 
cut in pieces. Put on a skewer first a piece of sweetbread then of 
bacon, and so on, alternately, until the skewer is full. Put the 
skewer on a broiler and broil until the bacon is brown. Put on a 
platter on a long oblong piece of toast the length of the skewer; 
pour over some melted butter and garnish with fresh or fried par¬ 
sley. Serve for breakfast, luncheon, or dinner. 


Fried Sweetbreads with Shirred Butter, a la Brochette 

Ris frits au Beurre, a la Brochette 

Clean and wash sweetbreads, cook eight minutes in water 
and little salt, remove the skin and cut in small pieces. Also 
take some fat bacon, slice and cut in small pieces. Roll the 
sweetbread in egg then in bread crumbs. Put on a skewer 
first one piece of sweetbread then one of bacon and so on, until the 
skewer is full. Put some hot fat in a pan and fry until golden 
brown; leave on a pan in the oven from four to five minutes. 
When ready to serve, place the skewer with the sweetbread and 
bacon on top of slices of toast with melted butter and chopped 
parsley all around. Garnish with parsley and serve for breakfast, 
luncheon, or dinner. 

Souffle of Sweetbreads (Ris souffles) a la Surprise 

Butter charlotte moulds and decorate with truffles any design 
desired. Line the moulds with chicken mousse and fill with sweet¬ 
breads that have been cooked, left in the juice until cold, and cut in 
pieces; cover with chicken mousse on the top, and make it smooth. 
Cook in oven in hot water—well covered—from six to eight min- 

r 
















156 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


utes. Turn out on a spinach foundation and serve with a hollan- 
daise sauce in the centre. Entree for luncheon or dinner. 

Stuffed Sweetbreads with Chicken a la Octavious 
Ris farcis, au Poulet, a la Octavious 

Cook sweetbreads [see recipe: Boiled Sweetbreads], When cold, 
cut and form in the shapeof half eggs; put on a buttered baking sheet 
with some sherry and cover with chicken mousse. Decorate with 
a strip of chopped truffle lengthwise and wave the chicken mousse 
through a fancy tube all around. Cook in oven, covered, for eight 
minutes. Serve on a foundation of hominy with creamed mush¬ 
room sauce as an entree for luncheon or dinner. 

Timbales of Sweetbreads a la Ericsson Hammond 

Ris en Timbale, a la Ericsson Hammond 

Cook pair of sweetbreads [see recipe: Boiled Sweetbreads]. 
When cold, cut in small dices; add to the sweetbreads one cup 
chicken mousse and half cup cut-up mushrooms (that have been 
boiled in sherry, water, pepper, and salt, for fifteen minutes and left 
until cold); flavor the mousse with some sherry. Butter and 
decorate timbale cups with truffles and Spanish pepper and fill. 
Cook in hot water in oven—well covered—from ten to twelve min¬ 
utes. Serve with hollandaise, truffle, or mushroom sauce around 
as an entree for luncheon or dinner. 

Sweetbreads in Mousse of Spinach a la Hollandaise 

Ris en Mousse d’Epinards, a la Hollandaise 

Cook a pair of sweetbreads [see recipe: Boiled Sweetbreads]; 
cut in dices; add to it a rich hollandaise sauce; put in the centre 
of a decorated mousse of spinach [see recipe: Mousse of Spinach]; 
garnish with parsley. Serve as an entree for luncheon or dinner. 

Larded Sweetbreads with Truffles a la Parisienne 

Ris lardes de Truffes, a la Parisienne 

Wash the sweetbreads well and put in hot water for about 
eight minutes to cook, with pepper and salt; leave in the water 
until cold; then form in nice shapes (according to the size required) 
about four inches around; lard with truffles all over by sticking a 
sharp point of a knife into the sweetbread and putting a pointed 
piece of truffle right in to each cut. Put on a buttered pan with 
some sherry; cook in oven for about ten to twelve minutes—covered 
(baste a few times with the juice from the pan). When ready 


glaze with a brown glaze, not too thick, as the sweetbreads and 
truffles are to show through. Serve on round pieces of toast on a 
platter, forming a ring with rich mushroom sauce in the centre 
and around, for luncheon or dinner. 

Sweetbreads (Ris) a la Maintenon 

Parboil sweetbreads ten minutes with water, sherry, pepper, and 
salt. Leave until cold. Cut in pieces lengthwise; cut a space in 
the centre of each. Glaze each side with a cream sauce flavored 
with sherry. Put in oven on a buttered pan to cook for five min¬ 
utes; take out; stuff the centre with ham mousse put through a 
fancy tube. Decorate with truffles; cook in oven six minutes. 
Serve on a hominy foundation with hollandaise sauce as an entree. 

Sweetbread Croquettes (Croquettes de Ris) 

Cook sweetbreads [see recipe: Boiled Sweetbreads]. When 
cold, chop fine; add to one cup of sweetbreads three tablespoons 
very thick cream sauce, one tablespoon sherry, cayenne pepper, 
and salt. Mix carefully together. Put spoonfuls individually at 
a time on a platter; when cold, shape in croquettes—thick in the 
centre and pointed at each end; roll in egg, then bread crumbs, 
and fry in very hot fat. Arrange on a warm platter; garnish with 
macedoine or any kind of vegetables. Serve with supreme sauce 
for lunch or supper. 

Mousse of Sweetbreads (Mousse de Ris) 

Parboil a large pair of sweetbreads in water, sherry, pepper, and 
salt, from fifteen to eighteen minutes; chop part of the sweetbreads 
and mix with one cup chicken mousse; cut the other part in dices and 
half pound cooked mushrooms cut same way. Butter and decorate 
a ring mould with truffles—any design, daisies, branches, etc.—and 
then fill. Cook in hot water in oven—well covered—from eight to 
twelve minutes, according to size of the mould. Turn out on a hot 
platter. Garnish with parsley. Serve with a creamed mushroom 
sauce in the centre, as an entree for luncheon or dinner. 

Sweetbread Mousse a la Honey-comb 

Mousse de Ris, a la Rayon de Miel 

Cook macaroni in water and salt; when done put on a board to 
drain. Cut truffle in long strips; thread it into the hole of the 
macaroni; cut in thin slices across, line buttered timbale mould 
the shape of a beehive, one little slice after another, until the inside 






THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


157 


of the mould is covered; then line the mould with chicken mousse 
(colored ham color); fill with sweetbreads. To four pairs sweet¬ 
breads that have been cooked and cut in dices take one cup chicken 
mousse, flavor with sherry, pepper, and salt. Put on the top some 
chicken mousse; put in oven and let simmer slowly in hot water—well 
covered—from fifteen to twenty minutes. Turn out on a hot platter 
and serve with cream mushroom sauce around. Garnish with 
parsley. Serve as an entree for luncheon or dinner. 

Sweetbread Timbales a la Honey-comb 

Ris en Timbale, a la Rayon de Miel 

Cook macaroni in water and salt; when done, put on a board to 
drain. Cut truffle in long strips; thread it into the hole of the 
macaroni; cut in thin slices across; cover small individual timbale 
cups, well buttered; line them with chicken mousse (colored ham 
color); then cut large pieces of sweetbread almost large enough to 
fill each cup; put some of the chicken mousse on top; put in oven 
in hot water—well covered—and cook from eight to twelve minutes, 
according to heat of oven. Turn out on a hot platter and pour 
truffle sauce all around. Garnish with parsley. Serve as an en¬ 
tree for luncheon or dinner. 

Sweetbreads in Pastry with Peas 

Ris en Pate feuilletee, aux Petits Pois 

Boil sweetbreads in water, sherry, bay leaves, pepper, and salt 
for about eighteen minutes; leave in the juice until cold. Then 
cut the sweetbreads as near as possible in half-moon style; roll 
out puff paste very thin; put the sweetbread on the pastry; double 
pastry over; cut out with the fluted biscuit cutter, allowing about 
one and a half inches on the side where the pastry is cut. Put on 
a baking sheet in wreath style, one piece resting on top of another; 
fasten them with little yolk of egg; when the ring is closed cut half 
inch strip of pastry and twist it in corkscrew style; fasten it with 
egg on top of the ring around; put in oven and bake until well done 
and golden brown. Then serve with French peas in the centre and 
supreme sauce at the side. 

Sweetbreads with Tongue (Ris a la Langue ) a la Octavious 

Butter small charlotte moulds; line with thin slices of cooked 
smoked tongue; put a piece of sweetbread in the mould to fit; 
fasten with little chicken mousse (if at hand, if not it can be fastened 
with white of egg). Put in little hot water in oven to cook from 


six to eight minutes—well covered. Turn out on a foundation 
of spinach. Garnish with parsley. Serve with supreme sauce in 
the centre as an entree for luncheon or dinner. 

Sweetbreads with Mushrooms a la Parisienne 
Ris aux Champignons, a la Parisienne 

Cut half pound mushrooms in dices; put on stove in one cup 
water, half cup sherry, pepper and salt; stew from fifteen to twenty 
minutes. Cut pair of cooked sweetbreads in dices, heat between 
two plates in the oven, and make the sauce. 

Sauce. One tablespoon butter; add one heaping tablespoon 
flour; stir on stove in a saucepan; add juice from the mushrooms 
and half cup hot milk; flavor with sherry, pepper, and salt; add the 
cut-up sweetbreads and mushrooms. When ready to serve add 
half cup cream. Have ready silver cups that have a handle; tie a 
ribbon on the handle to match the table; have very hot and when 
ready to serve fill with Sweetbreads with Mushrooms a la Parisienne; 
arrange the silver cups on a paper doily on a platter; garnish with a 
pinchof parsleyin the centre of each. Serve as an entree. [If silver 
cups are not at hand, fancy ramequin cups can be used in place 
of them.] 

Patties with Sweetbreads and Mushrooms a la Parisienne 
Petits Pates de Ris aux Champignons, a la Parisienne 

Make patties [see recipe: How to Make Patties]. Have very hot 
and fill [see recipe: Sweetbreads with Mushrooms a la Parisienne]. 

Vol-au-vents with Sweetbreads and Mushrooms a la Parisienne 

Vol-au-vents aux Ris et aux Champignons, a la Parisienne 

Make vol-au-vents [see recipe: How to Make Vol-au-vents]. 
Have very hot and fill [see recipe: Sweetbreads with Mushrooms 
a la Parisienne]. 

Sweetbreads with Mushrooms in Croustades 

Croustade de Ris aux Champignons 

Croustades are also called Swedish Timbales and fountain cups. 
Made with two yolks and one white of egg, four tablespoons water, 
four tablespoons milk, four tablespoons flour, two tablespoons 
cream, and some salt. Stir eggs and water together; add the flour; 
work to a smooth batter, then add the milk, then the cream and 
salt. Have the croustade iron hot in fat on the stove; wipe the 
iron dry; dip in the batter (be careful that it does not go over the top 
of the iron); dip twice, then dip it in the boiling hot fat and cook 





158 


THE SWEDISH, FRENCH, 


until golden brown. Then take the croustades off the iron, turning 
it with the bottom side up (as it otherwise might get soggy from 
the fat at the bottom); leave to dry until ready to serve, then heat. 
Fill [see recipe: Sweetbreads with Mushrooms a la Parisienne]. 
Arrange on a paper doily. Garnish with parsley. 

Sweetbreads with Mushrooms a la Fanchonette 

Ris aux Champignons, a la Fanchonette 

Make little pastry baskets from puff paste; roll the puff paste out 
very thin; fill the little fluted cake tins with the pastry, cutting it 
very even around the edges. Put a little piece of paper in each 
basket and fill with beans and bake. In the meantime, make some 
little handles of cut strips (say six inches long and half inch wide) 
of the pastry; twist in corkscrew style and leave it in a narrow horse¬ 
shoe shape on a baking pan; bake until golden brown. When ready 
to serve, fill. Garnish with parsley. Stick a handle in each and 
serve very hot in the form of a ring on a platter. 

Filling. See recipe: Sweetbreads with Mushrooms a la Pa¬ 
risienne. 


Sweetbreads with Tongue a la Walde 

Langue au Ris, a la Walde 

Boil sweetbreads [see recipe: Boiled Sweetbreads]; cut them 
in four, lengthwise; put each piece on a thin slice of boiled smoked 
tongue; roll and put on a buttered pan with some sherry, pepper, 
and salt; put in oven and cook from six to eight minutes—well 
covered; glaze the tongue with a thin brown glaze; decorate with 
fine strips of cream sauce on a bias. Serve on a spinach foundation 
with hollandaise or truffle sauce in the centre. Entree for luncheon 
or dinner. 


COLD DISHES OF SWEETBREADS 
Sweetbreads (Ris) a la Charlotte 

Glaze charlotte moulds with aspic and decorate with a daisy 
made from truffles. Line with cream; to one cup cream three 
tablespoons dissolved Cox’s gelatine, pepper and salt. Fill with 
a piece of cooked sweetbread the size of the mould and drip on 
some aspic; fill with cream. Leave on ice until stiff; dip in warm 
water and turn out on a macedoine foundation; put in the centre 
a crouton of bread the shape of a pyramid that has been spread 
with stirred butter sprinkled with truffles. Stick a silver skewer 
on the top ornamented with parsley, carrots, or beets, etc. 


AMERICAN COOK BOOK 


Sweetbreads (Ris) a la Merinos 

Glaze a large mould in a timbale shape with aspic made from the 
broth the sweetbreads are cooked in; decorate all around the bottom 
with a large daisy of truffles, strips across, and a little red diamond 
made from carrots. Line the mould with whipped cream—to one 
cup whipped cream three tablespoons dissolved Cox’s gelatine, 
pepper and salt. Cook the sweetbreads in water, salt, and sherry 
for eighteen minutes. Leave in the broth until cold. Cut in 
small pieces; leave in the white aspic until it comes to a jelly; fill the 
mould that has been lined; put some more cream on top; leave on ice 
until cold. Dip in warm water; turn out. Serve with the salad; 
garnish with chopped aspic and crisp lettuce leaves all around. 

Sweetbreads (Ris) a la Chaud-froid 

Parboil sweetbreads in water, sherry, pepper, and salt for eigh¬ 
teen minutes. Leave in the broth until cold. Cut the sweet¬ 
breads in small dices. To one cup take three tablespoons dissolved 
Cox’s gelatine, one tablespoon sherry, pepper, salt, and one cup 
whipped cream. Take with a tablespoon and form in the shape of 
a half egg; chaud-froid with a white chaud-froid sauce; drip aspic 
on; decorate with a brown sauce and truffles and drip aspic on 
again; garnish with lettuce leaves and chopped aspic around. Serve 
on a macedoine foundation, with mayonnaise dressing in the 
centre, as a complete salad for luncheon or dinner. 

Sweetbreads (Ris) a la Celestine 

Glaze small fluted individual moulds with some nice aspic; 
put on ice and decorate with truffles and Spanish pepper alter¬ 
nately; decorate the mould with rings of truffle, Spanish pepper, and 
a diamond in the centre; glaze again with the aspic, then coat with 
cream. To one cup of cream take two tablespoons dissolved Cox’s 
gelatine; season with pepper, salt, and a little sherry; then to the 
rest of the cream add one cup sweetbreads (cut up in small dices) 
and little truffles; fill the moulds and leave on ice. When ready 
to serve, dip in lukewarm water, turn out on a cold spinach foun¬ 
dation with aurorian sauce in the centre, with lettuce leaves and 
chopped aspic all around. Serve as a complete salad for luncheon 
or dinner. 

Sweetbreads in Aspic (Ris en Aspic) a la Pompadour 

Glaze a ring mould with nice aspic made from the juice the 
sweetbreads have cooked in. Decorate the mould with a strip 































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THE SWEDISH, FRENCH, AMERICAN COOK BOO;K 


159 


of tongue, then a strip from the white of a hard-boiled egg, and so 
on, alternately, until the mould is completely covered in strips 
from the join down to the upper edge. Glaze with aspic and fill 
with the sweetbread filling. 

Filling. Two pairs sweetbreads that have been boiled and 
left in the juice until cold and cut in small dices; add to two cups 
cream five tablespoons dissolved Cox’s gelatine, two tablespoons 
sherry, pepper and salt. Stir the cream, gelatine, pepper, and salt 
together; add the sweetbreads; fill the decorated mould; leave on 
ice until cold. Dip in warm water, turn out on a paper doily; 
garnish with chopped aspic and lettuce leaves; fill the centre of the 
dish with aurorian sauce. 

Serve with the salad or as a cold dish. 


Timbales of Sweetbreads in Aspic of Tomato 
Timbales de Ris en Aspic de Tomate 

Take fancy timbale cups; glaze with aspic; fill with half inch of 
white aspic, then with about one inch of tomato aspic; when the 
aspic is settled decoratewith a strip of whipped cream (colored green) 
that is mixed with some dissolved Cox’s gelatine; then fill; cover with 
the tomato aspic all around and put on ice until ready to serve. Dip 
in lukewarm water; turn out on slices of tomato; raise a white let¬ 
tuce leaf in between each wfith mayonnaise dressing in the centre. 
Salad for luncheon or dinner. [Can also be served as a cold dish 
with aurorian sauce.] 

Filling. Four tablespoons milk, four tablespoons dissolved 
Cox’s gelatine, three tablespoons mayonnaise dressing. Stir on 
ice until it begins to thicken; add one small cup cooked cut-up 
sweetbreads. This can also be made in a large timbale cup. 


LAMB AND MUTTON (Agneau et Mouton ) 

Lamb and mutton come from sheep. There are different grades 
such as: 

Spring lamb Canada lamb 

Lamb Canada mutton 

Mutton 

Of these, spring lamb is the best. It should be about six w 7 eeks 
old when slaughtered and cut up into hind quarters and fore quar- 
ters. 

Mutton and lamb are divided into: 


Neck 

Tongue 

Shoulder 

Legs 

Loin chops 


French chops 
English chops 
Crown of lamb 
Saddle 
Rack 


Breast 

Shoulder chops 
Kidney 
Lamb Frys 


The neck is used for mutton broth and stew, with the addition 
of some of the meat from the shoulder and breast of lamb. 

The shoulder is used for stews, shoulder chops, and for boning, 
stuffed and roasted, also boiled, served with caper sauce, etc. 

The breast of lamb is bought for lamb stew, etc. 

The ribs are divided into French and English chops and are also 
called racks and made into a crown, stuffed, roasted, and served 
as a dinner course with vegetables. The chops are used for differ¬ 
ent entrees, also broiled and fried. 

The loin is used as a roast cut in chops, fried, broiled, and breaded. 

Underneath the loin chops lies the kidney which is used for 
broiling, served on toast for breakfast, and for kidney stew. 

The loin chops —called the saddle until the sheep is divided in 
halves—which is cut from the hip bone to the rib chops, roasted as 
a main course for dinner. 

The leg and the loin combined, called the hind quarter , is used as 
a roast. Can also be divided and the leg used separately in differ¬ 
ent w r ays, boiled and served with caper sauce, also boned, stuffed, 
and roasted as the following recipes will show. 


LAMB ( AGNEAU) 

Lamb is a baby sheep and when it gets older it is called mutton. 
Lamb and mutton are similarly prepared, only mutton has to be 
cooked longer than lamb. 


Roast Leg of Lamb with Mint Sauce 

Gigot d’Agneau roti, Sauce Menthe 

Select a nice leg of lamb; w r ash well and cut off the bone just 
showing about one inch from the meat; cut the joint so that the 
leg does not lie too stiff in the pan; sprinkle with pepper and salt; 
put w 7 ater in the pan with some onions and carrots; the fat that 
comes around the leg wash well and put on top. Roast the lamb 
in a very hot oven, basting a few times meanwhile. A leg of lamb 
about six to seven pounds should be roasted from one and a quarter 
to one and a half hours. When done, put on a hot platter; put a 
paper frill around the leg bone and garnish with parsley at the 
other end of the platter; remove all the fat from the pan, add half 
cup stock; shake it over the fire, then strain. If not sufficiently 






160 


THE SWEDISH, FRENCH 


brown, color with kitchen bouquet. Put this gravy around the 
meat but do not float the platter too full with the sauce. Serve 
with potatoes of any kind and green vegetables, with mint sauce, 
as a roast for dinner. 

Roast Loin of Lamb ( Longe d’Agneau, roti ) 

Select a nice loin of lamb; saw the bone from underneath, making 
every cutlet the same size, but be careful not to cut the meat; put 
in a roasting pan with pepper, salt, water, some onions, and carrots; 
put into oven and roast from three-quarters of an hour to one hour 
—baste it all the time. When done, cut in chops. Dish up in its 
shape on a platter; garnish with parsley and brown sauce made 
from the pan [see recipe: Roast Leg of Lamb]. Serve with pota¬ 
toes, green vegetables, and mint sauce, as a roast for dinner. 

Roast Hind Quarter of Spring Lamb ( Gigot d’ Agneau roti ) 

A spring lamb is a young baby lamb. Wash and joint all 
evenly so that each chop is the same thickness when carved. 
Put on a roasting pan; sprinkle with pepper and salt; add little 
water and some onions and cook in a hot oven for about forty min¬ 
utes, basting it again and again, so as not to let it burn. When 
done, carve the loin one chop from the other; let it lie in its 
shape. Then if necessary to carve the leg, carve it straight down 
and slip the knife underneath to loosen each slice from the bone. 
Pour the brown juice from the pan around the meat. Serve with 
mint sauce, potatoes, and different kinds of green vegetables as 
a joint for dinner parties. [The meat must be very pink and not 
too well done when served.] 

Broiled Cutlets of Lamb with Peas 

Cdtelettes d’Agneau grillees, aux Petits Pois 

Get nice rib chops from the lamb, leaving the bone in the chop 
from three to four inches in length; French the chops well, removing 
the backbone; put them on a broiler; sprinkle with pepper and 
salt, and broil over a hot fire until they get nice and brown (take 
care not to broil the chops too well as they must be served rather 
rare). Put on a plate; pour melted butter over. When serving, 
serve in a straight line on a platter—let one rest on top of the other. 
Reverse the second line opposite the first with green peas all around. 
If sufficient chops, arrange them in crown style, as this makes a 
very pretty dish with fresh green peas in the centre with some 
melted butter, pepper and salt. Put a paper frill on each bone. 
Garnish with parsley. Serve with Saratoga chips or French fried 
potatoes as a luncheon or supper dish. 


AMERICAN COOK BOOK 


Fried Chops ( Cdtelettes frites ) a FAmericaine 

Loin or French chops will do for frying. Put some butter in a 
pan and fry the chops on a very quick fire till golden brown; sprinkle 
with pepper and salt. Serve one chop on top of the other with 
French fried potatoes, asparagus tips, or string beans all around; 
or, if served in a crown style, serve the green vegetables in the 
centre with some creamed potatoes or Saratoga chips. Luncheon 
or supper dish. 

Lamb Chops ( Cdtelettes d’Agneau) a la Supreme 

French rib chops put on a broiler; sprinkle with pepper and 
salt and broil (be careful not to have them too well done); put on 
a pan; glaze with a rich supreme sauce; decorate all around 
with a white cream sauce that has been colored with chopped 
parsley and make a dot in the centre with a diamond of truffle on 
top. Arrange on slices of fried apples with peas in the centre. 
Garnish with a paper frill on each chop and bunch of parsley. 

Lamb Chops ( Cdtelettes d' Agneau) a la Parisienne 

Take French chops; remove the bone, leaving only enough 
for a handle; put on a broiler and broil; sprinkle with pepper 
and salt. When done, spread with parsley and olives that have 
been chopped very fine and mixed with some butter; put on 
a pan in front of the oven. Arrange on round pieces of toast with 
slices of fried bananas on top and, on top of that, curled bacon 
with little piece of parsley stuck in it; garnish with a paper frill in 
each chop. Serve with peas, string beans, or asparagus tips in the 
centre and garnish with parsley—one bunch at each side of the 
platter. Serve with potatoes as a luncheon or Sunday supper 
dish. 


Devilled Lamb Cutlets with Tomatoes 
Cotellettes d'Agneau a la Diahle, aux Tomates 

Bone the chops, leaving a bone only about four inches long for 
the paper frill. If loin chops, cut the backbone out; trim it well; 
cover with a hot devilled allemande sauce which is a thick cream 
sauce strongly seasoned with mustard. Put the chops on an oiled 
paper; leave until cold; when cold, dip in egg and bread crumbs, 
sprinkle with pepper and salt, and fry in hot but not too deep fat. 
Arrange on a platter, one resting on top of another; put a paper 
frill on each bone. Garnish with parsley. Serve with stuffed 
tomatoes all around. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


161 


* 


Stuffed Leg of Lamb (Gigof d’ Agneau farci ) a la Europeenne 

Take small young leg of lamb and bone, starting at the back 
part of the leg and going toward the foot, and remove part of the 
lamb inside; grind through machine very fine; to a pound of lamb 
take half pound of sausage meat, half cup cream sauce, whites of 
two eggs; beat these together with three tablespoons fresh bread 
crumbs; season with pepper, salt, and some sherry. Stuff the 
lamb. Put the pocket together with one or two skewers; put in a 
roasting pan with onions, salt, pepper, carrots, and some water; 
roast until done (which takes about one to one and a quarter hours), 
basting it again and again. When done, put on a hot platter, 
remove the skewers, carve the lamb across. Serve with different 
kinds of vegetables all around and the brown sauce made from the 
pan that the meat cooked in by removing the fat, adding a little 
stock, coloring with kitchen bouquet, and strain. Joint for dinner 
with potatoes. 

Chops ( Cotelettes ) a la Perigord 

Trim the chops—if loin, make round cutlets; if French chops, 
leave part of the bone in. Put in a pan with pepper, salt, and butter, 
and fry until the chops are settled and more than half done. In 
the meantime, peel and slice some tomatoes; put on a platter; 
sprinkle with pepper and salt, and have them hot. Cover the 
chops with a nice rich Perigord sauce; put in oven—uncovered— 
about four to five minutes. When ready, arrange one on each slice 
of tomato, in the form of a ring, on the platter. In the centre serve 
green peas. Put a paper frill on the bone. If a loin chop, garnish 
with a toothpick frill. Serve with some brown sauce (from the pan) 
around the platter; garnish with parsley. Luncheon dish. 

Lamb Stew (Etuvee d’Agneau) a la Hammond 

Is made from the breast andheck of lamb and part of the shoulder, 
from three to four pounds. Cut in nice-sized pieces. Wash well; 
put on stove, with hot water (sufficient to cover the lamb), pepper, 
and salt; let come to a boil and skim; let simmer for about one hour. 
In the meantime, prepare some onions and carrots; cut in large 
pieces and add them to the stew, also one or two bay leaves; let 
cook until nearly done. Then cut up some potatoes in large 
quarters; add them to the stew and cook all together until 
the potatoes are done. Remove the fat; thicken with two table¬ 
spoons flour dissolved in one cup water; let cook for another ten 
minutes. When done, serve on a platter—the vegetables, meat. 


and gravy all together. Green vegetables can be served at the 
side. A dish for dinner or luncheon. 


Lamb Ragout (Ragout d’Agneau) a la Mathilda 

Select a nice piece of lamb about three pounds from the leg or 
shoulder; cut in large dices; put in hot water with pepper, salt, 
bay leaves, some onions, and large pieces of carrot; cook from one 
to two hours, according to the age of the lamb. In the meantime, 
while the meat is cooking, take some carrots (cut in pieces), onions, 
and string beans cut in thin slices across; cook nice and green. 
When the vegetables and meat are done, put a tablespoon butter 
in a saucepan; add one tablespoon flour and two cups of broth 
from the lamb. Cook and stir until well dissolved; color with 
kitchen bouquet golden brown; then add the lamb. Remove the 
onions, large pieces of carrots, and bay leaves. Let the lamb simmer 
in the gravy for about half an hour, slowly; skim well. Dish up in 
the centre of the platter, mix the vegetables with rest of the gravy, 
and serve all around. Garnish with parsley. Serve for luncheon 
or dinner. 


Roast Stuffed Crown’of Lamb a la Europeenne 

Cote d’Agneau farcie et rotie a la Europeenne 

Take the rack of lamb and crack the bone; divide each cutlet; 
French the bones of the chops, leaving them the same length; 
trim so that when ready a paper frill will fit on each bone. Make 
in crown style by tying the cutlets out and the bony part in; put 
together with skewers. t Stuff the crown in the centre with the veal 
mousse. 

Filling. To two pounds of veal take half pound sausage meat, 
one cup cream sauce, whites of two to three eggs, two tablespoons 
sherry, pepper and salt to taste. Pass the veal through machine 
about five times; add the sausage in with the meat; when done, 
beat in the cream sauce, eggs, sherry, pepper, and salt. Stuff the 
meat in centre of the crown. Wave it on top with a knife; put 
in oven with pepper, salt, some sherry, carrots, onions, and water 
and let it roast for about one hour—basting it again and again 
during roasting. When done place on a warm platter with 
green peas all around; garnish with parsley and a paper frill on 
each chop. 

Serve as a roast for luncheon or dinner with brown sauce. (Re¬ 
move the skewer when serving.) 





162 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Stuffed Cutlets with Chicken Mousse, a la Maria 
Cotelettes farcies de Mousse de Poulet, a la Maria 

Get nice French lamb chops, all even size, leaving the bone 
about four inches in length; remove the side bone of the chop, 
leaving only the meat fastened to the bone; put on a broiler; 
sprinkle with pepper and salt and broil nice and brown (not too 
well done), which takes from five to six minutes for an ordinary 
chop. Put on a buttered baking sheet. When cold, stuff with 
chicken mousse; spread the chop on both sides; decorate all around 
with mousse that has been colored with chopped parsley, and a 
dot in the centre with a diamond of truffle on top. Cover the chops 
well and cook in oven from six to eight minutes—until the mousse 
is done and the chops are hot through. When done, arrange on 
slices of hot tomatoes; put a paper frill on each chop and green 
peas, string beans, or asparagus tips in the centre. 

Serve as a luncheon or Sunday supper dish. 

Lamb Cutlets ( Cotelette d’ Agneau) a la Hollandaise 

Take the loin or French lamb chops and fillet them; remove bone, 
put fillets on a broiler; sprinkle with pepper and salt, then broil rare. 
Put on a buttered baking sheet; cover with chicken mousse; 
decorate with a strip of chicken mousse across with a strip of 
truffle and Spanish pepper on each side. Put in oven with some 
sherry, pepper, and salt and cook—covered—from six to eight 
minutes. When done, arrange on a foundation of spinach with 
a paper frill in each. Serve with hollandaise or truffle sauce in 
the centre. Entree for luncheon or dinner. 

Lamb Croquettes ( Croquettes d'Agneau) a la Macedoine 

Put cooked lamb through the machine once; measure it by the cup. 
To each cup of lamb take three tablespoons thick hot cream sauce 
flavored with one tablespoon sherry, pepper, and salt. Take with 
a tablespoon; put on a platter and, when cold, form in the shape 
of croquettes, thick in centre and pointed at ends. Dip in egg and 
bread crumbs, and fry in hot fat until golden brown. Arrange on 
a hot platter with macedoine vegetables; garnish with parsley. 
Serve with a supreme sauce. 

Mousse of Lamb ( Mousse d’ Agneau) a la Europeenne 

Butter a ring mould and decorate with Spanish pepper and 
truffles—any design—and fill with the lamb mousse. To one cup 
lamb that has gone through the machine four times add whites 


of two eggs, three tablespoons cream sauce, two tablespoons 
sherry, pepper and salt. Fill half the ring mould with the lamb 
mousse and half with the mousse of spinach [see recipe: Mousse of 
Spinach]. Cook in hot water in oven—uncovered—from ten to 
twelve minutes. Serve on a hot platter with hollandaise, supreme, 
or truffle sauce, as an entree for luncheon or dinner. 

Minced Lamb on Toast ( Agneau emince sur Roties) 

When lamb is left from a previous meal it makes a very nice 
mince. Grind the lamb that is free from fat through the machine; 
put in a saucepan on top of the tea kettle or double boiler; add to 
each cup two tablespoons cream sauce, one small tablespoon sherry, 
pepper and salt; let stand to simmer; add half tablespoon good 
butter and four tablespoons rich cream. Arrange on pieces 
of toast on a hot platter; garnish with parsley and fried bacon 
around. Serve for breakfast. 

Stuffed Lamb Cutlets a la Duchesse 

Cotelettes d’Agneau farcies, a la Duchesse 

Trim the bones from the lamb cutlets and make in round 
pieces. Put on a broiler; sprinkle with pepper and salt, and broil 
for four minutes. When cold, coat with chicken mousse and deco¬ 
rate all around with a green strip made from chicken mousse that is 
colored with chopped parsley and a diamond of truffle in the centre. 
Put on a buttered pan with some sherry; cook—covered—in oven 
six minutes. When done, arrange on round pieces of toast, with 
fried bananas around and peas in the centre. Serve for luncheon or 
dinner with a truffle sauce in a sauceboat. 

Lamb Cutlets ( Cotelettes d’Agneau) a l’Allemande 

Select nice rib chops and French them; sprinkle with pepper and 
salt, then broil. In the meantime, peel and slice some tomatoes, put 
them on a plate, sprinkle with salt and pepper, then heat. When 
the chops are broiled, put them over a plate and glaze with a white 
glossy allemande sauce flavored with sherry. Decorate with 
some sauce (colored with chopped parsley) and a diamond of truffle 
in the centre. Put a paper frill on each chop. Arrange on the 
slices of tomato with peas in the centre. Serve as a luncheon dish. 

Lamb Chops ( Cotelettes d’Agneau) a la Durcelle 

Select small chops of lamb; French them, leaving a little bone 
about three inches in length on each, cutting away the backbone; 




T'H E SWEDISH, FRENCH, AMERICAN COOK BOOK 


163 


sprinkle with pepper and salt, fry in butter. Take small silver 
glass dishes, or little china ramequin cups, and put a little butter 
in the bottom of each; put two cutlets in each—meat down and 
bone up; then fill the cup with a brown sauce that is flavored with 
Harvey’s sauce, some cooked chopped onions, cooked chopped 
mushrooms, and sherry. Put in oven and cook ten to twelve 
minutes with some hot water in the pan. When serving, serve on 
a paper doily one cup for each. Garnish with parsley with a 
paper frill on each chop. Serve as an entree for luncheon or dinner. 

Lamb Chops (Cotelettes d’Agneau ) a la Marseillaise 

Select rib chops of lamb or mutton, French them well, leaving only 
three inches of the bone on, remove the backbone, pound the chop 
down with a rolling pin so it becomes rather flat, cover it with a 
hot thick white sauce flavored strongly with onions, and made 
from butter, milk, and flour. Put the chops on oiled table until 
cold. When cold, dip in egg and bread crumbs and fry in very hot 
fat, golden brown. When done, serve on a hot platter, one cutlet 
resting on top of another; garnish each chop with a paper frill and 
in the centre pour a soubise sauce. Serve as an entree for luncheon 
or dinner. 

Lamb Chops with Asparagus, a la Lydie 
Cotelettes d’Agneau aux Pointes d’Asperges, a la Lydie 

Take nice young rib chops; scrape the meat from the bone and 
french them well; put on a buttered pan; sprinklewith bread crumbs 
and put a little speck of butter on each; sprinkle with pepper and 
salt; brown in oven for about six minutes. Serve on a hot platter, 
one chop resting on top of another in the form of a ring; garnish 
with a paper frill on each and in the centre serve asparagus with a 
supreme sauce. Garnish with parsley. These chops can also be 
served with plain brown gravy, and vegetables at the side. 

Lamb Cutlets with Truffles, a la Lydie 
Cotelettes d’Agneau aux Truffes, a la Lydie 

Cook these chops the same way as directed in recipe: Lamb 
Chops with Asparagus, a la Lydie. When serving, serve with a 
brown sauce highly flavored with wine that has cut-up slices of 
truffles in it. 

Lamb Cutlets with Vegetables a la Julienne 

Cotelettes d’Agneau aux Legumes, a la Julienne 

Select nice young lamb (the rack); cut in even chops about half 
inch thick; French them, leaving the bone about three inches in 


length; remove the backbone; put on a broiler; sprinkle with pepper 
and salt and broil for about six minutes—three minutes on each 
side—until golden brown; put on a plate with some melted butter. 
In the meantime, have mashed potatoes prepared. Make a nice 
hot foundation of potatoes; arrange the chops on top of this—the 
bone out and the meat in. Garnish each chop with a paper frill 
and serve in the centre of this foundation a rich brown sauce with 
turnips and carrots cut in julienne style. Luncheon and supper 
dish. 

Lamb Cutlets (Cotelettes d’Agneau) a la Prince de Galles 

Cut dainty pieces from the breast of lamb or mutton; put them 
in water (sufficient to cover) with some onions, pepper, salt, and 
bay leaves; let cook until they are nice and tender; leave in the 
juice until cold. When cold, roll in egg and bread crumbs, and 
fry in hot fat. Arrange on a paper doily; all around and in the 
centre serve a puree of turnips with brown gravy at the side. 
Garnish with parsley. 

Mince of Lamb [or Mutton] a la Europeenne 

Emince d’Agneau [ou de Mouton] a la Europeenne 

When lamb has been left over from the meal before it makes a 
delicious dish. To three cups of meat cut in small dices take one 
quart hot water; put on stove with two onions, one large carrot, cut 
up, three tablespoons sherry, and pepper and salt. (If stock is at 
hand, use it instead of water.) Cook on stove from one to one and a 
half hours, according to the tenderness of the meat. When done, 
dissolve one heaping tablespoon flour in half cup water; strain it 
to the meat; color with kitchen bouquet; simmer for about fifteen 
minutes, slowly (take care not to let it burn); add little more 
sherry to taste. When ready to serve, remove the onions and car¬ 
rots; have ready small pieces of toast on a platter. Serve on top 
of the toast for breakfast or luncheon. 

Lamb Mousse (Mousse d’Agneau) a la Walde 

Take one pound of lamb, trim well from fat, put through machine 
about five or six times with the whites of two eggs. When done, 
put in a saucepan on ice and stir until cold. Then add milk and 
cream mixed—about one and a half pints. When half of the 
cream and milk has been added, add some salt, cayenne pepper, and 
three tablespoons sherry. Try a little of the mousse in a pan of 
water that is just simmering, not boiling, and if it is too hard, add 











164 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


some more cream. Try again until it is of the right consistence. 
Used for different entrees and fillings. 

Lamb Mousse (Mousse d' Agneau) a la Princesse 

Take three-quarters of a cup chicken mousse and one and a half cups 
cooked lamb that has gone through the machine two or three times; 
put lamb in a saucepan on ice; add two tablespoons sherry, pepper, 
salt, and, last, add the mousse—spoonful by spoonful, stirring well. 
Butter and decorate small chop moulds with Spanish pepper 
and truffles; put in oven, in a pan of hot water; cook ten minutes— 
covered. When done, turn out on hot slices of tomato; put a 
paper frill in each. Serve with a hollandaise sauce in the centre. 

Lamb Cutlet Pie (Pate de Cotelette d’ Agneau) 

Select a dozen nice French lamb chops; remove the fat and trim 
the chops all around, just leaving a little of the bone in; put in a 
pan with some butter, one cup Rhine wine, three cups water, a 
little onion, carrots, pepper, and salt; stew the chops until nice and 
tender. When done, put a tablespoon butter in a saucepan, and 
two tablespoons flour; take the liquid from the cutlets and add to 
the flour and butter; beat the sauce until it becomes creamy (then 
add the cutlets to the sauce and scooped-out balls of potatoes that 
have been well cooked); pepper and salt to taste and some sherry; 
let come to a boil and when ready to serve, add half cup rich cream. 
Shake the pan two or three times so that contents become well 
mixed, then fill in a pie crust. Serve on a warm platter as a 
luncheon, supper, or dinner dish. 

Make the pie crust by lining a pie plate with puff paste; put a 
buttered paper on the bottom, fill with Boston beans, roll pastry 
thin, put a cover on top, clip it even all around, then egg around; 
twist a strip of pastry in corkscrew style and fasten it all around 
the top of the egg; put a rosette of pastry in the centre; put in oven 
and bake until well done and golden brown. Then remove cover 
carefully; put it on a pie plate and put into oven to dry; then re¬ 
move the beans, lift the pie crust on a platter, and when ready to 
fill, heat the crust and cover. 

Fried Tenderloin of Lamb a la Bearnaise 

Longe d’Agneau frite, a la Bearnaise 

When you have a saddle of mutton or lamb that has been used 
for a previous meal, the tenderloin underneath can be used as an 
entree the following day. Cut the tenderloin out from underneath 
the saddle, which will be practically raw (as saddle of mutton 


or lamb is cooked very rare); cut in pieces about three inches in 
length; dip in egg and bread crumbs, and fry in very hot fat. Serve 
like croquettes on a hot platter, with any kind of green vegetables 
all around, with a truffle or supreme sauce in a sauceboat. Entree 
for luncheon or dinner. 

Lamb Kidney Stew on Toast 

Etuvee de Rognon d’Agneau sur Roties 

Select about half a dozen lamb kidneys; put in hot water with 
onions, carrots, pepper, salt, and half cup sherry; stew from one to 
one and a half hours until well done; leave in the juice until cold. 
Then cut up in small dices; strain some of their own liquid on the 
dices; put on stove to get hot; flavor with some more sherry; color 
with kitchen bouquet and thicken with a tablespoon cornstarch 
dissolved in half cup water. Serve on hot pieces of buttered toast 
with some French fried potatoes for breakfast. 

Creamed Lamb Kidney Stew on Toast 

Etuvee de Rognon d’Agneau, a la Creme, sur Roties 

Cook the lamb kidneys [see recipe: Lamb Kidney Stew on Toast]. 
When cold cut in small dices; make a very rich sauce from butter, 
two tablespoons flour, half cup of the broth the kidney cooked in, 
and one cup hot milk; beat the sauce until creamy; add the kidney, 
some sherry to taste, pepper and salt. When ready to serve, add 
half cup of good cream. Serve on pieces of toast, with fried bacon, 
for breakfast or luncheon. 

Fried Lamb Kidney (Rognon d’Agneau frit) 

Take very nice lamb kidneys; cut in thick slices; dip in egg and 
bread crumbs; fry in very hot fat; sprinkle with pepper and salt to 
taste. Arrange on a hot platter; garnish with fried bacon. Serve 
with any kind of eggs, for breakfast. 

Broiled Lamb Kidney on Toast with Shirred Butter 

Rognon d’Agneau grille au Beurre, sur Roties 

Select a nice fresh lamb kidney; split and remove the fat and 
skin; put on a broiler; sprinkle with pepper and salt, and broil until 
they become golden brown; then put on a plate with some butter 
and put in oven for about ten minutes. When done, serve on pieces 
of buttered toast on a platter, with some beurre sauce and chopped 
parsley over it. 





THE SWEDISH, FRENCH, 


Lamb Kidneys with Shirred Butter, a la Brochette 

Rognons d’Agneau au Beurre, a la Brochette 

Cut kidneys in small pieces; take sliced bacon and cut it in small 
pieces; sprinkle with pepper and salt. Put on a skewer, alternately 
pieces of bacon and kidney until the skewer is full. Fry in fat. 
Serve on buttered toast with beurre sauce. 

Fried Lamb Frys ( Fritures d’Agneau) a la Tartare 

Put lamb frys in water for about two hours; then put on stove 
with some boiling water, little sherry, pepper, salt, onions, and 
carrots; let cook for about ten minutes. When done, leave to get 
cold; then slice and cut in any shape desired; dip in egg and bread 
crumbs, and fry in hot fat until golden brown. Serve on a platter, 
with tartare sauce and fried bacon all around, for breakfast and 
luncheon. 


MUTTON ( Mouton) 

Garnished Saddle of Mutton ( Selle de Mouton garnie) 

Select a nice saddle of mutton that has been hanging a long time; 
beat well with a rolling pin and tie up nice and plump; put in a 
pan with some onions, carrots, pepper, salt, and water and 
roast from thirty to fifty minutes (baste it again and again during 
the roasting). When done the saddle ought to stand in an open oven 
ten minutes before it is carved. When carving, follow the back¬ 
bone; cut out the meat, then cut in thin slices lengthwise and put 
it back in its place; decorate with a bunch of parsley tied around a 
silver skewer and stuck in one end of the saddle; garnish with 
stuffed tomatoes or croustades filled with peas and artichoke bot¬ 
toms, with peas, etc., all around. Make a brown gravy from the pan 
it is cooked in, strain, and put it all around. If not sufficiently 
brown, color with some kitchen bouquet. Serve with hot currant 
jelly, potatoes, and green vegetables. This is a very expensive 
piece of meat and used as a joint for a dinner party. 

Mutton Pie ( Pate de Mouton) a l’Americaine 

Select nice tender mutton or lamb (the shoulder is generally used 
for this pie); cut in large dices; put in a pan with sufficient hot water 
to cover; add pepper and salt; let simmer for about one hour; then 
prepare carrots in large dices and small white onions, and add 
them to the meat; let simmer for another hour until done, according 
to the quality of the meat. When done, strain the juice off into 
another pot; skim well free from fat; thicken the broth with three 


AMERICAN COOK BOOK 


165 


tablespoons flour dissolved in some water or cold stock; add the 
meat to the gravy; put in a deep dish; cover with a nice pie crust; 
put into oven and bake until crust is well done. Serve as a joint 
with potatoes and green vegetables. 

Cutlets of Mutton with Tomato 

Cotelettes de Mouton aux Tomates 

Cut thin slices from the leg of mutton; put on a broiler and grill 
(take care not to let it be too well done); sprinkle with pepper and 
salt. Arrange one slice on top of the other with a piece of fried 
bacon showing in between each slice. Serve with tomato sauce all 
around on a platter, with potatoes and green vegetables, as a meat 
dish for breakfast, luncheon, or dinner. 

Mutton ( Mouton) a la Soubise 

Cut the leg or shoulder of mutton in large square pieces; put in 
a pan to cook with hot water sufficient to cover; add some onions, 
carrots, pepper, and salt; let simmer until the meat is well done— 
about two hours, according to quality of the meat. In the mean¬ 
time, peel a pint of white onions and put them on stove to cook 
until well done; when done, chop fine, and put in a saucepan with 
butter, pepper, salt, and some cream. Make a nice rich soubise 
sauce, more like a puree of onions. When the meat is done, remove 
all the fat carefully; dissolve two to three tablespoons flour in 
some water or cold stock; thicken the broth with the flour; color 
a trifle with some kitchen bouquet, not brown but amber shade. 
Dish up on a platter; put the gravy all around, and a soubise sauce 
in the centre. Serve, with potatoes and green vegetables, as a 
meat dish for luncheon or dinner. 

Mutton ( Mouton) a la Provencale 

Select nice loin chops; trim well free from fat; shape them 
nicely, making all of one size; put on an oiled baking sheet; 
then coat these cutlets with the sauce. Take six onions, cook them 
and chop fine; make a rich sauce from one tablespoon butter, 
two tablespoons flour, one cup milk, the chopped onions, and a 
few drops of garlic. Spread the cutlets all around with the sauce; 
leave on the oiled pan until cold; then dip in egg; mix some Parme¬ 
san cheese and bread crumbs, then dip in the crumbs. Put on a 
pan and cook in oven from ten to twelve minutes—uncovered— 
until golden brown on both sides. Serve in the form of a ring; 
put a paper frill on each cutlet, and place in the centre French 





166 


THE SWEDISH, FRENCH 


fried potatoes or Saratoga chips. Green vegetables can also be 
served in the centre or at the side of this dish for luncheon or dinner. 

Cutlets of Mutton ( Cotelettes de Mouton ) a la Chambre 

Take nice loin chops of even thickness; remove the bone care¬ 
fully; put on a broiler; sprinkle with pepper and salt and broil 
until they are settled and nearly done (be careful not to cook too 
much as mutton cutlets are served rather rare). Put on a but¬ 
tered pan; when cold, stuff on both sides with a veal mousse; 
dip in egg and bread crumbs and fry in hot fat until golden brown. 
Arrange on hot thick slices of tomato, put a fancy paper frill in 
each, and serve with a brown sauce. Garnish with parsley in the 
centre. Potatoes and green vegetables are served with this dish 
for luncheon or dinner. 

Cutlets of Mutton ( Cotelettes de Mouton ) a la Barnegat 

Select nice mutton cutlets; cut in diamond pieces; soak in 
Madeira wine from one to three hours; put on a buttered pan, 
bread crumbs on the top, and broil. Arrange one cutlet resting on 
top of another on a platter; reverse the second row opposite to the 
first. Serve with a nice brown tomato sauce, hot currant jelly, 
potatoes, and green vegetables. 

Cutlets of Mutton ( Cotelettes de Mouton) a la Financiere 

Cut the cutlets in round pieces half an inch thick; lard with fat 
bacon all over; put on a buttered pan with some sherry, pepper, and 
salt in oven; braise from ten to fifteen minutes (during that time 
baste again and again). When done, glaze with a nice brown glaze, 
arrange on small individual foundations of hominy that has been 
heated. Serve wdth financiere garnishing which is made of quenelles, 
pieces of sweetbreads, and cock’s combs. Serve with a brown sauce 
highly flavored with wine. 

Lamb can be prepared in the same way. 

Cutlets of Mutton ( Cotelettes de Mouton) a la Marquise 

Take cutlets of mutton about a quarter inch thick, trim and bone, 
leaving a bone for a frill. Have some well-cured ham, cut it in 
very thin slices; roll a slice of ham around each cutlet; put in the 
oven on a buttered pan; cook until well done—covered; baste 
again and again with wine and water that has been put in the pan 
during cooking. Spread each chop with some veal mousse; put 
in a casserole or dish of any kind, one chop on another; then cover 


AMERICAN COOK BOOK 


with a mousse of veal, leaving the chop bone to show; sprinkle some 
bread crumbs on top; brown in oven about twenty-five minutes. 
When done, put a paper frill on each chop on top of the dish. 
Put the dish in a silver one. (If not at hand, put a napkin 
around the dish.) Place on a paper doily; garnish with parsley 
at the side. Serve with a white allemande sauce that has some 
shredded ham and is highly flavored with wine. 

Mutton Chops ( Cotelettes de Mouton ) a la Reforme 

Take loin chops; bone and leave in their shape; spread with 
ham that has gone through the machine and is flavored with sherry, 
pepper, and salt; dip in egg and then in bread crumbs and fry in 
hot fat golden brown on both sides. When serving, put one chop 
on top of another with a paper frill on each and asparagus tips in 
the centre, with a reforme sauce around. [A reforme garnishing 
can be put in place of the asparagus tips in the centre.] Serve 
with potatoes as a dish for luncheon or supper. 

Cutlets of Mutton ( Cotelettes de Mouton) a la Vicomtesse 

Select nice thin cutlets or chops of mutton; remove the fat and 
backbone; coat with a champignon sauce au jambon; put in a 
saucepan a tablespoon butter, two tablespoons flour, three-quarters 
cup of hot stock; then add one cup mushrooms (chopped very fine) 
and half cup grated ham; stir, and flavor with sherry, pepper and 
salt to taste. Cover the chops on both sides with this thick sauce. 
Leave on an oiled paper or table until cold. When cold, dip in 
egg and then bread crumbs and fry in very hot fat until golden 
brown on both sides. Arrange on a platter the form of a ring, 
put a paper frill on each. Serve, with fresh green peas in centre 
and Saratoga chips at side, as a meat dish for luncheon. 

Stuffed Roast Shoulder of Mutton 

Epaule de Mouton farcie et totie 

Wash the meat well and remove the bone, leaving about five 
inches of leg bone in; remove the shoulder blade; bone and stuff. 

Stuffing. To three-quarters of a pound veal take half pound 
sausage meat. Pass through machine six times with the whites of two 
eggs, then through a sieve. Stir on ice, adding half milk and cream, 
then pepper and salt and three tablespoons sherry, then little more 
milk and cream mixed; try in hot water and add milk and cream 
until suitable. Fill the shoulder; put together with a few skewers; 
put on a buttered pan, and roast in oven with some water, a little 
sherry, pepper, salt, onions, and carrots, about one hour (baste now 






THE SWEDISH, FRENCH, 


and then) until golden brown. When done, lift it carefully on to 
a hot platter, remove the skewers, and glaze with a brown glaze. 
Remove the fat from the gravy, add half cup good stock, put on the 
stove; shake the pan; color with some kitchen bouquet; strain this 
gravy all around. 

This may be served with mint sauce or hot currant jelly, potatoes 
or green vegetables. 

Mutton with Mousse of Veal a la Macedoine 

Mouton a la Mousse de Veau, a la Macedoine 

Take nice fillets of leg of mutton; put on a table; join one 
slice to another, pounding it well with the rolling pin or potato 
masher until nice and tender; then fill. 

Filling. To three-quarters of a pound veal take half pound 
sausage meat. Pass through machine six times with the whites of two 
eggs, then press through a sieve. Stir on ice, adding half milk and 
cream, then pepper, salt, and sherry, and then little more cream 
and milk mixed; try in hot water and add milk and cream until 
suitable. Garnish with truffles, Spanish pepper, tongue (or ham, 
if at hand); then roll; put on a buttered pan to roast for one hour 
with sherry, water, carrots, onions, salt, and pepper (baste now 
and then with the juice from the pan). When done, glaze with a 
brown thin glaze, put on a platter, and arrange macedoine vegetables 
around. 

Serve with caper sauce 


PORK (Pore) 

Roasted Suckling Pig Stuffed with Apples a la Perigueux 

Cochon de lait, farcie de Pommes, & la Perigueux 

Clean and wash a suckling pig and then stuff. 

Stuffing. Take six large apples; core and peel well and cut in 
dices; put in a pan on stove with two cups water and half cup sugar; 
cook until tender, then drain the water carefully off. Cut five cups 
bread in small dices; mix bread and apples together; add pinch of 
cinnamon, pinch of nutmeg, half cup melted butter, some salt and 
pepper, two tablespoons chopped parsley. Make it nice and light. 
Fill the pig; fasten it together; lay it on the pan with fore feet 
backward and hind feet forward close to the body; then skewer 
them into proper position. Put something in the mouth to keep it 
open while roasting. Then put in a pan with some water,pepper, and 
salt; roast about two hours (basting it again and again so as not 
to let it burn); let cook until golden brown and crisp. When 


AMERICAN COOK BOOK 


167 


ready, place, wiiole, on a w T arm platter with a red apple in its mouth. 
Garnish with parsley and serve with apple sauce. 

This dish is generally used for Thanksgiving, Christmas, New' 
Year, or any large dinner feast. It can also be stuffed with French 
stuffing, mushroom and bread stuffing, bread stuffing (the same as 
for chickens and turkeys) or oyster stuffing. 

Roasted Suckling Pig with Mushrooms a la Savoyarde 
Cochon de lait rdti, aux Champignons, a la Savoyarde 

Is prepared according to recipe: Cochon de Lait aux Pommes 
a la Perigueux, with the difference that the stuffing is made with 
boiled rice and sausage meat mixed. Garnish w T ith small apples 
that have been cooked and glazed with a red glaze. Serve with a 
white creamed mushroom sauce highly flavored with sherry. 

Roasted Suckling Pig Stuffed with Chestnuts a la Bordelaise 
Cochon de lait, farci de Marrons, a la Bordelaise 

Clean and wash a suckling pig and then stuff. 

Stuffing. Take two quarts of chestnuts; put in hot water and 
cook about ten minutes; remove shells and put in another pan with 
water (sufficient to cover them), some Madeira wine, and a little 
salt, and cook until soft; then chop fine. Mix with two pounds 
sausage meat; add some pepper and salt to taste. Stuff the pig; 
fasten it together; lay on the pan, with some water, pepper, and 
salt; roast about two hours (basting it again and again not to let 
it burn) until golden brown and crisp. Garnish with parsley and 
serve with a bordelaise sauce. 

When garnished with a little sausage, pieces of bacon, chestnuts 
and mushrooms, and served with a brown sauce, highly flavored 
with wine, it is called: Cochon de Lait aux Marrons a la Chipolata. 

Galantine of Suckling Pig a la Ericsson Hammond 
Galantine de Cochon de lait a la Ericsson Hammond 

Select a small suckling pig; cut the head and tail off, split in the 
front, remove all the rib and leg bones, leaving the skin in a per¬ 
fectly good condition. Cut an onion in very thin slices; spread 
with the onion; sprinkle with pepper and salt, then roll. Make a 
rich pie crust [see recipe: Pie Crust]; roll out about a half inch 
thick, large enough to cover the whole pig; put the pig on top of the 
pastry; squeeze pastry together at each end, and put it on a napkin 
or cloth that has been dipped in cold water; then roll in the cloth; 
tie with a string at each end and two or three strings around to 
make it firm. Put in boiling w 7 ater w r ith some onions, salt, and a few 







168 


THE SWEDISH, FRENCH, 


bay leaves; put a tin of some kind at bottom to keep the pig from 
fastening to the pan; cook for about two hours (take care not to 
let the water stop boiling). Take up, undo the napkin carefully 
from the roll; place on a buttered roasting pan; put into oven and 
braise for about twenty minutes with rich bouillon colored with 
beef extract (keep basting it again and again, so as not to let it 
burn). When done, take out, leave until cold; when cold, glaze 
with aspic, and decorate according to taste. Garnish with chopped 
aspic and cooked glazed apples all around. Serve with the salad, 
or as a cold dish, with apple sauce. 

Cutlets of Suckling Pig a la Bordelaise 

Cdtelette de Cochon de lait, a la Bordelaise 

When roasted suckling pig is at hand, it can be made into a 
delicious dish this way. Cut it in little cutlets; put on stove with 
one and a half cups bouillon. When boiling, thicken with one 
heaping tablespoon flour dissolved in one cup water; flavor with 
wine; color with kitchen bouquet and beef extract; let simmer until 
the gravy becomes clear; take up; arrange on a platter one piece 
resting on top of another. Strain the gravy; add some chopped 
parsley; pour all around. Garnish with parsley. Serve with 
apple sauce in a sauceboat at the side. 

Pie of Suckling Pig with Mushrooms a la Gustaf 

Pate de Cochon de lait, aux Champignons, a la Gustaf 

When part of a suckling pig is left over, it can be made into a 
delicious dish as follows: Cut the meat in pieces; put on stove with 
some stock, fresh-peeled mushrooms, pepper and salt to taste; let 
simmer until tender—from fifteen to thirty minutes. Put one 
tablespoon butter in a saucepan; add one heaping tablespoon 
flour, then the juice from the pig and mushrooms; stir until creamy; 
add the pig and mushrooms; season with pepper and salt to taste; 
then add some cream. Have ready a pie crust made from puff 
pastry; heat and fill; put the cover on. Garnish with parsley 
around the platter. Serve with apple sauce for luncheon or dinner. 

Pie with Suckling Pig in Aspic a la Eric 

Pate de Cochon de lait en Aspic, a la Eric 

When part of a suckling pig is left over from the previous meal 
it can be made into a delicious cold dish. Put the cut-up pig on 
the stove in some water, with little bay leaves, wine, pepper, and salt; 
let simmer about a half hour; leave in the juice until cold. Make 
an aspic from the broth it has cooked in. Have ready a pie crust 


AMERICAN COOK BOOK 


made from puff paste. Put the pie plate that the crust is in, on 
top of ice; then put a layer of aspic, in the bottom, then a layer of 
the pig, then a layer of aspic, and so on until the crust is full; then 
put the cover on. When ready to serve, remove the pie from the 
pie plate, put on a platter; garnish with parsley around. Serve 
with a cold apple sauce. 


Boiled Roasted Fresh Ham a la Walde 

Jambon frais, bouilli et rdti, a la Walde 

Wash the ham well, put in cold water sufficient to cover and let 
come to a boil; let simmer for three hours slowly—well covered. 
Remove the ham from the water and take the skin off. Stick a 
number of cloves in the ham, according to taste, and sprinkle with 
granulated sugar and fine bread crumbs. Put in oven and brown 
until golden. It can be served with spinach, cabbage, and different 
kinds of vegetables. Serve with apple sauce as a joint for dinner. 


Roast Saddle of Pork (Selle de Pore rotie) a la Robert 

Take the saddle of pork, about eight inches in length; remove 
part of the fat underneath and remove the sides, leaving just 
enough to meet underneath; beat the saddle well with the potato 
masher and tie it up nice and plump with some strings; slash the 
fat on the top to make it nice and fancy and put in the pan with 
pepper, salt, some water, onions and carrots, and roast. Garnish 
with parsley and small apples that have been glazed red and sprin¬ 
kled with chopped almonds. Serve as a joint for dinner with green 
vegetables and, potatoes. 


Roast Loin of Pork (Longe de Pore rotie) a la Gimo 

Select a nice fresh loin of pork; wash well and cut the rind off 
(and if it is too fat, trim part of the fat off); then score the fat in 
dices; sprinkle with pepper and salt; put in oven and roast until 
well done—about one and a half to one and three-quarter hours. 
When done, arrange on a hot platter; remove all the fat from the 
pan, add a tablespoon flour and then some stock if at hand. If the 
sauce does not get brown enough, color with a little kitchen bouquet 
(do not have the sauce too thick). Strain it around the meat; 
take care not to float the platter. Garnish with parsley. Serve 
with apple sauce, green vegetables, and potatoes as a joint for 
dinner. 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK - 


169 


Pot Roast of Fresh Ham a l’Americaine 

Estaufade de Jambon frais a V Americaine 

Select a nice small ham; wash well, remove the rind, and 
score the fat—not too deep. Put in a pan with onions, some 
slices of bacon, some carrots, pepper and salt; brown until thor¬ 
oughly browned all around; then add two cups stock (if stock is 
not at hand, water will do) and one cup tomato juice; let simmer 
with a tight cover until well done—about three hours (turn now 
and then, take care not to let it burn). In the meantime, cook 
some scooped-out carrots, turnips, and small white onions and peas, 
separately in pans. When the ham is ready, place on a hot platter; 
put a paper frill on the bone; skim all the fat from the pan; add 
a tablespoon flour and then some stock or water, and three table¬ 
spoons sherry. Let the sauce simmer for a few minutes, then 
strain it into another pan; color with kitchen bouquet if not suffi¬ 
ciently brown; pour the sauce over the meat on the platter; dish the 
vegetables all around—carrots, onions, peas, turnips—alternate 
shades. Serve with apple sauce and potatoes as a joint for dinner. 

Shoulder and loin of pork may be cooked in the same way. 

Fresh Ham (,Jambon frais) a la Francaise 

Take a small young ham; remove the rind; trim it well, round 
and plump; put in a jar with pepper, salt, a bottle of Rhine wine, 
some salad oil and bay leaves; let stay overnight. When ready 
to use, put on a broiler into the gas oven and let brown slowly. 
[This ham ought to be cooked in front of an open fire, but when 
this is not at hand, brown the ham in the gas oven.] Put in an 
iron pot; add the wine and salad oil that the ham has soaked in; let 
simmer for about three hours; then put on a broiler, and broil 
golden brown. When done, remove the fat from the gravy, 
dissolve one heaping tablespoon cornstarch in one cup water; 
thicken the gravy, then strain it; flavor with sherry and more 
pepper and salt to taste. Pour part of the gravy around the platter. 
Garnish with vegetables. Serve with French fried marbles of pota¬ 
toes and apple sauce as a joint for dinner or luncheon. 

Fresh Ham Stuffed and Roasted a la Wilhelm 

Jambon frais, farci et rdti, a la Wilhelm 

Select a fresh ham; trim well, nice and plump; remove the 
bone, leaving about four to five inches of it at the end for the 
paper frill; make a nice pocket; take out part of the meat inside, and 
grind it through the machine. Add to two pounds of the meat 
three cups grated bread, one cup of milk to soak the bread in, 


whites of three eggs, pepper and salt to taste, teaspoon of thyme, 
some chopped parsley, and one grated onion. Mix all together 
well. Stuff the ham; close the opening with a skewer; then score 
the rind in diamonds or dices; put in a roasting pan with some 
onions, carrots, and water; roast until well done—about two to 
two and a half hours. [Pork must always be well done.] When 
ready, place on a warm platter, removing the fat from the pan; 
thicken with a speck of cornstarch; flavor with sherry; color with 
kitchen bouquet if not sufficiently brown, and strain it over the 
ham. Serve with potatoes, green vegetables of any kind, and apple 
sauce, as a roast for dinner. 

Fried Pork Chops with Tomatoes 

Cdtelettes de Pore frites, aux Tomates 

Select a nice young loin of pork; cut the cutlets in even sizes; 
trim off the fat to make then nice and dainty; dip in egg and bread 
crumbs and fry in hot fat until well done and brown on both sides; 
sprinkle with pepper and salt while frying. When done, serve on 
a nice hot platter, one chop resting on top of another. If many 
chops, they can be served in a crown style with tomato sauce all 
around and a bunch of parsley in the centre. 

Fried Pork Chops with Apple Sauce 
Cdtelettes de Pore frites, a la Compote de Pommes 

Select nice young loin of pork; cut in cutlets not too thin, about 
three-quarters of an inch thick; trim off part of the fat; put some but¬ 
ter and bacon in the pan; fry the chops on a very hot fire; sprinkle 
with pepper and salt. When the chops are brown on one side, turn; 
sprinkle again with pepper and salt. Place on a hot platter with the 
gravy around, made by removing the fat from the pan and putting 
half cup rich stock in the pan. Shake the pan over the fire; strain the 
gravy on the dish around the chops; garnish with parsley. Servewith 
apple sauce, potatoes, and vegetables, for luncheon or dinner in 
place of a joint. 

Broiled Cutlets of Pork with Potatoes a la Anna Carine 

Cdtelettes de Pore, grillees, aux Pommes, a la Anna Carine 

Select nice rib chops; cut about one inch thick, all even size; 
beat them down well; put on a broiler; rub over w r ith a little butter; 
sprinkle with pepper and salt and broil until golden brown and w y ell 
done. Put on a platter wfith some butter, and put in oven for a 
few minutes until the butter melts. Then arrange the chops in 
the form of a ring on a platter, with a paper frill on each bone and 




170 


THE SWEDISH, FRENCH, 


parsley in the centre; pour the melted butter all around with some 
chopped'parsley. Garnish with small cooked glazedapples all around. 
Serve for lunch or supper with potatoes and green vegetables. 

Cutlets of Pork ( Cotelettes de Pore ) a la Dauphine 

Take small cutlets from loin of pork; remove most part of the 
fat and also the bone, leaving the cutlets in nice shapes; sprinkle 
with pepper and salt. Make a rich thick allemande sauce and 
spread the cutlets on both sides while the sauce is hot. Put on an 
oiled paper; leave until cold;dip in egg and bread crumbs and fry 
in hot fat until well done on both sides and golden brown. Arrange 
on a platter and put a paper frill on each cutlet. Serve with fresh 
peas, string beans, or asparagus tips all around, as a lunch or supper 
dish with apple sauce at the side. 

Roast Fillet of Pork with Mushrooms a la Lincoln 

Filet de Pore r6ti, aux Champignons, a la Lincoln 

Select nice fillets of pork; cut them about four inches in length; fry 
in fat and butter until brown; sprinkle with pepper and salt. 
When done, arrange on a hot platter with a rich mushroom sauce 
all around; garnish with parsley. Serve as an entree for luncheon 
or dinner. 


Loin of Pork ( Longe de Pore ) 

Can be roasted, broiled, and fried in the same way as chops. 

HAM ( Jamhon ) 

Boiled Roasted Virginia Ham a la New York 
Jambon de Virginie, bouilli et roti, a la New York 

Put the ham in water and let soak for about twelve hours, then 
change the water. Then put in a pot with sufficient water to 
cover it and let it come to a boil; draw the pot aside, or if the fire is 
very hot, put something underneath that preventsthe ham from boil¬ 
ing; let simmer slowly for eight hours. Then take it from the 
pot, put it in a roasting pan, remove the skin from the ham and 
put in oven with some Rhine wine, champagne, or sweet cider. 
Roast for about half an hour—until it becomes golden brown on top. 
This ham is served hot as an entree. Garnish with spinach tim¬ 
bales and serve with champagne sauce. 

It is also served as a joint with the garnishing of spinach and with 
potatoes and bordelaise sauce. Can also be served with the salad 
for luncheon or dinner, cold or hot. 


AMERICAN COOK BOOK 


Boiled Roasted Smoked Ham a la Barnegat 

Jambon fume, bouilli et roti, H la Barnegat 

Soak the ham from four to five hours; then put in a pot with 
water enough to cover and let simmer from three to four hours 
(according to size of the ham). When the little bone at the end of 
the ham is loose, it is done. When done, remove from the pot, 
put in a roasting pan, take off the skin, sprinkle with sugar, stick it 
with whole cloves all over, put in oven and roast it until it is golden 
brown (take care not to let it burn). Serve with cooked spinach or 
green cabbage all around and potatoes, as a roast for dinner, with 
French mustard. 


Boiled Ham ( Jambon bouilli ) a 1’Allemande 

Select a nice young smoked ham that is well cured; put in water 
and boil from three to four hours, according to size; then transfer 
from the pot to a pan (if the ham is very fat, remove part of the fat 
on the top). Put in oven for a few minutes. Make a very thick 
velvety allemande sauce, flavored with sherry, and glaze the ham 
all over; decorate with some strips of Spanish pepper, brown 
Perigord sauce, etc. Arrange on a hot platter, garnish with spinach 
timbales, and serve with mashed potatoes as a joint for dinner. 

Virginia ham can also be prepared in this way. It is well to carve 
the ham before it is glazed. 


Broiled Ham with Shirred Butter (, Jambon grille, au Beurre) 

Slice the ham (that has been well cured) in thin slices; put on a 
broiler and broil on both sides until golden brown. Put on a 
platter, pour some melted butter over the ham with some chopped 
parsley; garnish with parsley. Serve with eggs and creamed po¬ 
tatoes for breakfast. 

Fried Ham with Eggs ( Jambon frit, aux CEufs ) 

Slice the ham (that has been well cured) in thin slices; put in a 
frying pan and fry on a very quick fire until golden brown on 
both sides. Arrange on a hot platter, one slice resting on top of 
another. Put about four tablespoons stock in the pan (if stock is 
not at hand, water will do instead). This will make a nice brown 
gravy; pour it all around the ham; garnish with parsley. Serve 
for breakfast with some potatoes and eggs. This ham can be 
served all around poached eggs that are put on round pieces of 
buttered toast. 





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Copyright, 1918, by Mrs. Ericsson Hammond 













THE SWEDISH, FRENCH, 


Mousse of Ham (Mousse de Jambori) a la Charlotte 

Three-quarters of a pound of ham, half breast of a chicken. Put 
through machine about six times with white of two eggs; press 
through a fine sieve; put in a saucepan and stir on ice. Add two 
tablespoons sherry, some cream, milk, and pepper; try in hot water 
on the stove a little at a time, and if too hard, add some more 
cream and milk; color with kichen bouquet and red coloring the 
shade of ham. Butter and decorate small charlotte moulds with 
truffles—any design; fill with the ham mousse; cook in oven in hot 
water six to eight minutes—well covered. Serve on a spinach 
foundation, with truffle or mushroom sauce in the centre, as an 
entree for luncheon or dinner. 

Ham (Jam bon) Souffle a la Lydie 

Butter souffle moulds; decorate the smooth side with a daisy of 
cooked white of egg or truffles; fill with ham mousse [see recipe: Ham 
Mousse a la Charlotte]; put two moulds together and cook in hot 
water—covered—from ten to twelve minutes. Serve with truffle, 
mushroom, or supreme sauce, for luncheon or dinner. 

Crown of Virginia Ham a la Hildur 

Jambori de Virginie, en Couronne, a la Hildur 

Make a mousse of ham [see recipe: Mousse of Ham a la 
Charlotte]. Butter oblong moulds the shape of cigars, and fill 
them with the ham mousse; put in hot water and cook in oven 
six to ten minutes—well covered. When done, turn out and glaze 
with a brown glaze. Arrange on a foundation of hominy in crown 
style. Serve with mushroom sauce in the centre as an entree for 
luncheon or dinner. 

Mousse of Ham (Mousse de Jambon) a la Baltimorienne 

Grind the cooked ham through the machine about six times. 
To two cups grated ham take six tablespoons cold cream sauce, two 
tablespoons sherry, two eggs, cayenne pepper, and salt. Add 
sherry, thick cream sauce, also the eggs (one at a time). Stir until 
very smooth. Butter small individual charlotte moulds, and 
fill them with the mousse; put in a pan of water and cook in oven 
from ten to twelve minutes—uncovered. Turn out; glaze with a 
thin brown glaze; arrange on a green spinach foundation; decorate 
with a thin waved strip of cream sauce from one end to the other 
lengthwise. Garnish with parsley. Serve with a supreme sauce 
in the centre as an entree for luncheon or dinner. 


AMERICAN COOK BOOK 


171 


Mousse of Ham (Mousse de Jambon) a la Europeenne 

Butter a ring mould and decorate with Spanish pepper and white 
of cooked egg, any design, and fill with the ham mousse. To one 
cup cooked ground ham, one egg, three tablespoons cream sauce, 
two tablespoons sherry, pepper, salt, and some kitchen bouquet 
for coloring. Mix well. Fill half the ring mould with ham mousse 
and half with the mousse of spinach [see recipe: Mousse of 
Spinach]. Cook in hot water in oven—uncovered—from ten to 
twelve minutes. Serve on a hot platter with a hollandaise, supreme, 
or truffle sauce as an entree for luncheon or dinner. 


Souffle of Ham with Spinach a la Princesse 

* 

Jambon souffle, aux Epinards, a la Princesse 

Butter plain souffle moulds; decorate one side of the mould with 
a daisy of cooked white of egg or truffle; fill with mousse of ham 
[see recipe: Mousse of Ham a la Charlotte], and the other side 
fill with spinach mousse. To one cup spinach one cup ham mousse. 
Close the two moulds together; put in hot water and cook from 
six to eight minutes in a slow oven—well covered. Turn out on 
a paper doily; garnish with parsley. Serve with white truffle sauce. 


Mousse of Ham a la Honey-comb 
Mousse de Jambon a la Rayon de Miel 

Grind the cooked ham through the machine about three times. 
To two cups grated ham take six tablespoons cream sauce, two eggs, 
two tablespoons sherry, cayenne pepper and salt. Stir until very 
smooth. Butter a ring mould; decorate with cooked macaroni that 
is threaded with truffles and cut in thin slices; fill with the mousse. 
Cook in oven in hot water—uncovered—from twenty to thirty 
minutes. Serve with cream mushroom sauce as an entree for 
luncheon or dinner. 


Mousse of Ham (Mousse de Jambon) a la Gimo 

Take to half cup chicken mousse one cup cooked ground ham; 
mix together and flavor with sherry, pepper, and salt; put spoonfuls 
on a pan in the shape of croquettes, thick in centre and pointed at 
ends; decorate with chicken mousse around with a strip of 
truffles; cook in oven for ten minutes—covered—with sherry in 
the pan. Serve on a spinach foundation with truffle or mushroom 
sauce in the centre as an entree. 







172 


THE SWEDISH, FRENCH, 


Cutlet of Ham (Cdtelette de Jambon ) a la Signora 

Slice boiled ham cut in the shape of a small chop. Decorate 
around with chicken mousse and a dot in the centre with a diamond 
of truffle on top. Cook in oven—covered—on a buttered pan with 
some wine from six to eight minutes. Serve on a foundation of 
spinach with a truffle sauce in the centre and a paper frill on each 
chop. Entree for luncheon or dinner. 

Timbale of Ham with Spaghetti a la Juliet 

Jambon au Spaghetti en timbale, a la Juliet 

Butter timbale moulds and circle cooked spaghetti all around to 
cover the inside of the mould; fill with ham mousse [see recipe: 
Mousse of Ham a la Baltimorienne]; put in a pan of hot water and 
cook from eight to ten minutes—uncovered. Turn out on a plat¬ 
ter; serve with truffle or mushroom sauce around. 

Pastry with Ham (Petits Pates de Jambon ) a la Napoleon 

Roll out puff paste very thin, and bake in oven. Spread with 
a hot mousse of ham; put a second layer of puff paste on top. 
Cut in diamond shapes or squares; sprinkle with grated ham and 
decorate with cream sauce; arrange on a paper doily. Serve with 
truffle sauce as an entree for luncheon or dinner. 

Mousse for the Filling. One cup cooked grated ham, two 
tablespoons cream sauce, one tablespoon sherry, pepper and salt. 
Mix all together. 

Croquettes of Ham with Vegetables 

Croquettes de Jambon aux Legumes 

One cup cooked ham, one tablespoon sherry, three tablespoons 
hot cream sauce. Grate the ham very fine; add sherry and cream 
sauce; while hot, shape in croquettes—thick in centre and pointed at 
ends; when cold, roll in egg and bread crumbs and fry in very hot 
fat. Arrange on a platter and serve with vegetables—such as peas, 
string beans, macedoine vegetables, or a mushroom sauce. 

Souffle of Ham a la Ericsson Hammond 

Jambon souffle, a la Ericsson Hammond 

Butter souffle moulds; decorate with truffles; spread with chicken 
mousse; fill with the mousse of ham. Put two together; cook 
eight minutes in oven in hot water—covered. Turn out on hot 
slices of tomato on a warm platter with asparagus tips or green 


AMERICAN COOK BOOK 


peas in the centre. Serve with a truffle or mushroom sauce in a 
sauceboat at the side. Entree for luncheon or dinner. 

The Centre Filling. One cup cooked grated ham, one table¬ 
spoon sherry, four tablespoons chicken mousse, two tablespoons 
cream, pepper and salt. Mix well together. 


Mousse of Ham (Mousse de Jambon) a la Pompadour 

Butter a mould and fill with the mousse of ham a la princesse. 
To two cups cooked ground ham (that has gone through the ma¬ 
chine three or four times) add one cup chicken mousse flavored 
with sherry, pepper, and salt. Decorate the mould with one strip 
of chicken mousse put through a paper bag; make the strips about 
quarter inch wide and have them about a quarter of an inch apart, 
pressing the mousse down with a teaspoon so that it becomes flat to 
the mould; then fill in between each with the mousse of ham (colored 
with kitchen bouquet and red coloring so that it is the real ham 
shade); then fill mould with the mousse; putin oven, in hot water, 
and cook—well covered—from twelve to fifteen minutes. When 
done, turn out on a paper doily. Garnish with parsley. Serve 
with a truffle or mushroom sauce in the centre, as an entree for 
luncheon or dinner. 


Ham {Jambon) a la Casserole 

When a piece of cooked smoked ham is at hand it can be made 
into a delicious dish. Trim the ham, leaving part of the fat on; 
make it in a nice piece, not too large to fit the casserole; slice in 
even slices. Then fix vegetables: two cups cut-up carrots, one 
cup onions, two cups turnips, one pound mushrooms (each cut 
in four if large). Cook all these together, until well done, with 
some water, sherry, and salt; strain the juice from the vegetables 
and add some stock or water if not enough for two cups. Then 
dissolve three heaping tablespoons flour in one cup of stock; strain 
this to the hot broth; add pepper and salt to taste and some sherry; 
color with kitchen bouquet and flavor with some beef extract if at 
hand. Add the vegetables to the sauce, saving a little of the sauce 
without vegetables. Put the ham in the dish; pour the vegetables 
with the sauce all around; put some of the plain sauce on 
top of the ham that shows out of the dish; put in oven and bake 
from forty-five minutes to an hour. When done, place the casserole 
on a paper doily on a platter; garnish with parsley at one side 
and raise the cover of the casserole at the other. Serve hot for 
luncheon or dinner as an entree. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


173 


Ham with Mushrooms a la Casserole 

Jambon aux Champignons, a la Casserole 

Peel and wash two pounds mushrooms and cut in large pieces 
(if small leave whole); put in two cups water with half cup sherry, 
pepper and salt, to cook for about fifteen minutes. Put a table¬ 
spoon butter in a saucepan; add two heaping tablespoons flour; add 
the juice from the mushrooms; color with kitchen bouquet and flavor 
with more sherry to taste. Add the mushrooms to the sauce, 
fake two pounds cooked ham, put in a casserole, put the mush¬ 
rooms and the sauce all around, and bake in oven from forty-five 
minutes to one hour. Place the casserole on a paper doily on a plat¬ 
ter; garnish with parsley at one side and the cover from the casse¬ 
role at the other. Serve as an entree for dinner or luncheon. 

Ham (Jambon) a la John Ericsson 

When cooked ham is at hand it can be made into a delicious 
dish. Carve in slices, put in a pan with some wine, and braise in 
oven until hot. Serve on a hot platter, one slice resting on top of 
another, with green vegetables all around and Madeira sauce at the 
side. 

Glazed Ham (,Jambon glace) a la Jardiniere 

Select a very nice small ham; cook for about three hours and 
leave in the juice until cold. When cold, take out, remove the 
skin, and trim the ham so that it looks dainty; put in oven and 
glaze with a brown glaze; let cook until glossy; then carve. Ar¬ 
range on a platter with macedoine vegetables all around. Put a 
paper frill on the bone of the ham and garnish with parsley. Serve 
as a joint for luncheon or dinner. 

Mousse of Ham in Tomatoes a la Princesse 

Mousse de Jambon, aux Tomates, a la Princesse 

Select very tiny tomatoes; put in hot water and remove skins; 
cut the tomatoes at the end where the stem is; scoop out carefully 
and fill with the mousse of jambon a la princesse. Put on a but¬ 
tered pan with the cut side down and cook in oven with some sherry 
from ten to twelve minutes—covered; when done, glaze half with a 
rich allemande sauce and the other half with a tomato glaze. 
Arrange on a foundation of decorated hominy, with a green leaf stuck 
on each, and a rich supreme sauce in the centre; serve as an entree 
for luncheon or dinner. 

Mousse de Jambon a la Princesse. To two cups cooked 
ground ham that has gone through the machine about three or 


four times add one cup chicken mousse. Flavor with sherry, 
pepper, and salt. 

Mousse of Ham with String Beans a la Pompadour 
Mousse de Jambon, aux Haricots verts, a la Pompadour 

Select tender string beans; trim neatly around; put in a sauce¬ 
pan—with water, a little salt, and a small pinch of baking soda— 
cook nice and green, about fifteen minutes. When done, rinse 
over wdth some cold water. Line a buttered ring mould with the 
string beans, turning the outside of the bean out and the inside 
in (be careful not to leave any empty spaces in between the beans, 
which should be close to one another); fill with a ham mousse 
[see recipe: Mousse of Ham]. To two cups of the ham mousse 
add one cup of string beans that have been cut in very small thin 
pieces; put in oven in warm water and cook from twelve to fifteen 
minutes—well covered. When done, turn out on a warm platter 
and serve with a mushroom, hollandaise, or supreme sauce in the 
centre, as an entree for luncheon or dinner. 

COLD DISHES OF HAM 
ASPIC 

Take two cups of the broth that the ham has cooked in, two cups 
tomato juice, one large package Cox’s gelatine, three tablespoons 
sherry, some pepper and salt to taste; add the half-beaten whites 
of two eggs; mix well. Put on stove over a hot fire and stir until 
it comes to a boil; take off, let it drain slowly through a thin cotton 
flannel or thick cheesecloth. If wanted an amber shade, color 
with kitchen bouquet: if a tomato shade is desired, color with 
Burnett’s red and orange coloring; and if green, color with the 
green spinach coloring. 

Garnished Chaud-froid of Ham 

Chaud-froid de Jambon, garni 

Boilhamfourhours;leavein the broth until cold; take out and trim 
part of the fat off and carve as much as needed crosswise in thin slices; 
move one slice and leave the others in place. Make a chaud-froid sauce; 
chaud-froid, then glaze wdth aspic; decorate with truffles, Spanish 
pepper, and some chaud-froid sauce colored green; then glaze again. 
Garnish with little pyramids of spinach and chopped aspic around; 
to one cup spinach four tablespoons mayonnaise dressing, four 
tablespoons dissolved Cox’s gelatine, and three tablespoonswhipped 
cream. Stir the cooked spinach on the ice and add gelatine, mayon- 




174 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK' 


naise dressing, and, last, the whipped cream. When cold, put 
through a fancy tube in pyramid shapes like rosettes, put around 
the ham with a speck of Spanish pepper on the top. Serve with 
the salad or as a cold dish for supper. 

Ham ( Jambon ) a la Celestine 

Take small individual fluted moulds; glaze with a rich aspic; 
decorate with strips of truffles and Spanish pepper (and a daisy 
on the bottom if there is place for it). Line the mould with cream; 
to one cup whipped cream two tablespoons dissolved Cox’s gelatine. 
Flavor with sherry, pepper and salt to taste; then fill. 

Filling. One cup cooked grated ham, three tablespoons dissolved 
Cox’s gelatine, one tablespoon sherry, pepper, and salt to taste, and 
half cup cream. Stir ham, gelatine, pepper and salt on ice; add 
sherry. When it begins to get cold, add the whipped cream. When 
the moulds are full, put some more cream on the top and leave on 
ice until cold, and ready to serve. 

Dip in warm water and turn out on a green foundation that has 
been garnished with Spanish pepper and white of eggs. Serve with 
any kind of salad in the centre, or as a cold dish with aurorian sauce. 


Aspic of Mousse of Ham a la Rydberg 

Mousse de Jambon, en Aspic, a la Rydberg 

Take cooked ham and put through machine two or three times. 
Then measure it by the cup. To one cup of ham take four table¬ 
spoons dissolved Cox’s gelatine, two tablespoons sherry, pepper 
and salt to taste, and three-quarters of a cup whipped cream. Fill a 
ring mould that has been glazed with aspic and decorated with 
Spanish pepper, truffles, and white of eggs (any design), put the 
mousse in a fancy paper tube, waving it into the mould, all 
around the bottom; then fill with aspic the height of the mousse. 
When settled, add another layer of the mousse, then aspic, and so 
on until the mould is full; leave on ice. When cold and ready to 
serve, dip in warm water, turn out on a paper doily, and garnish 
with chopped aspic. Serve with any kind of salad in the centre with 
mayonnaise dressing for luncheon or dinner. 


Ham (Jambon) a la Chaud-froid 

To one cup of cooked grated ham take two tablespoons sherry, four 
tablespoons dissolved Cox’s gelatine, two tablespoons milk, one cup 
whipped cream, pepper and salt to taste. Put the ham through the 
machine about five times; put in a saucepan; add the milk, the gel¬ 
atine, sherry, pepper, and salt; stir on ice until it begins to get cold; 


add the cream—gently (take care not to let it curl). Put table¬ 
spoonfuls from the mixture on a platter all the same size, the shape 
of a half egg; put in the icebox until cold, then put on a broiler 
and chaud-froid with the white chaud-froid sauce; decorate all 
around strips of chaud-froid sauce that has been colored brown, 
and put a dot in the centre with a diamond of truffle on top; 
glaze with some white aspic. Serve on a decorated hominy founda¬ 
tion, with aurorian sauce in the centre, as a cold dish (or with 
any kind of salad) for luncheon or dinner. 


Ham in Aspic (Jambon en Aspic ) a l’Americaine 

Glaze small ring moulds with aspic and decorate with strips of 
white of eggs and truffles; then fill. 

Filling. One cup cooked ground ham, three tablespoons dis¬ 
solved Cox’s gelatine, one tablespoon sherry, four tablespoons 
whipped cream. Stir ham with the gelatine and sherry on ice; 
add pepper and salt to taste; last the cream; fill the moulds. When 
ready to serve, turn out on individual decorated hominy foundation 
with mayonnasie dressing or aurorian sauce in the centre of each 
ring, with the heart of the lettuce in the centre of the dish, and 
chopped aspic around. 

Serve with the salad or as a cold dish. 


Mousse of Ham in Aspic a la Ericsson Hammond 

Mousse de Jambon, en Aspic, a la Ericsson Hammond 

Three-quarters of a pound raw ham, half breast of a chicken; put 
through the machine about six times with whites of two eggs; press 
through a sieve; stir on ice, adding milk and cream; try in hot water. 
When ready, butter and decorate charlotte moulds; fill, and cook 
eight to ten minutes in hot water—covered; leave to get cold. When 
cold, turn out. Aspic a fancy ring mould and arrange one resting 
on top of another with the points down, around the bottom of the 
mould; fill with aspic. When stiff, turn out and serve with the 
salad in the centre. 


Ham in Aspic (Jambon en Aspic) a la Pompadour 

One and a half cups cooked ground ham, five tablespoons 
dissolved Cox’s gelatine, two tablespoons sherry, one cup whipped 
cream, pepper and salt. Add gelatine to the ground ham, then the 
sherry, pepper, and salt; last, the whipped cream—carefully added. 
Fill mould that has been lined with aspic and decorated with green 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


175 


string beans, pompadour style, and aspicked again, leave on ice. 
Turn out and serve with salad of any kind for luncheon or dinner. 

Mousse of Ham (Mousse de Jambon ) a la Gimo 

Glaze a ring mould with aspic, decorate with truffles, carrots, 
and whites of egg—any design desired; fill with the mousse of ham 
(which is: two cups cooked grated ham, two tablespoons sherry, 
four tablespoons dissolved Cox’s gelatine, cayenne pepper and salt, 
three tablespoons milk, and one cup whipped cream). Stir ham 
in a pan on ice; add the gelatine, milk, sherry, pepper, and salt, 
and, last, the whipped cream. Be careful not to let it curl. Fill 
the aspicked moulds; leave on ice; turn out; garnish with lettuce 
leaves and serve as a cold dish for luncheon or dinner with aurorian 
sauce in the centre. 

Ham in Aspic (,Jambon en Aspic ) a la Gilbert Ledly 

To one cup of cooked ham (that has gone through the machine 
once or twice and has been put in a saucepan on ice) add four 
tablespoons milk, five tablespoons dissolved Cox’s gelatine, two 
tablespoons sherry. Stir until it commences to get cold; when 
cold, add three-quarters of a cup whipped cream. Put the mousse in 
a bag that holds a fancy tube; make little rosettes about one inch 
in height, on a platter; put a little diamond of truffle on top of 
each rosette; leave in the icebox to get cold. In the meantime, 
glaze a ring mould with nice aspic, put about half inch of aspic 
on bottom of the mould; when settled take the little rosettes, turn 
them upside down in the mould (one close to the other) until the 
mould is lined at the bottom; then fill with aspic to the height of 
the ham. When that is settled, fill with the rest of the mousse 
and then some more aspic on top, and leave in the icebox until 
ready to serve. Dip in warm water; turn out on a paper doily; 
garnish with different colored aspics and lettuce leaves as salad, 
or serve in the centre of this dish aurorian sauce or mayonnaise 
dressing in place of the salad. 

Mousse of Ham (Mousse de Jambon) a la Walde 

Take four cups cooked ham that has gone through the machine 
five or six times, one cup pate de foie gras, twelve tablespoons of 
dissolved Cox’s gelatine, four tablespoons sherry, pepper, salt, 
three cups cream, one cup milk, and one tablespoon flour. 

How to Make It. Put the ham in a saucepan with the pate 
de foie gras that has been pressed through a sieve; flavor wfith. the 
sherry, pepper, and salt; stir on the ice. When it gets cold, add eight 


tablespoons gelatine; beat until it becomes very smooth, then add 
two cups whipped cream. Form on a bacon sheet in the shape of a 
ham; put at the end of the ham a leg bone of a chicken if no ham 
bone be at hand. Chaud-froid with a white chaud-froid sauce; 
decorate with truffles, Spanish pepper, green cream, etc., according 
to taste. Put a frill at the end of the ham. Make a nice founda¬ 
tion from four cups spinach, six tablespoons gelatine, four table¬ 
spoons mayonnaise dressing, and four tablespoons whipped cream. 
Glaze the foundation with aspic; decorate with roses of radishes 
all around; place on a nice paper doily on a platter; lift the ham 
carefully on top of the spinach foundation so that the foundation 
shows about two inches all around; garnish with aspic and lettuce 
leaves around. 

Serve for supper dish. It can also be served with the salad for 
dinner. 

Mousse of Ham in Aspic a la Charlotte 

Mousse de Jambon en Aspic, a la Charlotte 

Three-quarters of a pound raw 7 ham, half breast of a chicken. Put 
through the machine about six times with w r hites of two eggs; press 
through a fine sieve; put in a saucepan and stir on ice; add two table¬ 
spoons sherry, some cream and milk, some pepper; try in hot water 
on the stove, add more cream and milk. Color with kitchen bouquet 
and red coloring the shade of ham. Butter and decorate small 
charlotte moulds wfith truffles, any design desired; fill with the ham 
mousse; put in oven in hot water; cook six to eight minutes—well 
covered; leave until cold. When cold, dip in warm water and turn 
out; wipe the moulds w r ell; glaze wfith a nice rich aspic and put the 
mousse back; fill all around the edges with the aspic; leave on the 
ice until cold. When cold, turn out on a foundation of Aspic a la 
Macedonienne. Garnish wfith lettuce. Serve with a cold aurorian 
sauce in the centre, as a complete salad. 

How to Fry Sausage 

Select nice sausages; prick wfith a fork, put in a pan with some 
fat and butter and fry until golden browrn; turn over. Take care 
not to have the pan too hot or to fry them too quickly, as they are 
apt to split in tw r o. The more slowly sausages are fried, the better 
they keep in shape. If the sausages are for luncheon, serve curled 
bacon all around and green peas in the centre. 

Frankfurter Sausages (Sancissons de Francfort) 

Are fried the same as all other sausages. Take care not to fry 
them too quickly. They can also be boiled, broiled, and roasted. 







176 


THE SWEDISH, FRENCH, 


Serve with green vegetables, such as peas, string beans, and aspara 
gus tips, and a nice rich supreme or cream sauce. 


Pig’s Tongue (Langue de Pore) a la Jardiniere 

Select a nice fresh pig’s tongue; wash and clean well; put in cold 
water from three to four hours; then put in an iron pot with some 
butter, some slices of bacon, onions, one cup tomato juice, pepper, 
salt, and some bay leaves; when partly cooked, take up and remove 
the skin; return to the pot; cook until brown. Add three cups of 
stock; let simmer slowly for about two hours until the tongue is 
well done. When done, remove from the pot, strain the juice 
from the pan, remove the fat; thicken with a tablespoon cornstarch 
and half cup sherry. Slice the tongue nicely; put on a platter one 
after the other on a bias; garnish with parsley; strain the gravy all 
around that is brown; sprinkle the tongue with little chopped 
parsley. In the meantime, have some cooked fancy vegetables 
such as string beans, carrots, and small white onions and serve 
all around in the gravy with apple sauce at the side. 


Pickled Pig’s Tongue a la Alexander 

Langue de Pore, marinee, £ la Alexander 

Place a number of well-washed pigs’ tongues in a saucepan, 
cover with boiling water, add some salt and pepper to taste, bay 
leaves, and whole peppers. Boil until quite tender; leave in 
the juice until cold. When cold, take out; remove the skin, trim 
them neatly, and put them in glass or earthen jars. Have ready 
some nice cider vinegar; to about eight to ten tongues take one 
quart vinegar and one pint water; put on stove with five bay leaves, 
two tablespoons sugar, some whole peppers, and cloves; boil this 
for a few minutes. Slice two onions in thin slices; put up in the 
jar on top of the tongues; pour this hot vinegar over, and screw the 
tops on well. Put in a cold place and there leave them until ready 
to serve. When serving, trim the tongue well so it can stand on a 
platter, carving each tongue in about four or five slices. Heat, 
and serve with green peas all around and cream sauce. 

This tongue can also be eaten cold with the vinaigarette sauce 
or with the salad. 


How To Cook Sparerib 

Put the sparerib in water for about three hours. When ready 
to cook, it can be broiled, fried, or boiled. 


AMERICAN COOK BOOK 


Fried Sparerib (Fausse Cote de Pore, {rite ) 

Take the sparerib that has been soaked; wipe well on a cloth 
and put in a pan with some butter; fry slowly until golden brown 
on both sides. Arrange on a platter; garnish with parsley; put a 
little water in the pan the sparerib has cooked in; shake the pan, 
removing the fat, and pour this gravy around. Serve with creamed 
or baked potatoes, etc., for breakfast. 

Broiled Sparerib (Fausse Cote de Pore, grillee) 

Take the sparerib that has been soaked; cut in nice medium sized 
pieces; put on a broiler and broil until well done—about twelve 
to fourteen minutes (sprinkle with pepper and salt while broiling). 
[Take care not to let it burn.] Arrange on a platter; put some 
melted butter and chopped parsley over it and garnish with parsley. 
Serve with baked or creamed potatoes for breakfast. 

Boiled Sparerib with Turnips 

Fausse C6te de Pore, bouillie, aux Navets 

Peel and cut yellow turnips in dices; cut in medium sizes the 
sparerib (that has been soaked); put in a pan with the turnips, some 
bay leaves, three whole peppers, and an onion; cook until well done 
—from one and a half to two hours. When ready, remove the 
onion, bay leaves, and peppers; put the meat in centre of the 
platter and arrange the turnips all around. Serve with a rich 
cream sauce with potatoes for iuncheon or supper. 

Sparerib with Cabbage a la Europeenne 

Fausse C6te de Pore, au Chou, a la Europeenne 

Put the sparerib (that has been soaked) in a pot with water 
sufficient to cover it, three bay leaves, three whole peppers, and 
one onion; cook until half done, then remove the spices. In the 
meantime, cut a cabbage in strips, wash well, add to the sparerib, 
cook until tender. Put the meat in centre of the platter, drain 
the cabbage and serve it all around. Melt some good butter, 
and pour that over the meat and cabbage; sprinkle with chopped 
parsley and garnish with parsley. Serve with potatoes for luncheon, 
dinner, or supper. 

Sparerib with Spinach a la Parisienne 
Fausse C6te de Pore, aux Epinards, a la Parisienne 

Put the sparerib (that has been soaked) in a pot with water, 
bay leaves, whole peppers, and some onions; let cook until well done. 














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THE SWEDISH, FRENCH, 


W ash a quart of spinach free from sand and add it to the sparerib 
with a pinch baking soda. Let cook for about fifteen minutes; then 
take the meat out and put it in a frying pan with some butter, 
season to taste; fry until brown on both sides. Arrange in the 
centre of a warm platter, drain the spinach, and serve the leaves of 
spinach all around. Pour melted butter over it. Serve with a 
supreme sauce and potatoes. 

How to Fry Scrapple 

Select a nice fresh scrapple, cut in square slices about three- 
quarters of an inch thick, butter the pan very lightly and put the 
pieces in the pan and fry until brown on each side. When serving, 
serve on a hot dish, one slice resting on top of another. Arrange 
all around marbles of potatoes with some melted butter and 
chopped parsley. Garnish with parsley. Serve for breakfast. 

Breaded Fried Scrapple with Bacon 

Select a nice fresh scrapple, cut in square slices about three- 
quarters of an inch thick. Put bacon fat in a frying pan; dip the 
pieces in egg then bread crumbs and fry until golden brown on 
both sides. Arrange on a hot dish, one piece resting on top ot 
another. Garnish with fried bacon all around. Serve with nice 
creamed potatoes for breakfast. 

Pork Croquettes ( Croquettes de Pore) a la Macedoine 

When loin from fresh pork is at hand, remove all the fat, put 
through the machine once. Measure it by the cup; to each cup 
of the pork take three tablespoons thick hot cream sauce, one table¬ 
spoon sherry, pepper and salt. Take with a tablespoon, put on a 
platter, and when cold, form in the shape of croquettes; dip in egg 
and bread crumbs and fry in very hot fat until brown. Arrange 
on a hot platter wfith macedoine vegetables and garnish with 
parsley. Serve with a supreme sauce. 

Minced Pork on Toast (Pore Smince sur Roties) 

WTien pork has been left from the dinner or meal before it makes 
very nice mince. Grind the pork that is free from fat through 
the machine; put in a saucepan on top of the tea kettle or a double 
boiler; add to each cup two tablespoons cream sauce, small table¬ 
spoon sherry, pepper and salt; let stand to simmer; add half table¬ 
spoon good butter and four tablespoons rich cream. Dish up on 


AMERICAN COOK BOOK 


177 


pieces of toast on a hot platter; garnish with parsley. Serve with 
poached eggs for breakfast. 

Fried Bacon ( Lard frit) 

Cut the bacon very thin; put in a pan without any fat; fry until 
done on one side, then turn on the other side and fry again. [Do 
not fry bacon too much as it gets much browner when taken out of 
the pan.] Serve around eggs or different kinds of dishes for luncheon 
or breakfast. 


Broiled Bacon ( Lard grille) 

Cut the bacon very thin; put on a broiler and broil. Serve 
around eggs or different kinds of dishes for breakfast or luncheon. 


TONGUE (Langue) 

Boiled Fresh Tongue with Peas 

Langue fraiche, bouillie, aux Petits Pois 

Wash a fresh tongue well and leave in water for about two hours; 
put in a pot with water sufficient to cover it, some bay leaves, 
whole peppers, salt, about six small onions and one large carrot 
cut in pieces. Let the tongue simmer for about three hours; then 
take up, remove the skin; trim the head part away from the tongue 
so it can stand steadily on the platter; carve the tongue down, 
leaving only about half inch underneath uncarved; slip the knife 
in between and loosen each slice from the lower part; remove one 
slice, leaving that to show that the tongue is carved; then glaze the 
tongue with a brown glaze; decorate with a strip of cream sauce 
all around and serve with green fresh peas, some shirred butter, 
and chopped parsley. This dish can be served as an entree or as a 
joint with potatoes and mushroom sauce for dinner. 

Boiled Smoked Tongue ( Langue iumee et bouillie) 

Soak the smoked tongue overnight in water; put in a pot with 
some water, bay leaves, and onions; cook for about three hours. 
Then skin, trim the head part away from the tongue so it can 
stand; carve the tongue down, leaving only about half inch 
underneath uncarved; slip the knife in between and loosen each 
slice from the lower part; remove one slice, leaving it to show 
that the tongue is carved. Glaze with a brown glaze; decorate 
with a strip of cream sauce all around. Serve with plain boiled 
spinach around and with some mashed potatoes as a joint for 




178 


THE SWEDISH, FRENCH, 


luncheon or dinner. Can also be served as an entree with creamed 
mushroom sauce. 

Mousse of Tongue (Mousse de Langue ) a la Baltimorienne 

When smoked tongue is left over from the dinner before it is 
delicious if made in this way. Grind the tongue through machine 
once or twice, then measure it by the cup. To each cup of 
tongue take three tablespoons cold thick cream sauce. Beat it 
thoroughly with a whisk until creamy; add one egg, one table¬ 
spoon sherry, pepper and salt to taste. Decorate a buttered ring 
mould with boiled white of egg and truffles—daisies or any design 
that is wanted; put the mousse in a paper tube; fill the mould care¬ 
fully so as not to disturb the decoration; hammer it down against 
the table so that the mousse will become solid in the mould; put in 
hot water; cook in oven—uncovered—for twenty-five to thirty 
minutes. When the mousse is cooked it begins to rise from the 
form. When done and ready to serve, turn out on a hot platter 
and serve with a rich mushroom sauce in the centre; garnish with 
parsley. A beautiful entree for luncheon or dinner. 

Mousse of Tongue (Mousse de Langue) a la Pompadour 

Butter a ring mould well and line with strips of cooked smoked 
tongue, about half inch wide, from the joint up to the top of the ring, 
with chicken mousse in between each strip. 

Filling. One cup chicken mousse, one and a half cups cooked 
smoked tongue that has gone through the machine a few times. 
Flavor with sherry, pepper, and salt; try in hot water; if too hard, 
add some cream; fill the ring mould, put in hot water, and cook from 
twelve to fifteen minutes—well covered. When done, turn out on 
a hot platter and serve with a rich truffle sauce in the centre. 
Garnish with parsley. Entree for luncheon or dinner. 

Tongue with String Beans a la Ericsson Hammond 

Langue aux Haricots verts, a la Ericsson Hammond 

Peel string beans and cook carefully in water with a little baking 
soda and salt for ten to fifteen minutes until well done (be careful 
not to break them); rinse in cold water to keep them green. When 
cold enough to handle, form them in small bunches—about twelve 
to fourteen beans in each; cut the end of each bunch so that they 
will all be the same length; trim the slices of tongue so that they 
are of uniform size; put a bunch of beans in each slice of tongue; 
roll; fasten with little egg; put on a buttered pan with some sherry 


AMERICAN COOK BOOK 


and cook in oven for about eight minutes—tightly covered. When 
done, glaze with a tomato glaze, decorate on a bias with three strips 
of cream sauce, place on a decorated foundation of hominy, with 
truffle or hollandaise sauce in the centre. Serve as an entree for 
luncheon or dinner. 

Timbale of Tongue a la Honey-comb 

Langue en timbale, a la Rayon de Miel 

Cook macaroni in some water and salt until done; put on a 
board to drain. Cut in thin slices across; line small individual 
buttered timbale cups, and fill. 

Filling. To each cup of smoked, cooked, ground tongue take 
three tablespoons cold thick cream sauce. Beat it thoroughly 
with a whisk; add one egg, one tablespoon sherry; pepper and salt 
to taste. 

When filled, put in the hot water and cook from twelve to fifteen 
minutes—uncovered. Turn out on a hot platter and serve with a 
white truffle sauce around. Entree for luncheon or dinner. 


Mousse of Tongue (Mousse de Langue ), a la Hildur Alexandra 

Make the mousse of tongue [see recipe: Timbale of Tongue 
a la Honey-comb.] Butter small individual charlotte moulds 
and line with thin slices of smoked tongue cut from the best 
part of the tongue (take the rest for the mousse). Fill the 
moulds with the mousse that is highly flavored with sherry. 
Put in a pan with some water and cook in the oven from ten to 
twelve minutes—uncovered. Arrange oiTa nice green spinach 
foundation with a supreme sauce in the centre. Garnish with 
parsley. Serve as an entree for luncheon or dinner. 


Smoked Tongue with Mousse of Chicken a la Lydie Matilde 
Langue fumee, Mousse de Poulet, a la Lydie Matilde 

Nine thin slices of boiled smoked tongue, breast of one chicken, 
half pint cream, half pint milk, white of an egg, pepper and salt. 

Line buttered individual charlotte moulds with the slices of 
smoked tongue. Prepare chicken mousse [see recipe: Chicken 
Mousse]. Fill each mould with the mousse. Cook eight minutes 
in hot water—well covered. When done turn out on a broiler and 
glaze with a brown glaze. Decorate with cream sauce lengthwise. 
Arrange on a green foundation. Serve with a truffle sauce in the 
centre, as an entree for luncheon or dinner. 






THE SWEDISH, FRENCH, 


Cutlets of Tongue ( Cotelettes de Langue) a la Signora 

Boil smoked tongue [see recipe: Boiled Smoked Tongue]; 
leave in the juice until cold. When cold remove the skin, cut in 
slices about one-quarter inch thick, form them in the shape of 
chops; put them on a buttered pan. In the meantime, make a 
rich chicken mousse, put in a paper bag with a fancy tube, wave 
the chicken mousse with the bag all around, put a dot of the mousse 
in the centre of the chop and a diamond of truffle on top of the dot. 
Put some sherry in the pan, cook in oven—well covered—from 
six to eight minutes. When done, arrange on a decorated 
green spinach foundation resting one on top of another with a 
paper frill on each chop. Serve in the centre a supreme sauce that 
is highly flavored with sherry. Entree for luncheon or dinner. 

Mousse of Tongue ( Mousse de Langue ) a la Europeenne 

Butter a ring mould and decorate with Spanish pepper and white 
of egg; fill with the tongue mousse. To one cup tongue one egg, 
three tablespoons cream sauce, two tablespoons sherry, pepper, salt, 
and some kitchen bouquet. Fill half the ring mould with the tongue 
mousse and half with the mousse of spinach [see recipe: Mousse 
of Spinach]. Cook in water in oven thirty minutes—uncovered. 
Turn out on a hot platter with hollandaise, supreme, or truffle 
sauce. Entree for luncheon or dinner. 

Tongue with Chicken ( Langue au Poulet) a la Walde 

Take smoked tongue that has been boiled and left in the juice 
until cold [see recipe: Boiled Tongue]. Cut the thick part of the 
tongue in very thin slices; trim and make every piece even size 
(long and narrow). Then take the breast of a boiled chicken that 
has been left in the juice until cold; cut it in oblong pieces; roll a 
piece of chicken in each slice of tongue; fasten with little egg; put 
on a buttered pan with some sherry, and cook in the oven—well 
covered—for about six to eight minutes. When done glaze—one 
piece brown and one white, alternately. Put a large diamond of 
white of egg on the brown and one of truffle on the white. Serve 
on a spinach foundation with a supreme sauce in the centre. En¬ 
tree for luncheon or dinner. 

Tongue with Chicken Mousse a la Provencale 

Langue, Mousse de Poulet, a la Provenqale 

Grind the cooked, smoked tongue; to three cups tongue add two 
cups chicken mousse; stir together on ice; add three tablespoons 


AMERICAN COOK BOOK 


179 


sherry and pepper and salt to taste. Put the mousse on a pan 
and form in shape of a tongue; put in oven with some sherry in the 
pan—well covered—to cook from fifteen to eighteen minutes. When 
done, decorate with chicken mousse all around on top, giving the 
tongue a nice shape; put in oven for about six minutes more. 
When ready, glaze with a thin glaze so that the decoration shows 
through. Place on a hot platter; garnish all around with timbales 
of spinach and serve with provencale sauce. Entree for luncheon 
or dinner. 


Tongue with Mousse of Chicken a la Cornucopia 

Langue, Mousse de Poulet, a la Cornucopia 

Cut in very thin slices boiled tongue that has been left in the 
juice until cold; fill with chicken mousse and fold in the shape of a 
cornucopia; decorate with chicken mousse and truffles on top; put in 
a buttered pan and cook in oven—well covered—from six to eight 
minutes with some sherry in the pan. Arrange on a spinach founda¬ 
tion with a supreme sauce in the centre. Garnish with parsley. 
Entree for luncheon or dinner. 


Timbale of Tongue ( Langue en Timbale ) a la Walde 

Butter timbale mould and decorate with a strip of string beans, a 
strip of mousse, then a strip of carrot, then a strip of truffle, all 
around, until the mould is lined. 

Filling. One and a half cups smoked, cooked, ground tongue, 
one cup chicken mousse, two tablespoons sherry, three tablespoons 
cream, pepper and salt. Mix together and fill; cook in oven in hot 
water—covered—from ten to twelve minutes. 

Turn out on a hot platter and serve with a white truffle or su¬ 
preme sauce. Garnish with parsley. Entree for luncheon or 
dinner. 


Tongue Soufflee {Langue soufdee) a la Eva 

Grind cooked, smoked tongue through the machine two or three 
times; stir on the ice; to two cups tongue add one cup chicken 
mousse; flavor with two tablespoons sherry, and pepper and salt to 
taste. Butter and decorate individual souffle moulds with white of 
egg, carrots, or truffles; fill with the mousse; put in a pan of hot 
water and cook in oven—well covered—from ten to twelve minutes. 
Serve on a platter with asparagus tips in the centre and truffle 
sauce. Entree for luncheon or dinner. 

















180 


THE SWEDISH, FRENCH 


Stuffed Tongue with Mousse a la Princesse 

Langue farcie, Mousse a la Princesse 

Cut cooked, smoked tongue in thin slices about four inches in 
length and two inches in width; trim_neatly and make them the 
same size; put a tablespoon of the mousse a la princesse on top of 
each and roll; fasten with little yolk of egg; put on a buttered pan 
with some sherry; cook in oven—well covered—for about ten 
minutes. When done, glaze with a thin brown glaze; decorate with 
strips of cream sauce lengthwise or on a bias. Arrange on a hot 
foundation of spinach with truffle or supreme sauce in the centre. 
Garnish with parsley. Entree for luncheon or dinner. 

Mousse A la Princesse. One cup chicken mousse, one and a 
half cups cooked, smoked tongue that has gone through the machine 
a few times. Flavor with two tablespoons sherry, pepper and salt. 
Try in hot water; if too hard, add some cream. 

Tongue with Asparagus a la Ericsson Hammond 

Langue aux Asperges, a la Ericsson Hammond 

Cook asparagus and cut in pieces about four inches long (or use 
tips from the cans). Carve and trim the smoked tongue in slices 
about three inches wide. Form the asparagus in bunches (about 
five to six in a bunch, according to size); put a bunch on each slice 
of tongue; roll; fasten with little egg; put on a buttered pan with 
some sherry; cook in oven for about ten minutes. Take out, glaze 
with a brown glaze, and decorate with strips of cream sauce on a 
bias. Serve on a hot hominy foundation with hollandaise sauce 
in the centre. Garnish with parsley. Entree for luncheon or 
dinner. 

Mousse of Tongue a la Honey-comb 

Mousse de Langue a la Rayon de Miel 

Cook macaroni in water and some salt until soft; when done, 
put on a board to drain. Cut truffles in long strips and thread into 
the hole of the macaroni; cut in thin slices across. Butter timbale 
moulds, decorate with the macaroni, and fill with the tongue mousse. 
To one cup cooked, ground tongue three tablespoons cream sauce, 
one egg, one tablespoon sherry, pepper and salt. Mix together; 
fill the timbales; cook in oven in hot water—uncovered—about 
fifteen minutes. Arrange on a platter with mushroom or truffle 
sauce around. Serve as an entree for luncheon or dinner. 

Tongue with Chicken (Langue au Poulet ) a la Princesse 

Butter small chicken moulds. Put a thin slice of cooked, smoked 
tongue in the wings; make the eyes of lemon and truffle and with 


AMERICAN COOK BOOK 


pointed piece of truffle for a bill; then spread the rest part of the 
mould with chicken mousse. Fill the mould. To one cup chicken 
mousse add one and a half cups smoked tongue that has gone 
through the machine a few times, two tablespoons sherry, and 
pepper. Cook—covered—in oven in hot water for about eight 
minutes. Arrange standing on a hominy foundation. Serve with a 
truffle or mushroom sauce in the centre. Entree for luncheon or 
dinner. 


Tongue ( Langue ) a la Napoleon 

Roll puff paste very thin; put on a baking sheet; prick with a 
fork, and put in the oven and bake. When done, have the tongue 
ground; to each cup of ground tongue take two tablespoons cream 
sauce, one tablespoon sherry, pepper and salt to taste; put in a 
double boiler. Cut the pastry in halves; spread one half with the 
tongue and put the other half on top—cut in squares. Serve as 
an entree with cream sauce flavored with sherry. 

Timbale with Spaghetti and Tongue a la Princesse 

Langue au Spaghetti en timbale, a la Princesse 

Butter timbale cups and have some spaghetti that has been 
cooked in water and some salt; when cold, line the cups with 
circles of the spaghetti and fill; to one cup ground tongue take one 
and a half cups chicken mousse; flavor with sherry, pepper, and 
salt; fill the timbales and cook—covered—in hot water in oven 
from ten to twelve minutes. Turn out on a warm platter; serve 
with truffle sauce around. 

Tongue Croquettes (Croquettes de Langue ) a la Macedoine 

To one cup of cooked and ground tongue take two tablespoons 
sherry, three tablespoons thick hot cream sauce, pepper and salt. 
Take spoonfuls of the mixture and put on a platter in an oblong 
shape, thick in centre and pointed at ends. When cold, roll in 
egg and bread crumbs and fry in very hot fat. Arrange on a warm 
platter with peas, string beans, macedoine vegetables, or aspara¬ 
gus tips around, for luncheon, dinner, or supper as an entree. 
Serve with cream sauce in a sauceboat at the side. 

Stuffed Tongue with Spinach a la Croquette 

Langue farcie, aux Epinards, a la Croquette 

Take slices of cooked, smoked tongue about three inches long and 
two inches wide; mix together half chicken mousse and half cooked. 




THE SWEDISH, FRENCH, 


ground spinach; fill in the tongue and roll; brush with egg around; 
sprinkle with bread crumbs, showing the filling at the end; fry in 
hot fat. Serve on slices of tomato with supreme sauce in the centre. 

Glazed Tongue (Langue glacee) a la Gimo 

Boil smoked tongue and leave it in the broth until cold. When 
cold, slice in long thin slices and roll. Put on a buttered pan with 
sherry; heat about eight minutes. When hot, glaze with a brown 
glaze; decorate with thin strips of cream sauce on a bias. Serve 
on a spinach foundation with a supreme or a creamed mushroom 
sauce in the centre. 

Stuffed Tongue {Langue iarcie) a la Princesse 

Select a nice large smoked tongue; boil and leave in the stock 
until cold; then remove the skin and trim the tongue so that it will 
stand steadily on a platter; cut the tongue from underneath and 
scoop it out, leaving only about half inch of the outside. Take 
to one cup chicken mousse one and a half cups tongue that has 
gone through the machine a few times; flavor with two table¬ 
spoons sherry, pepper and salt; try in hot water; if too hard, add 
some cream. Stuff the tongue and put it on a buttered pan with 
some sherry and butter; cook in oven from twenty to twenty-five 
minutes—well covered. When done, put on a platter and carve 
straight down from the head part of the tongue as much as wanted; 
the rest of it glaze with a brown glaze and decorate with cream sauce. 
Serve with plain spinach around the platter, as a joint or an 
entree with mushroom sauce. 

Stuffed Tongue with Asparagus a la Octavious 

Langue farcie, aux Asperges, ii la Octavious 

Select a smoked tongue, boil [see recipe: Boiled Smoked 
Tongue]; when cold, cut in thin slices—one for each person. 
Have ready some chicken mousse. Roll half of the slices; put on a 
buttered pan; spread with chicken mousse; garnish all around with 
Spanish pepper and little specks of truffle. Stuff the other slices, 
put on the same pan with sherry; cook—well covered—in oven from 
eight to ten minutes. When done, glaze the stuffed ones with a 
brown glaze; decorate with a branch of cream sauce. Arrange 
them alternately on a hot hominy foundation with hollandaise 
sauce in the centre; garnish with three long asparagus tips in be¬ 
tween each. Serve as an entree for luncheon or dinner. 

Stuffing. To one cup of chicken mousse take one cup of 


AMERICAN COOK BOOK 


181 


cooked, chopped mushrooms and Spanish pepper that has been cut 
in small dices; mix. 


Smoked Tongue {Langue fumee) a la Casserole 

Cook one large carrot (cut in dices), about four onions, some 
turnips, one pound of mushrooms (cut in large squares). Take 
three cups rich beef stock and put on stove; color with kitchen 
bouquet and flavor with beef extract and sherry. Dissolve three 
heaping tablespoons flour in a cup cold stock; thicken the hot 
stock with this flour, then add the vegetables to the stock, mush¬ 
rooms, etc. Put the cooked, smoked tongue [see recipe: Boiled 
Smoked Tongue] in a casserole; fill with the vegetables all around; 
the gravy must be golden brown. Put in the oven and bake from 
forty-five minutes to one hour (the top of the tongue must show a 
trifle). Serve as an entree or in place of a joint with potatoes and 
green vegetables. 


Fresh Beef Tongue with Parmesan a la Roosevelt 

Langue de Bceuf fraiche, au Parmesan, a la Roosevelt 

Cook a fresh tongue [see recipe: Boiled Fresh Tongue with 
Peas]. When done, skin and cut in slices; put on stove with 
some Rhine wine and some stock, and stew for about half hour 
with about four shallots. Take one tablespoon butter and one 
tablespoon flour; add one and a half cups from the juice that the 
slices of tongue cooked in, then half cup Rhine wine, pepper and 
salt to taste. Beat the sauce until creamy; add four tablespoons 
rich cream. Arrange the tongue in slices on a platter, one slice 
resting on top of another with the sauce all around; sprinkle 
some Parmesan cheese on top of the tongue, and garnish with 
parsley. Serve with some more Parmesan in a sauceboat at the 
side. Entree for luncheon or dinner. 


Baked Beef Tongue with Bacon in Paper 

Langue au Lard, en papillote 

Cook a fresh tongue [see recipe: Boiled Fresh Tongue aux Petits 
Pois]. When done, slice and cook [see recipe: Fresh Tongue with 
Parmesan a la Roosevelt], Roll a slice of tongue with a slice of 
bacon around. Put in a papillote paper on a buttered baking 
sheet and bake in the oven from ten to tw r elve minutes. Arrange 
on a platter; garnish with parsley. Serve w T ith a rich tomato sauce. 
Entree for luncheon or dinner. 







182 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


COLD DISHES OF TONGUE 
Stuffed Tongue with Mousse of Chicken in Aspic a la Sabina 

Langue farcie de Mousse de Poulet, en Aspic, a la Sabina 

Cut cooked, smoked tongue in thin slices and smff with chicken 
mousse and roll. Cook in oven on a buttered pan with some sherry- 
six to eight minutes—covered—and when cold, glaze half of them 
with a white chaud-froid and half with brown chaud-froid. Deco¬ 
rate the brown one with a daisy of cooked white of egg and the white 
one with a daisy made from truffles. Put on a pie plate and cover 
with aspic a quarter of an inch. Cut out and serve on a foundation 
of macedoine vegetables with mayonnaise dressing in the centre. 

Tongue in Aspic (Langue en Aspic) a la Pompadour 

Glaze a ring mould with aspic and decorate with first a strip of 
cooked, smoked tongue half inch wide and then a strip of cooked 
white of egg or cream alternately, until mould is lined. Glaze 
again and fill. = •* 

Filling. One cup ground tongue that has gone through the 
machine three times, two tablespoons sherry, pepper and salt, 
five tablespoons dissolved Cox’s gelatine, Mix and add last one 
cup whipped cream; fill; leave on ice until settled; turn out on a 
paper doily; garnish with lettuce leaves and chopped aspic. 

Serve with salad in the centre. It can also be served with 
mayonnaise dressing or aurorian sauce instead of the salad. 

Tongue ( Langue) a la Royale 

Half cup ground tongue, two tablespoons dissolved Cox’s gelatine, 
one tablespoon sherry, cayenne pepper, salt, and half cup whipped 
cream. 

Have smoked tongue cooked and, when cold, cut in very thin 
slices. Fold them in the shape of a cornucopia. Put in a saucepan 
the half cup of tongue; add gelatine, pepper, salt, sherry, and, last, 
the whipped cream. Fill the tongue before the mixture gets too 
stiff. Decorate with whipped cream (that has some gelatine in it) 
and truffles. Serve on a foundation of spinach with lettuce leaves 
all around and the salad in the centre. 

Tongue in Aspic with Macedoine Salad a la Signora 

Langue en Aspic, Salade Macedoine, a la Signora 

First glaze mould with a rich aspic of chicken or beef, and make 
the signora tongue chops [see recipe: Cotelettes de Langue a la 
Signora]. Put one on top of another—the point of the chop down 


and the wide part to the top of the mould (half on top of the other). 
Fill the mould with aspic and, when cold and turned out, stick a 
paper frill on each chop through the aspic. Serve on a white 
decorated foundation with some lettuce leaves around and mace¬ 
doine salad in the centre. 

Tongue ( Langue ) a la Chaud-froid 

One cup cooked, smoked ground tongue, one tablespoon sherry, 
pepper and salt, one half cup whipped cream, and four tablespoons 
dissolved Cox’s gelatine. 

Stir the tongue in a pan, on ice; add gelatine, sherry, pepper, 
salt, and, last, the whipped cream. Put in the shape of a tablespoon 
on a platter, and when cold put on a broiler and chaud-froid with a 
white chaud-froid sauce; decorate with a diamond of truffle on top. 
Serve on a cold spinach foundation with aurorian sauce in the 
centre as a cold dish (or with the salad). Garnish with lettuce 
leaves. 

Tongue in Aspic (Langue en Aspic ) a la Walde 

Put in a saucepan on ice one cup of cooked, smoked tongue that 
has gone through the machine once or twice; add four tablespoons 
milk, five tablespoons dissolved Cox’s gelatine, two tablespoons 
sherry; stir until it commences to get cold. When cold, add three- 
quarters cup of whipped cream. Put the mousse in a bag that holds 
a fancy tube; make little rosettes on a platter about one inch in 
height; put a little diamond of truffle on top of each rosette, and 
put in icebox to get cold. In the meantime, glaze a ring mould 
with nice chicken aspic; put about half inch of aspic on the bottom 
of the mould. When settled, take the little rosettes; turn them 
upside down in the mould (one close to the other until the mould is 
lined at the bottom); then fill with aspic to the height of the tongue. 
When that is settled, fill with the rest of the mousse and then some 
more aspic on top, and put in the icebox until ready to serve. Dip 
in warm water; turn out on a paper doily; garnish with different 
colored aspics and lettuce leaves; serve with the salad. Or in the 
centre of this dish place a salad with aurorian sauce or mayonnaise 
dressing. 

Tongue in Aspic (Langue en Aspic ) a la Printaniere 

Take smoked tongue that has been cooked and left in the juice 
until cold; cut very thin slices about three inches long and one and 
a half inches wide; fill the slices with a mousse of pate de foie gras 
[see recipe: Mousse de Pate de Foie Gras]; put a little truffle at 










THE SWEDISH, FRENCH, 


the end of each; then glaze a ring mould with chicken aspic; put in 
these little rolls—joined side in to the mould and the perfect side 
out—lining the whole bottom of the mould with these little rolls 
one after the other as close as they can be put in; then fill with 
cold aspic the height of the little rolled tongues; then with the 
second filling. 

Second Filling. One and a half cups of grated tongue, three 
tablespoons milk; stir until it gets cold; add five tablespoons dis¬ 
solved Cox’s gelatine, two tablespoons sherry, pepper and salt to 
taste. When well mixed add three-quarters cup of whipped 
cream. Fill the mould then place some aspic on top; leave on the 
ice until ready to serve. 

Dip in warm water and turn out on a paper doily; garnish with 
lettuce leaves. Salad can be served in the centre of this dish, 
aurorian sauce, or mayonnaise dressing. 

Garnished Glazed Tongue in Aspic 

Langue glacee en Aspic, garnie 

Boil the tongue [see recipe: Boiled, Smoked Tongue]; leave in 
the juice until cold. When cold, remove the skin, trim the tongue 
underneath so that it stands steady on a platter; then carve about 
two inches from the head part going toward the tip, leaving about 
one inch uncarved at the underneath of the tongue; slip the knife 
underneath and loosen each slice from the uncarved tongue; take 
one slice out to give it more room and to show that the tongue is 
carved. Then put on a broiler and glaze with a rich aspic made 
from chicken broth and tomato juice; keep glazing until it is about 
half inch aspic on top [in warm weather this tongue should be 
glazed in the icebox]. Then decorate with Spanish pepper, 
truffles, string beans, carrots, and whites of eggs, etc., according 
to own design. Glaze again with some aspic. When ready to 
serve, place on a platter with different colored chopped aspics all 
around and garnish with lettuce leaves. Serve with the salad for 
luncheon and supper, or as a cold dish. 

Mousse of Tongue in Aspic a la Princess 

Mousse de Langue, en Aspic, a la Princesse 

Butter a ring mould and decorate with chicken mousse and 
smoked tongue in strips, alternately, pompadour style; fill with a 
mixture of one cup chicken mousse, one and a half cups smoked 
tongue that has gone through the machine a few times, and two 
tablespoons sherry. Fill the mould and cook in hot water ten to 
twelve minutes—well covered. When cooked and cold, dip in hot 


AMERICAN COOK BOOK 


183 


water, turn out, then aspic the same mould. Cut the mousse in 
slices, removing a piece about two inches and put back to the 
mould. Fill the mould with aspic and when cold turn out. Serve 
with aurorian sauce in the centre and lettuce leaves all around, as a 
complete salad. 

Mousse of Tongue in Aspic a la Gimo 

Mousse de Langue, en Aspic, a la Gimo 

Butter and line charlotte moulds with a thin slice of cooked, 
smoked tongue; fill with chicken mousse; put in hot water; cook 
from six to eight minutes—well covered. \\ hen cold, dip in hot 
water, turn out, cut in slices across. In the meantime, glaze a ring 
mould with a rich chicken or beef aspic; put the slices of tongue— 
one resting on top of another—around the bottom of the mould; 
then cover with aspic the height of the decoration. Then fill 
with the second filling, serve with Salade de Petits Pois a la May¬ 
onnaise in the centre. 

Second Filling. One cup chopped tongue, five tablespoons 
dissolved Cox’s gelatine, two tablespoons sherry, half cup whipped 
cream. Stir tongue, gelatine, sherry, on ice, last add the whipped 
cream. 


Tongue a la Galantine (Galantine de Langue ) 

Boil tongue [see recipe: Boiled, Smoked Tongue]. When 
nearly cold, take from the water, put on a platter, remove the 
skin; trim the meat and fat from the tongue well, and put an¬ 
other plate on top, then an iron on top, and leave the tongue in 
press untjl it is thoroughly cold. Make a rich aspic from beef 
and tomato juice; glaze an oblong mould long enough to fit the 
tongue; decorate any design wanted, with Spanish pepper, green 
olives, black olives, truffles, etc.; glaze the mould again; then carve 
the tongue straight down from the thick end to the point. Put 
into the mould one slice after another; leave in a perfect shape of a 
tongue; then fill the mould with aspic and put on ice until cold. 
Then dip in warm water; turn out on a paper doily; garnish with 
lettuce leaves and different colored chopped aspics. Serve with 
the salad or as a cold supper dish. 


Chaud-froid of Mousse of Tongue a la Gimo 

Chaud-froid de Mousse de Langue, a la Gimo 

Take four cups of cooked tongue that has gone through the ma¬ 
chine about five times, one cup of pate de foie gras, eight tablespoons 





184 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


dissolved Cox’s gelatine, four tablespoons sherry, pepper, salt, two 
cups cream. 

How to Make It. Put the tongue in a saucepan with the 
pate de foie gras that has been pressed through a sieve; flavor with 
sherry, pepper, and salt; stir on the ice. When it gets cold, add 
eight tablespoons gelatine; heat until it becomes very smooth, 
then add two cups whipped cream. Shape on a bacon sheet in 
the form of a shoe or a tongue. Chaud-froid with a white chaud- 
froid sauce; decorate with truffles, Spanish pepper, green cream, 
etc., according to taste. Make a foundation from four cups 
cooked, ground spinach, six tablespoons gelatine, four tablespoons 
mayonnaise dressing, and four tablespoons whipped cream. 
Glaze a pie plate with aspic; decorate with roses of radishes all 
around; fill with the spinach; turn out on a nice paper doily on a 
platter. Lift the tongue on top of the spinach foundation so that 
the foundation shows about two inches around; garnish with aspic 
and lettuce leaves. 

POULT 

CHICKEN (Poulet) 

Garnished Roast Chicken (Poulet roti et garni) 

Clean, pick, and wash the chicken well; break the backbone so 
that the chicken lies flat on the pan; stuff" with bread stuffing. 

Stuffing. Three cups bread cut in small dices, two tablespoons 
butter and bacon fat, three tablespoons chopped parsley, one large 
grated onion, one tablespoon thyme, pepper and salt. Put bacon 
fat and butter in a frying pan; add the seasoning; stir about with a 
spoon (carefully so as not to let burn) until it is well mixed. Stuff 
and tie the chicken up with a string; put in a roasting pan with 
pepper, salt, little onion and carrot, and two cups water. Roast in 
a hot oven one hour, basting and turning occasionally during the 
time. When cooked and ready to serve joint the chicken, legs, second 
joints, and wings; slice the breast; dress in crown style with the leg 
bone out; put a paper frill on each leg bone, and lay the white meat on 
top in shape of a reed. Fill the stuffing in the centre of the dish. 

Serve with giblet sauce, potatoes, and green vegetables as a 
roast for luncheon or dinner. 

Boiled Chicken with Allemande Sauce 

Poulet houilli, Sauce allemande 

Select a nice young chicken weighing about three pounds; clean 
and wash well; crack the backbone so that the chicken lies flat; 


Serve as a supper dish. It can also be served with the salad for 
dinner. 


Tongue in Aspic (Langue en Aspic ) a la Charlotte 

Butter and line charlotte moulds with a thin slice of cooked, 
smoked tongue, fill with chicken mousse; cook in oven in hot water 
six to eight minutes—well covered. When cold, dip in hot water 
and turn out. Wipe the moulds well; glaze with aspic of chicken 
or beef; put the tongue back in the mould; drip aspic all around— 
about a quarter of an inch; leave on ice until cold, then dip in 
warm water, turn out on a cold spinach foundation; decorate 
lengthwise with a strip of cream that contains a little gelatine; drop 
aspic on top; put a paper frill in each; fill the centre with an apple 
mayonnaise salad. Garnish with lettuce leaves and roses of rad¬ 
ishes. Serve as a complete salad for luncheon or dinner. 

R Y (Volatile) 

then put two onions inside the chicken; tie up as for roasting; put 
in a pan with two quarts boiling water, three bay leaves, four nice¬ 
sized onions, two carrots (cut in pieces), some salt and pepper; 
let come to a boil and then skim. Put a tight cover on and let 
simmer until nice and tender. Put on a hot platter, remove the 
string, and pour some very rich, thick allemande sauce over the 
chicken. Garnish with spoonfuls of carrots and fresh peas alter¬ 
nately around. Serve for luncheon or dinner as a joint with po¬ 
tatoes and compote of fruit. 

Chicken ( Poulet ) a la Maryland 

Take a young chicken weighing about two to two and a half 
pounds; singe, clean, and wash well; joint in pieces—legs, second 
joints, wings; if the chicken is very plump, cut the breast in two, 
cross over. Leave on a clean linen to get dry, then dip in egg and 
bread crumbs. In the meantime, get the fat very hot in the frying 
pan, put the chicken in, sprinkle with pepper and salt; when golden 
brown on one side, turn the chicken and brown on the other side; 
sprinkle with salt and pepper again. When done, put in oven on 
a pan for a few minutes until ready to serve. When dishing up, 
dish the legs out, then the second joint, and the white meat on the 
top, in the style of a reed. Serve some corn fritters in the centre 
and a rich, thin cream sauce all around on the platter. The 






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Copyright, 1918, by Mrs. Ericsson Hammond 









THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


185 


chicken can also be decorated with some heavy cream sauce, ac¬ 
cording to taste. Garnish with parsley, and serve with potatoes 
for luncheon or dinner. 

Broiled Chicken with Peas ( Poulet grille, aux Petits Pois ) 

Select young chicken (broiler) from one to tw r o pounds; clean 
and wash well; split in the back; crack the breast bone; cut the 
neck short and the tip wings off. Then put in a pan—the breast 
down—with a good piece of butter on top and pepper and salt, 
and put in oven—covered—to cook for about fifteen minutes. 
When ready to serve, put on a broiler and broil golden brown; 
joint the chicken; cut the breast in halves; put on a platter; 
pour over melted butter; sprinkle with chopped parsley and 
serve. If two to three chickens are to be served on the same plat¬ 
ter, after jointing put the legs by four sides outward like a rose; 
then arrange the second joints in between in a crown style and put 
the breast of the chickens on the top. Put green peas in the centre 
and melted butter all over the chicken, and sprinkle with parsley. 
Put a paper frill on each leg bone. Serve with any kind of potatoes 
as Saratoga chips, puff potatoes, souffle cream potatoes, or potato 
croquettes. Serve for any kind of meal. 

Chicken Croquettes ( Croquettes de Poulet) a la Macedoine 

Take chicken that has been cooked or roasted. Put through 
machine once. Make a very thick cream sauce from butter, flour, 
and milk; measure the chicken by the cup. To each cup of chicken 
take three tablespoons hot cream sauce that has been flavored with 
sherry, pepper, and salt; take tablespoonfuls of the mixture and 
put on a platter; w T hen beginning to get cold, form them in the shape 
of oblong croquettes, thick in centre and pointed at ends. Roll 
in egg and fresh bread crumbs and fry in very hot fat. Serve in a 
ring style, one resting on top of another, with macedoine of vege¬ 
tables in the centre. 

Boned Chicken ( Poulet desosse) a la Ericsson Hammond 

Singe a young chicken and get all the fluff and feathers off. Split 
the back, then draw, wash and dry well. Beginning from the back, 
remove the bone—carefully—so as not to tear the skin. Stuff 
with chicken mousse, some pieces of tongue, Spanish pepper, and 
truffles. Put on a napkin; shape; roll; tie in napkin; boil in chicken 
stock, pepper, salt and vegetables from forty-five minutes to 
an hour (according to size). When ready, take out of the napkin, 
put on a platter, and glaze with a brown glaze. Decorate the 


legs and wings with strips of cream sauce and some daisies on top. 
Carve and serve mushroom sauce around. 

Boned Roasted Chicken with Veal 
Poulet desosse et roti, au Veau 

Singe chicken and get all the fluff and feathers off. Split the 
back, then wash, draw, and dry well. Beginning from the back, 
remove the bone—carefully—so as not to tear the skin. Stuff with 
the mousse de veau. 

Stuffing. Take one to one and a half pounds veal; pass through 
machine three or four times. Add one cup thick, cold cream sauce, 
the whites of three eggs, half cup cream, pepper and salt to taste, 
three tablespoons sherry. Beat it well with a whisk; fill the chicken; 
join the back together (put a skewer in through the skin so it 
will remain in its place); put on a buttered pan; tie up legs and 
wings as for roasting, so that it will get nice and plump, with one or 
two strings around the body to keep it in its place. Put some 
melted butter over it; roast in oven for about half to three-quarters 
of an hour (according to size of the chicken) with some water in the 
pan and vegetables; pepper and salt to taste. Baste the chicken 
now and then to get it moist and take care not to let it burn or 
blister. When done, glaze with a rich brown glaze; put a press 
on the chicken for about five minutes and leave in front of the oven 
so that it keeps hot—this makes the stuffing inside solid so it will not 
fall in pieces when it is carved. [A pie plate on top of the chicken 
with an iron on top of that will do in place of the press.] 

When ready to serve, carve the breast part of the chicken across 
leaving the back part of the legs uncarved. Serve with green peas, 
green asparagus tips, or string beans all around with potatoes and 
giblet sauce. 

Chicken Fricassee ( Fricassee de Poulet) 

Select a nice chicken, between a broiler and roasting; clean 
and wash well; joint—cut breast in four pieces, wings, legs, 
second joints, etc. Put in a pot of boiling water wdth onions, 
pepper, salt, and carrots. Let cook until nice and tender. 
Take the pot off the stove; remove all the fat carefully; strain 
sufficient chicken broth for the sauce. Put in a saucepan two 
tablespoons butter, three tablespoons flour; stir until dissolved; 
add two cups chicken broth, one cup boiling milk, some sherry, 
pepper and salt to taste. Add two tablespoons finely chopped 
parsley; add some cream. When ready to serve, put the chicken 
in centre of the rice border and pour the sauce all over and all 












186 


THE SWEDISH, FRENCH 


around. Garnish with parsley and the legs around and a paper 
frill on each leg bone. Serve for lunch or dinner. 

Rice Border. Take one and a half cups of rice; wash well in 
two different hot waters, then put in a pan; add five cups hot 
water and some salt. Let simmer from twenty to thirty minutes 
slowly, then add some milk and a piece of butter. Stir until 
creamy. Butter a pie plate that has been decorated with Spanish 
pepper according to taste and sprinkle with parsley. Put a ring 
of the rice all around the centre of the plate, and when ready to 
serve, put the plate in hot water for about five to eight minutes 
until thoroughly hot through. Turn out and serve the fricassee in 
the centre of the rice with some of the sauce all around. 


Boned Stuffed Roast Chicken with Mushrooms a la Gimo 

Poulet desosse et iarci de Champignons, a la Gimo 

Select a young tender chicken, wash and clean well, split in the 
back, remove the insides, wash again, remove all the bones, care¬ 
fully separate meat and skin; take the meat from chicken (the 
white and dark), beating it with the back of a knife flat; put on top 
of the skin, spread it neatly, sprinkle with pepper and salt, spread 
with a nice chicken mousse (a little Spanish pepper if at hand can 
be put into the chicken). Roll about five inches around and two 
inches in thickness, tie with about four to five strings around so it 
will remain in its shape; spread with good butter; sprinkle with 
pepper and salt; put in a roasting pan; braise in oven about thirty 
to forty-five minutes—basting it again and again. When done, 
carve in thin slices, and dish up one slice resting on top of another. 
Serve in a crown style on a green or spinach foundation with the 
champignon sauce in the centre. Garnish with cress or parsley. 
Entree for dinner. 


Chicken Legs (Cuisses de Poulets ) a la Dauphine 

Cut off chicken legs, and also second joints. Boil with 
water, carrots, and onions, well covered, until nice and tender; 
leave in the broth until cold. Take out and put on a 
linen cloth to dry. Remove the thick part of the bone. Press 
the legs flat; the second joint shape the same as the leg, leav¬ 
ing a small piece of bone at the narrow part forming a cutlet. 
Make a very thick cream sauce; flavor with sherry, pepper, and 
salt; spread quarter inch thick all around. Put the cutlet on an 
oiled paper; when the sauce is cold, dip in egg and bread crumbs 
and fry in very hot deep fat. Arrange in a crown on a platter 


AMERICAN COOK BOOK 


on a paper doily; garnish with parsley and a paper frill on the 
bone with string beans in the centre for dinner or luncheon. 

Chicken a la King (Poulet a la Roi ) 

Cook a chicken in water with carrots, onions, pepper, and salt, 
until tender; leave in the juice until cold. Take breast of the 
chicken and cut in large square pieces. If the meat is very white 
the second joints also can be used. Prepare one pound of mush¬ 
rooms; cook them in water, sherry, pepper, and salt, for fifteen 
minutes. Take out the largest mushroom and glaze, for decora¬ 
tion; the rest of the mushrooms mix with the chicken; shred 
Spanish pepper in long threads; stone olives and stuff with little 
chopped chicken; leave on a platter to get warm. When ready 
to serve, make a rich sauce from the mushroom juice, milk, butter, 
and flour; add the chicken, olives, mushrooms, and shredded 
Spanish pepper to the sauce; flavor with sherry. Serve inside a 
border of rice, decorated with Spanish pepper, the olives, and mush¬ 
rooms all around. The chicken can also be served on a platter 
with spoonfuls of rice around. 

Stuffed Legs of Chicken a la Jardiniere 
Cuisses de Poulet farcies a la Jardiniere 

When the breast of a chicken has been used and if chicken legs 
are at hand, this will make a beautiful entree for the coming meal. 
Take the small chicken legs, remove the skin and the heavy part 
of the bone, leaving the bone about one and a half inches long at the 
pointed end of the cutlet; make a slash in the chicken leg on the top 
then stuff with the chicken mousse, showing the mousse on top with 
the meat of the chicken leg all around; sprinkle some truffle on top of 
the mousse; put on a buttered pan and cook in oven with some sherry, 
pepper, and salt, from ten to fifteen minutes—well covered. When 
done, glaze with a thin brown glaze, with the chicken mousse and 
truffles showing through. Decorate with a strip of white cream 
sauce all around between the chicken and the mousse. Serve on 
a decorated foundation of spinach or hominy with mushroom sauce 
or green vegetables in the centre. Entree for dinner or luncheon. 

Boned Braised Squab Chickens with Ham 

Poulette desosse et braise, au Jambon 

Split the chicken and bone, not the leg and wing. Stuff with 
ham stuffing; tie up nice and plump; put in a pan with sherry, 
little water, onion, butter, pepper, and salt and braise for half hour 
—basting it now and then during the time. When done, glaze with 
















THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


187 


a brown glaze. If the chickens are small, cut in halves lengthwise; 
if large, carve thick slices. Serve on a platter with watercress in 
the centre. Put a paper frill on each leg bone and serve with the 
gravy from the pan all around the platter. 

Stuffing. One cup ground smoked ham, two tablespoons 
sherry, pepper, salt, four tablespoons cream sauce, whites of two 
egg, two tablespoons bread crumbs, fresh if possible. Stir well the 
ham, sherry, pepper, salt, egg, and cream sauce together, then, last, 
add the bread crumbs. 

Chicken ( Poulet ) a la Perigord 

If legs and second joints are at hand, when the breast of a chicken 
has been used, put the legs and second joints in hot water with 
onions, carrots, pepper, and salt, and let simmer slowly with a 
cover until well done; then leave in the juice until cold. When 
cold, remove the skin and bone, making round plump pieces all 
the same size. Take some of the small bones and stick a little 
bone in each cutlet at one side; put on a buttered pan with some 
butter, sherry, pepper, and salt; then cover with a thick brown 
Perigord sauce; put into oven and cook for about ten minutes— 
uncovered—until it becomes nice and glossy. Arrange on a deco¬ 
rated foundation of spinach or hominy. Decorate with a strip of 
white cream sauce all around, a dot of the cream sauce in the centre, 
a diamond of truffle on top of the dot, and a mushroom, truffle, or 
supreme sauce in the centre. Put a paper frill on each bone; 
garnish with parsley. [In place of the sauce green vegetables can 
be served in the centre of this dish, and the sauce in a sauceboat.] 
Entree for luncheon or dinner. 

Chicken ( Poulet ) a la Casserole 

First clean and tie the chicken up and parboil with some onions, 
carrots, salt, pepper, and boiling water for about twenty-five min¬ 
utes. Make a thick brown sauce from two cups chicken broth 
with some beef extract; color with kitchen bouquet and flavor with 
some sherry. Dissolve four tablespoons flour in one cup of cold 
chicken broth, strain to the hot chicken broth and cook until nice 
and simmery. Add to the sauce vegetables that have been cooked, 
small dices of onions, carrots, peas, beans, mushrooms, and all 
different kinds. Put the chicken in a casserole; fill the chicken 
with the sauce and vegetables all around; joint the chicken with a 
sharp scissors—legs, second joints; cut the breast lengthwise, joint¬ 
ing the wings and breast across; let the chicken remain in its shape 
in the casserole as if it were not cut; put into oven and bake for 


about forty-five minutes to an hour. Then garnish with plain 
vegetables and some melted butter, carrots, peas, onions, string 
beans, turnips, etc., of different colors all around on the top; put a 
paper frill on each leg; place the casserole on a paper doily or 
napkin on a platter, with a bunch of parsley at one side; raise the 
cover against the dish at the other end. Serve for luncheon, din¬ 
ner, or supper as an entree or joint. 

Stuffed Chicken Legs (Cuisses de Poulets farcies ) a la Walde 

When the breast has been used for mousses, souffles, or different 
other entrees, and legs and second joints are at hand, wash legs 
and second joints well; put in hot water with pepper, salt, onions, 
and carrots, and let simmer slowly—with a cover—until 
well done; leave in the juice until cold. When ready, take out, 
remove the skin and bone, shape in a small cutlet or in the shape of 
a leg (all the same size); put on a buttered pan, cover with 
chicken mousse and decorate all around with chicken mousse that 
is colored with finely chopped truffles, and a dot in the centre, with 
diamond of truffle on top of the dot; put a small artificial bone, 
about one and a half inches long, into each of the cutlets; then add 
some sherry to the pan and cook in oven from eight to ten minutes 
—well covered. When done, arrange on a decorated spinach 
foundation with the supreme sauce in the centre. Serve as an 
entree for luncheon or dinner. 

Chicken Legs (Cuisses de Poulets ), a la Sauterne 

When the breast of a chicken has been used and legs and second 
joints are at hand, wash well, put in hot water with pepper, salt, 
onions, and carrots; let simmer slowly—with a cover—until well 
done. When cold, cut in round pieces three and a half inches 
around; put in oven with some sherry and butter in the pan and 
cook for about six to eight minutes—well covered. Cover with 
a nice rich sauterne sauce; decorate all around with a strip of 
Perigord sauce and a dot in the centre with a diamond of truffle 
on top. Serve on a green or white foundation; put a paper frill in 
each piece with mushroom sauce in the centre. Entree for lunch 
or dinner. 

Chicken ( Poulet ) a la Terrapin 

Cut, clean, and wash a young chicken. Cook in four cups 
water and half cup sherry until tender. Take a large table¬ 
spoon butter, put in a saucepan, add one tablespoon flour, two 
cups of the stock, add the chicken, then half cup of cream (well 








188 


THE SWEDISH, FRENCH, 


mixed with the yolks of three eggs), and half cup sherry. Shake the 
pan until it thickens. Do not boil. Color slightly with kitchen 
bouquet, and add some more butter to taste. Heat the terrapin 
eggs in melted butter; add part of them to the chicken terrapin, 
and sprinkle the rest on top of the dish. Serve inside a border of 
fried rings of bread as an entree for luncheon or dinner. 

"Artificial Terrapin Eggs. Three hard-boiled yolks of eggs; 
one raw yolk. Mix to a smooth paste; add pepper, salt, and speck 
of orange coloring. Cook on top of the tea kettle until very hard. 
Roll in different sizes. 

Chicken Cutlets (Cotelettes de Poulet ) a la Soleil 

Clean and wash a chicken, cook in water, carrots, onions, pepper, 
and salt, until well done. Leave in the juice until cold. When cold, 
take up and make in small cutlets the shape of an egg. Cover with 
chicken mousse; decorate all around with the mousse, with a strip of 
chopped truffles across lengthwise, and a narrow band of Spanish 
pepper on each side. Put on a buttered pan; cook in the oven with 
some sherry, covered, from six to eight minutes. Arrange on a hot 
green foundation—half hominy and half spinach—decorated with 
white of cooked egg and Spanish pepper. Serve with truffle, mush¬ 
room, or hollandaise sauce in the centre as an entree for luncheon or 
dinner. 


Chicken Pie (Pate de Poulet ) a la Parisienne 

Make your pie crust by lining a pie plate with nice puff paste; 
put a buttered paper on the bottom; hll with Boston beans; roll 
puff paste thin; put a cover on top of the pastry; clip it evenly all 
around, then egg around; twist a strip of pastry in corkscrew style 
and fasten it on top of the egg; put a rosette of the pastry in the 
centre; put in oven and bake until well done and golden brown. 
When done, remove the cover—carefully—so as not to let it break; 
put on a plate and put into oven to dry. Then remove the beans 
carefully, lift the pie crust onto a platter, and when ready to fill, 
heat the crust and cover. 

Filling. Take a young chicken; joint or cut in small pieces— 
second joints in two, legs in two, and breast in several pieces. 
Prepare small marbles of carrots and small onions, put in hot water 
on stove with pepper and salt; let simmer slowly until well done. 
Remove the chicken carefully to another pan, strain and skim the 
fat from the chicken broth, flavor with sherry, color with kitchen 
bouquet (and some beef extract if at hand). To three cups of the 
chicken broth dissolve three full tablespoons of flour in one cup 
of the cold chicken broth; strain that into the hot chicken broth 


AMERICAN COOK BOOK 


and let simmer slowly until nice and thick, then add the chicken 
to it; let come to a boil; skim again. A few mushrooms, if at hand, 
will improve this pie immensely. p 

When ready to serve have the pie crust hot; fill it; put the cover 
on. Serve with some potatoes or green vegetables as a joint for 
luncheon or dinner. 

Creamed Chicken Pie (Pate de Poulet a la Creme) a la Hammond 

Bake the pie crust [see recipe: Chicken Pie a la Parisienne] 
and fill. ' 

Filling. Cook the breast of two large young chickens in water, 
little sherry, pepper, salt, onions, and carrots, until well done; 
leave in the juice until cold; then take the chicken, cut in large 
dices, and add it to the sauce. 

How to Make the Sauce. Put one tablespoon butter in a 
saucepan; add two tablespoons flour, one cup chicken broth, and 
one cup boiling milk. Beat until nice and creamy; flavor with some 
sherry, pepper and salt to taste. Add the chicken, then add half 
cup cream. 

Fill the hot crust, then cover. Place on a hot platter; garnish 
with parsley. Serve as entree for luncheon or dinner. 

Chicken- and Mushroom-Pie a la Maria Mathilda 

Pate de Poulet aux Champignons, a la Maria Mathilda 

Bake the pie crust [see recipe: Chicken Pie a la Parisiennel 
and fill. 

Filling. Cut in large dices the breast of a chicken that has 
been boiled in water, onions, pepper, salt, and carrots and left in 
the stock until cold. Add some mushrooms that have been boiled 
for fifteen minutes in water, pepper, salt, and sherry. Heat mush¬ 
rooms and chicken between two plates. Make a rich sauce with 
one tablespoon butter, two heaping tablespoons flour, one cup 
chicken stock, half cup of hot milk, and two tablespoons sherry; 
season with pepper and salt to taste. Add chicken and mush¬ 
rooms and then some cream just before filling the hot pie crust. 

Fill, and cover. Serve on a hot platter, as an entree for luncheon 
or dinner. 


Chicken in Noodle Border a la Sauterne 

Poulet, horde de Vermicelle, a la Dauce 

Select young chicken; clean and wash, cook in water with pepper, 
salt, carrots, and onions until quite tender; leave in their own stock 
until cold. Then remove the meat from the bones and cut in nice 





THE SWEDISH, FRENCH, 


dices, breast and dark meat. Then put on a covered plate in oven 
so it is hot. Make a rich sauterne sauce; add the chicken to the 
sauce. Serve inside a noodle border [see recipe: Noodle Border] as 
an entree for luncheon or dinner. 

Chicken Chops (Cotelettes de Poulet ) a la Signora 

Select young chickens; wash and clean well; remove the skin 
from the breast, then carve the breast in thin slices; put on a but¬ 
tered pan—forming them in the shape of a chop, all the same size, 
one for each person. Then scrape all the white meat from the 
bones and make a nice rich chicken mousse [see recipe: Chicken 
Mousse]. Decorate the chops with chicken mousse by waving 
the mousse (with a paper bag that has a fancy tube) all around 
with small dots of truffle on top, with a dot of the mousse in the 
centre and a diamond of truffle on the top. Put in oven with some 
sherry or chicken broth in the pan and cook from six to eight minutes 
—well covered. Then dish up on a foundation of spinach, one 
resting on the other, with a paper frill on each chop. Serve with 
a truffle or mushroom sauce in the centre as an entree for luncheon 
or dinner. 

Glazed Breast of Chicken with Cress a la Europeenne 
Blanc de Poulet glace, au Cresson, a la Europeenne 

Select young chicken; cut breast in two pieces, one side for 
each portion, cut wing bone off, leaving about two inches of the 
bone; put on a buttered pan; form nice and plump; sprinkle with 
pepper and salt and put some sherry in the pan; cook in oven from 
ten to twelve minutes—well covered. When cooked, glaze with a 
brown glaze made from stock or chicken broth if at hand. Arrange 
on a platter; put a large bunch of watercress in the centre; put the 
breast of chicken all around, with the bones to the cress; put a 
paper frill on each bone. Take part of the glaze; put in the pan the 
chicken has cooked in; mix well; flavor with sherry; color with 
kitchen bouquet; strain through a fine sieve into another sauce¬ 
pan; then pour it all around the chicken on the hot platter. Serve 
with the salad. 

Chicken with Bananas a la Hildur Alexandra 

Poulet aux Bananes, a la Hildur Alexandra 

Clean and wash young chicken well; cook until tender; leave in 
the juice until cold. When cold, joint, remove bones, make in round 
pieces. Put on a buttered pan; put in oven—tightly covered—and 


AMERICAN COOK BOOK 


189 


leave until hot through; glaze with a rich cream allemande sauce 
that has been flavored with sherry. Then take round pieces of 
toast; put one piece of chicken on each piece of toast, forming a ring 
on the platter; with fresh peas, string beans, or asparagus tips in 
the centre; garnish with fried bananas all around, in between each, 
and on top of each piece of chicken put a mushroom that has been 
glazed brown. Serve as an entree for dinner or as a luncheon course. 


Chicken ( Poulet) a la Poulette 

Cook the chicken and leave in the juice until cold; then remove 
the bones and skin and cut in dices; add one tablespoon butter, 
two tablespoons flour, and one and a half cups chicken broth; 
beat until nice and smooth; then add the chicken, juice of half 
lemon, and, last, yolks of two eggs (mixed with half cup cream). 
Shake the pan until it thickens and serve it inside a noodle border, 
vol-au-vents, or border of fried bread rings. 


r 

Stuffed Turnips with Chicken and Mushrooms a la Lydie Matilde 

Navets farcis de Poulet aux Champignons, a la Lydie Matilde 

Select and peel small white turnips but don’t peel them on the 
top; leave the natural growth after the leaves are cut off; make 
them all the same size. Cut a little place out of the side, scoop 
out (be careful not to break the turnip) and then cut a little 
underneath so that the turnip will stand steadily. Put in a 
large pan, so that they do not lie one on top of another, and cook 
in water, salt, and little lemon juice, until they are well done and 
tender. Leave in the juice until cold. When ready to serve, put 
on a pan; put a little water or stock in the pan; cover with a tight 
cover, and leave in the oven for about six to eight minutes until hot; 
then fill. 

Filling. One tablespoon butter, one cup mushroom juice, 
one cup milk, two heaping tablespoons flour, three to four table¬ 
spoons cream, two tablespoons sherry, one cup cooked mushrooms, 
and two cups chicken cut up in little dices. Put butter in saucepan 
on stove; add flour, then the mushroom juice, then milk; beat 
until creamy; add chicken and mushrooms; flavor with sherry, 
pepper, and salt, to taste. Just before filling the turnips add the 
cream. If green leaves are at hand, stick one in each—at the heavy 
end where the leaves have been. These can also be glazed with 
the orange glaze just before filling. 

Serve as an entree for dinner or luncheon. 






190 


THE SWEDISH, FRENCH, 


Boned Squab Chickens (Poulettes desossees) a la Walde 

Clean, wash, and cut squab chickens in half. Bone wings, 
body, and second joints, leaving the leg on from the first joint, and 
form them in the shape of a leg of chicken; put in a pan; sprinkle with 
pepper and salt and add half cup sherry and one tablespoon butter. 
Cook—covered—fifteen minutes; glaze with a brown glaze; 
arrange on toast with brown sauce made from the pan; garnish 
with watercress or parsley. Serve as an entree or with the salad. 
If as an entree, can be garnished with any kind of vegetables—as 
peas, string beans, or asparagus tips. 

Creamed Chicken in Timbales of Pastry 

Poulet a la Creme en Timbales de Patisserie , 

Butter timbale forms; line with puff paste; fill with beans; make 
a cover, and bake. Take the cover off, take out the beans, and 
fill with chicken. Take chicken that has been boiled and left 
in the juice until cold; cut the white meat in small pieces and make 
a rich cream sauce flavored with sherry; fill timbale cups and put 
covers on the top. Serve for dinner or luncheon as an entree. 

These cups can also be filled with different meats or fish. 


Chicken ( Poulet ) a la Napoleon 

Roll nice puff paste very thin in a large sheet; put on a buttered 
baking sheet and bake until golden brown and crispy. When ready 
to serve, heat the pastry and fill. The filling for four persons is: 
one cup cooked ground chicken and three tablespoons cream sauce 
flavored with sherry, pepper, and salt. Let the chicken mince be¬ 
come very hot on the stove; add a little cream just before filling 
the pastry; then cut the pastry sheet in halves; fill half with the 
minced chicken and put the other half on the top cut in diamonds 
or big squares. Serve with a truffle sauce made from chicken 
broth, as an entree for luncheon or dinner. 

Chicken a la Salmis (Salmis de Poulet) 

When chicken is left over that has been broiled, roasted, or boiled, 
it can be used for this dish. Cut the chicken in small pieces. 
Cook some small shallots, button mushrooms, and small scooped- 
out carrots. Then make a rich brown gravy from chicken broth: 
take two cups chicken broth; flavor with sherry, pepper, and salt; 
thicken with three tablespoons flour dissolved in one cup of chicken 
broth; color with kitchen bouquet and beef extract. Put the pieces 


AMERICAN COOK BOOK 


of chicken into this gravy and let simmer slowly, skimming now 
and then; then add the cooked onions, carrots, and mushrooms. 
(If olives are at hand, they can be stuffed with little chicken mousse 
and added to the chicken.) The sauce for this chicken must be 
very rich, glossy, and golden brown. When ready to serve, 
arrange on a hot platter; garnish with half moons of pastry and 
parsley all around. Serve as a luncheon or supper dish. 


Souffle of Chicken (Poulet souffle ) a la Juliet 

Take two cups ground chicken, flavor with two tablespoons 
sherry; add to that one cup cold rich cream sauce, and, last, the 
whites of three or four eggs. Put in a souffle dish; bake in hot 
water—uncovered—from twenty to twenty-five minutes. Can 
also be made in individual ramequin cups. Serve with a sauterne 
or supreme sauce. 


Creamed Chicken in Citron a la Camille 

Citron farci de Poulet, a la Camille 

Take a citron, cut a slice off the top for a cover, scoop out, just 
leaving the shell, and scallop; put in a pan of hot water to get 
hot; put on a platter on a paper doily; fill with creamed chicken, 
put the cover on, tie a ribbon on the stem to match the table. 
Make a puree from the inside of the citron; put on stove with some 
water; cook for ten minutes, adding pepper, salt, and a little 
butter. Serve in a dish at the side as entree for lunch or dinner. 

The Creamed Chicken. Put one tablespoon butter in a sauce¬ 
pan; add one heaping tablespoon flour; when well mixed, add one 
cup milk, two tablespoons sherry, pepper, salt; beat until creamy; 
add the boiled chicken that has been cut in dices and one half 
cup cream. 


Spaghetti Baskets of Chicken and Mushrooms a la Hammond 

Corbeilles de Poulet en Spaghetti, aux Champignons, a la Hammond 

Cook spaghetti or macaroni in water and some salt until soft but 
not too well done; cut round slices of raw turnips with the fluted 
biscuit cutter; stick toothpicks all around near the edge—an odd 
number, from fifteen to seventeen, according to the size of the 
turnip; thread the spaghetti in and out in a basket style until 
the toothpicks are all covered. Put on each toothpick a pea and 
small piece of carrot alternately and then put in a pan of boiling 
water; cover with another pan, tightly, and put on top of stove; 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


191 


let simmer for about fifteen to twenty-five minutes—until ready to 
serve, then fill with the chicken champignon filling. 

Filling. Cut the breast of a chicken and the same amount of 
cooked mushrooms in small dices; put on a plate and cover, then 
put in oven to get hot. Make a sauce from one tablespoon butter, 
two tablespoons flour, half cup chicken broth, half cup mushroom 
juice, and one cup boiling milk. Beat the sauce until nice and 
smooth; flavor with sherry, pepper, and salt; add the chicken 
and mushrooms to the sauce, then add half cup of rich cream. 
[Be careful not to have the sauce too thin for this filling.] Fill the 
hot spaghetti baskets. 

Have ready some handles cut from green peppers that have 
been left in ice water to get crispy. Put a handle in each basket 
(if for a fancy luncheon or dinner a ribbon to match the table 
can be tied on each handle). Serve the baskets on a paper doily 
with a pinch of parsley in the centre as an entree for dinner or lunch¬ 
eon. 

Chicken in Timbale of Rice a la Hollandaise 

Timbale de Riz an Poulet, a la Hollandaise 

One cup rice, three cups water. Let the rice simmer for 
about thirty minutes, add one and a half cups milk, one table¬ 
spoon butter, and some salt. Let it simmer again until thick, 
solid, and until the rice is done. Butter timbale cups and fill 
with rice. Take chicken that has been boiled and left in the 
juice until cold, cut in pieces large enough to press down right 
through the centre of the timbale; cover with rice on the top 
and let stand to get cold. When ready to use put in hot water to 
heat, then turn out on a platter. Serve with hollandaise sauce 
around. Delicious entree for luncheon or dinner. 

Larded Breast of Chicken with Truffles a la Parisienne 
Blanc de Poulet larde de Truffes, a la Parisienne 

Remove the breast from young chickens—if three pounds, the 
breast can be cut across in two pieces so that one chicken will 
make four individual portions; lard with truffles by sticking the 
ooint of the knife down in the breast of the chicken and putting a 
ittle piece of truffle into each hole; then put on a buttered pan 
with some sherry and cook in the oven from twelve to fifteen 
minutes—well covered. When cooked, glaze with a brown glaze 
made from chicken broth colored with kitchen bouquet. Serve 
on round pieces of buttered toast with a rich cream mushroom 
sauce in the centre and all around. A border of fried rings of 


bread makes this dish look very attractive. Entree for luncheon 
or dinner. 

Chicken with Mushrooms a la Perigord 
Poulet aux Champignons, a la Perigord 

Clean and wash a chicken; cook in water with onions, carrots, 
pepper, and salt until well done; leave in the broth until cold. 
Cut the breast in thin slices in rather oblong shapes. Grind part 
of the chicken for the stuffing. To one and a half cups of the 
chicken add six cooked, chopped mushrooms and one tablespoon 
cream sauce; flavor with sherry, pepper, and salt. Put the 
slices of chicken on a buttered pan with some sherry; mount the 
filling on top; form in the shape of half eggs; cover with a thick 
Perigord sauce, put in the oven—uncovered—from five to sixminutes 
until they become hot and glossy. Serve on a hominy foundation 
with a cream mushroom sauce made from the juice that the 
mushrooms have cooked in. Entree for luncheon or dinner. 

Chicken ( Poulet ) a la Supreme 

Select nice even-sized chickens. Cut the raw breasts out. 
Then cut each breast across in two pieces, leaving a wing bone in 
one piece and putting an artificial bone in the other. Put in a 
buttered pan with some sherry, pepper, and salt and cook in oven 
eight to ten minutes—well covered. In the meantime, make a 
brown and a white allemande sauce. When the chicken is cooked, 
glaze half of the pieces with white sauce and the other half with 
brown sauce. Decorate the white ones with a large diamond of 
truffle and the brown ones with a large diamond of cooked white 
of egg. Have ready a pyramid of cooked creamed spinach, and 
put it in the centre; raise each piece of chicken against the spinach 
and pour all around a rich supreme sauce. Garnish each piece 
with a fancy paper frill on the bone, and the spinach with some 
cream sauce put through a small paper tube. Serve very hot as 
an entree for luncheon, dinner, or supper. 

Broiled Chicken with Ham a la Octavious 
Poulet grille au Jambon, a la Octavious 

Cut the breast of raw chicken as large as you wish the pieces 
to be. Cut thin slices of well-cured ham and wrap them around the 
pieces of chicken and put on a broiler and broil. Place on a pan 
with a little butter and sherry and cook from eight to ten minutes— 
covered. Serve on hot foundation of hominy with piquante sauce 
in the centre. 






192 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Chicken ( Poulet ) a la Parisienne 

Half pound mushrooms cut in dices; put on stove in one cup 
water, half cup sherry, pepper, and salt, and stew from fifteen to 
twenty minutes. Cut chicken in dices and heat between two 
plates, and make the sauce. 

Sauce. One tablespoon butter; add one heaping tablespoon 
flour; stir on stove in a saucepan; add juice from the mushrooms; 
flavor with sherry, pepper, salt, half cup hot milk, chicken, and 
mushrooms. When ready to serve, add half cup cream. Have 
ready silver cups that have a handle (if silver cups are not at hand, 
fancy ramequin cups can be used in place of them); tie a ribbon in 
the handles to match the table; have very hot, and when ready to 
serve, fill with the Chicken a la Parisienne. Arrange the silver cups 
on a paper doily on a platter; garnish with a pinch of parsley in 
the centre. 

Serve as an entree for luncheon or dinner. 

Chicken and Mushrooms in Vol-au-vents a la Parisienne 
Poulet aux Champignons en Vol-au vents, a la Parisienne 

Make vol-au-vents [see recipe: How to Make Vol-au-vents]; 
have very hot and fill [see recipe: Chicken a la Parisienne]. 

Chicken ( Poulet) a la Newbourg 

Take chicken that has been boiled and left in the juice until 
cold; cut the breast in pieces. Put in half cup chicken broth on 
stove to heat with little sherry, pepper and salt; take yolks of 
four eggs and mix with half cup cream and some cayenne pepper; 
add to the chicken, shaking the pan until it becomes hot and 
taking care not to let it curl. Dish up on a warm platter, and 
garnish with parsley. Serve as an entree for luncheon or dinner. 

Chicken and Mushrooms in Croustades a la Parisienne 
Poulet aux Champignons en Croustades a la Parisienne 

Make croustades [see recipe: Croustades]. Fill [see recipe: 
Chicken a la Parisienne]. 

Potted Chicken (Poulet en Terrine) a la Suedoise 

Clean and wash the chicken and tie up round and plump. Put 
butter in a frying pan; brown the chicken all around. Remove 
the chicken; put one tablespoon flour in the frying pan and make 
a rich brown gravy-. If no stock at hand, use water; flavor with 
sherry, pepper, and salt. Put chicken in an iron pot with the 


strained gravy; add onions and two carrots cut up in large pieces, 
and one cup tomato juice and cook for about half hour, according 
to the size, until well done. Then put on a platter, garnish with 
fancy vegetables (cut and cooked). Strain the rich gravy over it, 
and garnish with parsley. Serve with vegetables as a joint for 
luncheon or dinner. 

Stuffed Pumpkin with Chicken and Mushrooms a la Mathilda 

Citrouille iarcie de Poulet aux Champignons, a la Mathilda 

Take a small pumpkin and polish it; cut a cover off from the 
top where the stem is, leaving the stem in the cover (scallop it 
when cutting it away). Mark it, so that it can be returned to 
its place. Scoop out the seeds and the inside. Cut the hard 
part in dices and put in stock and cook until tender. In the 
meantime, have chicken and mushrooms cooked and cut in dices 
same size as those of the pumpkin; make a rich sauce; add the 
pumpkin, mushrooms, and chicken to it (and quenelles of chicken 
or ham mousse if at hand); fill the pumpkin that has been put in 
hot water, covered and heated through. (It takes about fifteen 
to twenty minutes for a small pumpkin to get hot.) Just 
before serving put the hot cover on that has been tied with a 
ribbon to match the table. When serving, the butler or waitress 
should remove the cover and gently raise it against the pumpkin 
at one end of the platter. 

Devilled Chicken Legs (Cuisses de Poulet a la Dlable ) 

If chicken legs and second joints that have been boiled or 
roasted are at hand they make a delicious dish. Stir two 
tablespoons butter and one teaspoon mustard together; spread 
the chicken legs and second joints all over with the butter; put on a 
broiler and broil until golden brown. Serve with the mustard 
sauce. Potatoes of any kind can be served with this dish. 

Mustard Sauce. Stir half cup butter to a cream; add one 
teaspoon of Colman’s mustard, pepper and salt to taste, and one 
tablespoon vinegar. 

Serve in a sauceboat. 

Creamed Chicken in Croustades 

Poulet a la Creme, en Croustades 

Croustades (also called Swedish timbales, or fountain cups) 
are made with two yolks and one white of egg, four tablespoons 
water, four tablespoons milk, four tablespoons flour, two table¬ 
spoons cream, and some salt. Stir eggs and water together; add 




THE SWEDISH, FRENCH 


the flour; work to a smooth batter; then add the milk, then the 
cream and salt. Have the croustade iron hot in the fat on the 
stove; wipe the iron dry; dip in the batter (be careful that it does 
not go over the top of the iron); dip twice, then dip it in the boiling 
fat and cook until golden brown. Then take the croustades off 
the iron, turning it bottom up as it otherwise might get soggy 
from the fat at the bottom; leave dry until ready to serve, then 
heat. 

Filling. Take the breasts of two young chickens that have 
been cooked in water, a little sherry, pepper, salt, onions, and car¬ 
rots, until well done and left in the juice until cold. Cut in large 
dices, and add it to the sauce. 

How to Make the Sauce. Put one tablespoon butter in a 
saucepan, two tablespoons flour, one cup chicken broth, and one 
cup boiling milk. Beat until nice and creamy, then flavor with 
sherry, pepper and salt to taste. Add the chicken that has been 
heated, then half cup cream. 

Fill the warm croustades and serve on a paper doily as an entree 
for luncheon, dinner, or supper. 

Chicken ( Poulet ) a la Bayonnaise 

Take young chicken; clean well, bone, and skin, and make into 
nice cutlets; put an artificial bone in each. Put in a dish with 
some oil, grated onion, pepper and salt and let it soak for a little 
while; then put in a frying pan on stove to cook (be careful not 
to burn), toasting the pieces around now and then until they 
become nice and tender. Then put in a pudding or souffle 
dish. Make a rich cream sauce from one tablespoon butter, 
two tablespoons flour, one and a half cups milk; flavor with 
onion juice, pepper, salt, and sherry; pour this white sauce 
over the chicken in the dish, sticking each piece up from the 
centre to the side so that the bone shows; sprinkle with bread 
crumbs and put in hot oven to brown for a few minutes. Put 
the dish in a silver dish (if no silver one at hand, pin a napkin 
around). Place on a platter on a paper doily; garnish with a paper 
frill on each bone. Serve as a luncheon dish or entree. 

Chicken with Capers (Poulet aux Capres ) a la Vallee 

Take young chicken; joint in pieces—legs, second joints, and 
breast; form in cutlets or round pieces; put in a pan with some 
chicken broth, onions, and carrots, and let simmer slowly until 
they are well done. Remove the pieces from the sauce, put on a 
dish, strain the juice they cooked in, and measure. Put two 


AMERICAN COOK BOOK 


193 


cups of the broth on the stove with some wine; color with kitchen 
bouquet; dissolve two heaping tablespoons flour in half cup 
chicken broth; thicken with this flour and let simmer for a few 
minutes; add half cup capers and four tablespoons sherry; put the 
chicken back to the sauce and let simmer for fifteen minutes. When 
ready to serve, arrange on a hot platter with the sauce all around; 
garnish with fried croutons of bread and parsley. 


Chicken ( Poulet ) & la Talma 

Take young raw chicken; cut the breast out (if large cut in halves 
across); make into nice shapes of cutlets; lard with some truffles. 
Take the dark meat (such as the second joints and legs) and bone; 
make in shapes of small cutlets; lard with pistachio nuts; then 
put on a buttered pan in oven with some sherry, pepper, and salt, 
and cook—well covered—from ten to twelve minutes. Glaze with 
a thin brown glaze so that the nuts and truffles show through. 
Make a puree of spinach; dress the spinach in pyramid style on 
a platter; raise the fillets around first with truffles and then with 
nuts and so on; stick a toothpick paper frill in each. Garnish 
with parsley. Serve with a poulet or brown sauce all around. 


Chicken Cutlets (Cotelettes de Poulet ) a l’Ambassadrice 

Cut slices of the breast from raw chicken and form in small 
cutlets; coat with chicken forcemeat. Sprinkle half of the cutlets 
with truffles and half with finely chopped ham. Put on a but¬ 
tered pan with some sherry, pepper, and salt; put in oven and cook 
from eight to ten minutes—well covered. Serve on a foundation 
of hominy or rice with a puree of cucumbers in the centre; garnish 
with parsley. Entree for luncheon or dinner. 


Fillet of Chicken (Filet de Poulet) a la Duchesse 

Cook the chicken in water with onions, carrots, pepper, and salt; 
let stand in the juice until cold. Make in nice fillets in the shape 
of a half egg; put on a buttered pan and cook in oven from five to 
six minutes until they are thoroughly hot through; glaze half of 
the fillet with a brown glaze and the other half with a white alle- 
mande sauce. Serve on a nice decorated spinach foundation with 
wfflite truffle sauce in the centre. These fillets can be garnished 
with cocks’ combs in between each. 




194 


THE SWEDISH, FRENCH 


Fillet of Chicken with Mushrooms a la Vera 
Filet de Poulet aux Champignons, £l la Vera 

Cook the chicken in water with onions, carrots, pepper, and salt 
and let stand in the juice until cold. Cut in round pieces second 
joints, legs, and breast; press them down flat and make them about 
four inches around; put on a buttered pan in the oven until they 
are thoroughly hot; braise with some butter and sherry. Take out, 
put on a broiler, and glaze with a white allemande sauce. Put 
on each of the fillets a cooked mushroom that has been glazed with 
a brown sauce; decorate the mushroom with a strip of cream sauce 
that has gone through a small tube, and in the centre put a dot 
of the cream sauce with a small diamond of truffle on top. Serve 
on top of a decorated foundation of hominy with a cream mush¬ 
room sauce in the centre. Entree for luncheon or dinner. 


Fillets of Chicken (Filets de Poulet) a la Supreme 

Cut round fillets from the white meat of the chicken that has 
been cooked and left in the juice until cold; put on a buttered pan 
and braise with butter and sherry. When done, put on a broiler 
and glaze with a thick supreme sauce. Garnish the top of each 
fillet with a large diamond of truffle; decorate the truffle all around 
with a strip of Spanish pepper and across the fillet wave strips of 
cream sauce. Serve on a foundation of spinach with a white 
truffle sauce in the centre. This dish can be decorated with cocks’ 
combs or quarters of hard-boiled eggs. Entree for luncheon or 
dinner. 

Chicken Cutlets (Cotelettes de Poulet) a la Tartare 

Wash and clean a young chicken well and joint in nice dainty 
pieces or cutlets; dip in egg and bread crumbs and fry in very hot 
fat until golden brown. Arrange on a paper doily—one piece 
resting on top of another with a paper frill stuck in each. Gar¬ 
nish with parsley all around. Serve with a tartare sauce in a 
crouton of bread in the centre of the dish. Entree for luncheon or 
dinner. 


Chicken ( Poulet) a la Bonne Femme 

Select a nice young chicken; pick clean and wash well; put 
in water with onions, carrots, pepper, and salt and cook until 
well done; leave in the broth until cold. When cold, remove the 
skin and bones, and make in nice little cutlets; put back in part 
of the juice until ready to serve. Put a large tablespoon butter 


AMERICAN COOK BOOK 


in a pan; add two large tablespoons flour; stir until well mixed; 
add half cup chicken broth and one cup boiling milk; beat the 
sauce until nice and creamy; flavor with sherry, pepper and salt 
to taste. Then add the chicken; let it heat in its own sauce; re¬ 
move the chicken carefully and arrange cutlets nicely in ring style, 
one resting on top of another; add half cup good cream to the 
sauce; pour the sauce all over the chicken and in the centre of the 
ring. Serve inside of the ring w T ith green asparagus tips that 
are covered with melted butter and sprinkled with parsley. 


Chicken {Poulet) a la Chasseur 

Take a young chicken and joint in nice-sized pieces—legs, second 
joints, and breast in halves, wings, etc. Put in a dish with oil 
and grated onions to soak for about two hours; then put on a 
broiler and broil until well done; roll in bread crumbs and broil 
again. Serve on a platter with a sauce Madere. 


Fried Chicken with Tomato a la Orly 

Poulet frit, Sauce Tomate, a la Orly 

Clean, wash, and joint a young chicken in nice pieces, leaving a 
bone for the frill; dip in flour and fry in very hot fat. Make a 
rich tomato sauce; slice three large onions in thin slices; cook the 
onions well and add them to the tomato sauce. Dish the chicken 
neatly on a platter, one piece resting on top of another, reverse 
the second row. Pour sauce all around, put a paper frill on the 
bone of the cutlet and a bunch of parsley at one end of the platter. 
Serve for luncheon or dinner as a joint. 


Chicken {Poulet) a la Marengo 

Soak chicken (that has been cleaned, washed, and jointed in 
nice cutlets) in oil for about thirty minutes to one hour; put on a 
pan on stove and cook until golden brown. In the meantime, cook 
about one pound mushrooms and two bunches shallots. Make a 
sauce from one cup of the mushroom juice, one cup of chicken broth, 
and thicken with two heaping tablespoons flour; color with kitchen 
bouquet; flavor with beef extract and sherry; let the sauce simmer 
until glossy and clear; add the shallots and mushrooms; let come 
to a boil and skim. Arrange the meat on a platter, carefully, on 
top of a slice of hot tomato, and put the shallots and mushrooms 
in the centre, with the sauce all around and over the chicken. 
Garnish with parsley. Serve as an entree for luncheon or dinner. 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


195 


Curried Chicken (.Poulet au Cari ) a la Octavious 

Select a nice young chicken; clean and wash well; cut in large 
dainty pieces; put in a pot with onions, carrots, pepper, and salt and 
let simmer slowly—tightly covered—until well done; then strain 
out part of the juice. Put in a pan on the stove with two table¬ 
spoons butter, one tablespoon flour, two cups of the chicken 
broth, one tablespoon curry powder, and one tablespoon butter; 
stir to a paste with a whisk; add the curry powder and butter 
to the sauce; then stra n the sauce into another pan so that it 
will be free from lumps. Stir yolks of three eggs in one cup of 
cream and add this to the sauce (be careful not to let it curl). 
Then add the chicken; flavor with a little lemon juice, sherry, pep¬ 
per and salt to taste. Put the meat on a platter; pour the sauce 
over; garnish all around with timbales of rice and a bunch of 
parsley. Serve as a luncheon or supper dish. 

Chicken Cutlets (Cotelettes de Poulet) a la Fricassee 

Cook a young chicken until well done; take the breast and 
shape in nice cutlets. Put in a saucepan a tablespoon butter, 
two tablespoons flour, one and a half cups milk; beat the sauce 
until nice and creamy; add one pair of sweetbreads that have been 
parboiled and cut in dices, and half pound of mushrooms that have 
also been cooked and cut in dices. (If cocks’ combs are at hand 
they also can be added to the sauce.) Put the cutlets into the 
sauce to get hot, then arrange them nicely on the platter, dish one 
resting on top of another; put a paper frill in [each of the cutlets 
and add half cup cream to the sauce and serve all around. 

Minced Chicken on Toast (Poulet Emince sur Roties ) 

Chicken that is left over from the meal before makes a very nice 
mince. Grind the chicken through machine; put in a saucepan on 
top of the tea kettle or double boiler; add to each cup two table¬ 
spoons cream sauce, one small tablespoon sherry, pepper and salt; 
let stand to simmer; add half tablespoon good butter and, just 
before serving, add four tablespoons rich cream. Serve on buttered 
pieces of toast on a hot platter; garnish with parsley. Dish for 
breakfast, lunch, or supper. 

Creamed Chicken a la Crouton 
Poulet a. la Creme, aux Croutons 

Cut a loaf of bread in a large square and then scoop out a place 
for the filling. Cut the bread all around with a sharp knife, 


scallop it on top, then fry in very hot fat until golden brown. Turn 
upside down on a pan and put in oven until ready to serve. Make 
a nice cream of chicken with one tablespoon butter, one heaping 
tablespoon flour; when well mixed add one cup milk, two table¬ 
spoons sherry, pepper and salt. Beat the sauce until creamy; 
add three cups cooked chicken (cut in dices) then half cup of rich 
cream. Fill the bread crouton, place on a platter with green 
vegetables—such as peas, string beans, asparagus tips, or macedoine 
vegetables—all around. Garnish with parsley. Serve as an en¬ 
tree for luncheon or dinner. 


Chicken with Supreme Sauce a la Fanchonette 

Poulet, Sauce Supreme, a la Fanchonette 

Roll the puff* paste out thin; line little fluted cake tins with the 
pastry, cutting it even around the edges; fill with beans and 
bake. When baked, remove the beans and fill; put a handle of 
pastry in each; arrange on a platter; garnish with parsley. Serve 
as an entree. 

Filling. Cook chicken in water, pepper, salt, onions, and 
carrots, until tender; leave in the juice until cold, then cut the white 
part in very small dices, and add to the sauce. 

Sauce. One and a half cups milk, one tablespoon butter, two 
tablespoons flour, two tablespoons sherry, yolks of two eggs, 
pepper, salt. Put butter in a saucepan; add flour, then hot 
milk; beat well; add sherry; last, add the yolks of two eggs and some 
cream. 

Chicken and Mushroom in Patties a la Parisienne 
Pates de Poulet aux Champignons a la Parisienne 

Roll the puff pastry thin; cut with the patty cutter the size that 
is wanted; take one size smaller cutter and press down in the 
centre, so as not to cut it through. (This will form a cover when 
the patty is baked.) Bake in a medium oven, not too hot. When 
done, remove the cover and scoop out; leave until ready to fill, then 
heat. 

Filling. Half pound mushrooms cut in dices; put on stove in 
one cup water, half cup sherry, pepper and salt; stew for fifteen min¬ 
utes. Cut cooked chicken in small dices; heat between two plates; 
make the sauce. 

Sauce. One tablespoon butter; add one heaping tablespoon 
flour; stir on the stove in a saucepan; add juice from the mush¬ 
rooms; flavor with sherry, pepper, and salt; half cup hot milk, chicken, 





196 


THE SWEDISH, FRENCH 


and mushrooms. When ready to fill, add half cup cream; replace 
the cover. 

A vol-au-vent can be made in the same way only roll it thicker 
and cut with a larger cutter. Arrange on a platter; garnish with 
parsley. Serve as an entree for luncheon or dinner. 

Fillet of Chicken with Mushrooms a la Lydie 
Filet de Poulet aux Champignons, a la Lydie 

Cut the raw breast of a chicken, form in round pieces one inch 
thick. Put on a buttered pan with sherry, pepper, and salt; 
cook in the oven—well covered—from eight to ten minutes; take 
out; glazejwithan allemande sauce. Have some nice even-sized mush¬ 
rooms that are cooked; fill with a souffle of supreme; put in oven 
to get hot. Arrange one mushroom on each fillet; put a paper frill 
in each. Serve on a green foundation with the creamed mushroom 
sauce in the centre, as an entree for luncheon or dinner. 

Souffle Supreme. To half cup supreme sauce add one white 
of one egg well beaten; fill the hollow of the mushroom; if suffi¬ 
cient large mushrooms at hand, raise them in between each fillet. 

Chicken Mousse (Mousse de Poulet ) 

For Timbales, Souffles, Stuffing, etc. 

To each breast of a large chicken add the whites of two eggs; 
pass through machine five or six times, then press it through a very 
fine sieve. Put in a saucepan and put the saucepan in a bowl of 
ice; stir the chicken until it begins to get cold. Then mix milk 
and cream (if the cream is very rich add more milk). Add the 
cream and milk (mixed) gradually to the mousse, beating it all 
the time. (The more you work it the better it becomes.) When 
about half quantity of milk and cream has been added (which will 
amount to about a pint and a half) add cayenne pepper and salt, 
and sherry to taste—that will thicken the mousse very much. 
Then add more cream and milk mixed, until it is nearly all added. 
Put some boiling water on the stove; take a little from the mousse 
and put in the boiling water; let simmer slowly from four to five 
minutes. If it is too hard, add more cream and milk; try again 
and again until the mousse is of the right consistence. 

Chicken Mousse (Mousse de Poulet) a la Hollandaise 

Make a chicken mousse [see recipe: Chicken Mousse]. Butter 
a ring mould; thread the mould with Spanish pepper, then make 
daisies of truffles on the bottom and branches of truffle on the top. 


AMERICAN COOK BOOK 


Fill the mould with the chicken mousse; put in a pan of boiling 
water and let simmer slowly from ten to fifteen minutes—well 
covered; be careful not to let it boil. When ready to serve, turn 
out on a hot platter on a paper doily; garnish with parsley. Serve 
the hollandaise sauce in the centre. Entree for luncheon or dinner. 

Chicken Timbales a la Thyra 

Timbales de Poulet a la Thyra 

Make a rich chicken mousse. Butter timbale cups; decorate 
with truffles and Spanish pepper; fill with the mousse; cook in 
oven in hot water from six to eight minutes—covered. Serve 
with truffle sauce all around. Entree for luncheon or dinner. 

Souffle of Chicken Mousse a la Octavious 
Mousse de Poulet soufflee, a la Octavious 

Make a rich delicate mousse of chicken. Put in small individual 
ring moulds that have been buttered and decorated with small 
strips of truffle and Spanish pepper. Cook from six to eight min¬ 
utes in oven in hot water—covered. Turn out on small hot pieces 
of hominy. Fill centre with the souffle. Garnish with parsley. 
Serve with a rich bearnaise sauce in the centre. 

How to Make the Souffle for the Centre. Make a cup of 
rich cream sauce; flavor with sherry, pepper, and salt. Beat the 
whites of two eggs to a souffle and add. 

Souffle of Chicken Mousse with Spinach a la Princesse 

Mousse de Poulet soufflee aux Epinards, a la Princesse 

Butter small individual double moulds; decorate half of the 
mould with truffles as a daisy or any design desired. Fill with 
the chicken mousse the mould that is decorated, then fill the other 
mould with the mouse of spinach. Mix to one cup of mousse 
one and a half cups of the spinach that has been cooked green 
and passed through the machine several times; put the two moulds 
together; put in hot water—well covered—and cook from eight 
to twelve minutes in a slow oven. Turn out on a paper doily or 
napkin. Garnish with parsley with a hollandaise sauce in a 
sauceboat at the side. 

Stuffed Mousse of Chicken with Spinach a la Walde 
Mousse de Poulet farcie aux Epinards, a la Walde 

Make the chicken mousse. Butter and decorate a large timbale 
cup (or any fancy heavy ring mould) with truffles and Spanish 




THE SWEDISH, FRENCH 


pepper and line with chicken mousse. Stuff with spinach mousse— 
to two cups spinach one cup chicken mousse. Put some more 
chicken mousse on top. Cook slowly in hot water—covered—from 
twelve to fifteen minutes. Serve with a hollandaise or bearnaise 
sauce around. Garnish with parsley. Entree for luncheon or 
dinner. 

Mousse of Chicken (Mousse de Poulet) a la Princesse 

[See recipe: Chicken Mousse.] Butter and decorate a ring 
mould with daisies of truffles on bottom and branches of Spanish 
pepper on top. Fill bottom of the mould with the chicken mousse 
up to the join; then mix to one cup mousse one and a half cups 
spinach that has been cooked green and passed through machine 
several times; fill the top of the mould with this spinach mousse 
and cook in oven in hot water—well covered—about twelve to fif¬ 
teen minutes. When cooked, turn out on a paper doily. Serve 
with a hollandaise sauce in the centre as an entree. 

Timbale of Chicken Mousse a la Princesse 

Mousse de Poulet en Timbale a la Princesse 

Butter timbale cups well; decorate with strips of Spanish pepper 
and then daisies, branches, and roses made from truffles. Fill 
[see recipe: Mousse of Chicken a la Princesse]; cook in oven for 
about eight to ten minutes—well covered. Serve with a hollan¬ 
daise sauce. 


Souffle of Chicken with Tongue a la Vera 

Poulet soufflee a la Langue, a la Vera 

[See recipe: Chicken Mousse.] Butter charlotte moulds and 
decorate with a branch of truffle; fill one half of the mould with 
chicken mousse. Mix half cup chicken mousse with half cup tongue 
and one tablespoon sherry, and fill the other half. Put two moulds 
together; put in hot water; cook in oven—covered—from six to 
eight minutes; turn out on a paper doily. Serve with a truffle or 
hollandaise sauce. 

Stuffed Chicken (Poulet farci) a l’Ambassadrice 

Wash and clean chicken and cut breast off; cut away breast 
bone; stuff with the regular bread stuffing for chicken. Then tie 
up nice and plump; put a buttered paper on top of the chicken 
where the white meat is cut away; put in a roasting pan with 
some water, pepper, and salt; roast until well done, nice and brown. 


AMERICAN COOK BOOK 


197 


Then take out and stuff with chicken mousse. Make chicken 
mousse from the breast that is cut away from the chicken. Mount 
that on top of the chicken; color part of the mousse with a light 
orange coloring, then decorate with strips meeting in the centre 
of the breast and going toward each side, waving the mousse 
through a fancy paper tube; and in between each row of the mousse 
put a strip of chopped truffles. Put a cover over the pan with 
some water; put on top of stove to cook from ten to twelve minutes. 
When done, place on a platter; remove the string; garnish with 
parsley. Serve with a nice brown mushroom sauce all around, 
as an entree for luncheon or dinner. 

Quenelles of Chicken (Quenelles de Poulet) a la Hollandaise 

[See recipe: Chicken Mousse.] Drop one tablespoonful at a time 
of the chicken mousse into hot chicken broth and simmer for six 
minutes; when done, put on a broiler and glaze with a hot brown 
glaze. Serve on a decorated foundation of hominy with truffle or 
hollandaise sauce in the centre. 

Chicken Mousse (Mousse de Poulet) a la Waldorf 

Butter waldorf moulds well and decorate with very fine strips of 
Spanish pepper around the mould, and in the centre a daisy of 
truffle. Fill with chicken mousse. [See recipe: Chicken Mousse]. 
Put in a pan with some hot water and cook from six to eight 
minutes—well covered. When done, turn out and serve on a 
foundation of hot spinach with a hollandaise or a poulette sauce 
in the centre. Put a fancy paper frill on each cutlet. 

Chicken Mousse with Olives a la Dana 
Mousse de Poulet aux Olives, a la Dana 

Select two large olives for each person; remove the pits care¬ 
fully so as not to break the olive—cutting the meat in a thin slice 
beginning at one end and going to the other, all around, leaving 
all the meat of the olive in one strip. Make a very nice chicken 
mousse, put in a paper bag, and fill the olives. Cut out some 
well-cooked creamy cold hominy with an oblong cutter; spread 
the hominy heavily with the mousse of chicken. Put the stuffed 
olives on a bias on the spread pieces of hominy; decorate around 
with the mousse that has been tinted with orange coloring, and 
encircle the olives with a thin strip of chicken mousse. Put on a 
buttered pan in oven to cook from eight to ten minutes—well 
covered. Serve with the sauce d’olives for luncheon. 






198 


THE SWEDISH, FRENCH 


Chicken Mousse with Asparagus a la Pompadour 
Mousse de Poulet aux Asperges, a la Pompadour 

Butter a ring mould; line with green cooked asparagus, then 
fill with an asparagus mousse. 

Filling. To one and a half cups chicken mousse, one large 
cup chopped, cooked asparagus. Mix together; color with chopped 
parsley; cook in hot water—well covered—from twelve to fifteen 
minutes. 

Serve with hollandaise sauce as an entree for luncheon or 
dinner. 

Mousse of Chicken (Mousse de Poulet) a la Brunow 

Take small individual charlotte moulds; line half of them with 
chicken mousse and the other half with chicken mousse that is 
tinted (with red and orange coloring) the shade of ham. Fill 
with the meat from the breast of chicken (that has been cooked 
in water with carrots, onions, sherry, pepper, salt, and left in the 
broth until cold with some strips of truffle in the filling); after filled, 
put two moulds of different shades together, and cook in hot 
w’ater in oven—well covered—from six to eight minutes. Serve on 
a spinach foundation, with hollandaise sauce, as an entree. 

Chicken ( Poulet) a la Russe 

Take the breast of a chicken; wash well; put in hot water with 
pepper, salt, onions, and carrots; let simmer slowly, with a tight 
cover, until well done; leave in the juice until cold. When ready, 
take out; remove the skin and bone; form in round pieces the shape 
of a half egg—all the same size; put on a buttered pan; cover with 
chicken mousse; decorate with a narrow strip of cooked, smoked 
tongue across and a strip of truffle on each side. Put in a pan 
with some sherry; cook in oven from eight to ten minutes—well 
covered. When done, serve on a decorated spinach foundation. 
Stick a toothpick paper frill in each. Entree for luncheon or 
dinner. 


Mock Partridge (Fausse Perdrix ) 

Select young small chickens, clean and wash well; tie up well; 
put in a pan with some bacon and butter, pepper and salt; brown 
until golden brown. Then put in an earthen pot; make a gravy 
(in the pan the chicken has been braised in) with two tablespoons 
flour, three cups chicken broth, and one pint sour cream. Color 
the gravy with kitchen bouquet, and flavor with beef extract if 


AMERICAN COOK BOOK 


at hand. Strain the gravy on top of the chicken in the iron pot, and 
add six small onions and a good-sized carrot—cut up in large 
pieces. Put a tight cover on the pot and let the chicken simmer 
slowly until well done. When done place on a platter, remove the 
string, and strain some of the gravy over. Serve with the salad, 
or as a joint with potatoes and vegetables. 

Chicken Mousse with Tongue a la Hammond 
Mousse de Poulet Langue, a la Hammond 

Take small individual chicken moulds or one large one; butter well. 
Cut boiled, smoked tongue in very thin slices; cut a piece and put 
in the shape of a wing on each form; put a little bill in the bird 
and make an eye from lemon and truffle. Fill mould with a nice 
light chicken mousse; close mould; put in hot water and cook for 
about eight minutes—covered. When done, turn out, arrange on 
a decorated hominy foundation, cut out with a small biscuit cutter 
that forms a little nest for each bird. Put the foot of the bird into 
the hole of the foundation so that the bird will stand. Raise the 
birds one after another. In the centre have macedoine of vege¬ 
tables. Serve with the langue sauce. 

Timbale of Chicken Mousse a la Honey-comb 

Mousse de Poulet en Timbales a la Gateau de Miel 

Butter nice timbale moulds—either a large one or small indi¬ 
vidual ones; decorate with boiled macaroni that has been threaded 
with truffles. Cook the macaroni in water and salt; when done, 
put on a board to drain. Cut the truffle in long strips; thread it 
into the hole of the macaroni; cut in thin slices across; cover 
the mould, one little round piece after another until the bottom 
and sides of the mould are lined. Then fill with a nice rich 
chicken mousse. [See recipe: Chicken Mousse.] Put in hot 
-water and cook from eight to ten minutes, slowly—well covered. 
When done, turn out, serve on a platter with truffle sauce. Gar¬ 
nish with parsley. 

Chicken Legs (Cuj'sses de Poulet) a la Jardiniere 

When chicken legs and second joints are at hand, boil 
with water, wine, carrots, and onions until tender—with a cover 
on; leave in the stock until cold. Take out and put on a 
linen cloth to dry. Remove the thick part of the bone; press 
the legs flat; the second joints shape the same as the leg and 
bone, leaving a small piece of bone at the narrow part forming a 
cutlet. Coat heavily with chicken mousse; dip in egg and bread 










THE SWEDISH, FRENCH 


crumbs, and fry in very hot fat. Dish up in crown style on a 
platter on a paper doily with a paper frill on each bone; serve with 
the supreme sauce or garnish with different kinds of vegetables 
and parsley. Luncheon and supper dish. 


Stuffed Chicken with Mushrooms a la Digre 
Cdtelettes de Poulet farcies, aux Champignons, a la Digre 

Cook a young chicken in water with pepper, salt, onions, and 
carrots, and leave in the juice until cold. Joint; remove the skin 
and bones; form the meat in shape of a small cutlet, leaving an arti¬ 
ficial bone in each piece. Coat with chicken mousse; put on a 
buttered pan with some sherry, pepper, salt, and plenty of butter. 
Put into oven—uncovered; braise until they become golden brown. 
In the meantime, make a foundation on a cake plate from chicken 
mousse; decorate with truffles and Spanish pepper. When the 
cutlets are done (which will take from ten to fifteen minutes), 
arrange on a hot foundation of chicken mousse with creamed mush¬ 
rooms in the centre; garnish with a paper frill on each bone of the 
cutlet, with a bunch of parsley at the side. 


Chicken Mousse (Mousse de Poulet ) a la Baltimorienne 

When cooked cold chicken is at hand, pass through the machine 
three or four times. Measure it by the cup; add to each cup three 
tablespoons cold cream sauce and whites of two eggs; flavor with 
sherry, pepper and salt to taste. Decorate a ring mould or timbale 
cup with truffles and cooked, smoked tongue strips, like daisies, flow¬ 
ers, or any design wished. Fill the mousse into the mould, carefully, 
with a paper tube. Put in the oven in hot water and cook—un¬ 
covered—from fifteen to twenty minutes, according to size of the 
mould. When done, turn out and serve around with a rich su¬ 
preme sauce highly flavored with wine. Entree for luncheon or 
dinner. 

Souffle of Chicken (Poulet souffle) a l’Americaine 

Take cooked cold chicken and put through machine once. Add to 
each cup of chicken two tablespoons cold cream sauce and yolks 
and whites of two eggs; flavor with wine, pepper, and salt. Butter 
ramequin cups, stir the cream sauce to the chicken, then the yolks, 
sherry, pepper, and salt; beat the whites to a stiff froth and add 
them; fill the cases and put in oven in hot water and cook from 
ten to twelve minutes—uncovered. Serve hot with a sauterne 


sauce. 


AMERICAN COOK BOOK 


199 


Minced Chicken in Border of Rice a la Reine 

Poulet e mince et horde de Riz, a la Reine 

Put one cup of rice on stove with three cups water and let simmer 
from fifteen to twenty minutes; then add one cup boiling milk, a 
piece of butter, and some salt; let simmer for another five to ten 
minutes; put in a large fancy mould or a large pie plate, all around 
the edge of the mould; let stand until it gets cold. Then prepare 
cooked chicken in mince by putting it through the machine once 
or chop it very fine. Put two cups of minced chicken in a sauce¬ 
pan with half cup cream, one tablespoon butter, two tablespoons 
cream sauce, pepper, salt, and some sherry. When this is hot 
and ready to serve, put the dish of rice in hot water for about 
ten minutes (be careful not to let it boil), just to get hot through. 
Turn out on a hot platter; serve with the chicken mince in the 
centre; garnish with parsley around and quarters of hard-boiled 
eggs. 

Rissoles of Chicken (Rissoles de Poulet) a la Gilbert Ledly 

Have ready chicken mousse that is flavored with pate de foie 
gras and sherry. Cut thin slices of bread. Put about three- 
quarters inch thickness of mousse between each slice; cut in dia¬ 
mond shapes; dip in batter of flour, milk, and eggs; fry in hot 
fat. Serve in a crown style—one piece on top of another with 
green peas in the centre and a white truffle sauce at the side, 
in a sauceboat. Entree for dinner or luncheon. 

Chicken Mousse with Livers a la Pompadour 

Mousse de Poulet aux Foies, a la Pompadour 

To each breast of a large chicken take whites of two eggs, pass 
through machine five or six times; press through a sieve; put in a 
saucepan on ice; stir until it gets cold. Mix milk and cream. Put 
the milk and cream in gradually to the mousse, beating it all the 
time. When about half of milk and cream has been added, add 
cayenne pepper, salt, some sherry, then add cream and milk; 
try in hot water on the stove; add cream and milk until of the 
right consistence. To two cups of chicken mousse take five or 
six nice chicken livers that have been cooked in sherry, pepper, 
and salt, and left until cold; cut in small dices; add to the chicken 
mousse. Fill a ring mould that has been buttered and decorated 
with chicken mousse that has been colored with chopped parsley, 
strips Pompadour style, and in between each with strips of un¬ 
colored mousse. Fill the mould, put in hot water, simmer slowly— 
covered—from eight to fourteen minutes in a not-too-hot oven. 









200 


THE SWEDISH, FRENCH, 


When done, turn out on a nice paper doily on a platter, and 
garnish with parsley. Serve with a hollandaise sauce in the centre 
as an entree for luncheon or dinner. 

Chicken”;Mousse (Mousse de Poulet ) a la Richelieu 

Butter and decorate small oblong individual moulds with 
truffles; fill with chicken mousse; cook in oven six to eight minutes 
—well covered. Turn out on thick slices of hot tomato with a 
Bordelaise sauce. Serve as an entree for luncheon or dinner. 

Chicken Mousse (Mousse de Poulet) a la Cigarette 

Put chicken mousse in a buttered mould the shape of a cig¬ 
arette; put in oven and cook for six minutes in hot water—well 
covered. When done, turn out and let stand to get cold. When 
cold, dip in egg and bread crumbs and fry in very hot fat. Ar¬ 
range on a foundation of chicken mousse. Serve with a white truffle 
sauce in the centre as entree for luncheon or dinner. 

Pastry with Chicken (Bouchee de Poulet) a la Napolitaine 

Roll puff paste very thin; put small tablespoons of chicken mousse 
that is flavored with pate de foie gras on top of the pastry; double 
the pastry over; cut out with a fluted biscuit cutter in half moons. 
Butter a baking sheet; put one piece resting on top of another in a 
wreath style, fastening them with little egg, turning the scalloped 
part of the pieces out and the half-moon side in. Cut long 
strips of pastry; twist it in a corkscrew style, all around; fasten it 
with the egg on each piece around the wreath; then take another 
strip of the pastry and begin on the other side and go all around 
the opposite way. Put in oven and bake until golden brown. 
Take out and sprinkle with Parmesan or American cheese; put 
in oven again for a few seconds. When ready, serve with green 
asparagus tips in the centre and a brown truffle sauce at the side. 

Quenelles of Chicken with Tongue 
Quenelles de Poulet a la Langue 

Make a nice chicken mousse [see recipe: Chicken Mousse], 
and put small oblong tablespoonfuls of it on a pan with some very 
thin slices of boiled, smoked tongue; roll the tongue around half 
of the quenelle, pointing the tongue at each end. Join nicely in 
the centre the mousse and the tongue. Put in oven, with some 
sherry in the pan—well covered—to cook for about eight minutes; 
glaze the tongue with a brown glaze; arrange on a foundation of 


AMERICAN COOK BOOK 


hominy or spinach in a crown style—one resting on top of another— 
and pour in the centre a rich supreme sauce. Serve for luncheon 
or dinner. 

Stuffed Carrot with Chicken Mousse a la Hollandaise 

Carotte farcie de Mousse de Poulet, a la Hollandaise 

Scrape the carrot well and peel it with the French scalloped 
knife. Cut a thin slice from one end to the other, then scoop 
out with the potato scooper—carefully, so as not to break the shell; 
boil in water and a little salt until tender. Leave in the broth 
until cold; then stuff with chicken mousse decorated with a strip 
of chopped truffle lengthwise, and cook twelve to fifteen minutes 
in oven—well covered. Slice crosswise an inch thick—a piece 
for each person. Serve with hollandaise sauce. 

Garnished Roast Capon (Chapon roti et garni) 

Procure a nice fat capon; pick, singe, draw, and wash well; pour 
some hot water in the bird to kill the blood; stuff and tie up nice 
and plump. Put in a roasting pan with water, some slices of fat 
bacon on the top; sprinkle with pepper and salt; roast from one 
and a half to one and three-quarter hours—according to size of 
the bird and heat of the oven; baste frequently. When done, 
place on a warm platter and garnish around with little croustades 
(filled with green peas) and garnish with parsley. Serve with 
potatoes and giblet sauce as a joint for dinner. 

Stuffing. Four cups of stale bread (cut in small dices) put in a 
frying pan with four tablespoons bacon fat (if bacon fat is not 
at hand, two tablespoons butter will do instead); add one small 

around 


Boned Roast Capon with Veal Stuffing 

Chapon desosse, farci de Veau, et roti 

Procure a young fat capon; pick, singe, draw, and wash well; 
split the back and bone—leaving the leg bone and the wing bone 
in; stuff; fasten together in the back with a skewer; tie the legs 
together, wings close to the body, with two or three strings around 
to make it firm. Put in a roasting pan with some butter, pepper, 
salt, and a little water; roast about one and a half hours—accord¬ 
ing to size of the bird and heat of the oven; during that time 
baste frequently (take care not to let it burn). When done, place 



grated onion, one teaspoon thyme, pepper and salt; toss 
in the pan until the fat (or butter) gets melted and the 
becomes nice and moist. 






THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


201 


on a hot platter, garnish around with small red stuffed baked 
tomatoes and parsley. Skim the fat from the pan the capon has 
roasted in; add a little stock; color with kitchen bouquet; strain 
and pour it all around. Serve as a roast with potatoes and green 
vegetables. 

Stuffing. Pass one pound veal and half pound sausage meat 
through the machine three or four times; add half cup cold cream 
sauce and the whites of two or three eggs; flavor with two table¬ 
spoons sherry; season with pepper and salt to taste. 

Capon can also be prepared and made in the same dishes as 
chicken and turkey. 

Roast Guinea Hen ( Pintade rotie) 

Pick, singe, clean, and w’ash a guinea hen w r ell; put two small 
onions inside; tie up nice and plump; put in a roasting pan with 
some water, sherry, pepper, and salt; roast from forty-five minutes 
to an hour—according to tenderness of the hen and heat of the 
oven—during that time baste frequently. Turn the hen so that 
it will be brown and crisp all around. When done, place on a hot 
platter, and garnish around with fried bread crumbs and parsley. 
Serve with bordelaise sauce and salad. 

Mock Partridge ( Fausse Perdrix) a la Ericsson Hammond 

Pick, singe, clean, and wash a guinea hen well; tie up nice and 
plump. Put in a pan with some bacon and butter, pepper and 
salt; fry until golden brown, then put in an earthen pot. Make 
a gravy, in the pan the hen fried in, with two tablespoons flour, 
three cups broth, and one pint sour cream. Color the gravy with 
kitchen bouquet (and flavor with beef extract if at hand). Strain 
the gravy on top of the hen in the pot, put in six small onions 
and a good-sized carrot cut up in large pieces. Put a tight cover on 
the pot and let simmer slowly until well done. When done, re¬ 
move the string, place on a platter, strain some of the gravy over. 
Serve with the salad or as a joint with potatoes and vegetables. 

Guinea hen can be prepared and made in the same dishes as 
prairie hen, pheasant, and partridge. 

COLD DISHES OF CHICKEN 
Chicken Aspic ( Aspic de Poulet) 

Three cups of the broth that the chicken has cooked in, one 
cup tomato juice, and one large package of Cox’s gelatine. Mix 
well; beat the whites of one or two eggs not too stiff and add to 


the chicken broth; put on stove and stir, being careful not to let 
it burn; let it come to a quick boil; then strain through a very 
thin cotton flannel or thick cheesecloth (be careful not to squeeze 
the cloth, as that would make it cloudy;let itdrain slowly through). 

This aspic is used for all different cold dishes. 

Boned Chicken ( Poulet desosse ) a la Galantine 

Singe chicken and get all the fluff and feathers off. Split the 
back; wash, draw’, and dry well. Beginning from the back, 
remove the bone—carefully, so as not to tear the skin. Stuff with 
chicken mousse, strips of tongue, Spanish pepper, and truffles. 
Put on a napkin, shape, roll, and tie. Boil in chicken stock, 
pepper, salt, and vegetables from forty-five minutes to an hour 
(according to size). When ready, take out of the pot, tie the 
napkin tighter at each end to make the chicken very plump, 
put a pie plate on the top with a heavy iron, and let stand until 
cold. When cold, put in aspic. 

Howto Put in Aspic. Glaze a box mould with chicken aspic; 
decorate with truffles, green olives, white of cooked eggs, Spanish 
pepper, etc., according to taste. Then slice the chicken in thin 
slices across, put them carefully in the mould that has about one 
and a half inches of aspic (turn the breast down and the back 
up); fill the mould carefully with the cold aspic and leave until 
cold. •> 

When cold, dip the mould in lukewarm water, turn out, and 
garnish with chopped aspic and lettuce leaves. Serve with the 
salad or as a cold dish with aurorian sauce. 

Chicken ( Poulet ) a la Princesse 

Cook a young chicken in water with onions, carrots, pepper, 
and salt and leave in the broth until cold. When cold, take the 
breast and cut in small fillets (rather oval slices); put on a broiler 
over a platter; coat with mayonnaise chaud-froid sauce; decorate 
with truffles—branches, leaves, or daisies—and then glaze with 
aspic. Put the cutlets in a dish—a pie plate or a large cake plate; 
separate one from another; pour all around about half inch depth 
of aspic and leave on ice until cold. When cold, cut out, garnish 
with lettuce leaves. Serve on a foundation of aspic with the salad 
in the centre, or as a cold entree with aurorian sauce. 

Chicken in Aspic ( Poulet en Aspic ) a la Walde 

Take the breast of a raw young chicken; lard with truffles; 
put on a pie plate with some sherry, pepper, and salt; put another 







202 


THE SWEDISH, FRENCH, 


plate on top; leave in oven to cook from twelve to fifteen minutes. 
When done, put some chicken broth over the chicken and let 
stand until cold. When cold, cut in thin slices—all even sizes. 
Glaze a ring mould with chicken aspic [see recipe: Chicken Aspic], 
and decorate according to taste. Put slices of chicken, one resting 
on top of another, all around the mould until the bottom of the 
mould is lined. Add aspic the height of the chicken; let stand 
on ice until cold, and then fill with the second filling. 

Second Filling. One cup chopped chicken, half cup milk, 
six tablespoons dissolved Cox’s gelatine, one tablespoon sherry, 
pepper, salt, and four tablespoons mayonnaise dressing. Put 
milk, gelatine, and sherry in a pan; when cold add the mayonnaise 
dressing; last add the chopped chicken; fill the mould; leave on ice 
until ready to serve; turn out on a paper doily. 

Garnish with lettuce leaves and chopped aspic. Serve with the 
salad. 

Chicken Cutlet (Cotelette de Poulet ) a la Nesselrode 

Cook a young chicken in water with salt, pepper, carrots, onions, 
with one small squab chicken for decoration, until well done; tie 
the squab chicken up nice and plump; leave in the juice until 
cold. When cold, cut the chicken in nice round cutlets; 
glaze with a rich chaud-froid sauce; decorate each piece with a 
half-inch-wide strip of tongue, then a strip of cooked white of egg 
next to the tongue, then a fine strip of truffle next to the white 
of egg; then glaze with aspic and put in the icebox until cold. 
When ready to serve, make a nice large crouton of bread, spread 
with some butter, and decorate with colored butter. Make a 
hole in the centre like a nest; chaud-froid the squab chicken; 
decorate it with truffles and brown chaud-froid sauce; put on 
top of the crouton of bread with some watercress all around, in 
the centre of a foundation of aspic. Serve the cutlets all around; 
garnish with lettuce leaves and chopped aspic. A beautiful cold 
dish served with the salad. 

Chartreuse of Chicken a la Ericsson Hammond 
Chartreuse de Poulet a la Ericsson Hammond 
[This dish took the First Prize at the Food Exhibition in Norway , 1914.] 

Glaze a ring mould with nice aspic and decorate with strips 
of string beans that have been trimmed all around (all even size) 
and cooked nice and green; put the beans as close to one another 
as possible; stand them from the inside of the mould up. Glaze 
again with the aspic and fill with the chicken chartreuse. Leave 


AMERICAN COOK BOOK 


on ice until cold. When ready to serve, turn out on a paper 
doily and garnish with chopped aspic and lettuce leaves. Serve 
with aurorian sauce in the centre. 

Chicken Chartreuse. Take two cups cooked, chopped breast 
of chicken; put in a saucepan with three-quarters of a cup pate 
de foie gras, four tablespoons milk, six tablespoons dissolved Cox’s 
gelatine, two tablespoons sherry; stir until it begins to get cold, 
then add four tablespoons mayonnaise dressing and half cup 
whipped cream. 

Chartreuse of Chicken Mousse with Pimentos a la Alexandra 

Chartreuse de Mousse de Poulet aux Piments, & la Alexandra 

Take pimentos and press out very thin; trim and cut in even sizes; 
put a tablespoon chicken mousse on each pimento and roll; put in 
oven with some sherry, pepper, and salt—well covered—and cook 
from eight to ten minutes; leave until cold. When cold, glaze a 
ring mould with chicken aspic [see recipe: Chicken Aspic]; cut the 
pimentos (that hold the chicken mousse) in thin slices; put one 
slice resting on top of another until the bottom of the mould is 
full; then fill with aspic the height of the chicken and pimentos; 
put all around the mould on top of the cold aspic a strip of green 
cream that holds some gelatine; drip some aspic again on top of 
the colored cream, and fill with the second filling [see recipe: 
Chartreuse of Spinach]. 

Chartreuse of Spinach. Take one cup spinach that has gone 
through the machine once or twice; add to that five tablespoons 
dissolved Cox’s gelatine; stir on ice; then add four tablespoons 
rich mayonnaise dressing and four tablespoons whipped cream. 
Fill the mould. r r 

When ready to serve dip in lukewarm water and turn out. 
Serve with the salad, or as a cold dish, with aurorian sauce in the 
centre. 


Chicken with Chaud-froid Sauce a la Signonita 

Poulet, Sauce Chaud-Froid, a la Signonita 

Cook chicken in water, with carrots, onions, pepper, salt, and 
parsley. Then make a chicken aspic [see recipe: Chicken Aspic]. 
Pick the chicken in small pieces, mounting it on thin slices cut 
from the breast; put on a platter on ice the shape of half eggs; 
half cover with chicken aspic. When cold, cut out; put on a broiler 
and cover with a chaud-froid sauce; decorate with a large diamond 
of truffle in the centre and a strip of brown-colored chaud-froid sauce 
all around, put through a paper tube. Glaze with chicken aspic; 
put back on the platter; add aspic all around, and cut out. Serve 





THE SWEDISH, FRENCH, 


on a macedoine aspic foundation with mayonnaise dressing in the 
centre. 


Chicken Mousse in Aspic a la Waldorf 

Mousse de Poulet en Aspic, a la Waldorf 

Butter waldorf chop moulds; decorate with truffles, daisies, a 
strip of Spanish pepper all around the mould, fill with the 
chicken mousse; put in hot water and cook—covered—from six to 
eight minutes in oven; leave until cold. Dip the moulds in hot 
water and turn out. Have ready aspic. Glaze a round mould 
with aspic; lay one chop resting on top of another, turning the 
decorated side down and the other side up; then fill the mould with 
aspic; leave on ice until ready to serve. Dip in lukewarm water 
and turn out on a paper doily; garnish with chopped aspic around 
and lettuce leaves in the centre. Put a fancy paper frill in each 
chop. Serve with an apple or macedoine salad. 


Chicken in Aspic a la Ingeborg 

Poulet en Aspic a la Ingeborg 

Make a nice rich chicken mousse. Peel some tomatoes cut 
in halves, scoop out, and fill with chicken mousse. Put on a 
buttered pan with some sherry, pepper, and salt and cook in oven 
about eight minutes—well covered; when done, leave to get 
cold. Then coat a ring mould with clear chicken aspic [see 
recipe: Chicken Aspic]; slice the tomato crosswise and put in 
the mould, one slice resting on top of another all around; then 
put some cold aspic the height of the chicken mousse and tomato; 
then reverse and coat the other way, another layer of tomato and 
chicken mousse until the mould is full. Fill with the aspic; 
leave on ice until cold; then dip in lukewarm water and turn out. 
Garnish with lettuce leaves and chopped aspic. Serve with salad 
in the centre or as a cold dish with aurorian sauce. 


Chicken ( Poulet ) a la Celestine 

Put small fluted individual moulds on ice, glaze with some nice 
clear chicken aspic; decorate with truffles and Spanish pepper 
alternately every other flute; decorate the mould with rings of 
truffle, Spanish pepper, and a diamond in the centre; glaze 
again with the aspic, then coat with cream. To one cup of cream 
take two tablespoons dissolved Cox’s gelatine; flavor with pepper, 
salt, and a little sherry, then the rest of the cream; add one cup of 
white breast of chicken (cut in small dices) and little truffles; 


AMERICAN COOK BOOK 


203 


fill the mould with the chicken; leave on ice. When ready to 
serve, dip in lukewarm water and turn out on a green mayonnaise 
foundation with aurorian sauce in the centre and lettuce leaves all 
around and chopped aspic. Serve as a complete salad for luncheon 
or dinner. 


Chicken in Aspic (Aspic de Poulet ) a la Hildur Alexandra 

Glaze waldorf chop mould with aspic and decorate with truffles 
and Spanish pepper; line with cream; to one cup cream two table¬ 
spoons dissolved Cox’s gelatine; fill with creamed chicken. To one 
cup cut-up chicken four tablespoons gelatine, two tablespoons 
milk, three tablespoons mayonnaise dressing, four tablespoons 
whipped cream. Stir milk and gelatine with one tablespoon sherry, 
pepper, and salt; add chicken mayonnaise dressing and whipped 
cream. When cold turn out and arrange on a foundation of 
aspic with string beans; garnish with lettuce leaves and chopped 
aspic all around. Serve as a cold dish with aurorian sauce in the 
centre or as a salad with mayonnaise dressing. 

Howto Make the Foundation. Put aspic in a pie plate; put in 
the string beans that have been cooked and cut in small slices 
across; cover with aspic as high as the plate. Used for foundation 
for different cold dishes. 


.Stuffed Chicken with Pate de Foie gras a la Chaud-froid 

Poulet farci de Pate de Foie gras a la Chaud-froid 

Take chicken that has been cooked and left in the broth to get 
cold. Pick the breast of the chicken in small pieces; put the 
pieces together in an oblong shape, like a half egg, on a pie plate— 
one individual piece for each person; put on top of the chicken 
some aspic that is beginning to get cold, which will fasten each 
piece together. Stuff with pate de foie gras or mock pate. To 
one cup of the mock pate, or pate de foie gras, take three table¬ 
spoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, 
salt, and three tablespoons whipped cream. Mount this on top 
of the chicken; cut out from the aspic; put on a broiler and chaud- 
froid with the brown chaud-froid sauce; decorate all around with 
a wide strip of cream that has some gelatine, and a diamond of 
truffle in the centre. Arrange on a cold hominy foundation; 
decorate with roses cut from radishes and stuck into the foundation 
all around, and some chopped aspic. In the centre of the founda¬ 
tion serve a salad such as peas, string beans, macedonian, or apple 
salad; or, if it is served as a cold dish, serve with aurorian sauce. 









204 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Mousse of Chicken in Tongue a la Bregitta 

Mousse de Poulet en Langue, a. la Bregitta 

Cut thin slices of cold boiled, smoked tongue. Put a tablespoon 
chicken mousse on each slice and roll—width about two and a 
half inches around. Put on a pan with pepper, salt, and some 
sherry, to cook in oven for about eight minutes—well covered. 
When done, leave until cold. When cold, glaze a ring mould with 
clear chicken aspic [see recipe: Chicken Aspic]; cut the tongue in 
slices about quarter inch thick; put one piece resting on top of 
another until it covers the bottom of the mould; fill with aspic 
the height of the tongue then fill with the second filling. 

Second Filling. Take half cup milk, five tablespoons dis¬ 
solved Cox’s gelatine, two tablespoons mayonnaise dressing, one 
tablespoon sherry, pepper and salt to taste. Stir all together 
until it begins to thicken; add two cups chicken mousse and tongue 
(cut in small dices); then, last, add three tablespoons whipped 
cream. Fill the mould and leave on ice until cold. When cold, 
dip in lukewarm water, turn out on a nice paper doily, and garnish 
all around with different colored chopped aspic and lettuce leaves. 
Serve with an aurorian sauce or mayonnaise dressing in the centre, 
as a cold dish for luncheon, dinner, or supper. 

Chicken ( Poulet ) a la Chaud-froid 

Grind cooked chicken through the machine once; measure it by 
the cup. To two cups of chicken take six tablespoons dissolved 
Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and 
half cup whipped cream. Take tablespoons of the mixture the 
size of a half egg and put on a platter; leave until cold. When 
cold, put on a broiler and glaze with the white chaud-froid sauce; 
decorate with a diamond of truffle in the centre, arrange on a foun¬ 
dation of aspic; garnish with roses of radishes and lettuce leaves. 

Chicken Mousse with Tongue in Aspic a la Ericsson Hammond 

Mousse de Poulet a la Langue, en Aspic, a la Ericsson Hammond 

Take small individual chicken moulds, or one large mould. 
Butter well with good butter. Cut boiled, smoked tongue in very 
thin slices; cut a piece in the shape of a wing and put in each form; 
put a little bill in the bird and also an eye made from lemon and 
truffle. Fill the mould with light chicken mousse [see recipe: 
Chicken Mousse]; close the mould; put in hot water and cook for 
about eight minutes—covered. Leave in the mould until cold, 
then dip in hot water and turn out. Glaze a ring mould with 
aspic; put in the bottom of the mould about half inch of aspic; 


then raise a bird upside down, one bird after the other until they 
are all in the form; cover with cold aspic that is beginning to 
settle; leave on ice until ready to serve. Dip the mould in luke¬ 
warm water; turn out on a nice paper doily; garnish with lettuce 
leaves and chopped aspic. Serve with any kind of salad or auro¬ 
rian sauce in the centre. 

Timbale of Chicken in Aspic a la Honey-comb 

Aspic de Poulet en Timbale, a la Gateau de Miel 

Butter timbale moulds (either one or small individual ones); 
decorate with boiled macaroni that has been threaded with 
truffles. Cook the macaroni in some water with a little salt; when 
done, put on a board to drain. Cut the truffle in long strips; thread 
it into the hole of the macaroni; cut in thin slices across; line the 
mould (one little round piece after another). Then fill with a 
rich chicken mousse [see recipe: Chicken Mousse]; put in hot water 
and cook from eight to ten minutes, slowly—well covered. When 
cold, dip in warm water and turn out on a broiler; put in the ice¬ 
box, or (if weather is cold) in front of the window. Prepare nice 
clear chicken aspic [see recipe: Chicken Aspic]; take the cold aspic 
with a spoon and glaze, letting the aspic run down on a platter 
underneath; repeat this over and over again until glaze is quarter 
of an inch thick. Arrange on a paper doily with a bunch of let¬ 
tuce in the centre. Serve with any kind of salad for luncheon, din¬ 
ner, or supper. 

Chicken with Mayonnaise a la Maria Mathilda 
Mayonnaise de Poulet a la Maria Mathilda 

Cook chicken in water with onions, carrots, pepper, and salt 
and leave in the broth until cold; then take the breast and the 
second joints, remove the bone and skin; form in nice pieces; cover 
with mayonnaise dressing; decorate with truffles and Spanish 
pepper. Arrange on a slice of tomato inside a lettuce leaf, with 
cauliflower in the centre covered with mayonnaise. Meanwhile, 
have macedonian vegetables cooked and cold. Drench in French 
dressing and put around between the cauliflower and the chicken. 
If more at hand, garnish around with macedonian vegetables 
with aspic between. A complete salad. 

Boned Chicken in Aspic a la Mabel Quist 

Poulet desosse en Aspic, a la Mabel Quist 

Prepare small chicken by boning and stuffing with chicken 
mousse, tongue, Spanish pepper, and truffles. Tie up in a napkin. 




THE SWEDISH, FRENCH, 


Cook in the chicken stock three-quarters of an hour. When ready, 
take out and leave to get cold. Cut in thin slices; put in fancy 
fluted tube mould that has been glazed with chicken aspic [see 
recipe: Chicken Aspic]; put one slice on top of another, running from 
the tube of the mould to the top; and around each slice decorate 
with a thin strip of Spanish pepper. Drip aspic on all around 
and fill. 

Filling. Half cup milk, six tablespoons dissolved Cox’s gela¬ 
tine, one cup cooked string beans, pepper, salt, four tablespoons ma¬ 
yonnaise dressing, four tablespoons whipped cream. Mix gelatine 
and milk together; when cold, add to the mayonnaise dressing, 
then the string beans, last the whipped cream. Fill in the centre 
of the mould inside of the chicken; add aspic all around. Leave 
on ice until cold, then turn out. Garnish with chopped aspic and 
halves of tomatoes filled with mayonnaise dressing. 

Chicken with Asparagus (Poulet aux Asperges) a la Nesselrode 

Take the meat from a young chicken that has been cooked and 
left in the juice until cold; make in small pieces; glaze with a white 
chaud-froid sauce; decorate with truffles and Spanish pepper on 
the top. Arrange on a foundation of aspic with slices of hard- 
boiled eggs, and in the centre put green asparagus tips that have 
been drenched in French dressing. Serve as a salad for luncheon 
or dinner. 

Glazed Chicken with Supreme Sauce a la Royale 

Poulet glace, Sauce supreme, a la Royale 

Take boiled chicken; bone and skin; form in round pieces. 
Make a supreme sauce to each cup, add two spoons dissolved Cox’s 
gelatine; glaze the chicken; arrange on a border of vegetables—such 
as macedonian peas or string beans; garnish with a thin slice of hard- 
boiled egg on top of each piece, a diamond of truffle on top of the 
yolk, and a fine strip of Spanish pepper all around the whites. 
Glaze with aspic. Serve with a cold supreme sauce in the centre 
with any kind of salad, for dinner or luncheon, or as a cold dish. 

Chaud-froid of Chicken ( Chaud-froid de Poulet) a la Olive Griffin 

Take boiled chicken; form in nice c tlets, and put in French 
dressing; glaze with a chaud-froid of mayonnaise; decorate with a 
daisy of truffle on top of each. Glaze a ring mould with chicken 
aspic, fill with macedonian vegetables, then cover with cold aspic; 
leave on ice until cold. When cold, dip in warm water, turn out on 
a paper doily, and garnish with chopped aspic all around. Arrange 


AMERICAN COOK BOOK 


205 


the chicken on the top with mayonnaise dressing or aurorian 
sauce in the centre. Garnish with lettuce leaves. Salad for 
luncheon or dinner. 


Chicken in Aspic (Poulet en Aspic ) a la Juliet 

Take the breast of a boiled chicken; cut in small round slices; 
coat with a brown chaud-froid sauce; decorate with a thin slice 
of hard-boiled egg on each piece, with Spanish pepper around the 
egg and a diamond of truffle on top of the yolk; then glaze 
with aspic. Glaze a ring mould; arrange the chicken, turning 
the chaud-froid side down; then fill the mould with the aspic 
and leave on ice until cold. When ready to serve, dip in warm 
water, turn out on a paper doily, and garnish with cocks’ combs 
and quarters of hard-boiled eggs and lettuce leaves all around. 
Serve with the salad. 


Boned Stuffed Chicken in Aspic a la Europeenne 
Poulet desosse et farci, en Aspic, a la Europeenne 

Singe chicken and get all the fluff and feathers off. Split in 
the back; remove the inside; wash, draw, and dry well. Beginning 
from the back, remove the bone—carefully, so as not to tear the 
skin. Stuff with veal mousse. 

Stuffing. To three-quarters pound veal take half pound sausage 
meat, let go through the machine six times with the whites of 
two eggs, then through a fine sieve. Stir on ice, adding half milk 
and cream, pepper and salt, then little more cream and milk; 
try in hot water, add milk and cream until suitable. Put on a 
napkin, shape, roll, and tie in napkin; boil for forty-five minutes 
to one hour (according to the size) with pepper, salt, and vege¬ 
tables. When ready, take out of the pot; tie the napkin tighter at 
each end to make the chicken very plump; put a pie plate on the 
top with a heavy iron, and let stand until cold. When cold, put on a 
broiler in front of the window with a plate underneath the broiler; 
keep dripping nice clear aspic over about half inch thick; decorate 
with truffles, Spanish pepper, white of a cooked egg, according to 
your own design. Glaze again carefully with another half inch 
of aspic on top; put on a platter on a paper doily; garnish with 
different colored aspics. Tie parsley around a silver skewer, 
with truffle and yolk of egg that has been glazed placed at the 
end of the skewer. (In place of the egg and truffle a paper frill 
can be used.) Put the skewer at the end of the chicken. Serve 
with the salad for luncheon or dinner. 







206 


THE SWEDISH, FRENCH, 


Chicken and Tongue in Aspic a la Pompadour 
Poulet a la Langue en Aspic, a la Pompadour 

When chicken is left over from the meal before and the white 
meat or second joint is at hand, put through the machine once; 
measure it by cup. To each cup take three tablespoons dissolved 
Cox’s gelatine, three tablespoons mayonnaise dressing, one table¬ 
spoon sherry, pepper and salt to taste, four tablespoons whipped 
cream. Stir chicken, mayonnaise dressing, gelatine, sherry, pep¬ 
per and salt together in a saucepan on ice; last add the whipped 
cream. Take a ring mould that has been glazed with aspic and 
decorated with strips of smoked tongue, strips of cooked white of 
egg; glaze again with aspic after decorated; fill the mould; leave 
on ice until ready to serve. Then dip in warm water, turn out 
on a paper doily on a platter, and garnish with chopped aspic 
and lettuce leaves or parsley. Serve with any kind of salad in 
the centre with mayonnaise dressing, or as a cold dish with au- 
rorian sauce, for luncheon, dinner, or supper. 

Chicken with Mushrooms in Aspic a la Gimo 
Poulet aux Champignons en Aspic, a la Gimo 

To half cup ground chicken take half cup chopped ground 
mushrooms, three tablespoons dissolved Cox’s gelatine, one 
tablespoon sherry, two tablespoons rich cream. Put in a bag that 
holds a fancy tube; make little rosettes on a platter; decorate with 
a strip of cream sauce all around; leave on ice to get cold. Glaze 
a mould with aspic; take the little rosettes and turn upside down 
in the mould, close together; fill with aspic; cut the chicken in 
thin slices; put two slices of chicken then one of mushroom, then 
chicken, etc., until full. Then fill with aspic and leave on the ice. 
Turn out on a paper doily; garnish with lettuce leaves and chopped 
aspic. Serve as a cold dish or with the salad. 

Chicken Mousse and Livers in Aspic a la Pompadour 

Aspic de Mousse de Poulet aux Foies, a la Pompadour 

To each breast of a large chicken take whites of two eggs; pass 
through machine five or six times; press through a fine sieve; put 
in a saucepan on ice; stir until it gets cold. Put milk and cream, 
mixed gradually, into the mousse, beating it all the time. When 
about half of milk and cream has been added, add cayenne pepper 
and salt, some sherry, then cream and milk; try in hot water on the 
stove; add cream and milk until of the right consistence. Take to 
two cups of chicken mousse five nice chicken livers that have been 
cooked in sherry, pepper, and salt, and left until cold; cut in small 


AMERICAN COOK BOOK 


dices and add to the chicken mousse. Glaze a ring mould with 
chicken aspic; decorate with mousse that has been colored with 
chopped parsley, str ps in pompadour style, and in between the 
strips chicken mousse that has not been colored. Glaze again and 
fill; leave on the ice until ready to serve. Dip in warm water, turn 
out on a paper doily, garnish with lettuce leaves. Serve as a cold 
dish with aurorian sauce or with the salad. 

Chicken with Chaud-froid of Mayonnaise a la Walde 

Chaud-froid de Poulet en Mayonnaise a la Walde 

Chop the chicken that has been cooked; put on a pie plate in 
the shape of half eggs with some aspic to hold it together; leave 
until cold. Cut out; put on a broiler; cover with a chaud-froid 
of mayonnaise; decorate with a slice of hard-boiled egg on each, 
with a diamond of truffle on top and fine strips of Spanish pepper 
all around the whites. Serve on slices of tomato or on a deco¬ 
rated foundation, with a vegetable mayonnaise salad in the 
centre. Garnish with lettuce leaves. 

CHICKEN LIVERS (Foies de Poulets) 

Turkey and Duck Livers can be prepared in the same way 

Fried Chicken Livers on the Skewer 
Foies de Poulet frits, a la Brochette 

Select nice chicken livers; wash and clean well (see that they 
are free from gall); cut in small pieces. Also take some fat bacon; 
slice, and cut in small pieces. Roll the liver in egg and bread 
crumbs; put on a skewer a small piece of liver and of bacon alter¬ 
nately and repeat this until the skewer is full. Put some hot fat 
in a pan and cook until golden brown. Leave on a pan in the oven 
from four to five minutes. When ready to serve, put the skewers 
of liver and bacon on top of slices of toast with melted butter all 
around and chopped parsely. Garnish with parsley and serve 
for dinner or luncheon. 

Grilled Chicken Livers on the Skewer with Poached Eggs 

Foies de Poulets grilles a la Brochette, aux CEufs poches 

Prepare the chicken livers and bacon [see recipe: Fried Chicken 
Livers a la Brochej. When ready to serve, poach some eggs and 
serve on nice round pieces of toast with a skewer of liver and bacon 
on each egg. Put some melted butter around; sprinkle with some 
chopped parsley. Garnish with parsley. Serve for luncheon or 
dinner. 







THE SWEDISH, FRENCH 


Stuffed Chicken Livers on Artichokes a la Gimo 

Foies de Poulets farcis aux Artichauts, a la Gimo 

Select nice chicken livers; wash well (see that they are free from 
gall); put in a frying pan with butter, pepper, salt, onions, and 
sherry. Cook until well done—about ten minutes; then stuff 
with a chicken mousse and raise in pyramid style; garnish with 
Spanish pepper and truffles; put on a buttered pan with some 
sherry and cook from six to eight minutes. When done, serve 
on artichoke bottoms that have been heated in their own liquid 
with some sherry and salt. Put the stuffed livers, one on each 
artichoke, and put each on top of a slice of tomato that has 
been sprinkled with pepper and salt and heated in oven for six 
minutes. Arrange on a platter. If a fresh artichoke is at hand, 
cook it thirty minutes in water and salt and stand it up on a platter 
as a centrepiece. Serve with truffle, supreme, or mushroom sauce. 

Stuffed Chicken Livers (Foies de Poulets farcis ) a la Dauphine 

Select nice chicken livers; wash well (see that they are free from 
gall); cook in butter, sherry, pepper, salt, and a little grated 
onion. When cooked, leave to get cold. Cut in small pieces; 
form in round shape; cover with chicken mousse; decorate with 
chicken mousse colored with parsley and a diamond of truffle on 
top. Serve on a foundation of white hominy with a game sauce. 
Entree for lunch or dinner. 

Mousse of Chicken Livers a la Princesse 

Mousse de Foie de Poulet, a la Princesse 

Butter and decorate chicken moulds with chicken mousse and 
truffles. To six livers take one cup chicken mousse; cook chicken 
livers in butter, and when cold, press through a fine sieve. Mix 
to that gradually one cup chicken mousse, two tablespoons sherry, 
pepper and salt; fill the moulds. Serve on a decorated foundation of 
hominy with a truffle sauce in the centre. 

Chicken Livers (Foies de Poulets ) a la Charlotte 

Select six to eight chicken livers; wash free from gall; put in a 
pan with some butter, sherry, pepper, and salt and cook from eight 
to ten minutes with some grated onion, until they are well done. 
Take double charlotte moulds; decorate half the moulds with 
branches and daisies of truffles, leaving theother halves undecorated. 
Spread the moulds heavily with chicken mousse then cut the 
livers in pieces. Put them carefully into the mould; put two moulds 


AMERICAN COOK BOOK 


207 


together; put in hot water, and cook from six to eight minutes— 
well covered. When done, serve on a green foundation, with 
port wine sauce at the side as an entree. 

Mousse of Chicken Livers with Green Peas a la Upsala 
Mousse de Foie de Poulet aux Petits Pois, a la Upsala 

Take ten chicken livers; wash well free from gall; put in a pan 
with sherry, pepper, salt, and some onion juice; cook until well 
done. When done put on a board and chop fine. Take one and a 
half cups chicken mousse; add the livers to the mousse; flavor 
with sherry; color with kitchen bouquet and some red coloring to 
make them the shade of liver. Butter little ring moulds; dec¬ 
orate with strips of truffles and cooked white of egg; fill the 
rings with the mousse of liver; put in hot water and cook in oven 
from six to eight minutes—well covered. When done, turn out 
on a foundation of hominy with green peas in the centre and put 
in the hole of each ring a piece of fried hot chicken liver. Serve 
as entree. 


Mousse of Chicken Livers a la Osthammen 
Mousse de Foie de Poulet a la Osthammer 

Take eight to ten large chicken livers; wash well free from 
gall. Take half breast of a small chicken; grind through the 
machine five or six times with whites of two eggs; then add the 
chicken livers to the mousse and pass through machine with the 
chicken (after chicken has gone through once or twice.) Press it 
through a fine sieve; put in a saucepan on ice and stir. Add about 
one pint good cream and half cup milk; mix the milk with the 
cream—put it in gradually, beating it all the time; color with 
kitchen bouquet and red coloring, so that it gets the shade of liver; 
flavor with sherry, pepper, and salt. If pate de foie gras is at 
hand, add half cup of it to this, which will improve the mousse 
immensely. Butter a ring mould or small individual moulds with 
some good butter and decorate with truffles—any design; fill with 
the mousse; put in hot water and cook from six to eight minutes— 
well covered (according to size of the mould and heat of the oven). 
When done, turn out. Serve on a decorated hominy foundation 
with white truffle sauce in the centre. Entree for luncheon or 
dinner. 

Mousse of Chicken Livers a la Waldorf 
Mousse de Foie de Poulet a la Waldorf 

Butter small Waldorf chop moulds and decorate with a strip of 
cooked white of egg all around the edge, and a strip of truffle, a 







208 


THE SWEDISH, FRENCH, 


daisy, on top; fill with the mousse of chicken livers; put in hot 
water and cook—well covered—from six to eight minutes. When 
done, arrange on a decorated foundation of hominy; put a fancy 
paper frill in each chop. Serve with a supreme sauce in the centre 
that is highly flavored with sherry. Entree for luncheon or dinner. 


Mousse of Chicken Livers a la Parisienne 

Mousse de Foie de Poulet, a. la Parisienne 

Butter small Waldorf moulds well; fill with the mousse of chicken 
livers; put in oven in hot water and cook for about eight minutes— 
well covered. When done, turn out on a buttered baking sheet; 
leave to get cold. When cold, decorate all around with chicken 
mousse waved through a fancy bag. Put in oven—well covered— 
with some sherry in the pan and cook from five to six minutes. 
Serve on a rice foundation with Perigord of chicken livers in the 
centre as entree. 


Mousse of Chicken Livers with Pate de Foie Gras 

Mousse de Foie de Poulet a la Pate de Foie gras 

Make a mousse of chicken livers [see recipe; Mousse of Chicken 
Livers]. Butter individual charlotte moulds; decorate a wishbone, 
daisies or branches, with truffles; line the mould with the mousse of 
chicken livers; cut large pieces of pate de foie gras and put that 
down in the moulds; then fill the mould on top with the mousse— 
make it quite full so it is almost as round on the top as underneath; 
put in oven in hot water and cook from six to eight minutes—well 
covered. When done, serve on a foundation of rice with a 
supreme or creamed mushroom sauce in the centre as entree. 


Creamed Chicken Livers with Mushrooms a la Fanchonette 

Foies de Poulet a la Creme aux Champignons a la Fanchonette 

Cook chicken livers in butter, sherry, pepper, and salt—well 
covered. Remove the chicken livers, put one tablespoon flour in 
the pan, half cup milk, and some of the mushroom stock; beat well; 
add the livers (cut in dices) and some mushrooms that have been 
cooked in water, sherry, pepper, and salt and cut the same way. 
Have little fanchonette baskets made from pastry; bake and fill. 
Arrange on a paper doily on a platter with a handle of pastry in 
each. Garnish with parsley. Serve as entree. 


AMERICAN COOK BOOK 


Souffle of Chicken Livers a la Ericsson Haremend 
Foies de Fouler sou~.es. a la Ericsson Hammon d 

Make a rich chicken mousse. I ake seven or eight large chicken 
livers, put in a frying pan with s:me butter, sherry, pepper, 
salt, and a squeeze of onion; cock on stove—rightly covered—from 
eight to ten minutes, until wed cone. Press through a me strainer. 
Put two tablespoons water into the pan the liver has cooked in. 
shake over the fire, then add the sauce from the pan to the liver. 
To three-quarters of a cup of livertake one and a half cups chicken 
mousse. Mix weE in a saucepan on ice; favor with more sherry, 
pepper and salt to taste. Take double charlotte moulds, butter 
well, decorate half of them with branches of trumes. daisies or 
apy design wanted; line all the moulds with chicken mousse then 
nil with the liver mousse; put moulds together; cook in hot water in 
oven—well covered—from six to eight minutes. When done, 
turn out on a hot decorated foundation of rice: put a paper frill 
in each; garnish with parsley. Serve, with a trame sauce in the 
centre, as an entree for luncheon or dimer. 

COLD DISHES OF CHICKEN LIVERS 
Chicken Livers (Foies de Pothers a La Sicuienne 

Glaze deep-f uted individual moulds with aspic: decorate with 
truffles and Spanish pepper: line with cream. To each cup of 
cream two tablespoons dissolved Cox's gelatine, per rer and salt. 
Cut in small pieces chicken livers that have been cocked injpater. 
sherry, pepper, and salt, and left in the mice until cold. Take a 
small half cup of broth that the livers cooked in. add three table¬ 
spoons gelatine. Stir on ice: add the chicken livers, one table¬ 
spoon sherry, pepper and salt to taste, a little kitchen bouquet 
(color brown . and last three tablespoons whipped cream. Fill 
the moulds; put a little cream on top: leave on ice until ready to 
serve. Dip in warm water, tarn out on a green foundation with 
aurorian sauce in the centre. Serve with the salad. 

Chicken Livers Foies de Poulets a La Celestine 

Glaze and decorate moulds [see recipe: Chicken Livers a la 
Sidlienne]. Take two cups whipped cream, five tablespoons 
dissolved Cox's gelatine, two tablespoons sherry, pepper and sait. 
Stir part of the cream, gelatine, sherry, pepper, ana sait: then add 
the chicken livers that have been cocked in sherry, peeper, and 
salt, and cut in small pieces: then add the rest of the whipped 
cream. Fill the moulds; leave on ice until cola and reacy to serve. 










THE SWEDISH, FRENCH 


Turn out and serve on a green foundation; decorate around with 
roses of radishes. Serve with "macedoine salad and mayonnaise 
dressing in the centre with the salad. 

Chicken Livers (Foies de Poulets ) a la Charlotte 

Take charlotte moulds; glaze with chicken aspic and decorate 
with truffles; coat wither earn. To one cup of cream two table¬ 
spoons dissolved Cox’s gelatine, pepper and salt. Put a cooked 
chicken liver in each mould; cover with some of the cream; leave 
on ice until ready to serve. Dip in warm water and turn out on a 
foundation of aspic of asparagus with aurorian sauce in the centre. 
Garnish with lettuce leaves. Serve as a cold dish. 

Mousse of Chicken Livers a l’Aurore 
Mousse de Foie de Poulet a VAurore 

Take ten chicken livers free from gall; wash well; put in a pan 
with sherry, pepper, salt, and some onion juice; cook until well 
done. When done, put on a board and chop fine; take one and a 
half cups chicken mousse; add the chicken livers to the mousse; 
flavor with sherry; color with kitchen bouquet and red coloring 
to make them the shade of liver. Butter little ring moulds; deco¬ 
rate with strips of truffle and cooked white of egg; fill the rings with 
the mousse of liver; put in hot water and cook in oven from six 
to eight minutes—well covered. Leave in the moulds until cold, 
then dip in warm water and turn out. Wash and wipe the moulds 
well; put on ice; glaze with aspic; return the mousse to its place; 
drip aspic all around. When ready to serve, dip in lukewarm water, 
turn out on a foundation of aspic of peas and serve with aurorian 
sauce in the centre. Garnish w 7 ith leaves of lettuce. 

Souffle of Chicken Livers in Aspic a la Ericsson Hammond 
Foie de Poulet souffle, en Aspic, a la Ericsson Hammond 

Make a rich chicken mousse. Put seven or eight chicken livers 
in a frying pan with butter, sherry, pepper, salt, and a squeeze 
of onion; cook on stove—tightly covered—from eight to ten 
minutes, until done. Press through a fine strainer. Put table¬ 
spoons of water into the pan the liver has cooked in; shake over the 
fire; add the sauce from the pan to the liver. To three-quarters of a 
cup of liver take one and a half cups chicken mousse; mix well in a 
saucepan on ice; flavor with sherry, pepper, salt. Take double 
charlotte moulds, butter well, decorate half of them with branches 
of truffles, daisies, or any design wanted; line all the moulds with 
chicken mousse, then fill wfith the liver mousse. Put moulds to¬ 


AMERICAN COOK BOOK 


209 


gether; cook in hot water in oven—well covered—from six to 
eight minutes; leave until cold. Dip in hot water and turn out; 
cut in slices across. Put a ring mould on ice; glaze heavily with 
aspic, line the bottom of the mould with the slices—one resting on 
top of another; cover with aspic the height of the decoration, then 
fill with the second filling. 

Second Filling. Cut the rest of the mousse in small dices. 
Put in a saucepan half cup milk, six tablespoons dissolved Cox’s 
gelatine, two tablespoons sherry, pepper and salt; stir on ice until it 
begins to thicken, then add the mousse, and, last, half cup whipped 
cream. Fill the mould; cover with aspic; leave on ice until ready 
to serve. 

Dip in warm water; turn out on a paper doily with aurorian sauce 
in the centre. Garnish with lettuce leaves and chopped aspic 
around. Serve as a cold dish, or with the salad. 


TURKEY ( Dindon ) 

Stuffed Roast Turkey with Mushrooms 

Dindon farci et rdti, aux Champignons 

Singe the turkey; pick all the feathers out; wash well; cut the 
head off and pull the skin to the body; cut off the neck. Then 
open a small space on the back of the turkey and remove all of 
the insides (take care not to break the gall); remove the crop that is 
in the neck between the skin and the meat. Sometimes the crop 
is very large; at other times it is empty—only a thin skin. Wash 
the turkey thoroughly inside with a little boiling water to clean it 
well before stuffing it. 

Stuffing. Take one and a half pounds mushrooms, put on the 
stove in two cups water, half cup sherry, pepper and salt, to cook 
for about fifteen minutes. When done cut in small dices. Take 
a loaf of stale bread; cut in slices, then cut the slices in small dices 
and put in a frying pan with half cup butter and a teaspoon of 
thyme; mix the mushrooms and bread together; moisten with a 
little of the juice from the mushrooms; toast it all around (be careful 
not to break the bread in smaller pieces); add pepper and salt to 
taste and two tablespoons sherry, one tablespoon chopped parsley. 

Fill the turkey with this stuffing; tie up with a string nice and 
plump; put in a roasting pan; rub some butter over the body; 
sprinkle with pepper and salt; put in a hot oven (basting it now and 
then and turning it around). First leave the breast up to get nice 
and brown, then turn on the side; when that side is brown, turn on 
the other side; then on the breast, to get the back well done and 
brown; last put the breast up to get brown and crispy. When 





210 


THE SWEDISH, FRENCH, 


done, put on a platter, garnish with parsley, serve with mashed 
potatoes and green vegetables, cranberry and giblet sauce. 

This dish is generally used for Thanksgiving, Christmas, and 
New Year, but during December and January when they are in 
season it is often used for a Sunday dinner. 

Stuffed Roast Turkey with Veal 

Dindon farci de Veau et roti 

Clean the turkey [see recipe: Stuffed Roast Turkey with 
Mushrooms] and fill. 

Filling. To one pound of veal take half pound sausage meat. 
Put the veal through the machine three or four times; add the 
sausage meat, one small cup bread crumbs, half cup cream sauce, 
two tablespoons sherry, juice of an onion, pepper, salt, and whites 
of three eggs. Mix well. 

Put filling in the turkey; tie up with a string nice and plump; 
put in a roasting pan; rub some butter over the turkey and sprinkle 
with pepper and salt; put in a hot oven, basting it now and then 
and turning it around until it is well done and crisp. When done, 
put on a platter, garnish with parsley. Serve with mashed potatoes 
and green vegetables with giblet and cranberry sauce. 

Boned Turkey (Dindon desosse ) a la Hammond 

Singe turkey and get all the fluff and feathers off. Split in the 
back; wash, draw, and dry well. Beginning from the back, 
remove the bone—carefully, so as not to tear the skin. Stuff with 
chicken mousse, some pieces of tongue, Spanish pepper, and truffles. 
Put on a napkin, shape, roll, and tie at both ends with some 
strings around to make it firm; boil for two hours with water 
sufficient to cover it, pepper, salt, and vegetables. When done, 
put on a plate and cover; put an iron on top and press; leave for 
about fifteen minutes; then put back in oven for about ten minutes 
until ready to serve. Then carve the turkey, beginning from the 
breast; just sufficient to go around. Glaze the other part with a 
brown glaze. Arrange a wing on each side (first glazing the wings 
with a brown glaze), and decorate with strips of cream sauce. 
Garnish with parsley and croustades filled with green peas and a 
bunch of parsley at the end of the platter. Serve with mushroom 
sauce, potatoes, and cranberry jelly as a joint. 

Boned Stuffed Turkey with Veal a la Octavious 

Dindon desosse et farci de Veau, a la Octavious 

Singe, clean, and bone turkey [see recipe: Boned Turkey]. 
Stuff with veal stuffing; put on a napkin; shape, roll, and tie. Boil 


AMERICAN COOK BOOK 


from two to three hours with water (sufficient to cover it), vege¬ 
tables, pepper, and salt. When done, put on a plate and cover; put 
an iron on top, press; leave about fifteen minutes, then put back 
in oven about ten minutes—until ready to serve. Carve straight 
down, beginning from'the breast, just sufficient to go around. Then 
glaze the other part with a brown glaze; put a wing on each side 
(first glazing the wings with a brown glaze); decorate with strips 
of cream sauce. Garnish with parsley and croustades filled with 
green peas and a bunch of parsley at the end of the platter. 
Serve, with mushroom sauce, potatoes, and cranberry jelly, as a 
joint. 

Stuffing. To one pound veal take half pound sausage meat. 
Put the veal through the machine about three times; add the 
sausage meat, one cup cold cream sauce, and whites of three eggs; 
flavor with sherry; season with pepper and salt to taste. Mix all 
well together. , 


Stuffed Roast Turkey (Dindon farci et roti) a la Parfaite 

Singe the turkey; pick all the feathers out; wash well; cut the 
head off; pull the skin to the body; cut off the neck. Then open 
a small space on the back of the turkey and remove all of the in¬ 
sides (take care not to break the gall); remove the crop that is in 
the neck between the skin and the meat. Sometimes the crop is 
very large; at other times it is empty—only a thin skin. Wash 
the turkey thoroughly inside, put a little boiling water in to clean 
it well; break the backbone so that it will lie flat on the pan. 
Then stuff. 

Stuffing. Take one pound sausage, one pound chestnuts 
(that have been peeled, cooked, and cut in small dices), truffles, and 
two cups bread crumbs. Mix all this together with some pepper, 
salt, and two tablespoons melted butter. 

Fill the turkey; tie up with a string, nice and plump; put in a 
roasting pan with some water; rub some butter over the body; 
sprinkle with pepper and salt; put in a hot oven, basting it now and 
then, and roast a io- to 14-pound turkey from two to two and a half 
hours, until brown and crispy. The neck, liver, and gizzard are 
boiled while the turkey is roasting. Make a nice rich sauce from 
the pan; add the meat from neck, liver, and gizzard (cut in small 
dices) to the gravy and serve with the turkey. Put the turkey 
on a hot platter, garnish with parsley and glazed chestnuts 
around. Serve with potatoes, cranberry sauce, and green vege¬ 
tables, as a joint for dinner. 




THE SWEDISH, FRENCH 


Stuffed Roast Turkey ( Dindon farci et rotie ) a la Provencale 

Singe the turkey; pick all the feathers out; wash well; cut the 
head off; pull the skin of the neck to the body, cut off the neck. 
Then open a small space on the back of the turkey, remove all 
of the insides (take care not to break the gall), remove the crop. 
Wash the turkey thoroughly inside; break the backbone so that it 
will lie flat on the pan. Then stuff with the bread stuffing. 

Stuffing. Three cups bread cut in small dices, two tablespoons 
butter or bacon fat, three tablespoons chopped parsley, one large 
grated onion, one tablespoon thyme, pepper and salt. Put bacon 
fat or butter in a frying pan, add the seasoning, stir about with a 
spoon—carefully, so as not to burn—until it is well mixed. 

Stuff and tie the turkey up with a string, put in a roasting pan, 
put some melted butter over the turkey, add some water and vege¬ 
tables and roast for about two hours—basting and turning the 
turkey occasionally during that time. When cooked and ready to 
serve, joint the legs, second joints, and wings; slice the breast; 
dress in crown style with the leg bone out, putting a paper frill on 
each, and lay the white meat on the top in the shape of a reed. 
Fill the stuffing in the centre of the dish and serve with giblet sauce, 
potatoes, and vegetables as a roast for luncheon or dinner. It can 
also be served with a truffle or tomato sauce. 

Boiled Turkey ( Dindon bouilli ) a la Ericsson Hammond 

Singe the turkey; pick all the feathers off; remove the insides and 
wash well. Tie up nice and plump; put in a pot with sufficient 
water to cover, onions, pepper, salt, carrots, bay leaves, and let 
simmer slowly from two to two and a half hours. When done, 
glaze with a nice cream sauce; put on a hot platter; garnish with 
fried curled bananas all around placed on round pieces of toast 
with a puree of celery in the centre. Place in between each banana 
croustades filled with green vegetables, with potatoes and cranberry 
sauce at the side, as a joint for dinner. 

Broiled Young Turkey ( Dindonneau grille) au Beurre 

Select a very young turkey not weighing more than five or six 
pounds. Singe, pick, and clean well; remove the neck; split the 
breastbone; with a rolling pin pound the turkey down so that it 
lies flat on the broiler. First put in a pan with some butter, pepper, 
and salt, and cook in oven for about twenty minutes—well covered. 
Put on a broiler and broil golden brown on both sides. Place on a 
hot platter and joint the turkey, leaving it in its own shape with 
the skin up. Pour over melted butter; sprinkle with some chopped 


AMERICAN COOK BOOK 


211 


parsley. Serve with cranberry sauce, green vegetables, and 
potatoes as a joint for luncheon or dinner. It can also be served 
with the salad. 

Devilled Turkey with Butter ( Dindon a la Diable au Beurre) 

When roast turkey is at hand from the meal before, it can be 
used for devilling. Take the legs, wings, or any part that there is. 
Spread all over with butter and mustard mixed, put on a broiler 
and broil until golden brown and thoroughly hot through. Serve 
the pieces daintily, one resting on top of another, on a hot platter. 
Pour some melted butter with chopped parsley over it and serve 
for breakfast with potatoes and eggs. Garnish with parsley. It 
can also be served for luncheon or dinner as a joint. 

Turkey Croquettes ( Croquettes de Dindon) a l’Anna 

Take turkey that has been cooked or roasted. Put through 
machine once. Make a very thick cream sauce from butter, flour, 
and milk. Measure the turkey by the cup. To each cup of tur¬ 
key take three tablespoons hot cream sauce that has been flavored 
with sherry, pepper and salt. Take tablespoonfuls of the mixture 
and put on a platter; when beginning to get cold, form them in the 
shape of oblong croquettes thick in the centre and pointed at each 
end. Roll in egg and fresh bread crumbs and fry in very hot fat. 
Serve in ring style, one resting on top of another, with green peas or 
asparagus tips around. 

Minced Turkey on Toast ( Dindon emince sur Roties) 

When turkey is left over from the meal before it makes a very 
nice mince. Grind it through the machine; put in a saucepan on 
top of the tea kettle or double boiler; add to each cup two table¬ 
spoons cream sauce, one small tablespoon sherry, pepper and salt; 
let stand to simmer; add half tablespoon good butter and four 
tablespoons rich cream. Serve on nice pieces of toast on a hot 
platter. Garnish with parsley. 

Creamed Turkey on Toast, a la Europeenne 

Dindon a la Creme sur Roties, a la Europeenne 

When cold breast of turkey is left over and wanted hot for the 
following meal this makes a beautiful dish. Cut in small dices, 
put between two plates in the oven and heat. In the meantime, 
take a tablespoon butter, one heaping tablespoon flour; stir in a 
saucepan over the fire until it is well dissolved; add one cup milk, 




212 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


two tablespoons sherry, pepper and salt to taste, then add the pieces 
of turkey; let it come to a boil and add half cup rich cream just 
before serving. Make nice round slices of toast, put on a hot 
platter; put the turkey on top of the toast that has been buttered; 
garnish with parsley and sprinkle with parsley in the centre. 
Serve for breakfast, luncheon, or supper. Can also be served as 
an entree. 

Fried Turkey (Dindon frit) a la Bearnaise 

When turkey is left over from the meal before, cut in pieces, 
form in cutlets, remove the bone, make the cutlets all the 
same size, and trim so that they are all the same shape. Dip in 
egg and bread crumbs and fry in hot fat until golden brown. 
(Sprinkle with pepper and salt while frying.) When done, arrange 
on a paper doily—one resting on top of another. Put a paper frill 
in each. Garnish around with parsley and small timbales of 
cranberry jelly; place on round pieces of toast and serve with 
potatoes or green vegetables for luncheon or dinner, and the bear¬ 
naise sauce in a sauceboat at the side. 

Turkey ( Dindon ) a la Dauphine 

When turkey is left over it can be made a beautiful dish for the 
following day. Trim well in nice little cutlets, put in a pan with 
sufficient stock or water to cover it, cook from thirty minutes to 
one hour; leave in the broth until cold. When cold, put all the 
trimmings through the machine, which will amount to about a 
cup or a cup and a half; to each cup add three tablespoons hot 
cream sauce, a speck of mustard, pepper and salt. Coat the cut¬ 
lets all around about quarter inch thick. Leave them on an oiled 
paper until cold. When cold, dip in egg and bread crumbs and fry 
in hot fat until golden brown; put a paper frill in each. Arrange 
green peas all around; garnish with parsley and serve with cran¬ 
berry sauce. 

Baskets with Creamed Turkey a la Fanchonette 
Dindon a la Creme en Corbeilles, a la Fanchonette 

Make little pastry baskets from puff paste; roll the puff paste 
very thin; line little fluted cake tins with the pastry, cutting it very 
even around the edges. Put a little piece of paper in each basket 
and fill with beans and bake. In the meantime, make little handles 
of cut strips (say six inches long and half inch wide) of the pastry; 
twist in a corkscrew style and put it in a narrow horseshoe shape 
on a baking pan and bake until golden brown. When ready to 


serve, fill. Stick a handle in each and serve very hot in ring style 
on a platter; garnish with parsley. 

Filling. Take cooked turkey, cut in small dices, put between 
two plates and heat. In the meantime, take one tablespoon butter, 
one heaping tablespoon flour; stir in a saucepan over the fire until 
it is well dissolved; add one cup milk, two tablespoons sherry, 
pepper and salt to taste; then add the turkey; let it come to a boil 
and, just before serving, add half cup rich cream. 

Creamed Turkey in Croustades, a la Thyra 

Dindon a la Creme en Croustades, a la Thyra 

[Croustades are also called Swedish Timbales and fountain cups.] 
Made with two yolks and one white of egg, four tablespoons water, 
four tablespoons milk, four tablespoons flour, two tablespoons 
cream, some salt. Stir eggs and water together, add the flour, 
work to a smooth batter; then add the milk, then the cream and 
salt. Have the croustade iron hot in the fat on the stove, wipe 
the iron dry, dip in the batter (be careful it does not go over the 
top of the iron), dip twice, then dip in the boiling hot fat and 
cook until golden brown. Then take the croustades off the iron, 
turning it bottom up as it otherwise might get soggy from the fat 
at the bottom; leave dry until ready to serve, then heat. Fill 
[see recipe: Creamed Turkey en Paniers a la Fanchonette]. 

Creamed Turkey in Patties, a la Irene 

Petit Pate de Dindon a la Creme, a la Irene 

Roll puff paste about half inch thick, cut with the patty cutter 
the size that is wanted; take one smaller cutter and press down 
in the centre so as not to cut it through. This will form a cover 
when the patty is baked. Bake in a medium oven not too hot. 
When done, remove the cover and scoop out the patties, leaving 
them in the pan until ready to use. When ready to use put in the 
oven to heat, then fill [see recipe: Baskets of Creamed Turkey 
a la Fanchonette]. 

Turkey Pie with Mushrooms, a la Ericsson Hammond 

Pate de Dindon aux Champignons, a la Ericsson Hammond 

Make pie crust by lining a pie plate with puff paste; put 
a buttered paper on the bottom, fill with Boston beans; roll 
puff paste very thin; put a cover on top of the pastry, clip it evenly 
all around, then egg around. Twist a strip of pastry in a corkscrew 
style, fasten it all around on top of the egg; make a rosette of the 
pastry in the centre; put in the oven and bake until well done and 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


213 


golden brown. When done, remove the cover carefully so as not 
to let it break, put on a plate and put into the oven to dry; then 
remove the beans carefully, lift the pie crust on a platter, and when 
ready to fill, heat the crust and cover. 

Filling. Cut in nice dices the breast of a turkey that has been 
boiled in water, onions, pepper, salt, and carrots and left in the stock 
until cold. To two cups of dices of turkey take one cup of mush¬ 
rooms that have been boiled for fifteen minutes in water, sherry, 
pepper, and salt, also cut in dices. Make a rich sauce with one 
tablespoon butter, two heaping tablespoons flour, one cup of turkey 
stock, half cup hot milk, two tablespoons sherry, pepper and salt 
to taste. Add mushrooms and turkey that has been heated. Just 
before serving, add half cup rich cream. Fill and cover. 

Serve on a hot platter as an entree for luncheon or dinner. 

Turkey and Mushrooms in Vol-au-vent a la Parisienne 

Vol-au-vent de Dindon aux Champignons, a la Parisienne 

Make vol-au-vent cases and when hot, fill [see recipe: Turkey 
Pie with Mushrooms a la Ericsson Hammond]. 

Turkey ( Dindon ) a la Russe 

When cooked turkey is at hand from the meal before, put in a 
pot with water, sherry, pepper, salt, carrots, and onions and let 
simmer for about fifteen minutes; leave in the juice until cold. 
When cold, remove the skin and bones; trim in nice round pieces 
all the same size; cover with a rich chicken mousse; decorate 
with chicken mousse (by waving it all around with a paper bag 
that has a fancy tube) with a dot of the mousse in the centre and 
a diamond of truffle on top; put in oven with some sherry in the 
pan and cook from six to eight minutes—well covered. Dish up 
on a foundation of spinach, one resting on the other, with a paper 
frill in each. Serve with a truffle or mushroom sauce in the centre, 
as an entree for luncheon or dinner. 

Turkey ( Dindon) a la Perigord 

When the breast of a turkey has been made for an entree the 
day before, the dark meat can be used for different things in the 
way of stewing, devilling, creaming, and Perigords. Joint the 
turkey; put in a pan with sufficient water to cover it; add onions, 
pepper, salt, carrots, and sherry; let simmer from one to one and a 
half hours; leave in the broth until cold. Then cut in nice dainty 
pieces, bone and skin, put on a buttered pan; cover with a dark 
Perigord sauce that is made from the liquid of the pan the turkey 


has cooked in, colored with kitchen bouquet and flavored with 
sherry and beef extract. Cook in oven for about ten minutes— 
uncovered, with some sherry and broth in the pan then serve on 
a foundation of spinach; decorate with a strip of cream sauce all 
around and a dot of the cream sauce in the centre with a diamond 
of truffle on top. Put a fancy paper frill in each and serve with 
supreme sauce in the centre, as an entree for luncheon or dinner. 

Larded Turkey with Truffles a la Edward 

Dindon larde de Tzuffes, a la Edouard 

Remove the breast of a turkey, the rest may be used for different 
entrees. Put in a pot with hot water sufficient to cover it, onions, 
carrots, bay leaves, sherry, pepper and salt; let cook from one to 
one and a half hours, and leave in the broth until cold. When 
cold, cut in round pieces of uniform size about four inches around; 
lard with truffles all over—stick a sharp point of a knife into the 
pieces, put a piece of truffle into each cut; put on a buttered 
pan with some sherry; cook in oven from ten to twelve minutes— 
covered (baste a few times during that time with the juice from 
the pan). When ready, glaze with a brown glaze—not too 
thick, as the turkey and truffles must show through. Place 
on round pieces of toast or artichoke bottoms that have been 
heated in their own liquid with some sherry, pepper, salt, and lemon 
juice. Arrange on a platter, with the creamed mushroom sauce 
around. Serve as an entree. 

Turkey on Toast (Dindon sur Roties ) a la Europeenne 

When turkey has been left over from the meal before, it may be 
made up into this dish. Remove the skin, and cut turkey in 
small dices; put in two cups water with one onion, a little sherry, 
pepper and salt to taste; cook from twenty-five to thirty minutes; 
thicken with a small tablespoon flour dissolved in half cup 
water; color with kitchen bouquet; flavor with some more sherry; 
season with pepper and salt to taste. Turn out on hot pieces of 
buttered toast. Garnish with buttered triangular pieces of toast all 
around, and parsley. Serve with French fried potatoes for break¬ 
fast, luncheon, or supper. 

Stuffed Turkey Cutlet (Cotelette de Dindon farci ) a la Gimo 

When cooked turkey is at hand from the meal before it may be 
made up into this delicious dish. Put in a pot with water, sherry, 
pepper, salt, carrots, and onions; let simmer about fifteen minutes; 
leave in the juice until cold. When cold, remove the skin and 







214 


THE SWEDISH, FRENCH, 


bones, trim in pieces the shape of a cutlet all the same size; put a 
bone in each for the frill; cover with a rich chicken mousse; fry in 
hot salad oil until golden brown on both sides (take care not to 
let it burn). Arrange them on a warm platter, one resting on top 
of another with a paper frill on the bone; garnish with green peas 
around and parsley. Serve with cranberry jelly. 

COLD DISHES OF TURKEY 
Turkey Aspic (Aspic de Dindori) 

Six cups of the stock the turkey has cooked in, two cups of toma¬ 
to juice, two large 1 packages Cox’s gelatine. Mix well; beat the 
whites of three eggs—not too stiff—and add to the stock; put on 
stove and stir, being careful not to let it burn; let it come to a 
quick boil; then strain through a thin cotton flannel or thick 
cheesecloth (be careful not to squeeze the cloth, as that would 
make it cloudy); let it drain slowly through. 

Boned Turkey (Dindon desosse ) a la Galantine 

Singe turkey and get all the fluff and feathers off. Split the 
back; remove the insides; wash, draw, and dry well. Beginning 
from the back, remove the bone—carefully, so as not to tear the 
skin. Stuff with chicken mousse, some strips of tongue, Spanish 
pepper, and truffles. Put on a napkin, shape, roll, and tie; boil 
from two to two and a half hours (according to the size) with water 
sufficient to cover it, pepper, salt, and vegetables. When ready 
take out of the pot, tie the napkin tighter at each end to make the 
turkey very plump, put a pie plate on the top with a heavy iron, 
and let stand until cold. When cold, put in aspic. 

How to Put in Aspic. Glaze with aspic a mould large enough to 
hold the turkey; decorate with truffles, green olives, white of cooked 
egg, Spanish pepper, etc., according to taste. Slice the turkey 
across; put the turkey carefully in the mould that has about one and 
a half inches of aspic—turn the breast down and the back up; fill the 
mould carefully with the cold aspic and leave until ready to serve. 

Then dip the mould in lukewarm water, turn out, and garnish 
with chopped aspic and lettuce leaves. Serve with the salad or as 
a cold dish for a late supper. 

Boned Stuffed Turkey in Aspic, a la Maria Mathilda 
Dindon desosse et farcie en Aspic, a la Maria Mathilda 

Singe turkey and get all the fluff and feathers off. Split the 
back; remove the insides; wash, draw, and dry well. Beginning 


AMERICAN COOK BOOK 


from the back, remove the bone—carefully, so as not to tear the 
skin. Stuff with veal mousse. 

Stuffing. To three-quarters of a pound veal take half pound 
sausage meat. Pass through machine six times with the whites of 
two eggs, then through a fine sieve. Stir on ice, adding half milk 
and cream, then pepper and salt, then little more cream and milk; 
try in hot water, add milk and cream until suitable. 

Put on a napkin, stuff, shape, roll, and tie; boil from two to three 
hours (according to the size) with water, pepper, salt, and vege¬ 
tables. When ready, take out of the pot, tie the napkin tighter at 
each end to make the turkey very plump, put a pie plate on the 
top with a heavy iron, and let stand until cold. When cold, put on 
a broiler in front of the window with a plate underneath the broiler; 
keep dripping clear aspic over about half inch in thickness; dec¬ 
orate with truffles, Spanish pepper, whites of eggs, according to 
own design. Glaze again carefully with another half inch of aspic 
on top; put on a platter on a paper doily; garnish with different 
colored aspics, Tie parsley around a silver skewer, with a glazed 
whole truffle and yolk of egg at end of the skewer (in place of the 
egg a paper frill can be put); put the skewer at the end of the 
turkey. Serve with the salad for luncheon or dinner, or as a 
supper dish. 


Turkey {Dindon) a la Chaud-froid 

Grind cooked turkey through the machine once, measure it by 
the cup. To two cups of turkey take six tablespoons dissolved 
Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, 
and half cup whipped cream. Take tablespoonfuls of the mixture 
the size of a half egg and put on a platter; leave until cold; put on a 
broiler, glaze with a white chaud-froid sauce, and garnish with a 
diamond of truffle in the centre and arrange on a foundation of 
aspic. Garnish with roses of radishes and lettuce leaves. Serve 
with the salad. 


Turkey ( Dindon ) a la Celestine 

Put small individual fluted moulds on ice. Glaze with white 
aspic. Decorate with truffles and Spanish pepper, alternately, 
every flute, with rings of truffle, Spanish pepper at the bottom, 
and a diamond in the centre; glaze again with the aspic, then 
coat with cream. To one and a half cups of cream take four 
tablespoons dissolved Cox’s gelatine, season with pepper, salt, and 
a little sherry, then to the rest of the cream add one cup of white 
breast of turkey and some truffles (cut in small dices); fill the mbuld 
with the turkey and leave on ice. When ready to serve, dip in luke- 





THE SWEDISH, FRENCH, 


warm water and turn out on a green foundation with aurorian 
sauce in the centre and lettuce leaves all around. Garnish with 
chopped aspic. Serve as a complete salad for luncheon or dinner. 

Turkey ( Dindon ) a la Mayonnaise 

When turkey is left over from the meal before, this makes a 
beautiful dish. Take the breast, or whatever part is left, and put 
it in some stock; add sherry, pepper, salt, and bay leaves, and cook 
for about thirty minutes to one hour; leave in the juice until cold. 
When cold, form in round pieces the shape of a half egg, cover with 
mayonnaise dressing, decorate with truffles and Spanish pepper. 
Place on a slice of tomato on top of a lettuce leaf, with cauliflower 
in the centre covered with mayonnaise dressing. Meanwhile, 
have macedoine of vegetables cooked and cold. Drench them in 
French dressing put around between the cauliflower and the 
turkey.. If more at hand, garnish around with macedoine of vege¬ 
tables with aspic between. 

Chaud-froid of Turkey a la King Gustaf 
Chaud-froid de Dindon a la Roi Gustaf 

Cut out the breast from a raw turkey, cut in nice even round 
pieces, put in hot water sufficient to cover, add some sherry, onions, 
carrots, pepper, and salt, and let simmer until well done; leave in 
the juice until cold. Glaze with a white chaud-froid sauce; drip 
some aspic on top; decorate with a daisy and leaves of truffles, then 
aspic again. Arrange on a foundation of macedoine of vegetables 
with aurorian sauce in the centre. Garnish around with lettuce 
leaves and chopped aspic. Serve with the mayonnaise dressing in 
the centre as a complete salad. 

Turkey with Tongue in Aspic, a la Pompadour 

Dindon a la Langue en Aspic, a la Pompadour 

Glaze a ring mould with aspic; decorate with strips of smoked 
tongue, and, in between, with strips of whipped cream containing 
some gelatine; glaze again with aspic, and All; leave on ice until 
ready to serve. Dip in warm water, turn out on a paper doily 
on a platter, garnish with chopped aspic and lettuce leaves or pars¬ 
ley. Serve with any kind of a salad in the centre, with mayon¬ 
naise dressing, or as a cold dish with aurorian sauce, for luncheon, 
dinner, or supper. 

Filling. When turkey has been left over from the meal be¬ 
fore, put the white meat or second joints through the machine 
once, measure it by the cup; to each cup take three tablespoons 


AMERICAN COOK BOOK 


215 


dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, 
one tablespoon sherry, pepper and salt to taste, and four table¬ 
spoons whipped cream. Stir turkey, mayonnaise dressing, and 
gelatine together in a saucepan; add sherry, pepper, salt; last add 
the whipped cream. 


DUCK ( Canard) 

Stuffed Roast Duck (Canard farci et roti ) a la Provencale 

Singe the duck; pick all the feathers out; wash well and cut head 
off; push the skin down the body, cut the neck off close. Open 
the duck; remove all the insides (take care not to break the gall), 
remove the crop. Wash thoroughly inside with a little boiling 
water to clean it well before stuffing. 

Stuffing. Three cups bread cut in small dices, two tablespoons 
butter or bacon fat, three tablespoons chopped parsley, one large 
grated onion, one tablespoon thyme, pepper and salt. Put bacon 
fat or butter in a frying pan; add the seasoning, stir with a table¬ 
spoon—carefully, so as not to burn—until well mixed. 

Stuff, and tie the duck up with a string; put in a roasting pan 
with some stock; pour some melted butter over the duck; roast from 
one to one and a half hours (baste and turn occasionally during 
that time). When done place on a warm platter, arrange potatoes 
and green vegetables around the duck. Garnish with parsley. 
Serve with a giblet sauce, as a roast. 

Stuffed Roast Duck with Sweet Potatoes 
Canard farci et rdti aux Patates 

Singe the duck; pick all the feathers out; wash well; cut the 
head and the neck off, leaving the skin to the body. Open a small 
space at the back and remove all the insides (take care not to break 
the gall), remove the crop which is in the neck. Wash it thoroughly 
inside with a little boiling water to clean it well; stuff. 

Stuffing. Cook sweet potatoes until soft, then skin and put 
through the potato ricer; beat until light; add pepper, salt, butter, 
and a little onion juice, and mix all together. Stuff and tie the 
duck up with a string; put in a roasting pan with some water, 
onions, and carrots; rub melted butter over the duck, sprinkle 
with pepper and salt, roast from one to one and a half hours 
(basting and turning occasionally during that time). When done, 
take out, put on a platter, and carve. Garnish with parsley and 
little fanchonette baskets made from puff paste and filled with 
fresh peas. Serve with potatoes and apple sauce as a joint for 
luncheon or dinner. 
















216 


THE SWEDISH, FRENCH, AMERICAN COOK ROOK 


Stuffed Roast Duck ( Canard iarci et roti), a l’Allemande 

Singe duck and get all the fluff and feathers off. Cut off the 
head, leaving the skin of the neck to the body. Then open in 
the back, remove the insides, wash, draw, and dry well. Beginning 
from the back remove the bone—carefully, so as not to tear the 
skin, but leave the leg bone and part of the wing bone in. Stuff 
with an allemande stuffing. 

Stuffing. One and a half cups bread crumbs, one cup cooked 
apples (cut in little dices), one cup currants, half cup raisins, one 
tablespoon melted butter, pepper and salt, two eggs. Mix bread 
crumbs, apples, currants, raisins, butter, eggs, pepper and salt 
together. 

Stuff, and fasten with one or two skewers in the back; tie the 
wings tight to the body and the legs together; form in a nice 
shape, on a buttered pan; rub over with melted butter, sprinkle 
with pepper and salt. Put carrots, onions, and some water in 
the pan and roast from one to one and a half hours (basting again 
and again with the juice from the pan). When done, put on a 
platter; glaze with a brown glaze; serve with a little gravy made 
from the pan by skimming the fat off; put a little water to the 
pan; color a little with kitchen bouquet and make a golden brown 
gravy. Serve with glazed apples all around and strain the gravy 
in between the apples. Garnish with parsley. This duck is 
served as an entree. It can also be served as a joint with potatoes, 
green vegetables, and giblet sauce made from the gizzard, heart, 
and liver. 

Duck with Ham a la Salmis (Salmis de Canard au Jambon) 

When duck has been used for the dinner before this makes a 
delicious dish. Secure some well-cured ham; cut it and duck in 
pieces; put on stove with two cups mushroom juice, three cups 
water, half cup claret, a little sherry, onions, pepper and salt; cook 
until tender. Put one tablespoon butter in a saucepan; add two 
tablespoons flour and three cups stock; cook; add a little more wine 
and cook until glossy. Add duck and ham; skim well; let simmer 
in the sauce for about fifteen minutes; color with kitchen bouquet a 
golden brown shade. Serve on a hot platter, with little button 
mushrooms and shallots all around the platter. Can also be served 
inside a bread or noodle border as a joint or entree for luncheon or 
dinner. 

Broiled Duck with Butter ( Canard grille au Beurre ) 

Select a young baby duck; split it and clean; put in a pan, breast 
down, with some butter; sprinkle with pepper and salt; put in 


oven and cook for about twenty minutes—covered; take out, put on 
a broiler and broil. Place on a hot platter, pour melted butter 
with chopped parsley over it. Gut the breast crosswise, to make 
four pieces Garnish with parsley. Serve with potatoes and 
green vegetables. Can also be served without the potatoes and 
vegetables. 

Fillet of Duck with Green Peas 
Filet de Canard aux Petits Pois 

Wash, pick, and clean the duck well. Put in a pot to cook with 
water (sufficient to cover it), onions, carrots, pepper, salt, and some 
bay leaves; cook from one to one and a half hours—till well done, 
and leave in the juice until cold. When cold, joint the duck, 
remove the bones, make in small cutlets. Put in a saucepan a 
tablespoon butter and one heaping tablespoon flour; stir until 
dissolved; add one and a half cups of the hot broth the duck cooked 
in, four tablespoons sherry, and pepper and salt to taste; color 
with kitchen bouquet and beef extract if at hand. Put the cutlets 
in this sauce; let simmer for about fifteen minutes; skim well. 
When ready to serve, serve one resting on top of another in a 
circular style around the platter. Put a paper frill in each cutlet 
and in the centre serve fresh green peas. Pour some of the gravy 
around and over the duck; garnish with parsley. Serve as a 
luncheon or supper dish. 

Fillet of Duck (Filet de Canard) a la Macedoine 

Prepare the same way as Fillet of Duck with Green Peas but in 
place of the peas in the centre serve nice macedoine vegetables 
with butter and chopped parlsey. Garnish with parsley. 

Duck Cutlets (Cotelettes de Canard) a la Perigord 

Cook duck [see recipe: Fillet of Duck with Green Peas]; fix 
in nice cutlets all even size; put in some of its own broth to get hot. 
Then make a rich brown Perigord sauce from butter, flour, and 
stock that the duck cooked in. Put the cutlets on a broiler, glaze 
with the Perigord sauce, put in oven for about five minutes to heat. 
Serve on slices of tomatoes in a circular style on a platter with 
the bigarade sauce in the centre as an entree for luncheon or dinner. 

Stuffed Duck Cutlets a la Dr. Quist 

CStelettes de Canard farcies, a la Docteur Quist 

Cook duck [see recipe: Fillet of Duck with Green Peas]; joint 
and cut in small shapes of cutlets. Prepare a nice chicken mousse; 










THE SWEDISH, FRENCH, 


color half with a little orange coloring and leave the rest white. 
Cover half of the cutlets, that have been left on a buttered pan, 
with white mousse and half with orange mousse. Decorate the 
orange ones with a strip of white mousse all around and a diamond 
of truffle in the centre, and the white ones with the orange mousse 
the same way. Put in oven and cook from eight to ten minutes, 
with some sherry in the pan—well covered. In the meantime, have 
ready a puree of spinach; mount it in a pyramid on a platter; raise 
the cutlets all around first white then orange and so on; put a 
paper frill in each cutlet (an artificial bone can be stuck in to hold 
the frill, if not a toothpick frill can be used). Serve with supreme 
sauce all around, as an entree for luncheon or dinner. 

Devilled Duck Cutlets with Perigueux Sauce 
Cotelettes de Canard a la Diable, Sauce Perigueux 

When cooked duck is at hand, joint in small nice pieces, spread 
over the duck some butter and mustard mixed, put on a broiler 
and broil until golden; sprinkle with pepper and salt while broiling. 
Arrange on a platter, one piece resting on top of another, with green 
peas around. If fixed in cutlets put a paper frill in each and serve 
with a Perigueux sauce as an entree for lunch, dinner, or supper. 

Legs of Roast Duck ( Cuisses de Canard roti ) a la Salmis 

When roast duck is at hand, the legs and second joints can be used 
for the following meal as a delicious entree. Put in a pan with 
some stock, half pound peeled button mushrooms, about six shal¬ 
lots, pepper and salt to taste; let simmer slowly from half to three- 
quarters of an hour. Then put in a saucepan one tablespoon 
butter; add one heaping tablespoon flour, one cup of the liquid the 
duck cooked in, four tablespoons sherry, pepper and salt; color 
with kitchen bouquet and beef extract; let simmer slowly; remove 
the duck from the pan. Trim the pieces well so that they will be 
of even size, leaving a bone in for a frill; put one piece on top of 
another; pour all over with this sauce; put a paper frill in each. 
Serve around the mushrooms and shallots, removing them from 
the pot the duck cooked in, and putting them into the sauce; gar¬ 
nish with parsley. Serve as an entree for luncheon or dinner. 

Duck Croquettes ( Croquettes de Canard ) a la Macedoine 

Take duck that has been roasted, put through the machine once. 
Make a very thick cream sauce from butter, flour, and milk; 
measure the duck by the cup. To each cup of duck take three 
tablespoons hot cream sauce; add one table poon sherry, pepper 


AMERICAN COOK BOOK 


217 


and salt to taste. Put tablespoonfuls of the mixture on a platter; 
when beginning to get cold, form them in the shape of oblong 
croquettes—th ck in the centre and pointed at ends. Roll in egg 
and bread crumbs and fry in very hot fat. Serve in a ring style, 
one resting on top of another, with macedoine of vegetables in the 
centre as an entree for luncheon or supper dish. 

Duck Mousse ( Mousse de Canard ) a la Baltimorienne 

When cold duck is at hand, roasted or broiled, it can be made 
into a beautiful mousse. Pass it through the machine four or five 
times. Add to each cup of the ground duck three tablespoons 
cold cream sauce, one egg, one tablespoon sherry, pepper and salt 
to taste. Butter and decorate a ring mould with truffles and Span¬ 
ish pepper; put the mousse into the mould through a paper tube; 
put in oven in hot water and cook—uncovered—from twenty to 
twenty-five minutes. When done turn out and serve with a rich 
supreme sauce. 

Duck Stew ( Ragout de Canard) a la Parisienne 

Cut duck in dices; put in a pan with three cups water, one cup 
sherry, onions, carrots, bay leaves, pepper, and salt; let simmer 
slowly about one and a half to two hours. When nearly done, add 
a dozen small white onions and small scooped-out carrots; color 
with kitchen bouquet; thicken with one tablespoon flour dis¬ 
solved in half cup water; let simmer until the vegetables are well 
done, add little scooped-out potatoes that have been cooked sepa¬ 
rately. Arrange on a warm platter—the meat in the centre and 
the vegetables all around; garnish with parsley. Serve for luncheon. 

COLD DISHES OF DUCK 

Duck with Foie Gras, a la Ericsson Hammond 
Canard au Foie gras, a la Ericsson Hammond 

Roast the duck and when cold remove meat from the breast; 
clip breast bone off so as to make it nice and smooth [if many for 
the dinner take two ducks]. Fry three or four duck livers (chicken 
livers can be used instead), add to the meat of the duck, pass 
through machine three or four times until very fine; put in a strainer 
and then in a saucepan. Add a jar of pate de foie gras No. 3, 
with the fat, two tablespoons sherry, four tablespoons dis¬ 
solved Cox’s gelatine, pepper and salt to taste; stir on ice until 
it begins to get cold and settled, then add four tablespoons cream, 
carefully (take care not to let it curl). Mount the mousse of the 














218 


* THEfSWEDISH, FRENCH, 


duck on top, making it a perfect shape as the duck was before the 
breast was cut out; glaze the legs and wings with a brown 
glaze, put the duck on a broiler over a platter, glaze with aspic; 
when glazed, decorate with truffles, Spanish pepper, white of eggs, 
according to your own design. Take the remainder of the mousse 
with a tablespoon and put on a platter in the shape of a half egg, 
nice and smooth on the top. Leave in the icebox until cold. 
When cold, put on a broiler over a platter and glaze with clear 
aspic; when quarter inch thickness of aspic, decorate a daisy, 
wishbone, or branch of truffle on each. When ready to serve, 
put the duck on a paper doily on a platter; garnish all around 
with the cutlets served on nice slices of orange with chopped aspic 
in between; put a paper frill on each leg of the duck and garnish 
with some parsley. Serve with orange sauce and salad for luncheon 
or dinner. 


Duck Mousse in Aspic, a la Emma Charlotte 

Mousse de Canard en Aspic, a la Emma Charlotte 

When cold duck is left over from the meal before it can be made 
into mousses and chaud-froids. Joint and skin the meat from the 
duck; put through machine twice; then add half cup of pate de foie 
gras or mock pate that has been pressed through a sieve; stir in 
a saucepan; add to each cup three tablespoons dissolved Cox’s 
gelatine, one tablespoon sherry, pepper and salt to taste, stir 
until it begins to thicken; when thickened add half cup whipped 
cream. Fill a mould or individual moulds that have been glazed 
with aspic, decorated with white of eggs, truffles, and Spanish 
pepper according to taste; glaze again with the aspic, then fill with 
this mousse of duck (if a ring, wave it through a paper tube); 
fill with aspic on top, leave on ice until cold. When cold, dip in 
warm water, turn out on a paper doily, garnish with lettuce 
leaves and different colored chopped aspics around. Fill the 
centre with any kind of salad with mayonnaise dressing. Serve 
with the salad. It can also be served as a cold dish with au- 
rorian sauce in the centre for luncheon, dinner, or supper. 

Duck Mousse (Mousse de Canard) a la Diable 

Take a large or individual moulds the shape of a duck or chick¬ 
en. Glaze with aspic made from rich bouillon, tomato juice and 
gelatine. Decorate wings, bill, and tail with truffles, or Spanish 
pepper; make the eyes from lemon and truffles. Aspic again after 
decorating; line with cream that has some gelatine, then fill with 
the mousse of duck [see recipe: Mousse de Canard {Duck) en Aspic 


AMERICAN COOK BOOK 


a la Emma Charlotte], leave on ice until cold. When cold, dip in 
warm water, turn out and place on a green foundation; garnish 
with roses of radishes, whites of eggs, Spanish pepper, lettuce leaves 
and chopped aspic around. Serve as a cold dish with cold aurorian 
sauce, or with any kind of salad, for luncheon, dinner, or supper. 

Duck ( Canard) a la Chaud-froid 

Make a mousse of duck [see recipe: Duck Mousse in Aspic a 
la Emma Charlotte]. After adding the cream, take with a 
tablespoon the shape of a half egg, put on a platter, leave in 
the icebox until stiff; then put on a broiler, chaud-froid with a 
white chaud-froid sauce; decorate with truffles (a daisy or branch 
according to own design). Serve on a foundation of aspic aux 
petits pois, with aurorian sauce in the centre, as a cold dish. (It 
can also be served with lettuce leaves in the centre and French 
dressing.) A complete salad for luncheon, dinner, or supper. 


GOOSE (O/e) 

Roast Goose with Apples (Ore rotieaux Pommes ,) a la Gimo 

Singe the goose; pick all the feathers out; open a small space in 
the back; remove the insides (take care not to break the gall), wash 
thoroughly inside, and stuff. 

Stuffing. Take five cups of cut-up dices of bread, add three 
cups of dices of apples that have been cooked with some sugar, 
water, lemon juice, and a little sherry; add three tablespoons 
melted butter, little speck of salt and pepper. Stuff the duck; 
fasten it together with a skewer; tie up nice and plump, put in a 
roasting pan in a hot oven, and roast one, one and a half, or two 
hours, according to size, basting it now and then. Have the breast 
up until golden brown, then turn on one side then the other side, 
then leave the back up; last, on the breast again so it will become 
nice and crisp. When done, put on a hot platter, garnish with 
parsley and croustades filled with mushroom sauce. Serve with a 
giblet sauce, potatoes, and green vegetables as a joint for dinner. 

Fried Legs of Goose (Cuisses d’Oie frites) a la Bearnaise 

If cooked cold goose is at hand trim the legs and second joints in 
nice shapes, leaving the bone in; roll in egg and bread crumbs and 
fry in hot fat. Arrange on a paper doily, one resting on top 
of another; garnish with parsley and a paper frill in each cutlet. 
Serve with bearnaise sauce. 






THE SWEDISH, FRENCH 


Goose Mousse ( Mousse d’Oie ) a la Perigueux 

Cut the breast from a big goose, put through the machine 
three or four times (add whites of two eggs as it goes through the 
machine); press it through a fine sieve; stir on ice in a saucepan; add 
some cream and milk (about one and a half pints); flavor with 
sherry, pepper, and salt. Try a little of the mousse in warm water 
—if too hardad, d some more cream. Butter and decorate a ring 
mould with threaded Spanish pepper and with daisies and branches 
of truffles, then fill with the mousse through a paper tube; put in 
hot water and cook in oven from ten to fourteen minutes—well 
covered. Serve with the Perigueux sauce, as an entree for luncheon 
or dinner. 

Goose Cutlets ( Cotelettes d’Oie ) a la Signora 

Cut the breast from a raw goose in thin slices, forming them on a 
buttered pan in the shape of cutlets; trim all around with mousse of 
goose that has been made from the scrapings of the breast bone; 
wave the mousse all around and a dot of it in the centre with a 
diamond of truffle on top. Put in a buttered pan and cook in 
oven with some sherry, pepper, and salt from six to eight minutes. 
When done, arrange on a foundation of spinach; garnish with 
parsley and a paper frill in each cutlet. Serve with a supreme 
sauce in the centre as an entree for luncheon or dinner. 

Goose is also prepared and served in the same ways as the duck. 

PIGEON AND SQUAB (Pigeon et Pigeonneau ) 

Pigeon is the name given to any bird of the Columbida family. 
They feed mainly on fruit, seeds, etc. 

The young of the pigeon are called squabs. 

Potted Pigeons with Mushrooms 

Pigeons en terrine aux Champignons 

Secure nice fat pigeons; wash, pick, and clean; remove the in¬ 
sides; tie up plump; put in a frying pan with some bacon fat, 
butter, pepper, and salt and brown until golden. Remove the 
pigeons from the frying pan; add two tablespoons flour to the pan, 
some nice rich stock, half cup sherry, pepper and salt, and make a 
nice sauce. Put the pigeons in an iron pot, strain the sauce on 
top of the pigeons, add four nice-sized onions, one large carrot 
(cut in dices), one pound peeled button mushrooms, cover the pot 
well and let simmer slowly from one and a half to two hours until 
the pigeons are tender, almost cooked enough to fall in pieces. 


AMERICAN COOK BOOK 


219 


Take the pigeons out; remove the string; glaze them with a nice 
brown glaze made from the pan; put in the hot oven for about five 
minutes. Place them on a piece of toast on a platter with a 
bunch of watercress in the centre; remove the onions, carrots, and 
mushrooms from the sauce, skim and strain the gravy, pour it 
all around with the mushrooms. Serve for luncheon or dinner 
with potatoes and green vegetables. 

Pigeon Cutlets ( Cotelettes de Pigeon) a la Barnegat 

Clean and wash the pigeons well; put in hot water (sufficient to 
cover them) with onions, sherry, bay leaves, pepper, and salt; let 
simmer slowly until well done; leave in the juice until cold. Then 
take out, remove breast bone, take wing bone off, leaving just 
the leg and breast in the shape of a cutlet; roll in egg and 
bread crumbs and fry in very hot fat until golden brown. In the 
meantime, make a brown sauce from the stock the pigeons have 
cooked in, flavor highly with wine, and add about one dozen 
shallots. Arrange the pigeons on a platter, one resting on top of 
another; pour sauce a la fumet all over; garnish with parsley and a 
paper frill on each cutlet. Serve as entree for luncheon or dinner. 

Pigeon Cutlets ( Cotelettes de Pigeon ) a la Perigueux 

Cook the cutlets [see recipe: Cotelettes de Pigeon au Fumet 
de Gibier], leave in the juice until cold. When cold, remove the 
bones, leaving only the leg bones in; trim in shape of cutlets, stuff 
the top of each with a chicken mousse, then roll in egg and 
bread crumbs and fry in hot fat. Cut from a large loaf of bread 
a piece about five inches in height; scoop out; trim and scallop on 
top; fry in hot fat golden brown; fill the crouton with a puree of 
cucumbers, sprinkle with parsley on the top. Serve the cutlets of 
pigeons all around; garnish with a paper frill on the bone of each 
cutlet, with a nice rich brown Perigueux sauce. 

Pigeon Cutlets with Green Peas 
Cotelette de Pigeon aux Petits Pois 

Cook, stuff, and fry the cutlets [see recipe: Pigeon Cutlets 
a la Perigueux]; arrange in a circular style on a platter, with a 
paper frill in each and with green peas in the centre; garnish with 
parsley. Serve as an entree for luncheon or dinner. 

This can also be served as Cotelette de Pigeon a l’ltalienne; it is 
then served with noodles and cheese in the centre and with sauce 
italienne. 














THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


220 


Pigeon Pie with Mushrooms, h la Ericsson Hammond 
Pate de Pigeon aux Champignons, a la Ericsson Hammond 

Cut pigeon in four (cutting legs and second joints together, 
wings and breast together). Put in a pan with three cups water, 
one cup sherry, onions, carrots, pepper and salt and let simmer 
slowly until well done—about one and a half to two hours, according 
to size and age of the pigeons. Cook one and a half pounds mush¬ 
rooms (if large, cut in four; if medium, in halves; and if button, 
leave whole); add two cups water and half cup sherry and cook 
from fifteen to twenty minutes. When done, put one large table¬ 
spoon butter in a saucepan; add two tablespoons flour, one cup of 
the mushroom juice, and one cup from the stock of the pigeons; 
flavor with some more sherry, pepper and salt to taste; color with 
kitchen bouquet and beef extract; have it a golden brown shade. 
Take the pieces of pigeon, put into the sauce, also the mushrooms; 
let simmer together from ten to fifteen minutes. In the meantime, 
make a nice pie from pufF paste, fill the crust (that has been heated), 
put the cover on. Place on a warm platter; garnish with par¬ 
sley at the side. Serve as an entree. It can also be served as a 
joint with potatoes and green vegetables. 

Pigeon Stew with Mushrooms, a la Edla Dahlgren 

Ragout de Pigeon aux Champignons, a la Edla Dahlgren 

Cut pigeons in four (cut leg and second joint together, wing and 
breast together). Put in a pan with three cups water, one cup 
sherry, onions, carrots, pepper and salt; let simmer slowly until 
well done—about one and a half to two hours, according to the 
size and age of the pigeons. Cook one and a half pounds mush¬ 
rooms (if large, cut in four; if medium, in halves; if button, leave 
whole); add two cups water and half cup sherry, and cook from 
fifteen to twenty minutes. When done, put one large tablespoon 
butter in a saucepan; add two tablespoons flour, one cup of the 
mushroom juice, one cup of the stock from the pigeons; flavor with 
more sherry, pepper and salt to taste; color with kitchen bouquet 
and beef extract a golden brown shade. Put the pieces of pigeon 
into the sauce, also the mushrooms; let simmer together from ten 
to fifteen minutes. Arrange on a platter with half moons of pastry 
around. Serve as a luncheon or supper dish. 

Pigeon Stew (Ragout de Pigeon ) a la William 

Cut pigeons in four (cut leg and second joints together, wing and 
breast together); put in a pan with three cups water, one cup sherry, 
onions, carrots, bay leaves, pepper and salt to taste; let simmer 


slowly from one to one and a half hours. When nearly done, add a 
dozen small white onions and small scooped-out carrots; color with 
kitchen bouquet and thicken with cornstarch (make a nice brown 
shade). Dish up on a platter with the vegetables in the centre; 
garnish with parsley. Serve for luncheon. 

Roast Squab (Pigeonneau roti) a la Walde 

Pick and singe the squab; open a small space in the back; remove 
the insides and then wash well; tie up plump; put in a pan 
with sherry; sprinkle with pepper and salt; put a slice of bacon on 
each squab; then put in oven to roast from eighteen to twenty-five 
minutes, according to heat of oven. In the meantime, prepare the 
platter that the squabs are to be served on; put a white unpicked 
raw squab in the centre on a fried crouton of bread, garnish with 
watercress all around; the head of the squab is to be put up with 
some long pins—put a brown pin in place of each eye, make it look 
as if perfectly alive, and a little watercress in the mouth. When 
ready to serve, glaze the squabs with a thin brown glaze. Place 
on pieces of toast with some brown sauce made from the pan the 
squabs roasted in. Serve with Perigueux sauce and salad for 
luncheon or dinner parties. 

Broiled Squab with Cress and Butter, a la Righarth 

Pigeonneau grille au Cresson et au Beurre, a la Righarth 

Select nice young squabs; singe; split in the back; remove the 
insides, break the breastbone so that they lie flat on the broiler; 
sprinkle with pepper and salt and broil from twelve to fifteen min¬ 
utes until golden brown on both sides; put in a pan with some butter 
for a few minutes in front of the stove until ready to serve. In the 
meantime, make some nice pieces of toast; put the toast on the 
platter; put the squabs on top of each—legs out and breast in; 
put a bunch of watercress in the centre; garnish with roses made 
from radishes. Melt half cup butter, add some chopped parsley. 
Pour this over the squabs. Serve with the salad. It is also served 
for luncheon or dinner with potatoes or green vegetables. 

Stuffed Boned Squab with Chicken, a la Macedoine 
Pigeonneau desosse et farci de Poulet, a la Macedoine 

Select young fat squabs; singe and wash; split in the back, 
remove the insides and wash; remove all the bones, leaving the leg 
bone and the tip part of the wing; put on a buttered pan; stuff" with 
chicken mousse (put little pieces of truffle into each squab 
if at hand). Then roll around (breast up and the cut side down); 






THE SWEDISH, FRENCH 


tie legs together; tie wings close to body, leaving the squabs close 
to the pan so that they will remain in their place—take care not 
to put too much stuffing into the squabs; roast from eighteen to 
twenty-five minutes in a warm oven—well covered. When done, 
glaze with a brown glaze; arrange on a platter with watercress 
in the centre; garnish with some roses made from radishes with a 
rich brown gravy around made from the pan the squabs roasted 
in; color with kitchen bouquet and flavor with wine. Serve with 
the salad for luncheon or dinner. Can also be served as a joint 
for luncheon with potatoes and green vegetables. 

Boned Stuffed Squab a la Jardiniere 

Pigeonneau desosse et farci, a la Jardiniere 

Clean and wash squabs. Cut in halves; take the breast bone and 
wing bone out, turning the wing in; then stuff with chicken mousse. 
Turn them over with the skin up and the stuffing down made 
in the shape of a leg; cook in oven twelve to fifteen minutes; 
when done, glaze with a brown glaze made from the bones. Ar¬ 
range on a green and white foundation with a truffle or mushroom 
sauce in the centre; garnish each squab with some white sauce, 
putting a paper frill on the bone. Serve as an entree for luncheon 
or dinner, or with the salad, leaving the sauce out and with 
watercress in the centre or a whole bird cooked, glazed, and deco¬ 
rated and served on a crouton of bread garnished with watercress. 

Squab ( Pigeonneau ) a la Financiere 

Clean, wash, and cut the squabs in halves; remove the insides 
and leg bone; shape in cutlets, dip in egg and bread crumbs 
and fry in very hot fat. When done, arrange in a circle on a platter 
with financiere garnishing in the centre. Garnish with parsley. 
Serve with a paper frill on each leg as an entree for luncheon or 
dinner. 

Squabs (Pigeonneaux) a la Casserole 

Clean the squabs well, tie up and parboil with onions, water, 
carrots, pepper and salt for about twenty-five minutes. Make a 
thick brown sauce from two cups of the broth and some beef 
extract; color with kitchen bouquet and flavor with some sherry; 
dissolve four tablespoons flour in one cup of cold broth, strain to 
the hot broth and cook until nice and simmery; add to the sauce 
vegetables that have been cooked, small dices, onions, carrots, 
peas, beans, mushrooms; put the squabs into the casserole; 
fill the casserole with the vegetables and sauce; put into oven 
and bake until well done. Then garnish with plain vegetables 


AMERICAN COOK BOOK 


221 


and melted butter poured over them—carrots, peas, onions, string 
beans, turnips, etc., of all different colors; put a paper frill on each 
leg of the squabs; put the casserole on a paper doily on a platter 
with a bunch of parsley at one side of the dish; raise the cover 
against the dish at the other end. Serve as an entree or joint for 
luncheon, dinner, or Sunday supper. 

Pigeons can be prepared in the same way as squabs. 

COLD DISHES OF SQUABS 

Squab with Foie Gras, a l’ltalienne 
Pigeonneau au Foie gras, a l’ltalienne 

Clean and wash the squabs; put in three cups water, add two 
onions and a cut-up carrot; cook for about twenty-five minutes; 
when done, let stand in the broth until cold. Split in halves, 
removing the bone; leave the leg on, and stuff. 

Stuffing. To one jar of pate de foie gras No. 3 take two table¬ 
spoons dissolved Cox’s gelatine, one tablespoon sherry, four table¬ 
spoons whipped cream. Mix together and fill; turn the breast 
up and glaze with a white chaud-froid sauce; decorate with truffles. 
Arrange on a foundation of peas and in the centre of the foundation 
put a fried crouton of bread made into a nest. Take one of the 
squabs that has been cooked, glazed, and decorated; put daisies 
and branches of truffle on top of the bird, place on the crouton of 
bread; put a paper frill on each leg and also on the leg of the bird 
in the centre; garnish with parsley. 

Serve as a cold dish with salad for luncheon or dinner. 


Squab in A pic (Pigeonneau en Aspic ) a la Hammond 

Singe, clean, and wash the squabs well; split in halves. Put in suf¬ 
ficient water to cover them, with some sherry, onions, carrots, pepper, 
salt, and a few bay leaves; let simmer slowly for about forty-five min¬ 
utes to one hour, according to size and age of squab or pigeon—if a 
pigeon it should be cooked for about two hours. When done, 
leave in the juice until cold. When cold, take up, cut in halves, 
breasts, second joints, and legs; remove the bones, leaving a little 
of the wing bone and a little of the leg bone in for paper frills, form¬ 
ing them in a cutlet the shape of a half egg. Put on a broiler and 
chaud-froid with a white chaud-froid sauce; decorate with truffles 
and some of the chaud-froid sauce colored brown; glaze with some 
aspic, put on a platter with about half inch aspic around. When 
cold and ready to serve, cut each cutlet out from the aspic; arrange 
on an aspic foundation a la macedoine; put a paper frill on each 







222 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


leg. Serve with aurorian sauce in the centre as a cold dish or 
with any kind of salad that has mayonnaise dressing. 

Squab in Aspic {Pigeonneau en Aspic ) a la Benoria 

Glaze a ring mould with aspic about half inch thick [see recipe: 
Squab in Aspic a la Hammond]. When they are prepared, chaud- 
froid and glaze in the same way, put into the ring mould, one piece 
resting on top of another, turning the point of the bone down as, 
when the ring is turned out, the cutlet bone will be turned up and 
the meat down; take care, when putting the cutlets into the mould, 
not to muss the chaud-froid sauce; let pieces rest evenly one on 
top of another so it will make the dish look pretty when turned out; 
fill the mould with aspic; leave on the ice until ready to serve. Dip 
in warm water; turn out on a nice paper doily; garnish with lettuce 
leaves and chopped aspic around. Serve with salad in the centre 
that has mayonnaise dressing, or with aurorian sauce or mayonnaise 
dressing, as a cold dish for luncheon, dinner, or supper. 

Squab Mousse (Mousse de Pigeonneau ) a la Mathilda 

Glaze six little chicken or duck moulds with aspic; decorate 
wings, bills, and tails, with cream (containing some gelatine), 
Spanish pepper, and truffles; make the eyes from lemon and truffles; 
fill with mousse of squabs au foie gras; leave on ice until cold. Turn 
out and place on a foundation of hominy on a paper doily; garnish 
with lettuce leaves and chopped aspic. Serve with any kind of salad 
in the centre, or with aurorian sauce or mayonnaise dressing, 
as a cold dish for luncheon, dinner, or supper. 

Filling. Take two squabs that have been cleaned and cooked 
in water (sufficient to cover them), onions, carrots, a few bay leaves, 
pepper and salt, and left in the juice until cold. Remove the skin 
and bones; pass the meat through machine twice. To the cup of 
squab add four tablespoons pate de foie gras (if not at hand, mock 
pate will do instead); put in a saucepan, add four tablespoons dis¬ 
solved Cox’s gelatine, two tablespoons sherry, pepper and salt to 
taste; stir until it begins to thicken, then add three tablespoons 
whipped cream. 

Squab with Foie Gras, a la Ericsson Hammond 

Pigeonneau au Foie gras, a la Ericsson Hammond 

Pick, clean, and wash five squabs well; tie up plump. Put in 
water (sufficient to cover them) with four tablespoons sherry, 
two bay leaves, onions, carrots, pepper and salt; let simmer 
until well done; leave in the juice until cold. Take one of the 


squabs, cut the breast out; clip away the breast bone; mount a 
mousse of squab on top—making it in a perfect shape as the squab 
was before the breast was cut out; glaze with a brown glaze; 
decorate around the wings and legs with strips of whipped cream 
containing some gelatine and on the breast with small daisies or 
branches or any design desired. Take the remainder of the mousse 
with a tablespoon and put on a platter in the shape of a half egg, 
nice and smooth on the top; leave in icebox until cold. When cold 
put on a broiler over a platter and glaze with a brown glaze, deco¬ 
rate with a daisy of whipped cream on each. Place the bird on a 
crouton of bread that has been spread with butter, sprinkled with 
chopped parsley, and garnished with watercress; arrange around 
the little cutlets placed on slices of orange with chopped aspic 
in between; put a paper frill on each leg of the bird. Serve with 
orange sauce and salad for luncheon or dinner. 

Mousse of Squab. Take two squabs that have been cleaned 
and cooked in water, onions, carrots, bay leaves, pepper and salt 
until tender, and left until cold. Remove the skin and bones; pass 
meat through the machine twice. To the cup of squab add four 
tablespoons pate de foie gras, put in a saucepan; add four table¬ 
spoons dissolved Cox’s gelatine, two tablespoons sherry, pepper 
and salt to taste; stir until it begins to thicken, then add three 
tablespoons whipped cream. 

Squab Mousse (Mousse de Pigeonneau) a la Charlotte 

For six persons select twelve charlotte moulds, glaze with white 
aspic; decorate six of the moulds with a wishbone of truffle, line 
all twelve with whipped cream. To one cup whipped cream add 
two tablespoons dissolved Cox’s gelatine and a pinch of salt, then 
fill with the mousse of squab [see recipe: Squab with Foie Gras 
a la Ericsson Hammond]. Put moulds together; leave on the ice 
until ready to serve. Dip in warm water; turn out on a founda¬ 
tion of aspic; in the centre place one squab that has been cooked, 
glazed, decorated, and set on a crouton of bread. Garnish with 
watercress and serve with the salad. 

Can also be served as a cold dish with aurorian sauce in the 
centre, in place of the decorated bird. 

Squab Mousse in Aspic with Pate de Foie Gras 
Mousse de Pigeonneau en Aspic, au Pate de Foie gras 

Glaze a ring mould heavily with aspic. Make a mousse of 
squab [see recipe: Squab with Foie Gras a la Ericsson Ham¬ 
mond]. Put teaspoonfuls of the mousse into the mould, one 
















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THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


223 


resting on top of the other, until the bottom of the mould is 
covered; then fill the height of the mousse with aspic that 
is beginning to get cold. When settled, fill with the second 
filling. 

Second Filling. Put half cup milk in a saucepan on ice, add 
six tablespoons dissolved Cox’s gelatine and one and a half cups 
of cooked breast of squab that has been cut in large dices; flavor 


with sherry, pepper and salt to taste; last add four tablespoons 
whipped cream. 

Fill mould; glaze with aspic; leave on ice until ready to serve. 
Dip in lukewarm water; turn out on a paper doily. Garnish 
around with lettuce leaves and roses of radishes. Serve with 
macedoine salad in the centre and French dressing, as a complete 
salad for luncheon, dinner, or supper. 


GAME 


WILD DUCK (Canard sauvage ) 

Garnished Roast Wild Duck ( Canard sauvage roti et garni ) 

Pick, singe, draw, and wash the wild ducks well; tie up 
plump; put in a roasting pan with onions, carrots, butter, pep¬ 
per, salt, and thin slices of bacon on the ducks; put in oven and 
roast for about eighteen minutes (basting occasionally). The 
breasts must be up while roasting, and take care not to roast them 
too much as they must be served rather rare, so that the blood is 
barely loose in them. Dish up on a platter; put a whole bird in 
the centre; put up on a crouton of bread; garnish with watercress, 
the breasts of the rest of the birds (if large, can be cut in halves 
lengthwise). Squeeze the blood from the part of the body that is 
left, as plenty of it gathers in the inside of the bird; pour this 
warm blood around—take care not to have the blood too hot, as 
it would then congeal on the platter. This dish can be garnished 
with large diamonds of fried hominy around. Serve with currant 
jelly, with any kind of salad, for dinner. 


Roast Wild Duck ( Canard sauvage roti ) a la Gilbert Ledley 

Pick, singe, draw, and wash the wild ducks well; tie up plump; 
put in a roasting pan with onions, carrots, butter, pepper, salt, 
and thin slices of bacon on top; put in oven; roast about 
eighteen minutes—basting occasionally. The breasts must be 
up while roasting—take care not to roast them too much as they 
must be served rather rare, so that the blood is barely loose in them. 
When ready to serve, carve the breasts out (if large, cut in halves 
lengthwise). Arrange, one piece resting on top of another, on a 
warm platter that has been decorated with raised bread rings 
around. Squeeze the blood from the body part of the bird, pour 
this around; take care not to have the blood too hot, or it will be 


apt to congeal. Garnish with a sprig of watercress in each ring of 
bread. Serve very warm with the salad. 


Mousse of Wild Duck a la Edna Catharina 


Mousse de Canard sauvage a la Edna Catharina 


V 


This makes a beautiful dish from the legs, second joints, and the 
meat left from the body after the breast is cut away. Put through 
machine about six times; add to each pound of duck whites of 
three eggs; press through a very fine sieve; put in a saucepan on 
ice; stir until it begins to get cold; mix milk and cream together; 
work the milk and cream into the mousse—beating it all the time. 
When half quantity of milk and cream has been used, add pepper 
and salt and flavor with Madeira wine or sherry to taste, then add 
some more milk and cream; try in hot water again and again until 
of the right consistence. Butter a ring mould; decorate with 
white of eggs and truffles; fill the mould with the mousse; cook in 
oven in hot water—well covered—from twelve to fifteen minutes. 
Serve on a paper doily on a hot platter, with a white, truffle, or 
creamed mushroom sauce in the centre. Entree for luncheon or 
dinner. 


Timbales of Mousse of Wild Duck 


Mousse de Canard sauvage, en Timbale 


Make a nice rich mousse of wild duck. Butter timbale cups, 
decorate with white of egg and truffles, fill with the mousse; cook 
in oven in hot water—well covered—from ten to twelve minutes. 
Serve with supreme sauce all around. Entree for luncheon or 
dinner. 


Wild Duck ( Canard sauvage ) a la Casserole 

▼ 

When the breast from the duck has been used for a previous 
dinner, this makes a beautiful dish the following day. Cut the 









224 


THE SWEDISH, FRENCH, 


legs and second joints from the duck, and the part of the meat that 
is left put in a stewing kettle with water (sufficient to cover it), 
onions, and carrots; flavor highly with sherry, pepper, and salt; 
cook from forty-five minutes to an hour—well covered. In the 
meantime, make a brown sauce from two cups of the broth and 
some beef extract; color with kitchen bouquet and flavor with 
sherry. Dissolve four tablespoons flour in one cup of cold broth, 
strain to the hot broth and cook until simmery; add to the 
sauce vegetables that have been cooked, such as small dices of car¬ 
rots, onions, peas, beans, mushrooms, etc. Put the wild duck in a 
casserole, fill the casserole with the vegetables, cover with a 
rich crust, put in oven and bake until crust is golden brown and 
well done. Put the dish in a silver case and serve on a platter, 
on a paper doily, as an entree. 

It can also be served in place of a joint for luncheon or dinner 
with potatoes and green vegetables. 

Fried Wild Duck with Green Peas and Corinthienne Sauce 

Canard sauvage frit, aux Petits Pois, Sauce Corinthienne 

When the breast has been used for the dinner before and the legs 
and second joints are left, put in a pan with water (sufficient to 
cover it), onions, carrots, pepper, salt, and some sherry or Madeira 
wine; simmer slowly—well covered—from one to one and a half 
hours; leave in the juice until cold. When cold, make the meat 
into nice cutlets, putting an artificial bone in each; dip in egg and 
bread crumbs and fry in hot fat until golden brown. Arrange in 
ring style on a platter with green peas in the centre; put a paper 
frill on each bone; garnish with parsley. Serve with the corin¬ 
thienne sauce as an entree for luncheon or dinner. 


Cutlet of Wild Duck with Salmis Sauce, a la Eldora 

Cotelette de Canard sauvage. Sauce Salmis, a la Eldora 

Cook duck (see recipe: Fried Wild Duck with Green Peas and Co¬ 
rinthienne Sauce]. When cold, put a tablespoon butter in a sauce¬ 
pan, add one tablespoon flour, one and a half cups of the stock; 
flavor highly with wine; color with kitchen bouquet (and beef 
extract if at hand). Put on a broiler the cutlets that have been 
nicely trimmed all the same size and a little bone left in each; 
glaze with Perigord sauce; put the broiler in oven over a pan from 
eight to ten minutes until they become glossy. Then ar¬ 
range on a hot slice of tomato in a circular style on a warm platter 
with a paper frill on each bone and the salmis sauce in the centre. 
Currant jelly is served at the side. Entree for luncheon or dinner. 




AMERICAN COOK BOOK 


Cutlet of Wild Duck with Green Peas, a la Bigarade 

Cotelette de Canard sauvage aux Petits Pois, a la Bigarade 

Is made the same way as Cutlet of Wild Duck with Salmis 
Sauce a la Eldora (see recipe), with some green peas in the 
centre, and serve with the bigarade sauce in a sauceboat as entree 
for luncheon or dinner. 

Cutlet of Wild Duck a la Dauphine 

Cotelette de Canard sauvage ik la Dauphine 

Cut off the legs, also second joints. Boil well with wine, water, 
carrots, and onions, until tender—well covered; leave in the 
juice until cold. Take out, put on a clean linen cloth to dry. 
Remove the thick part of the bone. Press the legs flat, shape 
the second joints the same as the leg—leaving a small piece of 
bone at the narrow part forming a cutlet. Make a very thick 
cream sauce and flavor with sherry, pepper, and salt; spread quarter 
inch thick all around. Put the cutlets on an oiled paper; when the 
sauce is cold, dip in egg and bread crumbs and fry in very deep fat. 
Serve in a crown on a platter on a paper doily with string beans in 
the centre and at the side a brown game sauce flavored with 
port wine and shallots. Entree for luncheon or dinner. 

Cutlet of Wild Duck with Mushrooms, a la Syrienne 
Cotelette de Canard sauvage aux Champignons, a la Syrienne 

When the breast has been used for the dinner before, and legs 
and second joints have been left, put in sufficient water to cover it; 
peel and wash one to one and a half pounds of mushrooms; add the 
mushrooms and some wine to the duck, let simmer from forty-five 
minutes to an hour. Put a tablespoon butter in a saucepan; add one 
heaping tablespoon flour, stir until well dissolved, then add one and 
a half cups of the juice from the mushrooms and duck (skimmed 
and strained); flavor with half cup wine, let simmer for about 
twenty minutes. Dish up on a hot platter; garnish with some 
watercress around. If the meat is fixed in cutlets, arrange one 
resting on top of another in a straight line on a platter and the 
sauce with the mushrooms around. Put a paper frill on each cut¬ 
let. Entree for luncheon or dinner. 

Mousse of Wild Duck a la Baltimorienne 

Mousse de Canard sauvage a la Baltimorienne 

When cooked duck is at hand, pass through machine about six 
times, measure it by the cup; add to each cup three tablespoons 




THE SWEDISH, FRENCH, 


cream sauce, whites of two eggs; flavor with sherry, pepper and salt 
to taste. Butter a ring mould, decorate with white of eggs and 
truffles, fill the mould with the mousse carefully through a paper 
tube. Put in a pan of hot water and cook—uncovered—from 
fifteen to twenty minutes, according to size of the mould. When 
done, turn out and serve with a creamed mushroom sauce. Gar¬ 
nish with parsley. Entree for luncheon or dinner. 

Wild Duck Croquettes a la Macedoine 
Croquettes de Canard sauvage a la Macedoine 

Take meat from wild duck that has been cooked or roasted, put 
through machine once. To each cup of duck take three table¬ 
spoons hot cream sauce highly flavored with sherry, pepper, and 
salt. Put tablespoonfuls of the mixture on a platter; when begin¬ 
ning to get cold, form them in the shape of oblong croquettes, 
thick in the centre and pointed at each end. Roll in egg and fresh 
bread crumbs and fry in very hot fat. Serve in a ring style, one 
resting on top of another, with macedoine of vegetables in the centre. 

Canvasback Duck, Mallard, Red Head, and Teal, are all pre¬ 
pared in the same way. 

PHEASANT (Faisan) 

Roast Pheasant (Faisan roti) a la Brita Stina 

Pick, singe, clean, and wash the pheasant well; tie up as for 
roasting, put in a roasting pan with some thin slices of bacon over 
the breast; sprinkle with pepper and salt; add some onions, 
carrots, a little sherry and water; roast from about twenty-five 
to thirty minutes—basting occasionally. If the oven is very 
hot, turn the breast down, so as not to get it too dry and brown; 
just before it is ready, turn the breast up to get the skin nice 
and crisp. Carve the breast out—slip the knife through length¬ 
wise; cut each breast in two pieces if small, in four if large, and 
put back again in its place; garnish with watercress and brown 
bread crumbs around the platter. Take fresh bread crumbs, put 
on a pie plate with some butter, and brown in oven—toast around 
and around not to be burned, just golden. Serve with an English 
bread sauce and currant jelly at the side, with the salad. It can 
also be served in place of a joint for luncheon or a family dinner. 

Roast Pheasant (Faisan roti) a la Barnegat 

Pick, singe, clean, and wash a pheasant thoroughly; tie up well; 
allow one bird for two persons ''if large, it can be served for four). 


AMERICAN COOK BOOK 


225 


Take one pheasant that is to be placed on a crouton, lard the breast 
with truffles—leave the rest unlarded. Put them in a roasting pan 
with some butter on the breast, some slices of bacon, onions, carrots, 
pepper, salt, and a little sherry; roast from twenty-five to thirty min¬ 
utes, according to heat of the oven and size of the pheasants. Take 
care not to let them burn, have them golden brown; turn around 
and around, take care not to have too dry or too well done; must be 
cooked like a young chicken—the breast must be very juicy but 
not rare. In the meantime, prepare a high crouton of bread— 
scoop it out and scallop it around and fry in hot fat until brown. 
Put this in the centre of the platter; take the bird (that has 
been larded with truffles) and put on top of the crouton (that 
is dressed all around with watercress), turning the breast of the 
bird up and the back down. Stick the head, wings, and tail on 
the bird with big pins or skewers; put some watercress in the 
mouth. Make the bird look as if it were alive. The crouton of 
bread must be high so that the wings and tail do not come near 
the platter. Cut the breast out from the other birds (if small, 
leave whole; if large, slip the knife in lengthwise, cutting each 
breast in halves). Put the pieces of breast around, one resting 
on top of another; garnish with watercress. Serve with English 
bread sauce and corinthienne sauce with the salad for a 
dinner party. y 


Cutlet of Stuffed Pheasant a la Comte 

Cotelette de Faisan farci, a la Comte 

When pheasants have been used for Roast Pheasant au Tourteau 
a la Barnegat, the legs, second joints, wings, and body, will be 
left. These can be made into a most beautiful dish as an entree 
the following day with little expense. Put the dark meat in a pan 
with water sufficient to cover it, one cup sherry, onions, carrots, 
pepper and salt; let simmer slowly for one hour; leave in the juice 
to get cold. When cold, remove the bones and pick the pieces of 
meat (making them in the shape of a half egg all the same size). 
Make a nice rich chicken mousse, join the pieces together with the 
mousse, then cover with the mousse; put a row of chopped truffles 
from one end to the other lengthwise and wave the mousse with a 
fancy tube all around; put on a buttered pan with some sherry and 
broth; put in oven and cook for about ten to twelve minutes—well 
covered. When done, arrange on a green foundation that has been 
decorated with truffles and Spanish pepper and pour in the centre 
a rich supreme sauce; garnish each cutlet with a fancy paper frill. 
Serve as an entree for luncheon or dinner. 








226 


THE SWEDISH, FRENCH 


Fillet of Pheasant with Vegetables 
Filet de Faisan aux Legumes 

Cut the breasts out of raw pheasants—if large, cut in two across; 
if small, leave whole in an oblong shape, as cut out. Lard with 
truffles by putting the point of a knife down and then sticking 
the point of a strip of truffle in each hole very closely all 
over; put in a pan with some sherry, butter, pepper and salt; 
braise in oven from twelve to fifteen minutes with a tight cover, 
basting it a few times. When done, glaze [with a thin glaze; 
dress in a crown on top of a hominy foundation garnished with 
truffles and Spanish pepper. In the centre put stewed pieces of 
cucumber (all cut the same size) with some shirred butter and 
chopped parsley. Serve with currant jelly as a luncheon or supper 
dish. 

Puree of Pheasant (Puree de Faisan ) a la Prince Carl 

When the breast of a pheasant has been used, the legs, second 
joints, and rest of the bird can be used for this dish. Put the meat 
in a pan with sufficient water to cover it; add onions, carrots, a little 
wine, pepper and salt, and let simmer slowly for one hour, then leave 
in the juice until cold. When cold, take the legs and second joints, 
trim and make in nice cutlets. Pick the meat from the rest of 
the bones and trimmings and chop. Put a tablespoon butter in 
a saucepan, add one tablespoon flour, half cup of the juice the 
pheasant cooked in, one cup milk. Beat the sauce until creamy; 
flavor with sherry, pepper and salt, then add the chopped phea¬ 
sant and last add half cup of good cream. Take the legs and 
second joints that have been trimmed and made in the shape of 
cutlets, heat in their own liquid and glaze with a brown glaze; place 
on slices of hot tomatoes in a circular style on a platter with this 
puree of pheasant in the centre; garnish with a paper frill on 
each of them. Can be decorated with small strip of cream sauce 
around and a dot in the centre with a diamond of truffle. Put a 
bunch of parsley at one side of the platter. Serve as an entree 
for luncheon or dinner. 

Perigord of Pheasant with Green Peas 

Perigord au Faisan, aux Petits Pois 

When the dark meat of pheasant is left over from the meal 
before it can be used for this dish. Trim neatly, remove the bone 
from the second joint, leaving the leg bone in for a paper frill; 
put on a broiler, glaze with a heavy Perigord sauce highly flavored 
with Madeira wine; put butter in the pan, put in the oven and 


AMERICAN COOK BOOK 


cook from ten to fifteen minutes until the sauce is glossy. 
Arrange on pieces of toast, put a paper frill on each bone of the 
cutlet, and garnish with cream sauce around. Serve with green 
peas in the centre and a puree of pheasant at the side. The meat 
from the wing and body, picked from the bones, is chopped and 
to it is added a white cream sauce flavored with sherry as a puree. 


Mousse of Pheasant (Mousse de Faisan ) a la Richelieu 

Make a nice rich mousse from the pheasant, flavor with Madeira 
wine. When the mousse is ready, take with a tablespoon the shape 
of a half egg, put on the pan with some sherry, and cook in oven for 
about eight minutes—well covered. When cold, dip in egg and 
bread crumbs and fry in hot fat. Serve on round pieces of toast 
in a circular style, with a puree of pheasant in the centre, as an 
entree for luncheon or dinner. 


Pheasant Mousse (Mousse de Faisan ) a la Supreme 

Take the breast of two pheasants (put through machine about 
five times), add the whites of two eggs, press through a fine sieve, 
put in a saucepan on ice, stir until it begins to get cold, then mix 
milk and cream. Put the milk and cream in gradually to the 
mousse, beating it all the time. When half of the milk and cream 
has been added, flavor with sherry, pepper, and salt, then some 
more cream and milk. Try a little in hot water again and again and 
add more milk and cream until the mousse is of the right consis¬ 
tence. Butter a ring mould; decorate with truffles and Spanish 
pepper; fill with the mousse of pheasant; put in boiling water and 
simmer slowly from ten to fifteen minutes—well covered (be care¬ 
ful not to let it boil). When ready to serve, turn out on a hot 
platter, on a paper doily. Garnish with parsley. Serve with su¬ 
preme sauce in the centre as an entree for luncheon or dinner. 


Timbales of Pheasant a la Eva 
Faisan en Timbale a la Eva 

Make a rich mousse of pheasant. Butter timbale cups; decorate 
with truffles and Spanish pepper, fill with the mousse; cook in 
oven in hot water—covered—from six to eight minutes. Serve 
with a hollandaise sauce around as an entree for luncheon or 
dinner. 













THE SWEDISH, FRENCH, 


Souffle of Pheasant with Mushrooms, k la Mildred 

Faisan souffle, Sauce Champignon, a la Mildred 

Butter small individual double moulds, decorate half of the 
moulds with truffles—a daisy or any design desired; line the 
moulds with the mousse of pheasant. The rest of the phea¬ 
sant, after the breast has been used for the mousse, cook in water, 
sherry, onions, carrots, pepper and salt for about one hour; leave 
in the juice until cold. When cold, shred the meat in julienne 
style, fill the moulds that have been lined, put moulds together, 
and cook from six to eight minutes in hot water—well covered. 
When done, serve on a green foundation, with a mushroom sauce 
in the centre, as an entree for luncheon or dinner. 

Pheasant Croquettes a la Macedoine 

Croquettes de Faisan a la Macedoine 

Take pheasant that has been boiled or roasted and put through 
machine once. Make a very thick cream sauce from butter, flour, 
and milk; measure the pheasant by the cup. To each cup take 
three tablespoons hot cream sauce that has been flavored with 
sherry, pepper, and salt; put tablespoonfuls of the mixture on a 
platter; when beginning to get cold, form them in the shape of 
oblong croquettes, thick in centre and pointed at ends; roll in egg 
and fresh bread crumbs and fry in very hot fat. Serve in ring 
style, one resting on top of another, with macedoine of vegetables in 
the centre. 


Pheasant ( Faisan ) a la Casserole 

Clean the pheasant; tie it and parboil with some onions, water, 
carrots, pepper, and salt for about twenty-five minutes. Make a 
thick brown sauce from two cups of the broth and some beef ex¬ 
tract; color with kitchen bouquet and flavor with some sherry. 
Dissolve four tablespoons flour in one cup of cold broth, strain to 
the hot broth and cook until nice and simmery, add to the sauce 
vegetables that have been cooked—small dices of onions, carrots, 
peas, beans, mushrooms, and all different kinds; put the pheasant 
in a casserole, joint with sharp scissors—legs, second joints, cut the 
breast lengthwise, jointing the wings and breast across—let it 
remain in its shape as if it were not cut; fill the casserole with the 
vegetables, put into oven and bake until well done; then garnish 
with some plain vegetables and melted butter—carrots,[peas,onions, 
string beans, turnips, etc., of different colors all around on top; 
put a paper frill on each leg of the pheasant. Put the casserole 
on a paper doily or napkin on a platter, with a bunch of parsley at 


AMERICAN COOK BOOK 


227 


the head of the pheasant; raise the cover against the casserole at 
the other end. Serve as an entree or joint for luncheon, dinner, or 
supper. 

Quenelles of Pheasant (Quenelles de Faisan ) a la Hollandaise 

[See recipe: Pheasant Mousse.] Drop one tablespoonful at a 
time of the mousse of pheasant into some broth that the pheasant 
has cooked in; when done, put on a broiler and glaze with a hot 
brown glaze. Serve on a foundation of hominy with truffle or 
hollandaise sauce in the centre. 

Broiled Pheasant with Butter (Faisan grille au Beurre) 

Singe, pick, and clean the pheasant well; remove the neck and 
split the breast bone; with a rolling pin pound the pheasant down 
so that it lies flat on the broiler. First put in a pan with some 
butter, pepper, and salt, and cook in oven for about ten minutes— 
well covered. When ready to serve, put on a broiler and broil until 
evenly brown on both sides. Put on a hot platter; joint, and leave 
in its own shape. Pour some melted butter over the pheasant and 
some chopped parsley. Serve with any kind of potatoes. 

Pheasant ( Faisan) a la Dauphine 

For this dish the legs and second joints may be used. Put in 
water with onions, carrots, pepper, and salt; cook until well done; 
leave in the juice until cold; form in nice cutlets, trim and remove 
the skin and bone, leaving the leg bone in. Make a sauce from 
one tablespoon butter, two tablespoons flour, add one cup boiling 
milk, and half cup mushroom juice. Beat this until it gets creamy 
and very thick; flavor with sherry, pepper, and salt; add one cup 
chopped mushrooms to the sauce; let it come to a heat. This 
sauce must be so thick that a spoon will almost stand in it. Cover 
the cutlets with this sauce, put on an oiled table until cold; wfflen 
cold, dip in egg and bread crumbs and fry in hot fat. Arrange on 
a paper doily, let one cutlet rest on top of another; garnish 
with a paper frill on each and some parsley. (Potatoes and green 
vegetables can also be served with this dish.) Serve with an 
English bread sauce and currant jelly for luncheon or supper. 

Pheasant with Mushrooms, a la Parisienne 

Faisan aux Champignons, a la Parisienne 

Singe, pick, and wash the pheasant well; cook in water with 
onions, carrots, pepper, and salt; when done, leave in the juice 













228 


THE SWEDISH, FRENCH, 


until cold; then cut in dices. Put one pound of mushrooms on 
stove in one cup water, half cup sherry, pepper, and salt; stew for 
about fifteen minutes. Heat the pheasant between two plates. 
Put one tablespoon butter in a saucepan; add one heaping table¬ 
spoon flour; stir on stove; add juice from the mushrooms and half 
cup hot milk; flavor with sherry, pepper, and salt; add the cut-up 
pheasant and cut-up mushrooms; when ready to serve, add half 
cup cream. Have ready silver cups that have a handle, tie on the 
handle a ribbon to match the table. Have very hot, and when 
ready to serve, fill with the pheasant and mushrooms; put the silver 
cups on a paper doily on a platter, and garnish with a bunch of 
parsley in the centre. Serve as an entree for luncheon or dinner. 
[If silver cups are not at hand, use fancy ramequin cups in place of 
them.] 


COLD DISHES OF PHEASANT 

Pheasant ( Faisan ) a la Chaud-froid 

Singe, pick, clean, and wash a pheasant well; tie up and put in a 
pan with sufficient water to cover it; add sherry, onions, carrots, 
pepper, and salt; let simmer slowly from forty-five minutes to one 
hour—until the meat is tender; leave in the juice until cold. 
When cold, remove the breast and carve in thin slices (cut them 
in oval shapes), and put on a platter—allow one individual slice 
for each person. Pass the rest of the meat through machine 
about twice; measure it by the cup. To each cup take two table¬ 
spoons pate de foie gras; press that through a very fine sieve so 
that it is free from lumps; add three tablespoons dissolved Cox’s 
gelatine, one tablespoon sherry, pepper and salt to taste, and stir 
on ice until cold. When cold, add four tablespoons cream. Mount 
this on top of the slices of pheasant—make in a perfect shape of 
an egg, smooth on the top, leave in icebox until cold. When 
cold, put on a broiler, chaud-froid with a white chaud-froid sauce, 
garnish with truffles—a wishbone or a daisy on each. Serve on a 
foundation of aspic a la macedoine, with aurorian sauce or mayon¬ 
naise dressing in the centre, as a salad, with a bunch of lettuce 
leaves in the centre and around. Complete salad for luncheon or 
dinner. 


Pheasant Mousse in Aspic, a la Violet 
Mousse de Faisan en Aspic, a la Violet 

Singe, pick, clean, and wash a pheasant well; tie up and put in a 
pan with water (sufficient to cover it), sherry,-onions, carrots, pep¬ 
per, and salt; let simmer slowly from forty-five minutes to one 


AMERICAN COOK BOOK 


hour—until the meat is tender; leave in the juice until cold. 
When cold, cut the breast in slices across; put one piece on top of 
another in a ring mould that has been glazed half inch with clear 
aspic; when the bottom of the mould is covered, fill with aspic the 
height of the pheasant. Pass the rest of the meat from the 
pheasant through machine; measure by the cup. Add to each cup 
one tablespoon sherry, pepper, salt, and three tablespoons dissolved 
Cox’s gelatine. Stir until cold; when cold, add four tablespoons 
whipped cream; fill the mould, put more aspic on top, leave in ice¬ 
box until ready to serve. Then turn out on a platter on a paper 
doily. Garnish with lettuce leaves all around and chopped aspic. 
Serve with green peas and mayonnaise dressing in the centre 
as a complete salad for luncheon or dinner. 

Boned Pheasant (Faisan desosse ) a la Galantine 

Singe, pick, clean, and wash a pheasant well; split the back; 
wash, draw, dry well. Beginning at the back remove the bone— 
carefully, so as not to tear the skin. Stuff with chicken mousse, 
some strips of tongue, Spanish pepper, and truffles. Put on a 
napkin, shape, roll, and tie; boil from forty-five minutes to an hour 
(according to size) with water, pepper, salt, and vegetables. When 
ready, take out of the pot, tie napkin closer at each end to make 
the pheasant very plump, put a pie plate on the top with an iron 
and let stand until cold. When cold, put in aspic. 

How to Put in Aspic. Glaze a box mould with aspic; decorate 
with truffles, green olives, Spanish pepper, etc., according to taste. 
Then cut the pheasant in thin slices; put carefully into the mould 
that has about one and a half inches of aspic—turn the breast down; 
fill the mould carefully with the cold aspic; leave until cold. 

When cold, dip the mould in lukewarm water, turn out, garnish 
with chopped aspic and lettuce leaves. Serve with the salad, or 
as a cold dish, with aurorian sauce. 

Many cold and hot dishes of pheasant can be prepared in accor¬ 
dance with the Chicken recipes. 

PRAIRIE HEN (Poule d’Amerique) 

Roasted Young Prairie Hen, Garnished 

Poule d’Amerique, rotie et garnie 

Pick, singe, draw, and wash well; stuff with the French Stuffing 
aux Champignons; tie up plump. Put in a roasting pan 
with thin slices of bacon on the breast, a little water, some carrots, 
onions, pepper, salt, and a little sherry; roast for about one hour 
in a hot oven—basting it again and again with the juice from the pan. 






THE SWEDISH, FRENCH, 


Turn it around so that it will be golden brown on the back 
as well as the breast; last turn the breast up so that it will be nice 
and crisp. When ready, place on a hot platter, removing the fat 
from the pan; put on stove; color with kitchen bouquet; add a little 
bouillon if at hand, or stock; flavor with sherry, strain the sauce 
on the platter. If served as the main dish, serve with potatoes and 
green vegetables. When carving, joint the legs, second joints, 
and wings; slice the breast; dress in crown style with the leg bones 
out, putting a paper frill on each; lay the white meat on top in 
shape of a reed. Fill the stuffing in the centre of the dish. Gar¬ 
nish with potatoes and roses of radishes around. Serve with a 
brown mushroom sauce and green vegetables at the side, and 
currant jelly, in place of a joint for luncheon or dinner. 

French Stuffing aux Champignons. Peel and wash one and 
a half pounds mushrooms; put on stove in two cups water, half cup 
sherry, pepper and salt to cook for about fifteen minutes; when done, 
cut in small dices; cut stale bread in dices, put in a frying pan with 
half cup butter and a teaspoon thyme; mix the mushrooms and 
bread together, moisten with a little of the juice from the mush¬ 
rooms, toast it around; add pepper and salt, two tablespoons sherry, 
and one tablespoon chopped parsley. 

Roasted Young Prairie Hen a la Woodrow 
Poule d’ Amerique rdtie, a la Woodrow 

This bird is served with the salad and it is not necessary to put 
any stuffing into it. Pick, singe, draw, and wash well; tie up nice 
and plump, put thin slices of bacon over the breast, put in a pan 
with some water, butter, onions, carrots, pepper, and salt, and 
roast for about one hour—according to size and age of the bird— 
turn it occasionally (take care not to let it burn). When ready, 
the breast must be golden brown, nice and crisp. Remove fat 
from the pan the bird has roasted in; put on the stove, color with 
kitchen bouquet, add a little bouillon or stock, flavor with sherry. 
Place on a platter; the breast can be cut out, carved in slices, and 
put back in place; strain the gravy over. Garnish with fried bread 
crumbs around and parsley. Put a paper frill on each leg. Serve 
with any kind of salad for luncheon or dinner. 

Fried Young Prairie Hen a la Maryland 

Poule d’Amerique / rite, a la Maryland 

Take a young prairie hen; singe, draw, and wash well; joint in 
pieces—legs, second joints, wings; if very plump, cut the breast in 
two across. Put on a linen to get dry; then dip in egg and 


AMERICAN COOK BOOK 


229 


bread crumbs, and fry in very hot fat; sprinkle with pepper and 
salt. When golden brown on one side turn over and brown on the 
other; sprinkle with pepper and salt again. When done, put on a 
pan in the oven for a few minutes until ready to serve. Then 
arrange on a platter, legs out, then the second joints and the white 
meat on top in the style of a reed. Put green peas in the centre 
and a rich cream sauce around on the platter. Garnish with 
parsley. Serve with corn fritters and potatoes as a joint for lunch¬ 
eon or dinner. 


Broiled Prairie Hen with Butter 
Poule d’Amerique grillee au Beurre 

Select young prairie hen; pick, singe, clean, and wash well; slit in 
the back, crack breast bone, cut neck short and tips of the wings 
off. Then put in a pan (the breast down) with a good piece of 
butter on the top; sprinkle with pepper and salt, put in oven— 
covered—to cook for about twenty-five minutes. When ready to 
serve, put on a broiler and broil golden brown on both sides. Joint 
the hen, and cut the breast in halves. Melt some butter and pour 
over; sprinkle with some chopped parsley and serve with green 
peas. If two are to be served on the same platter, after jointing 
arrange the four legs outward with the dark meat between in 
a crown style and put the breast on top. Put green peas in the 
centre and some melted butter all over the bird. Garnish with 
a paper frill on each leg bone. Serve with any kind of potatoes 
as a joint. Can also be served with the salad. 

Potted Prairie Hen a la Matelote 

Poule d’Amerique en terrine, a la Matelote 

Select prairie hens; pick, singe, clean, and wash well; tie up 
plump; put in a frying pan with some butter and bacon; keep 
turning until brown all around. When golden brown, put the 
birds in an iron pot. Put two tablespoons flour in the frying 
pan the birds are browned in, then add about four cups bouillon, 
stock or broth (if not at hand, water can be used instead), and one 
cup tomato juice. Stir until nice and simmery then strain it 
right over the birds in the iron pot; add some bay leaves, onions, 
cut-up carrots, let cook three to three and a half hours—with a 
tight cover—turning the birds occasionally. Take care they do 
not burn; they must not be cooked over too hot a fire—should be 
cooked slowly on the side of the stove or they will burn very 
quickly. When done, take the birds out, put on a hot platter, 
remove the string, garnish with parsley, put a paper frill on the 






230 


THE SWEDISH, FRENCH, 


legs of the birds. Skim the fat from the gravy; some of it 
served on a platter and the rest in a sauceboat with English 
bread sauce, currant jelly, and salad. It can also be served as a 
joint with the same kind of gravy, English bread sauce, currant 
jelly, potatoes, and peas. 

Mock Partridge (Fausse Perdrix) a la Ericsson Hammond 

Take small prairie hens; pick, singe, clean, and wash well; tie 
up nice and plump. Put in a pan with some bacon and butter, 
pepper and salt, and fry until golden brown; then put in an earthen 
pot. Make a gravy in the pan the hens browned in, with two table¬ 
spoons flour, three cups broth, one pint sour cream. Color the 
gravy with kitchen bouquet (and flavor with beef extract, if at 
hand). Strain the gravy on top of the hens in the iron pot, put in 
six small onions and a good-sized carrot cut up in large pieces. 
Put a tight cover on the pot and let simmer slowly until well done. 
When done, arrange on a platter, remove the string, strain some 
of the gravy over. Serve with the salad or as a joint with pota¬ 
toes and vegetables. 

Prairie Hen (Poule d’ Amerique) a la Terrapin 

Pick, singe, clean, and wash a prairie hen; cut in small pieces, 
put on the stove in six cups water with half cup sherry, pepper, 
salt, onions, and carrots; let simmer until tender. Put in a 
saucepan one tablespoon butter, one tablespoon flour, one to one 
and a half cups of the stock that the prairie hen has cooked in, 
four tablespoons sherry, pepper and salt to taste; add the meat. 
In the meantime, have the yolks of three or four eggs mixed with 
half cup cream; add; shake the pan until it thickens (take care not 
to let it curl). Heat the eggs in melted butter; add part of 
them to the prairie hen; sprinkle the rest of them on top of the dish. 
Serve inside a border of fried rings of bread or noodle border as an 
entree for luncheon or dinner. 

Artificial Terrapin Eggs. Hard-boiled yolks of three eggs, 
one raw yolk; mix to a smooth paste; add pepper salt, and a speck 
of orange coloring. Cook on top of the tea kettle until very hard. 
Roll in different sizes. 

Prairie Hen Croquettes a la Macedoine 
Croquettes de Poule d’Amerique a la Macedoine 

Take prairie hen that has been cooked or roasted; put through 
machine once. To each cup of prairie hen take three tablespoons 
hot cream sauce highly flavored with sherry, pepper, and salt; 


AMERICAN COOK BOOK 


put tablespoonfuls of the mixture on a platter; when beginning 
to get cold, form them in shape of an oblong croquette—thick in 
centre and pointed at ends. Roll in egg and fresh bread crumbs 
and fry in very hot fat. Serve in ring style—one resting on top 
of another—with macedoine of vegetables in the centre. 

Prairie Hen can be prepared and made in the same dishes as 
Partridge and Pheasant. 


PARTRIDGE ( Perdrix ) 

Roast Partridge (Perdrix rotie,) Sauce Salmis 

Pick, singe, clean, and wash the partridge well; tie up as for 
roasting; put in a baking pan with some thin slices of bacon and 
some butter put over the breast; sprinkle with pepper and salt; add 
some onions, carrots, a little sherry, and water; roast from twenty- 
five to thirty minutes—basting now and then. If the oven is very 
hot, the breast can be turned down and the back up, so as not to 
get the breast too dry and brown; just before it is ready, turn the 
breast up to get the skin nice and crisp. Carve the breast out— 
slip the knife through lengthwise; cut each breast in two pieces if 
small, in four if large, then put back in its place. Garnish with 
watercress and some brown bread crumbs. Take fresh bread 
crumbs, put on a pie plate with some butter, and brown in oven— 
toast around and around so as not to burn—just golden brown. 
Serve with the salmis sauce all around and currant jelly at the side, 
with the salad. 

It can also be served in place of a joint for luncheon or dinner. 


Roast Partridge (Perdrix rotie ) a la Corinthienne 

Pick, singe, clean, and wash the partridges well. Allow one 
bird for two persons; if large it can be served for four. Tie up well. 
Takeonepartridgethatistobeservedonacroutonand lard the breast 
with truffles; leave the rest unlarded. Put them in a roasting pan 
with some butter on the breast, some slices of bacon, onions, car¬ 
rots, pepper, salt, and a little sherry; roast from twenty-five to thirty 
minutes, according to heat of oven and size of partridges (take care 
not to let them burn); have golden brown, turn around and around 
so as not to have too dry; the breast must be juicy, but not rare. 
In the meantime, prepare a high crouton of bread by scooping it 
out and scalloping it all around; fry in hot fat until golden brown; 
put this in the centre of the platter. Put the bird (that has been 
larded with truffles) on top of the crouton that is dressed around 







THE SWEDISH, FRENCH 


with watercress, turning the breast up; stick the head, wings, and 
tail on the bird with big pins or skewers; put some watercress in 
the mouth. Make the bird look as if it were alive. The crouton 
of bread must be high to keep the wings and tail from coming 
near the platter. Cut the breasts out from the other birds—if 
small leave whole, if large slip the knife in lengthwise, cutting each 
piece in halves; put the pieces of breast around, one piece resting 
on top of another; garnish with watercress. Serve with English 
bread sauce and corinthienne sauce with the salad for a dinner. 

Stuffed Partridge Cutlet, a la Comte 
CStelette de Perdrix farcie, a la Comte 

When the partridges have been used for Roast Pheasant au 
Tourteau a la Corinthienne, the legs, second joints, wings, and body 
will be left. These can be made into a most beautiful entree the 
following day with little expense. Put the dark meat in a pan with 
water (sufficient to cover it), one cup sherry, onions,carrots, pepper, 
and salt; let simmer slowly for one hour; leave in the juice to get 
cold. When cold, remove the bones, pick the pieces of meat, 
making them in the shape of a half egg (all the same size). Make a 
rich chicken mousse, and join the pieces together with the 
mousse; then cover with the mousse; put a row of chopped truffles 
from one end to the other lengthwise and wave the mousse with a 
fancy tube around. Put on a buttered pan with some sherry 
and broth; put in oven and cook from ten to twelve minutes—well 
covered. When done, arrange on a green foundation that has been 
decorated with truffles and Spanish pepper; decorate each cutlet 
with a fancy paper frill. Serve with a rich supreme sauce in the 
centre as an entree for luncheon or dinner. 

Partridge Cutlet (Cotelette de Perdix ) a la Bacchante 

Pick, singe, clean, wash, joint, and cut a partridge in nice pieces; 
put a bone in each cutlet; dip in egg and bread crumbs and fry in 
very hot fat. Arrange on a platter with one resting on top of 
another; put a paper frill on each bone. Serve with English bread 
sauce and game sauce with sultana raisins, as an entree, or with 
the salad. 

Broiled Partridge with Butter (Perdrix grillee au Beurre) 

Singe, pick, and clean the partridge well; remove the neck, 
split the breast bone. With a rolling pin pound the pheasant down 
so that it lies flat on the broiler. First put in a pan with some but¬ 


AMERICAN COOK BOOK 


231 


ter, pepper, and salt and cook in oven for about ten minutes—well 
covered. When ready to serve, put on a broiler and broil golden 
brown on both sides. Put on a hot platter; joint, and leave in its 
shape. Pour some melted butter with chopped parsley over the 
bird. Serve with the salad. 

Fillets of Partridge with Mushrooms, a la Bayes 

Filets de Perdrix aux Champignons, a la Bayes 

Singe, pick, and clean the partridge; cut the breast in fplump 
pieces about three inches around. Lard with bacon; put in a 
pan with some ^ butter and sherry; cook in oven from fifteen to 
eighteen minutes, basting again and again with the butter and 
sherry. When done, arrange in a circle on a platter and put a 
paper frill On each bone. Serve with mushroom sauce in the centre, 
as an entree for luncheon or dinner. 

Fillets of Partridge (Filets de Perdrix) a la Perigord 

Singe, wash, and clean the partridges well. Make a nice gravy 
from stock; flavor with onions and carrots. Put the birds (that 
have been tied up plump) into the sauce, let simmer from 
twenty-five to forty minutes—according to size of the birds—then 
leave to get cold. When cold, make a rich Perigord sauce from 
flour, butter, and stock the birds cooked in; then cut the partridge 
in fillets (oval slices about the size of a large half egg), cover 
with Perigord sauce, put on a buttered pan and cook in oven— 
uncovered—from ten to twelve minutes until glossy. Arrange 
on a foundation of spinach with quenelles of forcemeat of partridge 
in the centre. Serve with a truffle sauce, highly flavored with 
sherry, as an entree. 

* 

% 

Fillets of Partridge with Mushrooms, a la Barnegat 

✓ Filets de Perdrix aux Champignons, a la Barnegat 

Singe, clean, and wash the partridge well; cut fillets from the 
breast—oval slices the shape of a half egg; put on a buttered pan; 
put in oven and cook for about ten minutes—well covered—with 
sherry, pepper, and salt. In the meantime, cook one pound of 
mushrooms, select a large one for each fillet. Put the mushroom 
upside down on each fillet; fill them with a puree game sauce— 
made from the rest of the partridge that has been cooked and put 
through the machine and mixed with little cream sauce and chopped 
mushrooms; flavor with sherry, pepper, and salt. Arrange in a 
circular style on a platter, and in the centre have green peas or 









232 


THE SWEDISH, FRENCH 


asparagus tips. Serve with currant jelly as an entree for luncheon 
or dinner. 

Braised Partridge Larded with Truffles, a la Perigueux 

Perdrix braisee et lardee de Truffes, a la Perigueux 

Pick, singe, clean, and wash the partridges well; tie up 
plump. Lard the whole breast with little specks of truffles. 
Put in a pan with some sherry, water, pepper, and salt; cook in 
oven—well covered—from twenty to twenty-five minutes. When 
done, glaze with a brown glaze; arrange on a platter around in a 
crown style; garnish with a paper frill on each leg; pour around 
the Perigueux sauce—made from the pan with chopped truffles, and 
flavored highly with wine; put a bunch of watercress in the centre; 
garnish with little roses cut from radishes. If the partridges are 
very large, each breast can be cut in halves lengthwise and put to¬ 
gether in their place before being glazed so that a half will be served 
for each person; if small, serve whole. 

Pheasant can be prepared and cooked in the same way. 

Croquettes of Partridge a la Macedoine 

Croquettes de Perdrix a la Macedoine 

Take partridges that have been boiled or roasted. Put the meat 
through machine once. Make a very thick cream sauce; measure 
the partridge by the cup. To each cup take three tablespoons 
hot cream sauce that has been flavored with sherry, pepper, and 
salt; put tablespoonfuls of the mixture on a platter; when beginning 
to get cold, form them in shape of oblong croquettes—thick in 
centre and pointed at ends; roll in egg and fresh bread crumbs and 
fry in very hot fat. Serve in ring style, one resting on top of an¬ 
other, with macedoine of vegetables in the centre. 

Partridg Stew with Mushrooms 

Etuvee de Perdrix aux Champignons 

Pick, singe, clean, and w T ash a partridge, and cut the dark meat 
as well as the breast in even cutlets, leaving a little bone in 
each; put in a pan with water sufficient to cover it, and cook for 
forty-five minutes to an hour with some onions, carrots, sherry, 
pepper and salt. When done, put one tablespoon butter in a 
saucepan; add two tablespoons flour, one cup of the stock the part¬ 
ridges cooked in, that has been skimmed and strained. Beat 
the sauce until creamy; add four tablespoons sherry, half cup 
warm milk, then add the cutlets. In the meantime, prepare a 
pound of mushrooms and cook in one cup water and half cup sherry 


AMERICAN COOK BOOK 


for fifteen minutes; add the mushrooms to the sauce, and half cup 
cream; let simmer for about ten minutes; add pepper and salt to 
taste. Arrange the cutlets, one resting on top of another, on a hot 
platter; glaze with a white cream sauce ; then serve the mushrooms 
and sauce all around the cutlets; put a paper frill on each cutlet; 
garnish with parsley. Serve as an entree for luncheon or dinner, 
with some currant jelly at the side. 

Saute of Partridge with Truffles, a la Bernadotte 

Perdrix sautee aux Truffes, a la Bernadotte 

Clean and wash a partridge well; cut in cutlets, leaving a little 
bone in each; put in a pan with water sufficient to cover it, and 
cook from forty-five minutes to an hour with some onions, carrots, 
sherry, pepper, and salt. When done, strain two cups of the juice 
that the partridge cooked in, flavor with some more sherry, color 
with kitchen bouquet and beef extract, thicken with a tablespoon 
of cornstarch dissolved in some cold water; when done, add the 
cutlets to the gravy, let simmer for about fifteen minutes, then 
add one tablespoon chopped truffles. Arrange on a hot platter, one 
cutlet resting on top of another; put a paper frill on each. Serve 
with the sauce all around and garnish with parsley with some 
currant jelly at the side, as an entree for luncheon or dinner. 


Partridge Mousse (Mousse de Perdrix ) a la Hammond 

To the breast of two partridges (put through machine about five 
times) add the whites of two eggs, press through a fine sieve; put 
in a saucepan on ice; stir until it begins to get cold; then mix milk 
and cream. Put the milk and cream gradually into the mousse, 
beating it all the time. When half of the milk and cream has been 
added, flavor with sherry, pepper, and salt, then some more cream 
and milk. Try a little in hot water again and again and add more 
milk and cream until the mousse is of the right consistence. 

Boned Partridge (Perdrix desossee ) a la Prince Carl 

Singe the partridge; split the back; wash, draw, and dry well. 
Beginning at the back remove the bone—carefully, so as not 
to tear the skin. Stuff with pieces of tongue, mousse of partridge, 
Spanish pepper, and truffles; put on a napkin, shape, roll, and tie; 
boil from forty-five minutes to an hour (according to size) in stock, 
pepper, salt, and vegetables. When ready, take out of the napkin, 
put on a platter, glaze with a brown glaze; decorate the legs and 
wings with a strip of cream sauce through a fancy tube. Serve 





THE SWEDISH, FRENCH 


with mushroom sauce. [Chicken or veal mousse can be used in 
place of the mousse of partridge.] 


Partridge with Cabbage (Perdrix au Chou ) a l’Am r cain2 

Take a small white cabbage, cut in strips, wash well; put in an 
iron pot with some butter, three tablespoons syrup, pepper and 
salt; brown the cabbage until golden; add two cups of stock; put a 
cover on; let simmer slowly about twenty minutes. In the mean¬ 
time, pick, clean, and wash a partridge well, tie up plump, 
put the partridge in with the cabbage, let simmer from fifteen to 
twenty minutes. Take the cabbage out, put in a casserole, put the 
partridge in the centre of the dish, put in the oven and bake about 
thirty minutes. Place the casserole on a platter, garnish with 
parsley at one side and the cover at the other. Serve with a rich 
supreme sauce as an entree. 

Can also be served as a joint for luncheon with potatoes and 
green vegetables. 

Partridge ( Perdrix ) a l’Anglaise 

Clean and wash the partridge well, stuff with chicken or calf’s 
liver, tie up very plump; roast in a pan with some sherry, 
water, pepper, and salt; when done, glaze with a brown glaze, 
serve on a hot platter, garnish with watercress and serve with 
English bread sauce and currant jelly. This can be served with 
the salad, or, as a joint, with potatoes and green vegetables. 

Stuffing. Fry one pound of chicken or calf’s liver in some 
bacon fat, pepper, salt, and a little sherry. Put it through machine 
twice; add one cup bread crumbs, two tablespoons cream, one table¬ 
spoon sherry, and one egg. Mix until nice and creamy. 


Roast Partridge with Truffles, a la Perigord 

Perdrix rotie aux Truffes, a la Perigord 

Singe, clean, and wash the partridge well; stuff with bread crumbs, 
grated onions, chopped parsley, butter, and one egg. Mix all 
the ingredients together. Fill the partridge; tie up plump; 
roast in a hot oven for about fifteen minutes with some water, 
sherry, pepper, and salt. When done, take out, glaze with a 
brown Perigord sauce, put in oven again, and roast until glossy, 
for about fifteen minutes—uncovered—then remove the string. 
Serve on a hot platter with a creamed truffle sauce all around 
and currant jelly at the side as an entree for luncheon or dinner. 


AMERICAN COOK BOOK 


233 


Boned Partridge with Veal, a la Walde 
Perdrix desossee au Veau, a la Walde 

Pick, clean, and wash the partridge well; cut in halves; remove 
the bones—leaving leg bones and part of the wing bones in; stuff 
with a mousse of veal; fill the partridge and fasten it in the 
back with two skewers. Put on a buttered pan; tie up plump; 
put in oven with three slices bacon across and roast for about 
thirty minutes—basting it again and again with the sherry and 
water in the pan. When done, glaze with a brown glaze. Turn 
out on a hot platter; garnish with parsley; put a paper frill on each 
leg. Serve with a tomato sauce, highly flavored with wine 
and currant jelly, as an entree for luncheon or dinner, or with the 
salad. It can also be served as a joint for luncheon or dinner 
with potatoes and green vegetables. 

Stuffing. To three-quarters pound veal (put through ma¬ 
chine about six times) add the whites of two eggs, then pass 
through a sieve. Stir on ice, adding half milk and cream, then 
pepper and salt, then little more milk and cream mixed; try in hot 
water, and add milk and cream until of the right consistence. Add 
half cup seeded raisins. 

Stuffed Partridge with Mushrooms, a la Victoria 

Perdrix farcie aux Champignons, a la Victoria 

Pick, clean, and wash the partridge; open the back and remove 
the breast bone then stuff with a chicken mousse with truffles 
and Spanish pepper; put on a buttered pan—breast up and cut 
side down; tie wings close to the body and both legs together, 
nice and plump; put some bacon and butter on top of the birds, 
sprinkle with pepper and salt, roast in oven—uncovered—from 
eighteen to twenty minutes. When done, glaze with a brown 
glaze, and garnish with watercress. Serve with bordelaise sauce, 
highly flavored with wine, and garnished with button mushrooms. 

Partridge Pie with Mushrooms, a la Casserole 

Pate de Perdrix aux Champignons, a la Casserole 

When the breast has been taken from partridges for entrees, 
salads, etc, and the dark meat is left, it makes a beautiful entree 
for luncheon or dinner. Cut the legs and second joints from the 
partridge also the wings with part of the back attached; put in 
a stewing kettle with sufficient water to cover it, onions, carrots, 
pepper, salt, and sherry; let cook for forty-five minutes to one 
hour—well covered. In the meantime, prepare a pound of 
fresh mushrooms put in a pan, and cook with water, sherry, 








234 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


pepper, and salt, for fifteen minutes. When the meat and mush¬ 
rooms are ready, put one tablespoon butter in a saucepan; add two 
tablespoons flour, one cup from the juice the partridges cooked in, 
and one cup of the stock from the mushrooms; beat the sauce 
until creamy, add the mushrooms to the sauce and six small 
white onions (cooked); then add the partridge and flavor with 
sherry, pepper and salt to taste. Put in a deep casserole or pud¬ 
ding dish, cover with a rich crust, put in oven and bake until 
crust is golden brown and well done. Put the dish in a silver case 
and serve on a platter on a paper doily as an entree. 

It can also be served in place of a joint for luncheon or dinner with 
potatoes and green vegetables. 

Partridge Pie (Pate de Perdrix ) a la Parisienne 

When the dark meat is left over and has not been used this 
makes a beautiful dish. Cut the partridge in small pieces, put 
in a stewing kettle with sufficient water, onions, carrots, pepper, 
salt, and some sherry, and let cook from forty-five minutes to one 
hour—well covered. In the meantime, prepare a pound of fresh 
mushrooms, put in a pan and cook with water, sherry, pepper, and 
salt for fifteen minutes. When the meat and mushrooms are 
cooked, put one tablespoon butter in a saucepan, add two heaping 
tablespoons flour, one cup from stock of the partridges, and one 
cup of juice from the mushrooms; beat until creamy, add 
the mushrooms, the partridge, sherry, pepper, and salt to taste, 
and last add half cup rich cream. Make a pie by lining a pie plate 
with puff paste, fill with beans, put a cover on and bake until golden 
brown. When done, remove the beans, fill with the Partridge a la 
Parisienne, and put the cover on. Arrange on a hot platter on a 
paper doily; garnish with parsley. Serve in place of a joint for 
luncheon or dinner. 

Boned Braised Partridge a la Ethel Bayes 

Perdrix desossee et braisee, a la Ethel Bayes 

Singe, clean, and wash a partridge. Split and bone—not the 
leg and wing. Stuff with tongue stuffing, tie up plump, put 
in a pan with sherry, a little water, onions, butter, pepper, and 
salt and braise for half hour—basting it now and then during the 
time. When done, glaze with a brown glaze. Place on a platter 
with watercress in the centre, a paper frill on each leg bone, and 
with the gravy from the pan around the platter. Serve with the 
salad. 

Stuffing. One cup ground smoked tongue, two tablespoons 


sherry, pepper, salt, four tablespoons cream sauce two eggs, two 
tablespoons bread crumbs—fresh if possible. Stir together tongue, 
sherry, pepper, salt, eggs, and cream sauce, then last add the 
bread crumbs. 

Many cold and hot dishes of partridge can be prepared in accor¬ 
dance with the recipes for pheasant and chicken. 

QUAIL (Caille) 

Roasted Quail (Cailles roties) a la Ocke 

Pick, singe, draw, and wash the quails well; tie up plump, 
put in a roasting pan, cover with thin slices of bacon and 
roast for twenty minutes—until golden brown on the top. These 
birds are not turned when roasted. Glaze with a thin brown glaze; 
serve on a platter in a rose style with a paper frill on each leg and a 
bunch of watercress in the centre; garnish with little roses cut from 
radishes. Make a brown bordelaise sauce from the pan the 
quails roasted in by removing the fat from the gravy; flavor with 
sherry, color with kitchen bouquet and a little beef extract; shake 
the pan over a hot fire, strain the gravy, and pour it all around the 
quails. Serve with the salad. 

Broiled Quail with Butter (Cailles grillees au Beurre) 

Pick, singe, draw, and wash the quails well; split in the back, 
dry on a linen cloth, sprinkle with pepper and salt, put on a 
broiler and broil from ten to fourteen minutes on both sides, until 
golden brown; put on a plate with some melted butter. Make 
pieces of round toast—one for each quail; put the toast on a platter 
and a quail on each piece; dish up in a rose style with the breast 
of the quail up and a bouquet of watercress in the centre; garnish 
with roses made from radishes; put some melted butter all around 
on the platter with some chopped parsley. Serve with the salad. 

It can also be served as the main dish of a luncheon with peas 
in the centre of the dish in place of the watercress; thus served with 
Saratoga chips, French fried potatoes, puff potatoes, etc., with 
currant jelly at the side, it is then called: Broiled Quails on Toast 
aux Petits Pois. 

Stuffed Boned Quail with Pate de Foie Gras, a la Octavious 
Cailles desossees et farcies de Pate de Foie gras, a la Octavious 

Pick, singe, draw, and wash the quails well; split in the back 
and remove the bones—breast bone, second joints, leaving part of 
the wing and leg bone in—and stuff; tie legs together with a string 









THE SWEDISH, FRENCH, 


and fasten wings close to the body; put in a pan with thin slices of 
bacon over the breast, some butter, sherry, and water, and roast in 
oven from eighteen to twenty-five minutes (if the birds are close 
together in the pan it takes a few minutes longer for them to roast). 
When done, glaze with a brown glaze, dish up in a circular style 
on a platter, with watercress in the centre with roses made from 
radishes, and with a brown bordelaise (made from the pan) around. 
Serve with the salad. 

Stuffing. To six quails take one cup of pate de foie gras, 
press it through a fine sieve, add one cup chicken mousse, flavor 
with sherry, pepper, and salt. 


Quail and Mushrooms in Casserole, a la Hammond 

Quail aux Champignons en Casserole, a la Hammond 

Pick, singe, draw, and wash the quails well; cook in water 
with sherry, pepper, salt, onions, and carrots—covered—from eigh¬ 
teen to twenty-five minutes. In the meantime, prepare a pound 
of fresh mushrooms, put ia a pan and cook with water, sherry, 
pepper, and salt for fifteen minutes. When the birds and mush¬ 
rooms are done, put one tablespoon butter in a saucepan, add two 
tablespoons flour, one cup of juice from the quails, and one cup of 
stock from the mushrooms; beat the sauce until creamy; add 
the mushrooms to the sauce, and a few white onions that have 
been cooked, then add the quails; flavor with sherry, pepper, and 
salt to taste. Put in a deep casserole; bake in oven until well done; 
place the casserole on a paper doily, or napkin on a platter, with a 
bunch of parsley at one end of the dish; raise the cover against the 
casserole at the other end. Serve for luncheon or dinner, or Sun¬ 
day supper, as an entree or joint. 


Fillet of Quail (Filet de Caille) a la Parisienne 

Cut the breasts of the quails out, which will make a nice plump 
piece about the size of a large egg; lard with truffles, put in a pan 
with pepper, salt, and some sherry; steam in oven with a tight 
cover—from ten to twelve minutes. When done, glaze with 
a nice thin brown glaze. Serve on round pieces of toast with a 
creamed mushroom sauce in the centre. Entree for luncheon or 

dinner. # . 

This dish can be decorated with fried rings of bread around and 

watercress. ' 


AMERICAN COOK BOOK 


235 


Potted Quail with Green Peas 

Cailles en terrine aux Petits Pois 

Pick, singe, clean, and wash the quails well; tie up plump; 
put in a frying pan with some bacon fat, butter, pepper, and salt, 
and fry until golden; remove from the frying pan; add to the pan 
two tablespoons flour, some rich stock, half cup sherry, pepper 
and salt; make a nice sauce. Put the quails in an iron pot; strain 
the sauce on top; add four nice-sized onions, one large carrot (cut 
in dices), let simmer from twenty to twenty-five minutes, slowly— 
with a tight cover. Take the quails out; remove the string;glaze 
with a brown glaze. Turn out on a platter—heads in and legs 
out—with a paper frill on each leg; remove onions and carrots 
from the sauce, skim and strain the gravy and pour it over. Serve 
with currant jelly as an entree or as a luncheon dish with French 
fried potatoes. 

Boned Stuffed Quail (Cailles desossees et farcies) a la Jardiniere 

Cut the quails in halves; take out the breast bone and wing bone— 
turning the wing in; stuff with chicken mousse; turn them over 
with skin up and stuffing down, made in the shape of a leg; cook 
in oven from ten to twelve minutes. When done, glaze with a 
brown glaze made from the bones, and decorate with cream sauce. 
Garnish each with a paper frill on the bone. Serve on a green and 
white foundation with a truffle or mushroom sauce in the centre 
as an entree for luncheon or dinner. 

COLD DISHES OF QUAIL 

Quail in Aspic with Pate de Foie Gras, a la Barnegat 
Cailles en Aspic, Pate de Foie gras, a la Barnegat 

Pick, singe, clean, and wash the quails well; tie up plump; 
put in a pan with sufficient water to cover them, sherry, pepper, 
salt, onions, and carrots; let simmer for about twenty-five 
minutes—with a tight cover; leave in the juice until cold. When 
cold, cut the breasts out, put in a ring mould that has been glazed 
with aspic and decorated with truffles and cooked white of eggs, 
etc., one piece resting on top of another (if the breasts are too large 
they can be cut in slices to fit the mould); then fill with the aspic 
the height of the birds. The rest of the meat (from the legs, second 
joints, and bones) grind through the machine very fine, and put in 
a saucepan. To one cup of the meat add half cup pate de foie gras, 
one tablespoon sherry, three tablespoons dissolved Cox’s gelatine, 
pepper and salt to taste. When beginning to get cold, add four 




236 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


tablespoons whipped cream; when settled and cold, fill the mould, 
cover w*ith aspic, and leave on ice until ready to serve. Then turn 
out on a paper doily and garnish with chopped aspic and let¬ 
tuce leaves in the centre. Serve with any kind of salad for 
luncheon or dinner. 

Chaud-froid of Quail ( Chaud-froid de Cailles ) a la Gimo 

Cook the quails [see recipe: Aspic of Quail a la Pate de Foie 
gras]. Cut out the breasts, making two pieces from each bird; 
put on a broiler and chaud-froid with white chaud-froid sauce, 
glaze with aspic (leave one bird whole that has been tied up 
plump and cooked). Decorate the fillets with chaud-froid 
sauce (colored brown) and truffles; also decorate the whole quail; 
glaze with aspic. When ready to serve, turn out on a green 
foundation on a paper doily; put the quail on a fried crouton of 
bread in the centre; garnish with watercress; put a paper frill on 
each leg, and arrange the fillets all around. Garnish each cutlet 
with a toothpick paper frill. Serve as a cold dish with aurorian 
sauce, or with any kind of salad, for luncheon or dinner. 

Quail in A:pic (Cailles en Aspic), a la Breta 

Boil quails [see recipe: Aspic of Quail a la Pate de Foie gras]. 
Leave in the juice until cold; when cold, glaze with a brown 
chaud-froid sauce, then with aspic about quarter inch thick 
by putting them on a broiler (if cold, in front of the window; if 
warm can be done in the icebox) and pouring the aspic gently over 
the bird until it forms a thick coating. W hen ready to serve, 
arrange in a circular style on a platter on a slice of buttered toast, 
and in the centre a bunch of watercress; garnish with roses of 
radishes. Chopped aspic can be put between each bird from the 
centre to the edge of the platter. Serve as a cold dish for supper, 
or, with the salad, for luncheon or dinner. 

Quail ( Cailles ) a l’ltalienne 

Cook the quails [see recipe: Aspic of Quail a la Pate de Foie 
gras]. Leave in the broth until cold. Split in halves; remove 
the bone (leave the leg bone in), and stuff. 

Stuffing. To one jar of pate de foie gras No. 3 take two table¬ 
spoons dissolved Cox’s gelatine, one tablespoon sherry, four table¬ 
spoons whipped cream. Mix together. 

Fill, turn the inside of the breast up and glaze with a white 
chaud-froid sauce, decorate with a brown glaze and some truffles. 
Arrange on a foundation of peas, and in the centre of the founda¬ 


tion put a fried crouton of bread made into a nest. Take one of 
the quails that has been cooked, glazed, and decorated; put daisies 
and branches of truffles on the top of it; divide the legs and wings 
with the glaze and truffles; put on the crouton; garnish with a 
paper frill on each and also on the leg of the bird in the centre. 
Garnish with parsley. Serve as a cold dish with the salad for 
luncheon or dinner. 

Quail with Pate de Foie Gras, Chaud-froid Sauce 
Cailles a la Pate de Foie gras. Sauce Chaud-froid 

Pick, singe, clean, and wash three quails well; tie up plump; 
put in a pan with sufficient water to cover them, sherry, pep¬ 
per, salt, onions, and carrots; let simmer about twenty-five min¬ 
utes with a tight cover; leave in the juice until cold. Take the 
meat from two quails, slice part of the breast in thin slices, in a 
round oblong shape; then pass the rest of the meat through the 
machine once. To half cup of the meat add three tablespoons 
pate de foie gras that has been pressed through a sieve; put in a 
saucepan on ice, stir—adding three tablespoons dissolved Cox’s 
gelatine, one tablespoon sherry, cayenne pepper and salt to taste; 
when beginning to thicken, add three tablespoons whipped cream. 
Mount this on top of the slices—make in the shape of half eggs, 
nice and smooth on the top, leave in the icebox. Make a white 
chaud-froid sauce. Put the cutlets and the uncut bird on a broiler, 
glaze with the sauce, then glaze with white aspic; decorate each 
cutlet with a wishbone of truffles and the bird according to taste. 
Glaze again with aspic. Arrange the cutlets on an egg foundation. 
Garnish in the centre with the whole bird placed on a crouton of 
bread, with lettuce leaves and chopped aspic around. Serve with 
the salad. 

WOODCOCKS (Becasses) 

Roasted Woodcock with Watercress (Becasse rotie au Cresson ) 

Pick, singe, and wash the woodcock well; open, and remove the 
crop from the neck; take the insides out—carefully, removing the 
gall from the liver; put insides back again; clean the head well; 
chop the heart and liver fine, put back inside the bird with 
a piece of butter, pepper, and salt. Then tie the bird up nicely 
—put the bill into the breast; put in a roasting pan with thin 
slices of fat bacon on the top with some sherry, pepper, and salt 
in the pan, and roast from ten to fifteen minutes, basting it again 
and again with the juice from the pan. When done, remove the 
string; make round pieces of toast; with a teaspoon scoop out 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


237 


the inside of the bird, spread it on the pieces of toast that have 
been buttered; glaze the birds; put them on top of the toast on a 
hot platter in a circular style; garnish with watercress and roses 
of radishes in the centre; remove all fat from the roasting pan, 
mix with part of the glaze; strain, flavor with sherry, and pour 
aroun,d the roasted woodcocks. Serve with the salad for luncheon 
or dinner. 

Broiled Woodcock with Watercress and Butter 

Becasse grillee au Beurre et garnie de Cresson 

Pick, singe, and wash the woodcock well; cut the head off; take 
the insides out—carefully, removing the gall from the liver; chop 
heart and liver fine. Rub over with some melted butter, pepper, 
and salt; put the birds on a broiler and broil for about eight minutes 
—four minutes on each side; put on a plate with some melted 
butter. In the meantime, fry the insides, heart and liver, in 
butter, pepper, and salt, for about six minutes, put it on pieces of 
toast that have been prepared—one for each bird; put one bird on 
top of each, and pour over some melted butter and chopped parsley; 
garnish with watercress in the centre. Serve, with broiled curled 
bacon all around, with the salad, for luncheon or dinner. 

Woodcock with Watercress (Becasse au Cresson ) a la Salmis 

Pick, singe, and wash the woodcock well; split in halves; remove 
the insides; free liver from gall, chop heart and liver very fine, 
put the pieces in a pan. Make a rich brown gravy from butter, 
flour, rich stock and wine; color with kitchen bouquet and flavor 
with beef extract; pour sufficient gravy over the birds to cover 
them, and let cook from twenty to twenty-five minutes—slowly. 
When done, arrange on a platter, one piece resting on top of an¬ 
other, with a paper frill on the bone. Remove fat from the pan, 
flavor with some more sherry, strain the sauce around; garnish 
in the centre with watercress and all around with triangles of toast 
that have been spread with the heart, liver, and the insides fried 
in butter, and flavored with sherry, pepper, and salt. Serve as an 
entree with currant jelly, crabapple jelly, etc. 

Woodcock ( Becasse ) a la Chasseur 

Make a rich mushroom sauce highly flavored with wine. Pick, 
singe, and wash the woodcock well; clean the head thoroughly, 
remove the insides, put the bill into the breast, leaving the bird 
whole; tie up plump. Put the birds in this mushroom sauce, 
let simmer slowly—with a tight cover—from twenty to twenty- 


five minutes. When done, take out, glaze with a brown glaze, 
put on pieces of toast that have been spread with the insides of the 
bird; after it has been fried in butter, flavored with sherry, pepper, 
and salt; arrange on a platter in the form of a ring, and pour in the 
centre and around the mushroom sauce. Garnish with watercress 
at four points on the platter. Serve with the salad, or as an entree 
for luncheon or dinner. 

Woodcocks with Mushrooms, a la Upsala 

Becasses aux Champignons, a la Upsala 

Are cooked in the same way as Woodcock a la Chasseur [see re¬ 
cipe], only they are cut in halves and dressed in crown style—one 
piece resting on top of another—on a hot foundation of hominy 
with a paper frill on the leg of each bird and the mushroom sauce 
in the centre. 

Fillets of Woodcock (Filets le Becasse ) a la Laconia 

i 

Pick, singe, and wash the woodcock well; remove the insides, 
cut the breasts in halves, remove the bone, put on a buttered pan, 
cover with chicken mousse, make it in the shape of a half 
egg; decorate with colored mousse around, put an artificial bone 
in each, cook in oven—well covered—from six to eight minutes 
with sherry, pepper, and salt in the pan. When done, serve on 
pieces of toast—spread with the insides that have been fried in 
butter, sherry, pepper, and salt—and serve in the centre a puree 
(made from the legs and the rest part of the meat picked from 
the bones) and around on the platter a brown game sauce highly 
flavored with wine. Serve as entree for luncheon or dinner with 
the salad. 

Woodcock with Green Peas, a la Talleyrand 

Becasse aux Petits Pois, a la Talleyrand 

Pick, singe, and wash the woodcocks well; remove the head, take 
out the insides, free from gall; put in a frying pan with some butter, 
sherry, pepper, and salt; fry for about five minutes. Make 
round pieces of toast, and on them put the insides (that have been 
fried); keep well covered and hot until the birds are ready. In 
the meantime, have ready some brown sauce—made from mush¬ 
room juice, flour, and butter; color with kitchen bouquet and beef 
extract; put the birds (split in halves) into this sauce; let simmer 
from fifteen to twenty minutes. When done, arrange cutlets—one 
on each toast—in a circular style on a platter; put a paper frill on 






238 


THE SWEDISH, FRENCH 


each leg bone and green peas in the centre; garnish with watercress 
at the end of the platter. Serve as an entree for luncheon or dinner. 


Woodcock (Becasse) a la Canape 

Pick, singe, wash, and clean the woodcocks well; split in halves; 
put in a pan with some butter, sherry, pepper, and salt;cook from ten 
to fifteen minutes until golden brown. In the meantime, take the 
insides of the birds—the heart and liver that have been chopped and 
are free from gall—fry in little butter, sherry, pepper, and salt. 
Arrange each half of bird on top of a piece of toast that has been 
spread with the insides; on top of each put three pieces of curled 
bacon; garnish with watercress. Serve with game sauce (made 
from the pan) highly flavored wdth wine. Entree for luncheon or 
dinner. 


Woodcock in Croustade, a la Comtesse 
Becasse en Croustade, a la Comtesse 

Pick, singe, clean, and wash them well; remove the insides, cut 
the breast in two pieces—one from each side, the rest of the meat 
put in a saucepan with stock, sherry, butter, pepper, and salt 
to boil from fifteen to twenty minutes, leave in the stock until cold. 
When cold, pick the meat from the bones, chop and make into a 
puree, mix with a little of the brown sauce made from the pan the 
woodcocks have cooked in, adding insides, heart and liver that 
have been chopped and fried in butter, sherry, pepper, and salt. 
Make croustades of bread, one for each person, by cutting a piece 
of bread about three inches in height and five inches around, scoop 
out, scallop on the top and fancy it all around, fry in hot fat; keep 
hot in the stove; fill with a puree of woodcocks and in the meantime 
fry the small fillets of the bird in butter, sherry, pepper, and salt. 
Put one fillet >ion each croustade. Serve on a paper doily, as an 
entree for luncheon or dinner. 


Woodcock ( Becasse ) a la Fanchonette 

Pick, singe, clean, and wash them well; split in halves, remove the 
breast bone and wing bone (leaving the leg bone in); put on a but¬ 
tered pan with sherry, pepper, salt; steam from fifteen to twenty 
minutes—well covered. When done, cover with a rich alle- 
mande sauce with a strip of Spanish pepper around and a dia¬ 
mond of truffle in the centre. Take the insides (free from gall); 
chop the heart and liver fine; fry in butter, sherry, pepper, and 


AMERICAN COOK BOOK 


salt for about six minutes. In the meantime, make little fanchon¬ 
ette baskets from puff paste, fill with beans, and bake; when done, 
remove the beans, put a little of the insides (that have been fried) 
into each basket, and place a cutlet of woodcock on top. Serve as 
an entree for luncheon or dinner. 


COLD DISHES OF WOODCOCK 
Stuffed Cutlet of Woodcock a la Chaud-froid 

Cotelette de Becasse farcie, a la Chaud-froid 

Pick, singe, and open, remove the insides, put in water (sufficient 
to cover them), pepper, salt, onions, carrots, sherry; let simmer 
from fifteen to twenty minutes; leave in the juice until cold. When 
cold, cut the bird in halves, remove breast bone and second joint 
(leaving the leg bone in); stuff" the cutlet from the inside, leaving 
the meat part down and the other side up; put on a broiler; glaze 
with a brown chaud-froid sauce, decorate with whipped cream 
(that has some gelatine) and truffles; glaze with aspic. Arrange 
on a foundation of aspic of macedoine with a bunch of lettuce in 
the centre and French dressing; garnish the dish around with let¬ 
tuce leaves, roses of radishes, and chopped aspic. Serve as a com¬ 
plete salad. 

Stuffing. Take the insides of the bird, remove the gall, chop 
the heart and liver fine; fry all in butter, sherry, pepper, and salt; 
add to that some mock (fausse) pate de foie gras. 


Woodcock in Aspic (Becasse en Aspic ) a la Beuveau 

Pick, singe, and clean the woodcocks; put in w r ater (sufficient 
to cover them) with pepper, salt, sherry, onions, and carrots; 
cook fifteen to twenty minutes; leave in the juice until cold. Chop 
heart and liver fine with the insides; fry in butter, sherry, pepper, 
and salt about five minutes; divide it among the birds—put about 
one teaspoon of it inside each. Chaud-froid with a brown chaud- 
froid sauce, glaze with aspic, decorate the legs and wings with 
wflupped cream that contains some gelatine. Glaze with aspic 
again. Have ready a deep fluted mould; glaze with aspic, raise 
the birds in the glazed mould—heads down and legs up; fill the 
mould with aspic that is just beginning to settle; leave on ice until 
ready to serve. Dip in lukewarm water, turn out on a hominy 
foundation on a paper doily, garnish around with roses of rad¬ 
ishes and pieces of chopped aspic. Put in the centre of a 
fancy silver skewer that holds glazed cooked yolks of eggs, truf- 







THE SWEDISH, FRENCH, 


fles, roses of radishes, etc., by putting a piece of bread in the 
centre on top of the hominy which will hold the skewer straight. 
Garnish w ith cress. Serve with the salad for luncheon or dinner. 

SNIPE ( Becassines ) 

Roasted Snipe ( Becassines roties ) a la Continentale 

Pick, singe, and clean the birds well; leave the head on, stick the 
bill in the breast, tie up nice and plump. If preferred to have the 
heads cut off, remove them. Put in a roasting pan, with slices of 
fat bacon on top of each bird, with sherry, onions, carrots, pepper, 
and salt. Roast from fifteen to twenty minutes, basting frequently. 
When done, glaze with a brown glaze, serve on a platter (heads 
in and legs out) with a bunch of watercress in the centre; garnish 
with roses of radishes if at hand, with a brown game sauce around 
that has been made from the pan the birds cooked in. Serve with 
any kind of salad for luncheon or dinner. 

Broiled Snipe with Butter ( Becassines grillees au Beurre ) 

Pick, singe, and clean the snipe well; cut heads off; remove 
insides; rub over with some melted butter, pepper, and salt; put on 
a broiler and broil for about eight minutes—four minutes on each 
side. When done, prepare some buttered toast—one piece for 
each person, put one bird on top of each; pour over some melted 
butter and chopped parsley; garnish with watercress in the centre. 
Serve with broiled curled bacon all around, with the salad, for 
luncheon or dinner. 

Snipe (Becassines ) a la Walde 

Pick, singe, and clean the birds well; remove the insides, cut in 
halves, and wash again; remove the breast bone from each half of 
the bird, leaving the leg bone and part of the second joint bone in; 
put on a buttered pan; stuff with the forcemeat au foie gras; 
wave a little chicken mousse around through a small fancy tube 
and w T ith a dot in the centre and a diamond of truffle; put some 
sherry in the pan; cook in oven from ten to twelve minutes— 
well covered. When ready, arrange on a foundation of chicken 
mousse with truffle sauce in the centre; garnish with parsley or 
watercress. Serve as an entree for luncheon or dinner. It can 
also be served with the salad. 

Stuffing. To one cup of chicken mousse add one jar of pate 
de foie gras No. 3 the fat and the meat pressed through a fine sieve. 
Remove the truffles, as they can be used for garnishing. 


AMERICAN COOK BOOK 


239 


GROUSE (Co? de Bruyere ) 

Roast Grouse ( Coq de Bruyere roti ) a la Gimo 

Pick, clean, and wash the grouse well; tie up plump, put 
in a roasting pan with little water, onions, and carrots; cover 
with thin slices of bacon on the breast; sprinkle with pepper and 
salt; put in a very hot oven and roast from eighteen to twenty 
minutes—uncovered—basting it now and then while roasting. 
When done and ready to serve, cut the breast out on both sides, 
then slip the knife right through the breast lengthwise; split the 
breast in halves so that the bird is served for four people; put on a 
platter, garnish with watercress or parsley; pour a brown game 
sauce around—made from the pan the bird has cooked in and 
highly flavored with wine. Serve wfith currant jelly and the salad. 


Grouse Cutlet with Green Peas a la Ailsa 
Cotelettes de Coq de Bruyere aux Petits Pois, a la Ailsa 

If grouse is used for a large dinner the day before and the legs 
and second joints are left, they can be made into beautiful entrees. 
Put legs with second joints in a pan with sufficient water to cover 
them (have the legs and second joints in one piece); trim and make 
look like a cutlet, leaving the whole bone in; add some onions, 
carrots, pepper, salt, and some Madeira wine; cook until tender; 
leave in the juice until cold; put on a cloth to dry. Dip in egg and 
bread crumbs and fry in very hot fat until golden brown; put on 
a hot platter, on a paper doily—one resting on top of another; 
garnish with a paper frill on each bone. Serve with bordelaise 
sauce, green peas, and currant jelly, as an entree for lunch or dinner. 


Grouse with Mushrooms, a la Dauphine 
Coq de Bruyere aux Champignons, il la Dauphine 

When the breast has been used for a previous dinner, put legs 
and second joints in a pan with sufficient water, carrots, onions, 
pepper, salt, and some sherry; cook until tender; leave in 
the juice until cold; coat with a thick cream sauce, leave on an 
oiled table until cold. When cold, dip in egg and bread crumbs 
and fry in hot fat. When done, arrange on a paper doily—one 
cutlet resting on top of another, with a paper frill on each. Serve 
with a creamed mushroom sauce around and currant jelly at the 
side, as an entree for luncheon or dinner. 






240 


THE SWEDISH, FRENCH, 


Grouse Cutlets a la Commodore 

Cotelettes de Coq de Bruyere a la Commodore 

When the breast has been used for a previous dinner, put the 
legs, second joints, and rest of the body in a pan with sufficient 
water to cover, onions, carrots, some Madeira wine, pepper, 
and salt; cook until tender—about one to one and a half hours. 
When cold, bone and make into small cutlets the shape of a half 
egg, and stick an artificial bone in each; cover with a chicken mousse; 
decorate with mousse (colored orange) with a daisy of truffle in 
the centre of each. Cook in oven—well covered—with some sherry 
in the pan, from eight to ten minutes; dress around a pyramid 
of spinach; garnish with a paper frill on each. Serve with a 
Perigueux sauce around as an entree. 


Grouse ( Coq de Bruyere) a la Salmis 

When legs, second joints, and part of the body have been left 
over from the meal before, they can be made into a very nice dish. 
Cut the meat in small pieces; peel and wash a pound of mushrooms 
and add them to the grouse; put in a pan with sufficient water to 
cover grouse and mushrooms; add some sherry, pepper, salt, a 
few onions, carrots, and half cup Madeira wine, and let simmer 
for about thirty minutes. When done, skim the fat, remove 
onions and carrots, thicken with a tablespoon cornstarch dissolved 
in some water; flavor with more wine, color with kitchen bouquet, 
let come to a boil and skim, then simmer from ten to fifteen minutes 
longer. When ready to serve, dish up on a hot platter, garnish 
with parsley, and serve with croutons of bread, as an entree for 
luncheon or dinner. 


RoastGrouse with Watercress ( Coq de Bruvere rotiau Cresson ) 

Pick, clean, and wash the grouse well; tie up plump, put 
in a roasting pan with a little water and some onions and car¬ 
rots; cover with thin slices of bacon on the breast; sprinkle with 
pepper and salt, put in a very hot oven and roast from eighteen to 
twenty minutes—uncovered—basting it now and then while roast¬ 
ing. When done and ready to serve, cut the breast out on both 
sides, then slip the knife right through the breast lengthwise, split 
breast in halves so that the bird is served for four people; put on a 
platter that has been decorated with a border of fried bread rings 
all around and a branch of watercress stuck into each hole of the 
bread. Serve with a rich Perigueux sauce around and fried hominy, 
with the salad. 


AMERICAN COOK BOOK 


Grouse Mousse ( Mousse de Coq de Bruyere ) a la Perigueux 

When legs and second joints are left over from the dinner before, 
remove skin and bones; pass the meat through machine about four 
times. To each cup of grouse take three tablespoons hot cream 
sauce and the whites of two eggs; flavor with sherry, pepper, and 
salt to taste; tint with red and orange coloring. Butter and deco¬ 
rate a ring mould with white of egg and truffles; fill with the mousse; 
cook in hot water—uncovered—from eighteen to twenty-five 
minutes. When done, turn out and serve with a Perigueux sauce 
in the centre, as an entree. 

Grouse Mousse ( Mousse de Coq de Bruyere) a la Hammond 

To the breast of a raw grouse passed through the machine about 
six times add the whites of tw 7 o eggs, press through a very fine 
sieve, put in a saucepan on ice and stir; add milk and cream 
(mixed) to the mousse gradually, beating it all the time. When 
about half quantity of cream and milk has been added, add pepper 
and salt, some Madeira wine, then some more milk and cream; 
try in water a little at a time, add milk and cream until of the right 
consistence; color with kitchen bouquet and red coloring. Butter 
a ring mould and decorate with white of egg and truffles; fill with 
the mousse; put in a pan of boiling water and let simmer slowdy 
from twelve to fifteen minutes—well covered, then turn out. 
Serve with the mushroom sauce in the centre, for luncheon or 
dinner. 


Timbale of Grouse Mousse with Truffles 

Mousse de Coq de Bruyere en Timbale, aux Truffes 

Make a rich mousse of grouse. Butter timbale cups and deco¬ 
rate with white of egg and truffles; fill with the mousse; cook in 
hot water in oven—covered—from eight to ten minutes. Turn 
out on a paper doily on a platter. Serve with a] truffle sauce 
around as an entree for luncheon or dinner. 

ORTOLANS (Rice Birds or Reed Birds) 

Roast Ortolans ( Ortolans rot is) a la Walley 

Pick, singe, and clean the ortolans well; remove the insides, 
tie up plump; roast in a pan with slices of bacon on the top, 
sherry, pepper, and salt from fifteen to twenty minutes; glaze with 
a brown glaze; arrange on a foundation of mousse of chicken. 
Serve with watercress in the centre and brown game sauce (made 
from the pan) all around. 




THE SWEDISH, FRENCH, 


Ortolans in Cups (Ortolans en Marmites) a la Soubise 

Pick, singe, and clean the birds well; cut in halves and remove the 
insides, the breast bone, part of the second joint bone (leaving the 
leg bone in); stuff with some pate de foie gras; put in a buttered 
pan with some sherry, pepper, and salt and braise from fifteen to 
eighteen minutes in oven—uncovered—basting it now and then 
with the juice from the pan. Heat small individual silver cups, 
fill with a soubise sauce, put a cutlet in each, put in oven for 
a few minutes until ready to serve. Arrange on a paper nap¬ 
kin; garnish with parsley, watercress, or lettuce leaves; put a 
paper frill on each bone. Serve with Perigueux sauce at the side, 
as an entree or supper dish. 


Ortolans in Puree of Game, a la Chasseur 
Ortolans en Puree de Gibier, a la Chasseur 

Prepare a nice puree from game (if no game is at hand, chicken 
or duck will do instead). Chop the meat very fine, mix it with 
little cream sauce, flavor with sherry, pepper, and salt. Line 
the small individual ramequin cups—put a half bird, that 
has been picked and cleaned, into the dish; put in oven and 
roast from fifteen to twenty minutes—uncovered. When done, 
put a paper frill on the leg bone that is sticking out of the dish; 
garnish with parsley on a platter. Serve on a nice paper doily 
as an entree for luncheon or dinner, or with the salad. 


Puree of Ortolans (Puree d’Ortolans) a la Fanchonette 

Make little pastry baskets from puff paste—roll the puff paste 
out very thin, fill the little fluted cake tins with pastry. Put a 
little piece of paper in each basket, fill with beans, and bake. In 
the meantime, make some little handles of pastry (about six inches 
long and half inch wide), twist in corkscrew style, arrange in a 
narrow horseshoe shape on a baking pan and bake. When 
the baskets are baked, remove the beans. Make puree of orto¬ 
lans by grinding the meat through the machine or chopping very 
fine; mix to the cup of the game two tablespoons cream sauce and 
two tablespoons cream; flavor with sherry, pepper, and salt to taste; 
fill the little baskets with the puree of ortolans, put a handle in 
each, and with a large slice of truffle on the top. Put the baskets 
in the form of a ring on a paper doily on a platter; garnish with 
watercress in the centre. Serve as an entree for luncheon or 
dinner. 


AMERICAN COOK BOOK 


241 


Ortolan in Patties (Petits Pates d’Ortolans) au Jus 

Make small patties by rolling puff paste out about half inch thick; 
cut with the patty cutter the size that is wanted; then take one size 
smaller cutter, press down in the centre not to cut it through— 
this will form a cover when the patty is baked. Bake in a medium 
oven, not too hot. When done, remove the cover, scoop out, 
leaving them in a pan over the oven to get hot. Have a forcemeat 
made from the ortolans; take with a teaspoon and poach in a pan 
with a little milk, from five to six minutes; take up. Put in sauce¬ 
pan one tablespoon butter and one tablespoon flour; add to that 
one cup of the milk that the quenelles have poached in; flavor with 
sherry, pepper, and salt; add the quenelles to the sauce, then some 
cream; fill the patties, arrange on a hot platter on a paper doily; 
garnish with watercress or parsley. Serve with currant jelly, as an 
entree for luncheon or dinner. 


Ortolans a la Kromeskys 

Pick, singe, and clean the ortolan, put in water, sherry, pepper, 
salt, onions, and carrots; let simmer from twenty to twenty-five 
minutes; leave in the juice until cold. When cold, roll out puff 
pastry very thin, put on top of the pastry a piece of the bird that 
has been boned, making in a half-moon style; put in with the bird 
a teaspoon of chicken mousse that has been highly flavored with 
sherry, sticking the leg bone from the bird at the end of the pastry; 
dip in egg and bread crumbs and fry in very hot fat until golden 
brown, put on a plate in oven from four to five minutes until ready 
to serve. Arrange on a paper doily, one piece resting on top 
of another with a paper frill on each. Serve with green peas 
around and with a rich game sauce (made from the broth the bird 
has cooked in), as an entree for luncheon or dinner or with the 
salad. 


Ortolans a la Russe 

Cook the birds [see recipe: Ortolans a la Kromeskys]. When 
done, cut in halves, removing the wing and breast bone, leaving the 
second joint and leg bone in; stuff with chicken forcemeat all around 
and put on an oiled paper. In the meantime, have thin slices of 
bacon, press out very thin, wrap this all around the cutlet of the 
ortolans that are stuffed with the forcemeat; dip in the batter of 
egg and flour, then in bread crumbs, and fry in hot fat from four 
to five minutes. Arrange on a platter, one piece resting on top of 
another with a paper frill on each. If many cutlets they can be 





242 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


served in crown style with watercress in the centre and with a 
Perigueux sauce all around. 

Ortolans with Rice ( Ortolans au Riz ), a la Victoria 

Cook the birds [see recipe: Ortolans a la Kromeskys]. Take 
out, remove the wing and breast bone, leaving the second joint 
and leg bone in; have them dry. In the meantime, cook one 
cup of rice in two cups water; when the rice is soft, add one 
cup of hot milk, and cook again for ten minutes with pepper and 
salt—stir until creamy. If no suitable mould is at hand to shape 
it in, take the rice and press it around the cutlet not making it 
too large; dip in egg and bread crumbs and fry in very hot fat. 
Serve with a rich supreme sauce, highly flavored with wine, as an 
entree. 

Timbales of Ortolans, a la Hildur Alexandra 

Ortolans en Timbales, a la Hildur Alexandra 

Cook the birds [see recipe: Ortolans a la Kromeskys]. Pick 
the meat from the bones; pass through machine once; measure it 
by the cup; to one cup of the meat take one cup chicken mousse, 
flavor highly with wine, pepper, and salt. In the meantime, butter 
timbale cups well, dress them with macaroni a la honey-comb style, 
threading them with truffles; fill the mould with the mousse, put in 
water and cook from ten to twelve minutes—covered. When done, 
turn out on a hot platter. Serve with a rich truffle sauce. 

PLOVERS ( PLUVIERS ) 

Roast Plovers ( Pluviers rot is) a la New York 

Pick, singe, and clean the birds well; leaving the heads on; 
stick the bills in the breast, tie up plump, put in a roasting pan 
with a slice of fat bacon on top of each bird, with sherry, onions, 
carrots, pepper, and salt. Roast from fifteen to twenty minutes— 
basting frequently. When done, glaze with a brown glaze. Arrange 
on a platter—heads in and legs out—with a bunch of watercress in 
the centre; garnish around with roses of radishes and a brown 
game sauce (made from the pan the birds roasted in). Serve with 
any kind of salad for luncheon or dinner. 

Boned Stuffed Plovers with Chicken, a la Lincoln 
Pluviers desosses et farcis de Poulet, a la Lincoln 

Pick, singe, and clean the birds well; remove the insides, the 
breast bone, part of the second joint bone, leaving the leg bone in; 


stuff with one tablespoon chicken mousse; tie the legs together and 
with the string around the wings close to the body; put in a pan— 
a slice of bacon on each, cut side down and breasts up, close to¬ 
gether—with sherry, pepper, and salt; cook in oven from twelve 
to fifteen minutes. When done, glaze with a brown glaze. 
Arrange on a hot platter with watercress in the centre and a brown 
game sauce around (made from the pan the birds cooked in). 
Serve with the salad for luncheon or dinner. 

Plovers ( Pluviers ) a la Jardiniere 

Pick, singe, and clean the birds well; cut in halves, leaving one 
whole for decoration, remove the insides; stuff each piece with 
chicken forcemeat—turn the stuffed side down, forming it in the 
shape of a leg. Put cutlets and bird on a buttered pan with sherry, 
pepper, and salt; put in oven and cook from twelve to fifteen min¬ 
utes—well covered. When done, glaze with a brown glaze, decorate 
with white cream sauce (a strip all around), and arrange on a foun¬ 
dation of chicken mousse; put the decorated bird on a crouton 
of bread; in the centre garnish with watercress; pour a game 
sauce made from the pan around on the platter. Serve with the 
salad for luncheon or dinner. 

If served with mushroom sauce as an entree, it is then called 
Pluviers aux Champignons. 

Broiled Plover with Butter ( Pluviers grilles au Beurre ) 

Pick, singe, and clean the birds well; cut the heads off, remove 
the insides, rub the birds over with some melted butter, pepper, and 
salt; put on a broiler and broil for about eight minutes—four min¬ 
utes on each side. When done, prepare some buttered toast— 
one piece for each person; put one bird on top of each, pour over 
some melted butter and chopped parsley; garnish with watercress 
in the centre. Serve with broiled curled bacon around, with the 
salad, for luncheon or dinner. 

VENISON (VENAISON) 

Roast Venison ( Venaison rotie ) a la Corinthienne 

Take a fillet of venison; cut from the leg a piece large enough for 
a roast—five, six, or seven pounds; lard closely with fat bacon or 
pork; put in an iron pot with butter, pepper, and salt; brown the 
venison around in a pan over a hot stove (turning it, take care 
not to let it burn). When done, put in a pan a tablespoon flour, 
some broth or consomme if at hand, make a simmery gravy, 









THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


243 


add one cup of Madeira wine, let simmer from one to one and a half 
hours with a tight cover, adding some onions and carrots to the 
pot. When done, take out, put on a hot platter, glaze with a 
brown glaze, garnish with parsley, and pour over a game port wine 
sauce. This can be served with the salad or as an entree. It can 
also be served as a roast with potatoes and green vegetables. 

Garnished Saddle of Venison ( Selle de Venaison garnie) 

Select a nice saddle of venison that has been hanging for a 
long time, beat well with a rolling pin and tie up plump; put 
in a pan with some onions, carrots, pepper, salt, and some water 
and roast from thirty to fifty minutes (baste it now and again 
while roasting). Leave in an open oven and let stand from ten 
to fifteen minutes to loosen the blood. When carving, follow the 
backbone, cut out the meat, carve in thin slices, then put it back 
in place; decorate with a bunch of parsley tied around a silver 
skewer and stuck in one end of the saddle; garnish with stuffed 
tomatoes or croustades filled with peas, artichoke bottoms, etc., 
around. Make a brown gravy from the pan it is cooked in and 
strain; put it around—if not sufficiently brown, color with kit¬ 
chen bouquet. This is a very expensive piece of meat and used as 
a joint for a dinner party. Serve with currant jelly, potatoes, 
green vegetables, and corinthienne sauce. 

( 

Venison Cutlets ( Cotelettes de Venaison ) a la Gustaf Adolf 

Cut the cutlets from the leg, about one inch in thickness. Put 
butter in a pan; add the cutlets, sprinkle with pepper and salt, 
cook until brown on both sides. Dish up on a hot platter, in circu¬ 
lar style—one resting on top of another; put a paper frill in each. 
Put half a cup port wine in the pan the cutlets cooked in, thicken 
with a teaspoon of cornstarch dissolved in some water, pour this 
gravy all over the cutlets. Serve as an entree with green peas in 
the centre, or as a luncheon or supper dish with potatoes. 

Venison with Mushrooms, a la Edward 
Venaison aux Champignons, a la Edouard 

Cut shoulder of venison in square pieces, put in oven with 
water sufficient to cover it, pepper, salt, and carrots; let simmer 
slowly until tender—about one and a half hours. In the mean¬ 
time, take one pound of button mushrooms, peel and wash, 
put on the stove in one cup water and half cup sherry, cook for 
about fifteen minutes. When the meat and mushrooms are done, 
put one tablespoon butter in a saucepan, add two tablespoons flour, 


one cup mushroom juice, and one cup of the juice that the veni¬ 
son cooked in; stir the sauce until smooth, color with kitchen 
bouquet (and some beef extract, if at hand); flavor strongly with 
Madeira and some port wine, add the mushrooms and the meat, 
let simmer slowly from fifteen to twenty minutes—skim again and 
again. When ready to serve, arrange on a hot platter, and gar¬ 
nish with parsley. Serve with currant jelly. 

Stuffed Venison Cutlets with Mushrooms, a la Alfred 

Cotelettes de Venaison farcies, aux Champignons a la Alfred 

Take a slice of the venison, cook in water with Madeira wine, 
onions, pepper, and salt, until tender—from one to one and 
a half hours; leave in the juice until cold. When cold, take 
out, form in little cutlets the shape of a small chop, leave on a 
buttered pan, cover with the mousse of chicken, decorate with 
mousse (colored orange color) and some truffles, put in oven with 
some sherry and butter, cook from six to eight minutes—well 
covered. When done, take out. Serve on a foundation of hot 
hominy with a rich brown mushroom sauce in the centre, with 
some currant jelly, as an entree for luncheon or dinner. 

Venison Cutlets ( Cotelettes de Venaison) a la Grisaille 

Cut fillet of venison in round pieces about four inches around 
and three-quarters of an inch thick; put in Madeira wine and soak 
for about half an hour then dip in egg and bread crumbs and fry 
in very hot fat. Arrange on a hot platter on a paper doily, one 
resting on top of another; put a little toothpick paper frill in each; 
garnish with parsley. Serve with red currant jelly as entree. 

This is also served as a luncheon or supper dish with Saratoga 
chips or French fried potatoes. 

Venison Cutlets ( Cotelettes de Venaison) a la St. Hubert 

Cut fillet of venison in round pieces about four inches around 
and three-quarters of an inch thick; lard with truffles by sticking a 
sharp point of a knife in and then a piece of truffle in each hole; 
cover the fillets all over with the truffles; put on a buttered pan 
with some Madeira wine, pepper, and salt; put in oven and cook 
from twelve to fifteen minutes—well covered. When done, glaze 
with a brown glaze. Serve on round pieces of toast with a 
brown sauce strongly flavored with Madeira wine and some cut-up 
sweet gherkins added to the sauce. Entree for luncheon or dinner. 


















244 


THE SWEDISH, FRENCH, 


Venison Cutlets ( Cotelettes de Venaison ) a la Chevreuil 

Cut thin cutlets from the loin of venison; cook in butter, 
wine, stock, and some mushrooms; let simmer slowly until well 
done; take out; glaze with a brown glaze. Place on hot slices of 
tomato all around and serve in the centre a mushroom sauce— 
made by thickening the stock that the cutlets cooked in with a 
teaspoon of cornstarch dissolved in some water; flavor with sherry, 
pepper, and salt; add the mushrooms to the gravy and serve it in 
centre of this dish. Can also be served with potatoes and green 
vegetables as a luncheon or supper dish. 


Venison Cutlets ( Cotelettes de Venaison ) a la Poivrade 

Are made the same way as Cotelettes de Venaison a la Chevreuil 
and served with a nice creamed mushroom sauce, sweet pickles, 
and parsley. , 


Venison Cutlets ( Cotelettes de Venaison ) a la Bohemienne 

Cut the cutlets of venison in the shape of chops, soak in marin¬ 
ade sauce, put on a clean linen to dry, dip in egg and bread crumbs, 
put on a broiler and broil. Serve on hot pieces of toast with marinade 
sauce and currant jelly. [Potatoes and green vegetables can also 
be served with this dish.] 


Venison Cutlets with Green Peas, a la Perigord 
Cotelettes de Venaison aux Petits Pois, a la Perigord 

Cut the venison in chops, put in a pan with butter, half a cup 
wine, onions, carrots, pepper, and salt. Cook for ten minutes— 
well covered; take up and put on a broiler. Glaze with a brown 
Perigord sauce made from the juice they have cooked in. Put in 
oven five minutes, uncovered, and decorate with white cream sauce 
and truffles. Put a paper frill on each chop bone. Serve on pieces 
of toast with peas in the centre and a supreme sauce. 


Grilled Venison Cutlets a la Corinthienne 

Cotelettes de Venaison grillees, a la Corinthienne 

Cut very thin slices from the leg of venison, put on a broiler and 
broil until golden brown on both sides. Arrange on a platter; pour 


AMERICAN COOK BOOK 


over some melted butter; sprinkle with chopped parsley. Serve 
with sauce corinthienne as a breakfast, luncheon, or supper dish. 


Ragout of Venison ( Rogout de Venaison ) a la Hammond 

Select a loin of venison; cut in large dices; put in hot water 
with pepper, salt, bay leaves, some onions, and large pieces 
of carrots; cook from one to two hours. In the meantime, while 
the meat is cooking, take some carrots cut in pieces, onions, and 
string beans (cut in thin slices across); cook nice and green. When 
the vegetables and meat are done, put one tablespoon butter in a 
saucepan, add one tablespoon flour, two cups of broth from the 
venison. Cook and stir until well dissolved; color with kitchen 
bouquet golden brown, then add the venison. Remove the onions, 
large pieces of carrots, and bay leaves. Let the venison simmer in 
the gravy for about half an hour, slowly; skim well. Dish in the 
centre of the platter, mix the vegetables with the rest of the gravy 
and pour all around; garnish with parsley. Serve with currant 
jelly for luncheon or dinner. 


Mousse of Venison ( Mousse de Venaison) a la Ericsson 

Put about three-quarters of a pound of venison through the 
machine five or six times, add the whites of two eggs, press it 
through a very fine sieve, put in a saucepan in a bowl of ice and stir 
until it begins to get cold. Then mix milk and cream, and put it 
gradually into the mousse, beating it all the time. When about 
half quantity of milk and cream has been used, add some pepper 
and salt and a little sherry; then add some more milk and cream; 
try a little on hot water on the stove, and if too hard, add some more 
cream. Try again and again until the mousse is of the right con¬ 
sistence. Butter a ring mould; decorate with truffles and Spanish 
pepper, fill with the mousse of venison, put in a pan of hot water, 
let simmer slowly ten to fifteen minutes—well covered. Turn out 
on a platter on a paper doily; garnish with parsley. Serve with 
truffle sauce in the centre, as an entree for luncheon or dinner. 


Timbale of Mousse of Venison, a la Hollandaise 

Mousse de Venaison en Timbale, a la Hollandaise 

Butter timbale cups, decorate with truffles and Spanish pepper, 
fill with the mousse of venison; cook in oven, in hot; water, from 
eight to ten minutes—well covered. Serve with a hollandaise 
sauce as an entree for luncheon or dinner. 





THE SWEDISH, FRENCH, 


Quenelles of Mousse of Venison with Mushroom Sauce 
Quenelles de Mousse de Venaison, Sauce Champignon 

[See recipe: Mousse of Venison.] Put a tablespoonful in hot 
water and poach; take out, leave to get cold; when cold, dip in egg 
and bread crumbs and fry in very hot fat until golden brown. 
Arrange on a paper doily; garnish with parsley; dish up in circular 
style with brown sauce in the centre. Serve with mushroom sauce 
at the side. 

Similar cold dishes can be made from venison as from lamb and 
mutton. 


RABBIT {LAPIN) 

Roast Stuffed Rabbit a la Europeenne 

Lapin roti et farci a la Europeenne 

Select a young rabbit, cut head and feet off; skin; open; draw; 
wash well, put in sour milk or water with a little vinegar and salt 
for about four hours. Then wash again, and stuff with veal mousse. 

Veal Mousse. To one pound veal take half pound sausage 
meat. Put through machine three or four times; add one small 
cup bread crumbs, half cup cold cream sauce, two tablespoons 
sherry, juice of an onion, pepper and salt to taste, and whites of 
three eggs—mix well, and fill. 

Put the rabbit together with skewers, tie legs close to body; put 
in a pan with some onions, pepper, salt, and some fat bacon on 
top; roast for about one to one and a half hours—if oven is too hot, 
take care not to let it burn. Cover the rabbit and let roast for 
about one hour, then remove cover and let it roast until golden 
brown around—basting it quite often. When done, put on a 
hot platter. Make a gravy from the pan the rabbit roasted in; 
remove the fat from the pan, add one tablespoon flour, then some 
stock or broth, stir until well dissolved and cooked; color with 
kitchen bouquet; strain it through a very fine strainer in a sauce¬ 
pan, add three-quarters cup good port wine, let it simmer for a few 
minutes and skim. When serving the rabbit, garnish it with 
pyramids of sweet potatoes. Serve with potatoes, green vegetables, 
and port wine sauce, as a roast for luncheon or dinner. 

Boiled Rabbit (Lapin bouilli) a la Bregitta 

Skin, clean, wash, and dress the rabbit the same as for Roast 
Stuffed Rabbit a la Europeenne. Put in a pot with sufficient 
water to cover it, onions, carrots, bay leaves, pepper, and salt, 
and let simmer slowfly from one to one and a half hours, according 


AMERICAN COOK BOOK 


245 


to size and age of the rabbit. When done, carve in pieces, arrange 
on a platter—one piece resting on top of another, and serve all 
around little white shallots, carrots, and some of the juice the rabbit 
cooked in. Serve with potatoes and green vegetables with a 
creamed horseradish sauce at the side. 

Boned Rabbit with Veal, a la Perigord 

Lapin desosse au Veau, a la Perigord 

Skin, clean, and wash the rabbit well; cut the head and feet off; 
open in front; remove the bones; spread the rabbit out on the table 
in a large sheet, beat it with a rolling pin so that it is flat and 
of even thickness. Make a mousse of veal [see recipe: Roast 
Stuffed Rabbit a la Europeenne], spread the mousse over 
the rabbit and roll from side to side. Then put in a frying 
pan with some bacon, butter, carrots, onions, pepper, and salt; 
fry the roll (that has been tied with strings) until golden brown, 
then put in an earthen pot. Put two tablespoons flour in the pan 
that the rabbit has browmed in, and about two quarts of stock 
(if stock is not at hand, water will do instead); stir until w'ell dis¬ 
solved, add one cup of sherry, strain the gravy free from lumps, 
put on top of rabbit in pot, cover with a tight cover, let simmer 
slowly on stove from one to one and a half hours—until well done. 
Take out, put on a pan, cover wuth a nice rich Perigord sauce, and 
brown in oven for about ten minutes. Arrange on a hot platter 
with green peas all around and the sauce at the side. (The sauce 
should be strained and skimmed.) Serve wuth potatoes and green 
vegetables as a roast for luncheon or dinner. [It can also be served 
as an entree]. 

Rabbit with Green Peas, a la Erick Anderson 

Lapin aux Petits Pois, a la Erick Anderson 

Skin, clean, and w r ash the rabbit w T ell; put in a pan with sufficient 
water to cover it, onions, carrots, bay leaves, some sherry, pepper, 
and salt; let cook until well done and tender, according to the 
size and age of the rabbit; leave in the broth until cold. When 
cold, joint in small pieces; remove the bones, putting an artificial 
bone in each piece; cover with a rich Perigord sauce and cook in 
oven—uncovered—for about ten minutes. Arrange on a founda¬ 
tion of spinach or hot hominy; decorate on top with strips of cream 
sauce; put through a paper bag, and a dot of cream sauce in the 
centre with a diamond of truffle on top; put a paper frill on each 
bone. Pour over a port wane sauce—made from the stock the 
rabbit has cooked in, with butter, flour, and port wine. Serve with 









246 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


green peas in the centre of the foundation, as an entree for luncheon, 
dinner, or supper. 

Rabbit Cutlet with Asparagus, a l’AHemande 

CStelette de Lapin aux Asperges, a VAllemande 

Skin, clean, and wash the rabbit well; put in a pan with sufficient 
water to cover it; add onions, carrots, bay leaves, some sherry, 
pepper, and salt; let cook until well done. Joint in small pieces; 
remove the bones, putting an artificial bone in each piece. Cover 
with a thick allemande sauce; decorate with a brown Perigord sauce 
and truffles; garnish with a paper frill on each bone. Serve on a 
green foundation with asparagus tips in melted butter in the centre, 
and port wine sauce at the side. 

Rabbit Cutlet (Cotelette de Lapin) a la Supreme 

Skin, clean, and wash the rabbit well; put in a pan with sufficient 
water to cover it; add onions, carrots, bay leaves, some sherry, 
pepper, and salt; cook until well done. Joint in small pieces; 
remove the bones, putting an artificial bone in each piece; cover 
with a rich supreme sauce; decorate with a diamond of truffle. 
Have ready a pyramid of spinach; put the spinach in the centre; 
raise each piece against the spinach, and all around pour a rich 
port wine sauce. Garnish with a paper frill on each bone. Entree 
for luncheon or dinner. 

Stuffed Rabbit Cutlet with Chicken, a la Russe 
Cdtelette de Lapin farcie de Poulet, a la Russe 

Cook rabbit [see recipe: Rabbit Cutlet a la Supreme]; joint 
in small pieces the shape of cutlets all same size; remove 
the bones, putting an artificial bone in each cutlet; put on a 
buttered pan, cover with chicken mousse; decorate with a narrow 
strip of cooked smoked tongue across and a strip of truffle on each 
side; put in a pan with some sherry, cook in oven from eight to 
ten minutes—well covered. When done, place on slices of hot 
tomato with macedoine vegetables in the centre and fried bananas 
around. Serve with supreme sauce. Garnish with parsley. Entree 
for luncheon or dinner. 

Saute of Rabbit with Truffles (Lapin Saute, aux Truffes) 

Boil rabbit [see recipe: Boiled rabbit], leave in the juice until 
cold; joint in cutlets, leaving the bone in each—have all the 
same size. Make a brown sauce from the juice the rabbit has 


cooked in; flavor strongly with sauterne, Madeira, or port wine; 
color with kitchen bouquet (and beef extract if at hand); put the 
cutlets into the gravy and let simmer for about half an hour. When 
done, arrange on a hot platter, one cutlet resting on top of another; 
put a paper frill on each bone and pour the sauce that the cutlets 
cooked in all around. Garnish with boned stuffed olives and truffles 
(black olives will do in place of the truffles). Decorate with par¬ 
sley. Serve with green vegetables, French fried potatoes, or Sara¬ 
toga chips, for luncheon or supper. 

Larded Braised Fillet of Rabbit a la Hammond 

Filet de Lapin larde et braise, a la Hammond 

Take the fillet of the rabbit—that is to say the saddle, cutting 
away the legs, the shoulder, the breast part; then split the saddle 
in halves along the backbone; cut in slices across, about one and a 
half inches thick; remove the bone, leaving the fillet of the saddle 
and the meat in one piece; beat down so that it will be about one 
inch thick; lard with truffles; put in a buttered pan with some 
sherry; cook from ten to fifteen minutes—well covered. When 
done, glaze with a nice brown glaze. Serve on hot slices of tomato 
or toast with a supreme sauce in the centre, as entree for luncheon, 
dinner, or supper. 

Larded Braised Rabbit Cutlet a la Venitienne 
Cdtelette de Lapin lardee et braisee, a la Venitienne 

Cut the rabbit as for Larded Braised Fillet of Rabbit a la Ham¬ 
mond, but instead of larding it with truffles, lard with fine strips of 
fat bacon. Put on a buttered pan. Put in oven with some port 
wine, Madeira, and little water, some grated onions, carrots, pepper, 
and salt; let braise in oven from fifteen to twenty minutes (baste it 
very frequently with juice from the pan). When done, arrange on 
round pieces of toast with cooked string beans in the centre. 
Serve with a brown sauce (made from the pan the rabbit has 
cooked in) as an entree for luncheon, dinner, or supper. 

Larded Braised Fillet of Rabbit a la Venitienne 

Filet de Lapin larde et braise a la Venitienne 

Make the cutlets in accordance with recipe: Larded Braised 
Rabbit Cutlet a la Venitienne. Lard with bacon and braise in 
oven from twenty to twenty-five minutes. When done, serve on 
a hot foundation of curried rice with a brown sauce (made from the 
pan) in the centre. Entree for luncheon, dinner, or supper. 






THE SWEDISH, FRENCH 


Fried Rabbit ( Lapin frit) a la Walde 

Boil the rabbit [see recipe: Boiled Rabbit]; leave in the juice 
until cold. When cold, cut in nice cutlets; remove the bones, 
leaving an artificial bone in each; roll in egg and bread crumbs and 
fry in hot fat until golden brown on both sides; serve on a platter 
one resting on top of another, with a paper frill in each; garnish 
with green peas around and decorate with spinach with French 
fried potatoes, Saratoga chips, or lyonnaise potatoes as a luncheon 
or supper dish. 

Rabbit Cutlet ( Cotelette de Lapin) a la Soubise 

Boil the rabbit [see recipe: Boiled Rabbit a la Bregitta]; 
form in small cutlets; remove the bone; put a little artificial bone 
in each cutlet for the paper frill; spread with a thick allemande 
sauce flavored with sherry, pepper, and salt; put on an oiled table 
until cold then dip in egg and bread crumbs and fry in hot fat 
until golden brown on both sides. Dish up in ring style on a 
platter—one cutlet resting on top of another; garnish with a paper 
frill on each bone. Serve with soubise sauce in the centre as 
an entree for luncheon or dinner. 

It can also be served in place of a joint with potatoes and green 
vegetables, peas in the centre, and the sauce served at the side in a 
sauceboat. 

Rabbit Cutlet with Cucumber, a la Gustaf Ranhold 

Cotelette de Lapin aux Concombres, a la Gustaf Ranhold 

Boil the rabbit [see recipe: Boiled Rabbit a la Bregitta], leave 
in the juice until cold; form in even cutlets, all same size, leave a 
bone in each cutlet. Make a rich cream sauce from butter, flour, 
the juice that the rabbit has cooked in; flavor with Rhine wine, and 
add the rabbit, and simmer for a few minutes until the cutlets are 
hot through, then add half cup rich cream. Serve in ring style on 
a platter, one resting on top of another; put a paper frill on each 
bone. Serve the sauce around in the centre with some boiled 
cucumbers cut in large strips, with melted butter and chopped 
parsley. 

Rabbit Cutlet ( Cotelette de Lapin) a la Mussulmane 

Select a young rabbit, cut in cutlets, put in a pan with 
butter, pepper, salt, onions, carrots, and one cup of sherry; put in 
oven with a tight cover; let cook for about one hour (during that 
time baste it again and again); then remove the cover, let the pieces 


247 


AMERICAN COOK BOOK 


braise in the oven until golden brown—turning them now and 
then (take care not to let them burn or get dry but have them well 
cooked). When done, serve on a platter in crown style, with a 
creamed mushroom sauce in the centre, as an entree for lunch¬ 
eon or dinner. If the cutlets are neatly prepared, a paper frill 
can be put on each bone. 


Mousse of Rabbit ( Mousse de Lapin) a la Hammond 

Put part of the fillet from the saddle (about one pound) through 
the machine about five times; add the whites of two eggs; press it 
through a very fine sieve, put in a saucepan on ice, stir until it 
begins to get cold, then mix milk and cream. Work the milk and 
cream in gradually, beating it all the time. When about a pint 
and a half of milk and cream has been used, add pepper and salt 
to taste and a little sherry, then add more milk and cream until 
of the right consistence. Try a little in hot water; if too hard, add 
some more cream and milk. Butter a ring mould; decorate with 
truffles and Spanish pepper; fill with the mousse of rabbit; put in a 
pan of boiling water; let simmer slowly from ten to twelve minutes 
—well covered. When done, turn out on a paper doily; garnish 
with parsley. Serve with supreme sauce in the centre, as an en¬ 
tree for luncheon or dinner. 


Rabbit Cutlet ( Cotelette de Lapin) a la Douaniere 

Select a young rabbit, clean and wash well, cut part of the fillet 
of the saddle, about one pound, for the mousse [see recipe: Mousse 
of Rabbit a la Hammond]; the rest of the meat put on the stove to 
boil with carrots, onions, pepper, salt, and bay leaves, until well done; 
leave in the juice until cold; remove bones. Then arrange on a 
buttered pan in pieces in the shape of a half egg; stuff each piece 
with the mousse of rabbit, decorate with strips of chopped truffles 
across, and cook from eight to ten minutes in the oven—well covered 
—with some sherry and butter. The rest of the mousse make into 
quenelles; take a small teaspoon of the mousse, put it in the juice 
that the rabbits cooked in, let simmer for about eight minutes until 
well done, then skim up and leave on a plate; make a rich mush¬ 
room sauce; when ready add mushrooms and quenelles to the sauce; 
flavor strongly with sherry. Arrange the pieces of rabbits on a 
foundation of hominy that has been decorated with Spanish pepper 
and truffles. Serve the sauce, quenelles, and mushrooms in the 
centre. 







248 


THE SWEDISH, FRENCH 


Mousse of Rabbit with String Beans, a la Pompadour 

Mousse de Lapin aux Haricots verts, a la Pompadour 

Butter a ring mould, line with long strips of cooked string beans 
in pompadour style. Fill. 

Filling. Two cups of rabbit mousse [see recipe: Mousse of 
Rabbit a la Hammond], one and a half cups string beans (from 
which the beans have been taken out and cut in little pieces and 
cooked). Mix both together and fill the mould. Cook in oven in 
hot water fifteen minutes—well covered. Turn out on a paper 
doily; garnish with parsley. 

Serve with truffle or hollandaise sauce as an entree for luncheon or 
dinner. 

Timbales can be made the same way. 


Roll of Rabbit (Roulade de Lapin) a la Boudin 

Skin, wash, and split a young rabbit in the front; remove all 
bones from legs, shoulder, and body; take the meat from the 
back of the fillet (about three-quarters of a pound) and make a 
rabbit mousse [see recipe: Mousse of Rabbit a la Hammond]. Put 
the legs and rest of the meat on a board; chop with a knife so that it 
will be flat; beat it with a rolling pin and make it in a thin sheet; put 
the mousse on the top and roll; put in a pan with some sherry, 
pepper, salt, and butter; let cook in oven from twenty to twenty- 
five minutes—well covered. When done, carve in thin slices. 
Serve on a hot platter, with a rich mushroom sauce around, as 
an entree. It can also be served as a joint with potatoes and 
green vegetables. 


Rabbit {Lapin) a la Fricassee 

Skin, clean, and wash a young rabbit, joint in pieces, put on 
stove and cook in sufficient water to cover it, pepper, salt, onions, 
carrots, bay leaves, and a little sherry. Peel a pound of button 
mushrooms, add the mushrooms to the rabbit when the meat is 
nearly done. When cooked, take out the onions and carrots, strain 
two cups of the juice. Put in a saucepan one tablespoonful butter, 
two tablespoons flour, two 'cups of the juice, beat until simmery, 
then add the rabbit and the mushrooms. When ready to serve add 
half a cup rich cream and one tablespoon chopped parsley. Serve 
inside a border of hot rice as an entree for luncheon or dinner, or 
as a supper dish. 


AMERICAN COOK BOOK 


Rabbit Pie {Pate de Lapin) a la Erick Gustaf 

Line a pie plate with puff paste; fill with beans, cover with pastry, 
and bake. When baked, scoop out the beans, fill with rabbit, re¬ 
place the cover. Serve on a hot platter on a paper doily with 
parsley at the side, as a joint for luncheon or dinner. 

Filling. Cut rabbit in small pieces, put on stove with carrots, 
onions, pepper, salt, some mushrooms, and water to cover it, and 
cook until well done and tender. Make a brown sauce; put 
one tablespoon butter in a saucepan, add two tablespoons flour, 
two cups liquid from the rabbit, half a cup sherry; color with 
kitchen bouquet. In the meantime, prepare and cook some round 
marbles of carrots, shallots, and turnips; mix in with the sauce; 
add the rabbit and mushrooms. 

Rabbit {Lapin) a la Casserole 

When rabbit is left over from the meal before, it can be made 
into a delicious dish a la casserole. Cut the rabbit in cutlets, put in 
the casserole, one on top of another; put an artificial bone in each. 
Make a rich sauce from one tablespoon butter, two table¬ 
spoons flour, one and a half cups rabbit stock (if no stock at hand, 
broth or consomme of any kind will do); flavor with sherry and 
mushroom juice, pepper and salt; color with kitchen bouquet; 
flavor with beef extract if at hand. Add to the sauce three cups 
vegetables that have been cut in dices and cooked and one cup of 
mushrooms that have been cut in dainty dices and also cooked. Pour 
the sauce with the vegetables around. Put in oven and cook for 
about three-quarters of an hour. Place on a paper doily with 
parsley at one side and the cover at the other. Serve with po¬ 
tatoes and green vegetables in place of a joint. 

Rabbit {Lapin) a la Jardiniere 

Skin, clean, and wash the rabbit; cut in pieces and cook until 
tender, with water (sufficient to cover), bay leaves, pepper, 
salt, and some Rhine wine. In the meantime, prepare some 
carrots (scooped out in little balls), turnips, and shallots (or white 
onions), and nice green peas. Have these all cooked separately. 
Make a brown gravy from the juice the rabbit has cooked in 
with butter and flour; color with kitchen bouquet, flavor with 
sherry and beef extract. Add the pieces of rabbit to the gravy, 
let simmer from fifteen to twenty minutes—skim again and 
again. Then arrange on a hot platter, garnish with little balls 
of potatoes, then carrots, then shallots, then turnips, and green 
peas all around. Serve as an entree or as a luncheon or supper dish. 





THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


249 


Rabbit {Lapin) a la Finnoise 

Skin, clean, and wash a rabbit well; cut the head and feet off; 
split in the front and remove the bones, then beat it with a roll¬ 
ing pin and roll; tie up nice and plump with a string, put in a pan, 
lard with fat bacon, put some butter in the pan, season with pepper 
and salt, brown until golden, then put in an earthen pot. Make a 
gravy in the pan the rabbit has braised in with two tablespoons 
flour, three cups of broth (if no broth at hand, water will do 
instead), and one pint sour cream. ' Color the gravy with kitchen 
bouquet and flavor with beef extract if at hand. Strain the gravy 
on top of it in the iron pot, put in six small onions and a good-sized 
carrot cut up in large pieces. Put a tight cover on the pot, let the 
rabbit simmer slowly until well done. When done, put on a platter, 
remove the string, strain some of the gravy over. Serve with 
potatoes and vegetables in place of a joint. 

Hare can be prepared and cooked in the same ways as Rabbit. 

COLD DISHES OF RABBIT 

Rabbit (Lapin) a la Galantine 

Clean the rabbit well. Remove the head, legs, and shoulder, 
bone the saddle, beat well, spread out and stuff with the chicken 
mousse, tie up in a napkin, let boil from one to one and a half 
hours, according to age and size of the rabbit, with water, the rest 
part of the meat that has been well washed, onions, carrots, pepper, 
and salt. When done, take out of the pot; tie the napkin tighter 
at each end, to make it very plump; leave in a press until cold and 
then put in aspic. 

How to Put in Aspic. Glaze a box mould with aspic; decorate 
with truffles, green olives, white of cooked eggs, Spanish pepper, 
etc., according to taste. Then slice the rabbit, put it carefully into 
the mould that has about one and a half inches of aspic, fill the 
mould with the cold aspic, leave until cold. When cold, dip the 
mould in lukewarm water, turn out, garnish with chopped aspic and 
lettuce leaves. 

Serve with the salad or as a cold dish with aurorian sauce. 

Rabbit (Lapin) a la Salade 

Boil rabbit [see recipe: Boiled Rabbit a la Bregitta], leave in the 
juice until cold; then joint in nice cutlets, removing the bone and 
trimming cutlets in even sizes; put in two cups of the broth, one cup of 
vinegar, one cup Rhine wine, half a cup oil; let stand for about two 
hours and, when ready, chaud-froid with a white chaud-froid sauce; 


garnish with thin slices of cooked hard-boiled egg on each and a 
small strip of beetroot all around (or little diamonds); glaze with 
aspic and serve on slices of tomato on top of lettuce leaves with 
mayonnaise dressing in the centre. Garnish with chopped aspic. 
Serve as a complete salad. 

EGGS (CEufs) 

How to Boil Eggs for Breakfast 

Put water in a pan when boiling, put the eggs carefully in, let 
cook slowly for about three and a half minutes for a soft breakfast 
egg, put in an egg cup and serve for breakfast. 

Avery nice way of serving eggs on a tray for breakfast. Cook 
eggs about four and a half minutes, put in cold water, remove the 
shell carefully, put in hot water again for three minutes to heat. 
Place on a fried ring of bread on a hot plate. 

Fried Eggs with Bacon (CEufs sur le plat, au Lard) 

Fry very thin slices of bacon until curled (take care not to make 
them too brown, because after it leaves the pan it will turn still 
browner and will be cooked too much). When the bacon is re¬ 
moved from the pan pour off" the good fat, wipe out the pan, put 
the clear fat back in the pan, drop eggs carefully in, with a table¬ 
spoon keep basting them with the fat—do not let them fry too fast 
or the fat will bubble them and they will look blistery. If the 
eggs are cooked very slowly they will be white and solid. By put¬ 
ting the fat over the yolks the eggs do not have to cook so long 
and be too hard underneath. The fat poured over the yolks will 
settle them quickly and make the eggs more plump and more 
tasty. Remove the eggs carefully with the omelet knife on to the 
platter and garnish with parsley and the fried bacon around. Serve 
for breakfast or luncheon. 

Poached Eggs on Toast with Bacon 

(Eu/s poches sur Rdties, au Lard 

Fry the bacon [see recipe: Fried Bacon]; when it is ready, 
have a frying pan, size according to the number of eggs to be 
poached. Have the water boiling and drop eggs one by one 
carefully into the water. Very fresh eggs are required for poach¬ 
ing; if not very fresh, they will spread around the pan and the yolks 
will be separated from the whites. Have sufficient water to cover 
the eggs; do not let it boil; let them simmer in the hot water slowly 
from three to four minutes, then remove them carefully, serve on 








250 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


round pieces of buttered toast with curled bacon around. Garnish 
with parsley and serve for breakfast. 

Eggs ( CEufs ) a la Surprise 

Soft boil eggs four and a half minutes. Take up and put in cold 
water; remove the shell carefully and put in hot water for about 
three minutes. Raise on a ring of bread; sprinkle with pepper 
and salt, cover with meringue and decorate with Spanish 
pepper; put in oven from two to three minutes until the meringue 
is brown. Serve on a hot platter with hollandaise sauce around. 
Garnish with parsley. 

Stuffed Eggs with Mushroom, a la Ericsson Hammond 

CEufs farcis de Champignon, a la Ericsson Hammond 

First boil eggs for twelve minutes. When done, put in cold 
water and take the shells off. Cut a little piece off the side and 
scoop out. Fill with mushroom mixture, the yolks, chopped mush¬ 
rooms, a little cream sauce, sherry, pepper, and salt. Roll in flour, 
pepper, and salt, then egg and bread crumbs and fry in very hot 
fat. Arrange on a paper doily; garnish with parsley. Serve with 
the mushroom sauce (made from the liquid that the mushrooms 
cooked in) for luncheon or supper. 

Eggs (CEufs) a la Suisse 

Line small individual ramequin cups with grated cheese, then 
drop one raw egg in each cup; put over each egg two tablespoons 
of rich cream, some pepper and salt, then a layer of cheese on the 
top. Put into oven to bake in hot water—uncovered—from ten 
to twelve minutes. When done, decorate with a thin slice of hard- 
boiled egg, then a strip of Spanish pepper around the yolk, and 
diamonds of truffles on the top. Stand the cups on a paper doily 
on a platter; garnish with parsley around the cups. Delicious 
egg entree for luncheon or supper. 

Shirred Eggs with Chicken Liver 
CEufs brouilles au Foie de Poulet 

Put a teaspoon butter in the shirring dish and put on stove till 
it melts; drop in one to two eggs (according to size of the dish), put 
all around small pieces of chicken liver that have been fried in 
butter, sherry, pepper, and salt; put in oven from four to five min¬ 
utes—uncovered. Serve for breakfast or luncheon in the shirring 


dish which the eggs cooked in; place it on a paper doily on a platter. 
Garnish with parsley. 

Egg a la Bird’s Nest ((Euf a la Nid) 

Cut round pieces of bread (one for each egg) and toast them; 
spread with butter and grated ham (if ham is not at hand, tongue, 
anchovy, chicken, or sardine can be used instead). Break the eggs, 
separate carefully the whites from the yolks, leave the yolks in 
the shell, raise them onto a plate of flour until ready to use. Beat 
the whites to a stiff meringue, season with a speck of salt and pep¬ 
per. Arrange on the toast with a space in the centre for the yolk; 
put on a buttered pan. Empty the yolk from the shell, put one 
into each space, put a little meringue on top showing only a trifle 
of the yolk. Put in hot oven about four minutes—until the me¬ 
ringue is brown and the yolks settled. When ready to serve put 
on a warm platter. If many eggs, serve in the form of a ring with 
creamed mushroom sauce in the centre and around. Garnish with 
parsley. A delicious egg dish for luncheon or supper. 

Egg in Tomato (CEuf en Tomate) a la Laconia 

Select small tomatoes—one for each person; put in hot water, 
remove the skin, cut away a slice from the top, scoop out—care¬ 
fully, leaving the outside shell. If large they can be cut in halves. 
Sprinkle with chopped parsley and the inside with a little pepper 
and salt and a small piece of butter. In the meantime, make 
round pieces of toast (one for each tomato), spread with butter. 
Put the shells of tomatoes on the toast on a buttered pan, put in 
oven from five to six minutes to get hot, then fill. Arrange on a 
warm platter with hollandaise sauce around. Garnish with pars¬ 
ley. Serve as an egg dish for luncheon or supper. 

Iilling. Two eggs, two tablespoons cream, two tablespoons 
milk, a pinch of salt and pepper. Mix well. Have ready one 
green pepper and one onion. Put one tablespoon butter in a 
frying pan, add the egg mixture, then the green pepper and onion 
(cooked and chopped fine). 

Eggs (CEufs) au Gratin 

Boil eggs from ten to twelve minutes, number according to the 
dish they are to be served in; leave in cold water until cold, remove 
the shell, cut in thin slices. Make a cheese sauce, put a layer of 
egg in a dish, then a layer of sauce, then of egg, and so on until the 
dish is full. Put on the top some grated cheese and bread crumbs, 
put in oven in hot water—uncovered—for ten minutes. When 








THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


251 


ready to serve, put the dish on a paper doily; garnish with parsley 
at the side. If ramequin cups are used, put a slice of hard-boiled 
egg on each. 

Cheese Sauce. Put one tablespoon butter in a pan, add one 
tablespoon flour, then one cup milk, pepper and salt. Beat well; 
add one cup grated American cheese. 

Velvet Eggs (CEufs veloutes) 

Cut two round pieces of bread and toast; drop two eggs carefully 
in hot water and poach about three minutes; put on the toast. 
Cover with a hot cream sauce. In the meantime, chop two hard- 
boiled eggs and heat between two plates in oven. Then when 
ready to serve, sprinkle them lightly all over the dish; garnish 
with parsley. Serve for breakfast or luncheon. 

Eggs (CEufs) a la Hollandaise 

Toast round pieces of bread and spread with pate de foie gras, 
tongue, anchovy, sardines, or butter. Break eggs in boiling water, 
poach them, and put them on the toast. Pour over a thick hollan¬ 
daise sauce, decorate with a strip of truffles across and a ring of 
thick cream sauce around; sprinkle some chopped parsley around. 
Serve for luncheon or supper. 

Timbale of Eggs (CEufs en Timbale) a la Victoria 

One cup milk, three eggs, pinch of salt and pepper. Mix all 
together in a bowl. Butter large timbale cups and fill. Put in a 
pan of hot water and cook in oven—uncovered—for ten minutes, 
when half cold turn out and cover with a tomato glaze that is 
thickened with flour. Decorate on top with cream sauce. Gar¬ 
nish with parsley. Serve with a rich white allemande sauce that 
has been flavored with sherry. 

Baked Eggs with Mushrooms, a la Ericsson Hammond 

CEufs cuits au four, aux Champignons, a la Ericsson Hammond 

Select fresh eggs, one for each person, hard boil ten to twelve 
minutes, put in cold water, cut a piece off on the side and scoop 
out the yolks. Chop mushrooms and yolks together (half of each) 
with pepper, salt, and a little butter; fill the eggs, put one egg in 
small individual casserole cup, fill all around with the sauce that 
has been made from the mushroom juice; put in oven in hot water 
and bake for ten minutes. Then arrange on a platter, garnish with 


parsley, and on each put one whole glazed mushroom; decorate with 
white cream sauce. Dish for luncheon or Sunday supper. 

Mushroom Sauce. One tablespoon butter, one tablespoon 
flour, one cup mushroom juice, two spoons sherry, pepper and salt. 

Egg (CEuf) a la Dewey 

Make small pastry shells by lining a small cake tin with puff 
paste; fill with beans and bake. When baked, scoop out the beans 
from the basket and fill. Arrange on a platter in ring style with 
parsley in the centre and stick in each a handle made from the 
pastry strips, twisted in corkscrew style, shaped in a horseshoe 
and baked. Fried oyster crabs, fried shrimps, or scallops can be 
put in the centre of the ring; garnish with parsley and lemon 
around. 

Filling. Two eggs, three tablespoons milk, two tablespoons 
cream, pinch of salt, and pinch of cayenne pepper. Put a table¬ 
spoon of butter in a frying pan; when melted, add the eggs, milk, 
and cream. Let it settle, then stir carefully. 

Egg in Green Pepper (CEuf au Piment) a la Lydie 

Select long green peppers all the same size; cut rings about 
half inch in height—one for each person; put in water with a little 
pinch of baking soda, cook about four minutes; leave in the water 
until ready to use. In the meantime, have ready some cooked 
ground smoked tongue. Cut round pieces of bread and toast. 
Spread with butter, then with the tongue that has been flavored 
with sherry, a little pepper and salt. Take eggs, one for each ring, 
break carefully, separate whites and yolks. Poach the yolks in a 
little bouillon or milk for about three minutes. During that time 
beat up the whites of the eggs. Place rings of the green pepper 
on the toast, fill with part of the meringue, then put the yolks in 
the centre, decorate with the rest of the meringue put through a 
fancy tube around the yolk, and on the edge of the pepper put a 
strip of Spanish pepper; sprinkle with chopped truffles on the top. 
Put in oven on a buttered pan, cook from four to five minutes. 
When ready, arrange on a platter in the form of a ring with a rich 
hollandaise sauce in the centre and all around. Egg entree for 
luncheon or supper. 

Meringue of Egg (Meringue a l’CEuf) a la Hammond 

Cut thin slices of bread in strips and butter them. Take a but¬ 
tered baking sheet, arrange the toast (one piece on top of another) 
in the form of a ring, fasten one to another with yolk of egg, put in 









252 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


oven and toast. In the meantime, beat up the whites of three or 
four eggs to a meringue. Season with cayenne pepper and salt. 
When the bread is toasted, take out, birdsnest it with the whites 
put on through a paper tube, put in oven from three to four minutes 
—until the meringue is golden brown; then fill. Arrange on a 
warm platter; garnish with parsley. Serve with hollandaise 
sauce around as an egg entree for luncheon or supper. 

Filling. Put one and a half cups milk on stove. Hard boil 
three or four eggs, according to size of the ring. Put one tablespoon 
butter in a saucepan, add one tablespoon flour, mix well, add the 
milk, then add the eggs that have been chopped, and fill the centre. 

Eggs with Beetroot ( CEufs aux Betteraves ) a l’Allemande 

Select small beets—one for each person; put in hot water with 
some salt; cook quickly. When done, remove the skin, put in 
water with a little vinegar and sugar to give them a good flavor. 
Take the beets, fancy them by peeling with the fluted knife and 
scoop out a space large enough to raise an egg in. Put them 
back in the juice on the stove to get hot. In the meantime, put 
the eggs—one for each beet—in boiling water; cook for four and a 
half minutes—uncovered. Then put in cold water, remove the 
shell—carefully, so as not to break as the egg is very soft; return 
the eggs to the hot water to heat. Place the beets on a buttered 
pan, then raise an egg in each beet. Beat up the whites of two 
eggs to a meringue, season with a little salt and cayenne pepper, 
cover the egg on the top; put in oven a few minutes until the me¬ 
ringue settles. Then arrange on a platter with the allemande sauce 
around. Garnish wdth parsley. Serve for luncheon or supper. 

Egg with Anchovy ( CEuf a V Anchois), a la Provenpale 

Poach four eggs slowly in hot water. In the meantime, crumb 
three sardines that have been skinned and boned and mixed with 
one tablespoon butter; spread round pieces of toast—one for each 
egg—and put on a plate in oven to get hot. When the eggs are 
poached, place one on each slice of toast, press out an anchovy, 
in a long strip, put across the egg lengthwise, then a small strip of 
Spanish pepper on each side. Arrange on a warm platter. Serve 
with Provenpale sauce around as an egg entree for luncheon or 
supper. - . 

Wedding Rings ( Alliances) a la Hollandaise 

Three eggs, three spoons milk and two tablespoons cream to 
each egg, pepper and salt. Mix the three eggs with the milk and 
cream. Butter little ring moulds well; fill; cook in hot water 


for ten minutes—uncovered. Turn out on pieces of toast with little 
cut-up tongue, ham, pate de foie gras, or chicken livers in the 
centre of the ring (which should be heated in butter with a little 
sherry). Decorate with tomato glaze (made from tomato juice), 
a speck of red coloring, and some cornstarch. Serve with hollan¬ 
daise sauce. 

Eggs in Pastry ( CEufs en Petits Pates ) a la Gimo 

Line timbale cups with puff paste, fill with uncooked beans and 
bake in a hot oven. When done, scoop out the beans, remove 
the pastry from the cups, leave in oven to get hot, then fill. Deco¬ 
rate the top with a slice of hard-boiled egg. Arrange on a paper 
doily on a platter; garnish with parsley. Serve as an egg entree 
for luncheon or supper. 

Filling. To six small timbales take two eggs, pepper, salt, 
one tablespoon butter, one tablespoon milk, two tablespoons 
cream, two tablespoons American cheese. 

How to Make the Filling. Put the butter in a saucepan, 
add the eggs that have been mixed with the cream, milk, pepper, 
and salt. Scramble; add the cheese. 

Eggs with Olives ( CEufs aux Olives ) a la Fanchonette 

Line small cake tins with puff paste, fill with beans and bake. 
When baked, scoop out the beans. Make small handles from puff 
paste and bake. Fill the baskets, put the handles in. Arrange 
on a paper doily; garnish with parsley. Serve as an egg entree for 
luncheon or supper. 

Filling. Two eggs, three tablespoons milk, one tablespoon 
cream, pepper, salt, one tablespoon butter, four chopped olives. 
Put the butter in a frying pan, add the eggs, milk, cream, pepper, 
salt, and olives that have been well mixed; scramble. 

Egg (CEuf) a la Benedict 

Spread round pieces of toast with chicken, ham, tongue, or 
anchovy. Put a soft poached egg on top of each and pour some 
rich hollandaise sauce over. Decorate with a row of truffles across 
each egg. Garnish with parsley. Serve as a hot egg dish for luncheon 
or supper. 

Eggs with Cheese ( CEufs au Fromage) a l’Americaine 

Mix to two eggs two tablespoons cream and a pinch of salt. 
Put butter in a pan and fry; take out; sprinkle heavily with Amer- 











THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


253 


ican cheese, pepper and salt; double. When cold, cut in any size 
desired, dip in egg and fry. Arrange on a platter; garnish with 
parsley. Serve with cheese sauce around for lunch or supper. 

Timbales of Eggs ((Eu/s en Timbales ) a la Baltimorienne 

One cup thick cream sauce, cold, four hard-boiled eggs chopped 
fine, cayenne pepper, salt, two raw eggs, and two tablespoons 
melted butter. 

How to Make It. First beat up eggs, mix with the cream 
sauce, add the cooked chopped eggs, pepper and salt. Butter 
timbale moulds well, decorate with Spanish pepper and put a tea¬ 
spoon of melted butter in each and fill. Cook in oven, in hot water, 
uncovered, twenty to twenty-five minutes. Turn out; arrange on 
a platter. Garnish with parsley. Serve with hollandaise sauce for 
luncheon or supper. 

Eggs (( Eufs) a la Kromeskys 

One and a half cups milk, two large tablespoons flour, one table¬ 
spoon butter, pepper and salt and two hard-boiled eggs. Put but¬ 
ter in a pan, add flour, the hot milk that has been boiled, then two 
hard-boiled eggs that have been chopped fine; season with pepper 
and salt to taste. Put on ice until it gets cold. Roll ordinary 
pie crust thin as a leaf and lay the mixture on one side; double over. 
Cut out with a dull cutter in the shape of a half moon. Roll in 
egg and bread crumbs or vermicelli and fry in deep fat. Garnish 
with parsley. Serve as a luncheon or supper dish. Can also be 
served with the salad. 

Stuffed Eggs (CEufs farcis) a la Hollandaise 

One tablespoon butter, four eggs, pepper and salt, one teaspoon 
cream. Hard boil the eggs (one for each person) about ten to 
twelve minutes, take shell off - , remove a little piece from the side 
of the egg, remove the yolk—carefully, so as not to break the 
egg. Stir yolks until smooth, add butter, pepper, salt, and 
cream; fill. Decorate with a strip of Spanish pepper around and 
a strip of truffles lengthwise on the egg; place them on a cake tin and 
cover; put on a pan of boiling water or in the oven until thoroughly 
hot, then place on bread rings. Serve with hollandaise sauce. 
Garnish with parsley. Egg dish for luncheon or supper. 

Eggs (CEufs) a la Rennison 

Cut three eggs in halves lengthwise and scoop out the yolks. 
Chop the yolks, add a teaspoon anchovy paste and a half table¬ 


spoon butter; fill the half of egg. Put on bread on a buttered pan. 
Bake in oven for ten minutes—well covered. Meanwhile, make the 
cream tomato sauce; when done, cover the eggs and decorate 
with truffles and white sauce. Garnish with parsley. Serve with 
hollandaise sauce for luncheon or Sunday supper. 


Egg in Tomatoes ((Eufs aux Tomates) a la Gilliland 

Take small hard tomatoes, remove the skin, cut off the tops, 
sprinkle with chopped parsley, put on a buttered pan with a piece 
of butter and some pepper and salt. Let it become hot. Then 
have ready soft-boiled eggs that have been cooked four and a half 
minutes, peeled, and put in hot water again to get hot; raise an egg 
in the tomato, sprinkle with truffles or decorate the top with some 
circular strip of tomato sauce put through a paper tube. Serve with 
hollandaise sauce around the [eggs on the platter as a luncheon or 
supper dish. Garnish with parsley. 


Eggs ((Eufs) a la Fricassee 

One tablespoon butter, two tablespoons flour, one and a half 
cups milk, one tablespoon chopped parsley, pepper and salt to 
taste, and some cream if at hand. Put the butter in a saucepan, 
then the milk that has been heated; season with salt and pepper and 
then add four hard-boiled eggs that have been cooked and peeled 
and put in hot water after they are peeled, cut in quarters, put on a 
platter, add some cream to the sauce, pour the sauce over the 
eggs. Garnish the platter around with half moons of pastry 
and parsley. Lunch or supper dish. 


Mousse of Tongue with Eggs, a la Baltimorienne 

Mousse de Langue aux CEufs, a la Baltimorienne 

Make a mousse of tongue [see recipe: Mousse of Tongue a la 
Baltimorienne]. Line small individual moulds with this mousse; 
put in hot water and cook for about fifteen minutes—uncovered. 

Filling. Two eggs, two tablespoons milk, two tablespoons 
cream, some salt. Scramble the eggs, fill the moulds, then turn 
out on round pieces of toast (buttered). Serve on a platter with 
truffle sauce. Garnish with parsley. Egg entree for lunch or 
supper. 




254 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Mousse of Ham with Eggs, a la Baltimorienne 

Mousse de Jambon aux (Eufs, a la Baltimorienne 

Make a mousse of ham [see recipe: Mousse of Ham a la Balti¬ 
morienne]. Line small individual moulds with this mousse, put 
in hot water and cook for about fifteen minutes—uncovered. 
When done, drop one raw egg into each mould; put in oven and cook 
until the egg is settled. Turn out on buttered toast. Garnish with 
parsley and serve with mushroom or truffle sauce. 


Eggs Stuffed with Sardines, a la Supreme 

C Eufs farcis de Sardines, a la Supreme 

Three eggs, six sardines, small teaspoon of anchovy paste, two 
tablespoons cream sauce. Hard boil the eggs, leave in cold water 
until cold, remove the shells and cut the eggs lengthwise. Skin 
and bone the sardines, mash them, put in a saucepan, add the an¬ 
chovy paste; mix to the yolks of the eggs (which have been 
pressed through a fine sieve). Fill the whites of the eggs, put on 
buttered slices of bread; trim the bread around the size of the 
egg. Put on a buttered pie plate, cover with another pie plate 
on the top, put in oven from six to eight minutes. When hot, put 
the eggs on a broiler; glaze with a heavy cream sauce flavored with 
lemon juice. Mix some of the cream sauce with anchovy paste, 
make a strip around the egg through a small paper tube, and in 
the centre put a large diamond of truffles. Serve on a hot platter 
with supreme sauce around for lunch or supper. Garnish with 
parsley. 

Eggs ((Eufs) a 1’Annecy 

Six anchovies, four eggs, one tablespoon cream, six chopped 
mushrooms, one teaspoon mushroom catsup, one tablespoon fine- 
chopped parsley, one tablespoon onion juice, and four pieces of 
fried bread. Hard boil two eggs cut in halves across, remove the 
yolks and chop them very fine with the finely chopped mushrooms 
and parsley; then add two tablespoons cream mushroom catsup, 
onion juice, and two raw eggs. Put one tablespoon of butter in 
a pan, and scramble the mixture; when done, have ready four round 
slices of toast. Spread the toast heavily with the mixture; put 
in the centre the half egg that has been heated—the top up and 
the cut part down; decorate around the egg with the cream sauce 
that has been colored with anchovy paste, and all around decorate 
with the meringue of egg. Put in oven—covered—for a few min¬ 
utes until the meringue is settled. Serve with the mushroom sauce 


(made from the juice the mushrooms cooked in) flavored with sherry. 
Garnish with parsley. These eggs are served for luncheon or supper. 

Devilled Eggs ((Eufs a la Diable) 

First poach eggs; serve on round pieces of toast. Make a cream 
sauce. To each cup cream sauce two teaspoons mustard, pepper, 
salt, and one tablespoon sherry. Glaze the egg with the sauce, 
decorate with a strip of Spanish pepper on the top and speck of 
truffle. Add some tomatoes to the sauce that is left and serve 
around. Garnish with parsley. 

Egg in Tomato (Euf en Tomate ) a la Surprise 

Peel tomatoes; cut a little hole at the top, scoop out, sprinkle 
with chopped parsley, put on a buttered pan in oven with pepper, 
salt, and butter inside. Take raw eggs, separate whites and yolks, 
poach the yolks in bouillon three minutes. (Milk will do if no 
bouillon is at hand.) Remove the yolks carefully from the pan, 
put in the hot tomato, put a tablespoon of white of egg on top of 
each tomato, cook in oven three minutes. Garnish with parsley. 
Serve with hollandaise sauce for luncheon or Sunday supper. 

Eggs (Eufs) a la Indiana 

Poach eggs in a cream mustard sauce, place on round pieces of 
toast that have been spread with ham, tongue, or pate de foie gras; 
sprinkle the egg with chopped truffles, decorate around with strips 
of tomato glaze or Spanish pepper. Serve with the sauce around. 
Garnish with parsley. 

Mustard Sauce. One tablespoon butter, small tablespoon 
flour, one cup milk, one tablespoon mustard, pepper and salt. 
Add yolks of two eggs to the sauce; beat very fast; add two table¬ 
spoons cream. 

Eggs with Pate de Foie Gras a la Walde 
(Eufs a la Pate de Foie gras, a la Walde 

Hard boil eggs, leave in cold water, peel, cut in halves length¬ 
wise, scoop out yolks, take the pate de foie gras (or mock pate), 
press through a sieve; flavor with sherry, pepper, salt; stuff the eggs; 
put on slices of buttered bread, the stuffed side down, put on a but¬ 
tered pan in oven and heat; cover with creamed tomato sauce; deco¬ 
rate with white sauce. Garnish with parsley. Serve with supreme 
sauce. 





THE SWEDISH, FRENCH, 


Egg and Cheese in Profiteroles 
CEuf au Fromage en Profiteroles 

A half cup water, a half cup flour, one tablespoon butter, two 
eggs. Put butter in a saucepan on the stove with water, add flour, 
cook three minutes; stand to get cold; when cold add one egg at a 
time, stirring five minutes after each addition; drop teaspoonfuls 
of the batter, fry in deep, warm fat, fry on a low fire and fill. 

Filling. Two eggs, three tablespoons milk, two tablespoons 
cream, two tablespoons American cheese, cayenne pepper and salt 
to taste, one tablespoon butter. Put the butter in a pan; mix the 
egg, milk, cream, cheese, etc., and scramble. When done, make a 
slash across in the profiteroles, open and fill. Put in oven for about 
two minutes before serving. Arrange on a paper doily; garnish 
with parsley. Serve hot with a rich cream sauce for lunch or 
supper. 


Glazed Eggs with Tomatoes a la Hollandaise 
CEufs aux Tomates a la Hollandaise 

Soft boil eggs four and a half minutes; leave in cold water to 
get cold; put in hot water to heat. Place on rings of toast, put on a 
broiler, and cover with tomato sauce. Arrange on a platter with 
hollandaise sauce around. Garnish with parsley. 


Stuffed Eggs with Veal (CEufs farcis de Veau ) a la John Ericsson 

Hard boil eggs, one for each person; leave in cold water. When 
cold, remove the shell, cut a piece from the side of the egg, remove 
the yolk—carefully, so as not to break the white, then remove the 
white; put in hot water until ready to serve. Cut a cooked calf’s 
head in small dices and put in a saucepan in oven to get hot; then 
make the sauce. Put in a saucepan a tablespoon butter, one table¬ 
spoon flour, and one and a half cups milk; beat the sauce until 
creamy; add three tablespoons sherry, then add to the cup of 
calf’s head three tablespoons of the sauce. Fill the eggs and raise 
them on fried rings of bread. Arrange them in ring style on a plat¬ 
ter and serve in the centre an egg sauce. Add to the cream sauce 
that is made yolks of two raw eggs, stir until it begins to get hot, 
then add the yolks from the eggs that have been chopped fine and, 
last, about three tablespoons cream. Place in the centre of the 
sauce a fried crouton of bread dressed with the calf s ears that have 
been cleaned, cooked, and scraped and made to look like Easter 
Lilies; garnish with parsley. Delicious egg dish for luncheon or 
supper. 


AMERICAN COOK BOOK 


255 


Eggs with Tongue, a la Hammond 
Langue aux CEufs, a la Hammond 

Soft boil eggs four and a half minutes; leave in cold water until 
cold. When cold, remove the shell—very carefully, so as not to 
break the whites; put in hot water. In the meantime, arrange but¬ 
tered toast for each piece and put a thin slice of cooked, smoked 
tongue on each; put in oven to get hot. When ready to serve put 
an egg on each piece, with a half-inch strip of tongue across each, 
with little dots of colored green cream sauce in the centre of the 
tongue. Garnish with parsley. Serve with langue sauce as egg 
entree for lunch or supper. 


Eggs with Olives (CEufs aux Olives,) a la Hollandaise 

Cook half a cup rice until very soft; add pepper, salt, butter, and 
cream—measure two cups of the cooked rice; to each cup rice take 
three tablespoons fine chopped olives, one tablespoon chopped 
parsley. Butter and decorate small individual ring moulds with 
Spanish pepper and white of egg, fill the rice carefully in each mould, 
let stand to get cold. W 7 hen cold put the moulds in hot water to get 
warm. Turn out on round pieces of toast, cook a yolk of egg to 
each in milk or stock, take it up carefully and drop it in the centre 
of the ring, beat up the whites of part of the eggs, put in a tube, 
form in the shape of a pyramid on each, with a speck of truffle on 
top and Spanish pepper twisted around. Put in oven a few seconds. 
Arrange on a platter with hollandaise sauce around, garnish with 
parsley. Serve for lunch or supper. 


Egg in Croustades with Sweet Sauce 
Croustades d’ CEufs, a la Sauterne 

Two yolks and one white of egg, four tablespoons milk, four 
tablespoons flour, three tablespoons water, two tablespoons cream, 
and a pinch of salt. 

Mix together to a batter (not beating the eggs). Get the crous- 
tade iron hot in fat, dip the end of the iron in the batter, cook in 
the hot fat until golden brown—do not have the fat too hot so 
that they cook too quickly, it takes five minutes for each croustade 
to cook. Hard boil eggs and cut them up, make the sauterne 
sauce and add the cut-up eggs, fill the croustades; put a slice of 
hard-boiled egg on top. Arrange on a paper doily. Garnish 
with parsley. 




256 


THE SWEDISH, FRENCH, 


Stuffed Egg with Tongue, a la Ericsson Hammond 

CEufs farcis de Langue, a la Ericsson Hammond 

One cup cooked ground tongue, two tablespoons cream sauce; 
flavor with sherry, pepper, and salt. Fill eggs that have been 
hard boiled, cut in halves lengthwise, and the yolks removed; 
put on a slice of bread and put in oven—covered—to get hot; 
glaze with tomato glaze, decorate with a row of chopped truffles. 
Arrange on a platter with an egg sauce a la Gimo around. Garnish 
with parsley. 

Tomato Glaze. Put one tablespoon butter in a pan, add one 
to one and a half cups tomato juice; beat well, add pepper and salt 
and pour over the eggs. 


Egg with Mousse of Ham, a la Gilbert 

CEufs a la Mousse de Jambon, a la Gilbert 

Select small eggs—one for each person—and cook about four 
and a half minutes; put in cold water and take the shell off (be 
careful not to break the egg as it is then very soft); leave in a pan 
of cold water. In the meantime, make a mousse of ham a la Balti- 
morienne; to one cup cooked ham that has gone through the ma¬ 
chine a few times take three tablespoons cream sauce, one egg, 
pepper, salt, and a little sherry. Decorate little deep plain individ¬ 
ual ring moulds with Spanish pepper and white of egg, fill with the 
mousse, and cook in a pan of hot water from ten to fifteen minutes 
—uncovered; turn out on buttered toast and raise in centre of 
each ring the eggs that have (in the meantime) been put in hot 
water for three minutes to get hot. Decorate the egg all around with 
cream sauce colored with the orange color and little truffles on the 
top. Arrange in the form of a ring on platter with truffle sauce in 
the centre. Garnish with parsley. 


Egg with Tongue (Langue aux CEufs ) a la Neige 

Take three eggs, separate yolks from whites. Beat whites to a 
stiff froth. Butter charlotte moulds, fill with the whites of the 
eggs, put a thin slice of rolled tongue in the centre, put more beaten 
whites on top, put in hot milk and poach for three minutes. Take 
up, turn out, put on a platter, stir the yolks of three eggs with one 
tablespoon cornstarch to a souffle, thicken the milk, add pepper, 
salt, and a speck of mustard. Serve around on a platter with 
pastry decoration around. 


AMERICAN COOK BOOK 


Eggs (CEufs) a l’Aurore 

Have both chicken and smoked tongue cooked and cut in dices. 
Mix two eggs with two tablespoons milk, two tablespoons cream, 
pepper and salt; scramble—while scrambling add the chicken and 
tongue. Fill in the cups. 

The Cups. One tablespoon butter, two tablespoons flour, 
yolks of two eggs, pinch salt, one cup milk, and two teaspoons 
baking powder. Mix together; last J add the whites .(well 
beaten). Bake in muffin pans in hot oven; when done, leave to 
get cold, cut a cover off and scoop out. When ready to fill have 
the cups hot, filled with the egg mixture, put the cover on. Put 
in each a handle of green pepper. Arrange on a platter, on a paper 
doily; garnish with parsley. Serve with the supreme sauce as en¬ 
tree for luncheon or supper. 

(Eggs with Anchovy (CEufs a VAnchois) a la Prince Carl 

Two eggs, four tablespoons milk, four tablespoons cream, pepper, 
salt, one teaspoon anchovy paste. Dissolve anchovy paste with 
part of the milk, add the eggs, the rest of the milk, cream, pepper, 
and salt. Butter heart-shaped moulds, fill, and cook in oven, in 
hot water, twelve minutes—uncovered. Leave in the moulds for 
five minutes to settle. Then turn out, garnish with white cream 
sauce—on the top in the shape of a heart, and a large diamond of 
truffle in the centre. Garnish with parsley. Serve with sauterne 
sauce, for lunch or supper. 

Timbale of Egg and Spinach, a la Baltimorienne 

CEufs en Timbale aux Epinards, a la Baltimorienne 

One cup thick cream sauce, four hard-boiled eggs (chopped), 
two raw eggs, pepper and salt. First beat up eggs; mix the cream 
sauce, then the cooked eggs. Butter timbale cups and fill half with 
the egg mixture and half with spinach mousse; to one cup spinach 
that has been washed and cooked and ground through the machine 
take three tablespoons cream sauce, one egg, pepper and salt; fill; 
cook—uncovered—from eight to ten minutes in a pan of hot water. 
Turn out. Arrange on a platter. Garnish with parsley. Serve 
with hollandaise sauce. 

Egg Mousse (Mousse d’CEufs) a la Sicilienne 

Three eggs, one cup milk, half a cup cream, pepper, salt. Mix 
eggs well together; add milk, pepper, salt, and cream. Butter 
ring mould well with good butter, sprinkle with chopped parsley. 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


257 


and fill with the egg mixture—carefully, so as not to wash the 
parsley away; put in hot w r ater and cook slowly in oven for about 
fifteen minutes—uncovered. When cooked, let stand from eight 
to ten minutes in hot water before turning it out. Garnish with 
parsley. Serve with tomato or hollandaise sauce. 

Egg with Smoked Salmon, a la Ericsson 

CEuf au Saumon fume, a la Ericsson 

Cut round pieces of bread; stir one tablespoon butter with a little 
chopped salmon and spread the bread. Poach an egg for each and 
put on top of the pieces of bread; decorate across with a strip of 
salmon cut half an inch wide. Arrange on a warm platter with 
the supreme sauce around. Garnish with parsley. Serve as a 
luncheon or supper dish. 

Eggs with Anchovy ((Eufs a V Anchois) a la Neige 

Three eggs, small tablespoon cornstarch, one and a half cups 
milk, pepper, salt, one teaspoon anchovy paste, speck of mustard, 
slices of bread, one for each person. Toast bread, spread with but¬ 
ter and anchovy paste. Put on a plate on the stove to keep hot, 
stir yolks and cornstarch together to a souffle. Beat the whites 
up stiff, season with pepper and salt, divide in halves, color and 
flavor half with anchovy paste. Put one and a half cups milk 
on the stove; poach first the white of egg then the pink ones that 
have been made pink with the anchovy paste; leave on a plate to 
keep hot. Thicken the milk (that has reduced to one cupful) with 
the egg and cornstarch. Add mustard, pepper, and salt. Pour 
over the toasts on the platter; garnish all around with a white then 
a pink neige. Garnish with parsley. Serve for luncheon or sup¬ 
per. 

Eggs ( CEufs ) a l’Aurore 

Cut round pieces of bread and toast, spread with butter. Make 
a rich tomato sauce. Hard boil three eggs, shred the whites and 
add to the tomato sauce, put in the centre of the toasts. Make a 
cream sauce and pour all around the toasts on the platter. Chop 
the yolks of eggs and decorate in strips on a bias all around. Gar¬ 
nish with parsley. Serve for luncheon or supper. 

Baked Eggs with Onions, au Gratin 

CEufs aux Oignons au Gratin, cuits au four 

Two hard-boiled eggs, three cooked onions (chopped), cup cream 
sauce, teaspoon Worcestershire sauce. Chop eggs and onions, 


add the onions to the cream sauce, put one layer of the onion, 
mixture of egg, then of onion, and so on, until the dish is full; set 
in a pan of hot water; bake from ten to fifteen minutes. If in rame- 
quin cups put a slice of egg on the top of each. If in a large dish 
garnish with quarters of hard-boiled eggs and parsley. Serve for 
lunch or supper. 

Eggs with Asparagus ((Eufs aux Asperges ) a la Hollandaise 

Make a rice border. Soft boil eggs four and a half minutes and 
when ready put around on the foundation leaving a space between 
each. Garnish with a strip of Spanish pepper. Have asparagus 
tips ready, make in bunches and tie a strip of Spanish pepper 
around; put a bunch between each egg and serve with hollandaise 
sauce in the centre. Garnish with parsley. Serve as a luncheon 
or supper dish. 

Egg with American Cheese, a la Fanchonette 

CEuf au Fromage americaine, a la Fanchonette 

Line small cake tins with puff paste, fill with beans, and bake; 
make a separate handle of puff paste for each. When baked, scoop 
out the beans and fill. Scramble two eggs mixed with two table¬ 
spoons milk, some cream, pepper, and salt. Put a tablespoon but¬ 
ter in a pan, when commencing to cook add two tablespoons of 
grated American cheese. Fill in the little fanchonette baskets, put 
a slice of hard-boiled egg on the top of each, and stick in the handles. 
Garnish with parsley. Serve as entree for lunch or supper. 

Poached Eggs with Truffle Sauce, au Jus 
CEufs poches, Sauce Truffe, au Jus 

Poach fresh eggs by breaking them gently and letting them 
simmer slowly in hot water so that they get nice and plump; 
put on round pieces of buttered toast covered with a thin slice of 
tongue. Place on a hot platter; glaze with a thick brown glaze 
flavored with sherry and with truffle sauce around on the same 
platter; garnish with parsley. Serve for luncheon or supper. 

Egg in Butter (CEuf en Beurre ) au Jus 

Put plenty of good butter in a pan, let begin to get hot, then drop 
very fresh eggs in the butter, as many as may be needed. 
With a teaspoon keep covering the eggs with the butter, rapidly. 
Do not let it become too hot or burn. Let the eggs cook slowly in 
the butter so that they are nice and firm—the yolk must be soft 






258 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


but the white hard. Remove the eggs carefully onto round pieces 
of buttered toast that are covered with thin slices of Virginia ham. 
Pour over a rich brown sauce flavored with wine. Garnish with 
parsley. Serve for breakfast. 

Scrambled Eggs with Bacon ( CEufs brouilles au Lard) 

Take eggs according to the number of people to be served. To 
each egg take two tablespoons milk, two tablespoons cream, some 
butter, and salt. Put the butter in a frying pan; when melted, 
add the eggs (stirring gently, moving them from one side to the 
other carefully). When the eggs are settled but not cooked hard, 
slip very carefully out of the pan on top of the platter; put a pinch 
of parsley in the centre of the dish, garnish with triangles of but¬ 
tered toast with parsley on one end, and serve all around curled 
bacon for breakfast. 

Scrambled Eggs with Ham ( CEufs brouilles au Jambon ) 

Follow directions for Scrambled Eggs with Bacon. Broil or 
fry ham that is cut in thin slices. Put neatly all around the platter 
and garnish with parsley. Serve for breakfast. 

Scrambled Eggs with Smoked Beef 

CEufs brouilles au Bceuf fume 

F>r three persons take three eggs, five tablespoons milk, three 
tablespoons cream, half a pound of smoked beef shaved very thin. 
Mix eggs, cream, and milk together in a frying pan with a table¬ 
spoon butter. [If the beef should be too salty, pour a little boiling 
water over it for one minute, then pour the water off.] When 
scrambling the eggs, add the beef—leaving part of it out; heat 
with some melted butter, and garnish all around with the beef and 
some triangles of buttered toast and parsley. Breakfast dish. 

Scrambled Eggs with Shrimps, a l’Americaine 

CEufs brouilles aux Crevettes a VAmericaine 

Put a tablespoon butter in a pan; mix three eggs, five table¬ 
spoons milk, and three tablespoons cream together with pepper and 
salt to taste. Have ready half a pound of shrimps, cooked— 
leave some unpeeled for garnishing. Cut shrimps in small pieces; 
when scrambling the eggs add the shrimps to the eggs; turn out on 
a hot platter; garnish with cooked, unpeeled shrimps around and 
some parsley. Serve for lunch or supper. 


Scrambled Eggs with Tomato Sauce 
CEufs brouilles. Sauce Tomate 

Scramble three to four eggs by breaking them, adding two table¬ 
spoons milk and one tablespoon cream. To each egg pepper and 
salt to taste. Put a large tablespoon butter in a frying pan; add 
the mixture (keep stirring it very carefully so as not to let it curl 
or become too hard). While it is yet soft slip it out carefully on 
the platter on top of some small pieces of buttered toast. Garnish 
with parsley. Serve with a thick, rich tomato sauce all around 
for lunch or supper. 

Coddled Eggs ( CEufs mitonnes) 

Are used mostly for sick people. Have very fresh eggs put in 
boiling water and let stand for five or six minutes then serve as a 
soft-boiled egg. 

Scalloped Eggs with Cheese, a FAmericaine 

CEufs denteles, au Fromage, H VAmericaine 

Make a thin cream sauce with one tablespoon butter, one 
tablespoon flour, one and a half cups milk. Mix all well together. 
Add two cups fresh bread crumbs to the sauce, season with pepper 
and salt. Have ready four hard-boiled eggs. Put one layer of 
the sauce, then one layer of chopped eggs, then one layer of Ameri¬ 
can cheese; repeat until the dish is full; then sprinkle on the top 
some cheese and bread crumbs. Bake in oven from twenty to 
twenty-five minutes, uncovered. When golden brown serve with a 
rich supreme sauce for lunch or supper. 

Scalloped Eggs ( CEufs denteles) a la Hildur 

Follow directions for Scalloped Eggs with Cheese a l’Ameri- 
caine, omitting the cheese. Just use the sauce with the bread 
crumbs and the eggs. 

Baked Eggs in Timbale Cups, a l’Americaine 

CEufs en Timbale, cuits au four, a VAmericaine 

Butter timbale cups well, put a tablespoon of melted butter in 
each with a little speck of chopped parsley at the bottom of the 
cup; drop an egg in each cup, and if the cups are too large add some 
more of the white of egg to each cup so as to fill the timbale. Put 
in boiling water and cook until well settled. When settled, turn 
out on round pieces of toast with cheese sauce around. Garnish 
with parsley. Serve for luncheon or supper. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


259 


Eggs with Hollandaise Sauce, a la Macedoine 

CEufs, Sauce hollandaise, a la MacSdoine 

For eight persons cook four hard-boiled eggs from ten to twelve 
minutes. Put in cold water and peel, then put in hot water. 
In the meantime, cook some vegetables a la macedoine—carrots, 
onions, peas, beans, turnips, beets, etc.—all cut in very tiny dices. 
Add some butter to the vegetables; pepper and salt to taste. Then 
make a rich hollandaise sauce. Prepare one thick slice of tomato 
for each half egg, sprinkle with salt and pepper; put on a baking 
sheet; put in oven to get hot. When ready to serve, cut each egg 
across, arrange on top of the slice of tomato in ring style on a plat¬ 
ter—the end of the egg up and the cut side down; all around the 
egg serve different colored vegetables—green, red, white, and so on 
—going from each egg to the edge of the platter, and in the centre 
serve the hollandaise sauce. Garnish with parsley. Delicious dish 
for luncheon or dinner. 

Poached Eggs (CEufs poches ) a la Philadelphienne 

Make a thin rich cream sauce, put in a large frying pan, break 
as many eggs as needed into the sauce, put in oven to bake from 
six to eight minutes. When done, lift the eggs carefully onto 
round slices of buttered toast, one egg for each individual person, 
strain the sauce through a fine strainer and then add some sherry 
and rich cream to the sauce. Arrange in the form of a ring on a 
warm platter, cover with the sauce, sprinkle one egg with chopped 
truffles and other egg with chopped yolks and so on (one black and 
one yellow). Garnish with parsley. Serve as a hot dish for 
luncheon or supper. 

Timbale of Eggs ((Eu/s en Timbale) a la St. James 

Take three eggs; separate whites from yolks and put in differ¬ 
ent saucepans, stir the yolks and whites separately. Add to the 
yolks three tablespoons milk and one tablespoon cream, cayenne pep¬ 
per and salt, and to the whites add three tablespoons milk and one 
tablespoon cream, cayenne pepper, and salt. Then add one table¬ 
spoon of finely chopped truffles to the yolks. Butter small timbale 
cups well, put a tablespoon of the yolks into each cup, put the cups in 
hot water and let stand on stove (or in oven) until settled. Then put 
a tablespoon of white of eggs in each cup, let that remain on stove 
in the water until settled. Repeat this: yolk, then white, next 
yolk, until the timbale cups are full. Leave in oven and cook until 
it is settled—uncovered. When done turn out on small round 
pieces of buttered toast forming them in a ring on the platter. 


Serve with hollandaise sauce in the centre and around. Gar¬ 
nish with parsley. 

Scotch Woodcock (Becasse d’Ecosse ) a la Hammond 

Make a round slice of buttered toast for each person. For six 
persons cook three eggs from ten to twelve minutes; when cooked, 
put in cold water, remove shells, put in hot water until ready to 
serve. When ready, cut the eggs in halves, across. Put one and 
a half cups milk in the saucepan on the stove. Put a tablespoon 
butter in a pan, add one tablespoon flour, add the milk, stir the 
sauce until creamy, add the yolks of two eggs, flavor with some 
lemon juice, pepper, and salt, pour the sauce over the toast, put 
the half egg on top of each piece of toast and decorate the egg 
with thick cream sauce through a paper tube (that has been colored 
with anchovy paste or kitchen bouquet). Serve for luncheon or 
supper. 

Sunshiny Eggs ( CEufs ensoleilles) a la Mathilda 

Put some butter in a frying pan on a low fire; when the butter is 
melted break some fresh eggs in (as many as required and ac¬ 
cording to the size of the pan); let simmer slowly, taking a tea¬ 
spoon and baste with the butter around the white but not the 
yolk, leaving the yolks perfectly clear in the centre. When ready 
butter round pieces of toast, lift eggs carefully onto the pieces of 
toast, pour over a rich tomato sauce (be careful not to pour it over 
the yolks, which ought to be nice and clear), and in between each 
egg put a row of white of egg that has been chopped. Season with 
salt and pepper. Garnish with parsley. Serve for breakfast, lunch, 
or supper. 

Eggs with Cheese (CEufs au Fromage ) a l’Americaine 

Cook six eggs from ten to twelve minutes. When done, put in 
cold water; and when cold, peel. Cut a little piece off the end, 
scoop it out carefully. Raise on a ring of bread (that has been 
fried) so that it looks like a barrel, and fill. Garnish with Spanish 
pepper—one strip around the thick part of the egg and another 
strip on the top with a diamond of truffle in the centre. 

Filling. Two raw eggs, three tablespoons milk, and two 
tablespoons cream; add pepper and salt, mix; scramble with one ta¬ 
blespoon butter in a frying pan, and when thick add three table¬ 
spoons grated American cheese. Fill the eggs. Arrange on a 
platter. Garnish with parsley. Serve with hollandaise, tomato, 
or sauterne sauce, for luncheon or supper. 





260 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Eggs with Cheese (CEufs au Fromage) a la Sauterne 

Hard boil three eggs from ten to twelve minutes, put in cold 
water, peel and cut in halves lengthwise, scoop out the yolks and 
chop them. Take one raw egg, add to the chopped yolks, add two 
tablespoons grated cheese, two tablespoons milk, and mix. Put 
one tablespoon butter in a frying pan and scramble, fill the eggs, 
and glaze with a sauterne sauce, decorate with a strip of Spanish pep¬ 
per across. Serve with a rich cream sauce. 

Egg with Mince of Chicken, a la Tivoli 
CEufs a l’Emince de Poulet, a la Tivoli 

Take a wide loaf of bread, remove the top one inch thick, 
then remove the crust around; scoop out the centre of the loaf, 
leaving a shell; spread the loaf of bread with some butter and 
nearly fill it with the mince of chicken. Take three cups of minced 
chicken, one raw egg, four tablespoons cream sauce, pepper, salt, 
and two tablespoons sherry. Mix together, fill the loaf of 
bread, put into oven and bake until golden brown. When done, 
pour over the top a cream sauce that has been flavored with sherry 
and decorate around with quarters of hot hard-boiled eggs. 
Garnish with parsley. Serve with a supreme sauce for lunch or 
supper. 

Eggs with Mushrooms, a la Casserole 
CEufs aux Champignons, a la Casserole 

Select one and a half pounds fresh mushrooms, cook in one 
cup water, half a cup sherry, pepper and salt, for fifteen minutes. 
When done, cut in large square pieces. Make a little gravy with a 
tablespoon butter, one tablespoon flour, one cup of the mushroom 
juice, and some sherry; add the mushrooms to the sauce, put in a 
casserole. Then break an egg as for poaching, one for each in¬ 
dividual, from four to six eggs on top of the mushrooms. 
Sprinkle with pepper and salt and some fresh bread crumbs. 
Put a little piece of butter in between each egg, put in a hot oven 
to cook from five to eight minutes. Place on a platter. Garnish 
with parsley. Serve very hot as an egg entree for luncheon or 
supper. 

Stuffed Eggs with Anchovy (CEufs fare is d’ Anchois) a l’Aurore 

Select large eggs, cook for twelve minutes, leave in cold water, 
remove the shell, remove the top of the thick end of the egg, scoop 
out the yolks—leaving a thin shell of the white, put in hot water 
until ready to serve. Fill. 


Filling. Take one egg; mix with one teaspoon anchovy paste 
tw r o tablespoons milk, one tablespoon cream; put in a frying pan 
with a good piece butter; scramble; fill the shells of the egg that is 
resting on a slice of tomato placed on a round piece of toast; put 
in oven for a few seconds. At the same time have a slice of hard- 
boiled egg, put on top of each egg, and a strip of Spanish pepper 
around with a diamond of truffle on top of the yolks. Arrange on 
a platter with a rich hollandaise or poulette sauce. Garnish with 
parsley. Serve for luncheon or supper. 

Timbale of Egg with Anchovy, a la Prince of Wales 

CEufs a VAnchois en Timbale, a la Prince de Galles 

Two eggs, four tablespoons milk, four tablespoons cream, pep¬ 
per, salt, one teaspoon anchovy paste. 

How to Make It. Dissolve anchovy paste with part of the 
milk, add the eggs, then the rest of the milk and cream, pepper, and 
salt. Butter timbale cups and fill, cook in oven in hot water— 
uncovered—for twelve minutes, turn out on a slice of buttered 
bread, put a hot slice of hard-boiled egg on top with a diamond of 
truffle in the centre. Can also be decorated with white cream 
sauce in place of the slice of egg. Garnish with parsley. Serve 
with a sauterne sauce, for lunch or supper. 

Stuffed Egg with Crab, a la Rennison 
CEuf farci de Crabe, a la Rennison 

Cut in halves, lengthwise, three eggs that have been cooked 
in water about twelve minutes and left in cold water. Scoop out 
the yolks, chop them; add half a cup crab meat, one tablespoon 
butter, pepper and salt; fill the half of egg. Put on bread on a 
buttered pan, put in oven about ten minutes—well covered. When 
done, cover the eggs with a cream tomato sauce, decorate with truf¬ 
fles and white sauce around. Garnish with parsley. Serve with 
a hollandaise sauce for luncheon or supper. 

COLD EGG DISHES 
Eggs (CEufs) a la Royale 

Six hard-boiled eggs. Line a ring mould with chicken aspic, 
cut the eggs in slices, line with the slices one on top of another 
around the bottom of the mould, and drip on aspic until covered. 
Decorate with a strip of Spanish pepper around the edge of the 
mould on top of the asjric, then drip some more aspic on the Span¬ 
ish pepper to keep it in its place. 






THE SWEDISH, FRENCH, 


vfc 

Second Filling. Chop the rest of the eggs. Take a small 
half cup milk, six tablespoons dissolved Cox’s gelatine (stir in a 
pan on ice), add pepper and salt, pour in a cup. Put six table¬ 
spoons mayonnaise dressing in a pan, add the milk and gelatine, 
and the hard-boiled chopped eggs, last four tablespoons whipped 
cream; fill mould, leave on ice, turn out on a platter. 

Serve with salad or as a cold egg dish with aurorian sauce. 

Stuffed Eggs with Sardines, in Aspic 

CEufs farcis de Sardine, en Aspic 

For six persons six sardines, four eggs, one tablespoon but¬ 
ter, two tablespoons whipped cream, small teaspoon anchovy 
paste, pepper and salt. Hard boil the eggs, leave in cold water 
until cold, peel, cut in halves lengthwise, remove the yolks 
and chop them very fine or press them through a sieve, stir in a 
pan; add the butter, then the six sardines (boned and chopped), 
the anchovy paste, cayenne pepper, and salt. Mix all well to¬ 
gether, last add the two tablespoons of whipped cream. Fill the 
half eggs, put on a broiler and chaud-froid with the anchovy chaud- 
froid (see recipe), decorate with a strip of cream (with some gelatine 
in it) all around the eggs and a diamond of truffle in the centre. 
Glaze with aspic. Take a ring mould, put into it half an inch of 
tomato aspic, put on ice until settled. When settled put in the eggs 
one at a time, turning the top down and the cut side up; put the 
eggs on a bias, one after the other, in the mould; then fill aspic 
carefully on top as high as the eggs. Then fill with the second 
filling. 

Second Filling. One cup milk, one tablespoon cornstarch, 
yolks of three eggs, pepper and salt to taste. Let the milk come 
to a boil, thicken with the cornstarch, then add the eggs (that are 
mixed with some cream). When done, put in a saucepan on ice, 
add six tablespoons dissolved Cox’s gelatine; when beginning to 
thicken add three tablespoons mayonnaise dressing. Fill the form, 
glaze again on the top with aspic, leave on ice until ready to serve. 
Turn out; garnish with chopped tomato aspic around. 

Serve as a cold dish or with the salad. 

; Eggs (CEufs) a F Argenteuil 

Soft boil eggs four and a half minutes and put in cold water. 
Peel and put in cold water again. Line deep individual fluted 
moulds with aspic and decorate with strips of truffles and Spanish 
pepper; then glaze again and put the eggs in; fill mould with aspic 
and leave on ice until ready to serve. Place on slices of tomato. 


AMERICAN COOK BOOK 


261 


Garnish with lettuce and serve with mayonnaise dressing in the 
centre. 


Egg with Tongue (Langue aux CEufs ) a la Ericsson Hammond 

Cook four eggs for twelve minutes; when done, put in cold water, 
remove the shell—carefully, so as not to break the egg—then cut 
in halves, remove the yolks, and press them through a fine sieve; 
add the yolks to half a cup ground tongue, pepper, salt, and 
sherry to taste, and two tablespoons mayonnaise dressing to 
make it tasty and moist; fill the whites, put on top a strip of 
tongue lengthwise (about a quarter inch wide) and on each side 
of the tongue put a strip of cream colored green. Arrange on a 
foundation of aspic and in the centre pour cold aurorian sauce; 
garnish with lettuce leaves or parsley around, and quarters of 
tomatoes. Serve as a cold dish. 


Stuffed Eggs with Olives (CEufs farcis d* Olives) a l’Aurore 

One tablespoon butter to four eggs, pepper, salt, one teaspoon 
cream, and four olives chopped fine. Hard boil the eggs (one for 
each person) from ten to twelve minutes, take the shells off, re¬ 
move a little piece from the side of the egg, remove the yolk—• 
carefully, so as not to break the egg. Stir yolks and olives until 
smooth; add butter, pepper, salt, and cream; fill. Arrange on 
slices of tomato, decorate with a strip of Spanish pepper around 
and a strip of truffles lengthwise. Garnish with aspic and lettuce 
leaves. Serve with cold aurorian sauce as a complete salad. 


Timbale of Egg (CEufs en Timbales) a la Suisse 

Take large individual timbale cups, butter well and line with 
grated cheese, then drop one raw egg in each cup; put two table¬ 
spoons of rich cream in the cup, some pepper and salt, then layer 
of cheese on the top; put into oven to bake in hot water—uncov¬ 
ered—from ten to twelve minutes. Leave until cold, dip in hot 
water, loosen around the edge with a knife, turn out carefully, 
decorate with a strip of Spanish pepper all around the top of 
the timbale and a diamond of truffles or a pinch of chopped pars¬ 
ley in the centre. Arrange on slices of tomato in a ring on the plat¬ 
ter, and in the centre pour mayonnaise dressing or aurorian sauce. 
Garnish with chopped aspic and lettuce leaves. Serve as a com¬ 
plete salad 




262 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Egg with Mock Pate, a la Octavious 
■ CEuf a la Fausse Pate, a la Octavious 

Hard boil eggs, cut in halves, scoop out, and fill with mock 
( fausse ) pate. To one cup pate three tablespoons dissolved Cox’s 
gelatine, one tablespoon sherry, pepper, salt, four tablespoons 
whipped cream; glaze with tomato glaze—which is: one tablespoon 
butter, one heaping tablespoon flour, one cup tomato juice—color 
with red coloring, two tablespoons chili sauce, some chili powder 
(be careful not to make it too red). Glaze the eggs; decorate with 
whipped cream. Serve on thick slices of tomatoes on lettuce 
leaves with a cold aurorian sauce in the centre as a complete salad. 

Egg with Tomato ( CEuf aux Tomates ) a l’Aurore 

Hard boil three eggs for twelve minutes, put in cold water. 
When cold, peel; cut up in small dices, mix with cold aurorian sauce 
that is half hollandaise and half mayonnaise; fill the tomato. Se¬ 
cure small dainty tomatoes, put in hot water and peel. Cut a 
piece from the top of the tomato and scoop out the inside, leaving 
only the shell; sprinkle with fine-chopped parsley and arrange on a 
paper doily; garnish with aspic and lettuce leaves in the centre of 
the dish with the tomatoes around, and with chopped aspic. 

Egg with Lobster ( CEuf au Homard) a la Mayonnaise 

Cook eggs (one for each person) for twelve minutes; when 
done, put in cold water, remove the shells carefully. Then 
cut a slice of each egg on the side, remove the yolks carefully, 
leaving the shells in cold water until ready to use. Cook a small 
lobster, about one and a half pounds; when done, remove the 
meat and grind it through the machine, mix with some may¬ 
onnaise dressing, cayenne pepper, and salt; fill each egg; garnish 
with Spanish pepper and truffles on the top. Place the eggs 
on slices of tomato or a crouton of bread. Chop the yolks fine, add 
some mayonnaise dressing, put in the centre of the dish, and all 
around garnish with the lobster claws, chopped aspic, lettuce leaves. 
Serve with the salad, or as a cold dish. 

Egg with Shrimps ( CEuf aux Crevettes ) a l’Aurore 

For six persons cook three eggs, one pound shrimps—leave the 
shrimps in water until cold, then peel half of them and put through 
the machine, leaving the other half for decoration. Mix to the 
ground shrimps (which will be about one cupful) two tablespoons 
aurorian sauce; season to taste. Cut the eggs lengthwise, remove 


yolks—carefully, not to break the whites, fill with the shrimp filling. 
Put them on thin slices of buttered toast, the cut side down; cut 
a round hole in the centre of the white and then stick a half un¬ 
peeled shrimp down in each egg with the tail out on the platter. 
In the centre put the cut-up yolk of eggs with aurorian sauce on 
the top; garnish with parsley and unpeeled shrimps around. 

Egg with Oyster Crab, a la Ericsson Hammond 
CEuf aux Crabes d’Huitre, a la Ericsson Hammond 

Cook eggs (one for each person) twelve minutes; leave in 
cold water then remove the shell—carefully, so as not to break 
the egg; cut a thick slice from the side lengthwise on each egg. 
Remove the yolks carefully, leave the whites in hot water until 
ready to use. Fry some oyster crabs, fill each egg with the oyster 
crabs, letting them rest on a little ring of bread, and in the centre 
put the yolks and the rest of the white that is cut away that have 
been cut up in dices, pour aurorian sauce over it, sprinkle the centre 
with some of the fried oyster crabs; garnish with lettuce leaves or 
parsley. Serve with chopped aspic around. 

Timbale of Egg ( CEufs en Timbale) a la Marie 

Take three eggs, separate the whites and the yolks in different 
saucepans, stir the yolks and whites separately. Add to each yolk 
one tablespoon milk and one tablespoon cream, cayenne pepper 
and salt, and to each white one tablespoon milk and one tablespoon 
cream, cayenne pepper, and salt. Then add one tablespoon finely 
chopped truffles to the whites. Butter small timbale cups well, 
stand on stove (or in oven) until settled. Then put a tablespoon 
of the white of eggs in each cup, let remain on stove in the water 
until that settles. Repeat this—yolks and then whites, until the 
timbale cups are full. Leave in oven and cook in hot water until 
it settles—uncovered. When done, turn out and leave until cold. 
Arrange on slices of tomato with a cold aurorian sauce in the centre. 
Garnish with chopped aspic around. Serve as a cold egg dish for 
luncheon or with the salad. 

Bird’s Nest of Egg in Aspic ((Eu/s en Aspic, a la Eva) 

Cook two eggs for twelve minutes, leave in cold water; separate 
yolks from whites, shred the whites in small strips and chop the 
yolks. Add to the yolks one small tablespoon butter, pepper, and 
salt. Glaze fancy small individual moulds with aspic, decorate 
around with the shredded whites, make it in a shape of a nest, 
add some aspic to fasten together, put in the centre the yolks made 











THE SWEDISH, FRENCH, 


into a puree and pressed through a fancy tube, fill with aspic, leave 
on ice, dip in warm water, turn out on puff paste with mayonnaise 
dressing, aurorian or a cold hollandaise sauce in the centre for lunch 
or supper. 

Eggs in Baskets ( CEufs en Corbeille) a la Fanchonette 

Line small cake tins with puff pastry, fill with beans, bake. 
Make separate handles. When baked, scoop out. Put some pate 
de foie gras at the bottom; then take to one cup mayonnaise dress¬ 
ing three hard-boiled eggs, cut in dices and mix, fill the baskets, 
spread mayonnaise dressing on the top, and sprinkle with chopped 
eggs. Stick in the handles. Arrange on a paper doily. Serve 
with aspic in the centre and the baskets around as a cold egg dish 
for lunch or supper. 


OMELETS ( Omelettes) 

French Omelet ( Omelette a la Frangaise ) 

Take two eggs; to each egg take two tablespoons milk, two 
tablespoons cream, salt and pepper to taste. Break eggs in a pan 
or bowl, mix them—whites and yolks together—then add the milk, 
then cream, pepper, and salt; stir slowly (be careful not to beat 
it). Take an omelet pan; to two eggs take a tablespoon butter; 
when the butter is melted, add the eggs carefully, let rest for a few 
seconds, then take the omelet knife, draw the eggs from one side 
then to the other—carefully, so as not to break them. When half 
done, slip the knife underneath, fold the omelet in halves, let stand 
for two seconds, then turn out on a hot platter—double omelet 
the second time when turning out. Garnish with parsley and serve 
immediately, for luncheon or breakfast. 

Mushroom Omelet ( Omelette aux Champignons ) 

Mix the eggs [see recipe: French Omelet], put them in the pan 
with the melted butter and draw from one side to the other—care¬ 
fully, so as not to break the eggs that are settled. In the meantime, 
have a pound mushrooms cooked—half of them cut in quarters 
fixed in a mushroom sauce, and the other half chopped fine, moist¬ 
ened with the sauce. Put the chopped mushrooms (hot) in the cen¬ 
tre of the omelet; then with the omelet knife double the omelet over, 
let stand for two seconds, then turn out on a hot platter. Garnish 
with parsley, and serve with the mushroom sauce around and the 
cut-up mushrooms for lunch or supper. 


AMERICAN COOK BOOK 


263 


Mushroom Omelet ( Omelette aux Champignons,) a la Surprise 

Peel, wash, and cook a quarter pound of mushrooms in one and 
a half cups water, a quarter cup of sherry, pepper and salt, for fif¬ 
teen minutes; when done, cut the mushrooms in large dices, then 
make a rich sauce from the mushroom juice with one table¬ 
spoon butter, one heaping tablespoon flour, juice from the mush¬ 
rooms; beat the sauce until creamy, add the mushrooms, then 
some more sherry, then some cream. Make the omelet from 
three eggs for four persons. Break the eggs, mix them well to¬ 
gether, add two tablespoons milk, one tablespoon cream to each 
egg, pepper and salt to taste. Put a large tablespoon butter in an 
omelet pan; when melted, add the egg, let stand to rest on the fire 
for a iew seconds, then take the omelet knife, pull the omelet from 
one side to the other. Then put about four tablespoons of cut-up 
mushrooms (that are in the sauce) in the centre of the omelet, 
double it, let stand for a few seconds. Turn out on a buttered 
baking sheet, cover with the whites of three eggs beaten to a 
meringue; season with salt and pepper, and in the centre of the 
omelet lengthwise put some of the pieces of mushrooms. Put in 
oven, leave until golden brown—which takes about three minutes. 
Slip carefully onto a hot platter and all around serve the mushroom 
sauce. Garnish with parsley. Delicious omelet for lunch or 
supper. 

Sweetbread Omelet ( Omelette aux Ris de Veau ) 

Take one pair of sweetbreads that have been boiled for twenty 
minutes in one and a half cups water, salt, pepper, bay leaves, and 
some sherry and left in the juice until cold; when cold, cut in large 
dices. Put in a saucepan a tablespoon butter, a tablespoon flour, 
and the juice from the sweetbreads; beat the sauce until creamy, 
flavor with sherry, add the sweetbreads to the sauce, and let 
stew until ready to fill the omelet. Make an omelet from four 
eggs [see recipe: French Omelet]; when ready to turn, put three to 
four tablespoons of sweetbreads in the centre of the omelet, fold 
the omelet, let stand for tw r o seconds, turn out on a hot platter; 
add some cream to the rest of the sw’eetbreads. Serve the sweet¬ 
breads with the sauce around the omelet. Garnish with parsley. 
Delicious omelet for lunch or supper. 

Chicken-and-Olive Omelet ( Omelette au Poulet, aux Olives ) 

Shred the breast of a chicken in julienne style with six olives 
cut the same w 7 ay. Make a rich cream sauce from one tablespoon 
butter, one tablespoon flour, one and a half cups milk, two table- 







264 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


spoons sherry, two tablespoons rich cream. Make the omelet 
from four eggs, two tablespoons milk to each egg, and one table¬ 
spoon cream, pepper and salt to taste [see recipe: French Omelet]; 
when the omelet is settled, put in the centre of it part of the 
chicken that has been heated; turn over, one half on top of the 
other, folding in the chicken. Let stand for a few seconds to settle. 
Turn out on a hot platter with the chicken and olives, that have 
been added to the sauce, around. Garnish with parsley. Serve 
for luncheon or supper. 

Turkey Omelet ( Omelette au Dindori) a la Surprise 

Is made in the same way as Omelette au Poulet aux Olives [see 
recipe] leaving the olives out. When the omelet is ready to turn 
out, put on a hot buttered baking sheet, cover wiith meringue from 
two to three eggs flavored with pepper, salt, and little sherry; 
sprinkle with chopped parsley; put in oven to brown. When 
brown, slip it gently onto a hot platter. Garnish with parsley. 
Serve with the sauce that has the shredded turkey in it, for lunch¬ 
eon or supper. 

Tongue Omelet ( Omelette a la Langue) k la Fran^aise 

When smoked tongue is at hand, a tongue omelet makes a deli¬ 
cious dish for lunch or supper. Make the omelet as for French 
Omelet [see recipe]. Have a cup of tongue cut in julienne style, 
heat with some butter and a little sherry, pepper, and salt. When 
the omelet is ready to turn put part of the tongue in the centre, 
double it carefully, let it stand for two seconds to settle. Then 
turn out on a hot platter, double again (the second time) when 
turning it out, serve all around the rest of the tongue that is left. 
Garnish with parsley. 

Tongue Omelet ( Omelette a la Langue) a la Surprise 

Is [made in the same way as Tongue Omelet a la Fran^aise 
[see recipe] with this difference: when the omelet is ready, turn out 
on a buttered baking sheet, cover with meringue, season with pep¬ 
per, salt, little sherry; sprinkle with chopped tongue, put into oven 
for a few seconds, and serve on a hot platter with part of the 
tongue (creamed) put around. Garnish with parsley. Serve for 
lunch or supper. 

Ham Omelet ( Omelette au Jambon) a la Virginia 

For this, Virginia ham is nice, but if it be not at hand, well- 
cured ham will do instead. Grind through the machine once. 


then make the omelet [see recipe: French Omelet]. Heat the ham 
in some butter; season with pepper, salt, and a little sherry; fill 
the omelet in the centre with the ham, then double it—carefully, 
so as not to break. Turn out on a hot platter, garnish with pars¬ 
ley. Serve with little fried marbles of ham all around. 

Fried Marbles. To one cup of ground ham take two table¬ 
spoons very thick cream sauce that is flavored with sherry, pepper, 
and salt; stir the cream sauce to the ham, quite hot; roll in the shape 
of marbles. When cold, dip in egg and fine bread crumbs and fry 
in very hot fat. [Have these ready before the omelet is made and 
have hot in the oven.] Serve them around the omelet. 

Ham Omelet ( Omelette au Jambon ) a la Surprise 

Is made in the same way as Ham Omelet a la Virginia 
[see recipe] but with this difference: cover with the meringue 
from two to three eggs; season with a little sherry, pepper, 
and salt to taste; sprinkle with grated ham and put in oven for 
two minutes. Then serve, with the marbles of ham around, for 
lunch or supper. 

Kidney Omelet ( Omelette au Rognon) a la Francaise 

Cook beef kidney for two hours in water with bay leaves, whole 
peppers, onions, and salt. When done, leave in the juice until cold; 
then cut the kidney in small dices, making a sauce from the juice; 
strain the juice through a fine strainer, flavor with sherry, color 
with kitchen bouquet, and thicken with cornstarch dissolved in 
water. Add the kidney to the juice, let stew for about fifteen 
minutes. In the meantime, cook some little shallots, add them 
to the kidney, and two tablespoons fine-chopped parsley. Then 
make the omelet [see recipe: French Omelet]. When the omelet 
is settled and ready to turn, put in the centre three table¬ 
spoons of the kidney, shallots, and parsley, draining it from the 
juice; double the omelet—carefully, so as not to break; let stand 
for about two seconds to settle, then turn out on a hot platter. 
Serve with the sauce and the rest of the kidney and shallots all 
around for lunch or supper. 

Omelet with Green Peas (Omelette aux Petits Pois) 

Select green fresh peas and cook (if fresh ones should not be at 
hand preserved peas will do instead). Make an omelet from three 
eggs, five tablespoons milk, and two tablespoons cream. Heat the 
peas, add some melted butter to them, and pepper and salt. When 
the omelet is settled, put four tablespoons peas in the centre; turn 




THE SWEDISH, FRENCH, 


omelet over—carefully, so as not to let it break; let stand for two 
seconds to settle. Turn it out; double it the second time when 
turning out; add some rich cream sauce to the peas that are left, 
and pour all around the omelet on the clatter; garnish with pars¬ 
ley. Serve for luncheon or supper. 

Scotch Omelet ( Omelette d’Ecosse) a l’Americaine 

Select all different kinds of vegetables, peas, cut in tiny dices 
the carrots, string beans, turnips, onions, Spanish pepper, and 
tomatoes; cook well, drain the juice off. Put some butter, 
pepper, and salt on them and put on stove so that they are 
very hot when the omelet is made. Break four eggs in a 
bowl; add five tablespoons milk, two tablespoons cream, pepper 
and salt. Put in an omelet pan with a large tablespoon butter 
that is melted, let the omelet settle, draw with the omelet knife 
from one side to the other till it becomes very light, then put 
four tablespoons of the vegetables in the centre of the omelet and 
double it—carefully, so as not to let it break. Then turn out on a 
hot platter, doubling it the second time. Serve with the rest of 
the vegetables all around. Garnish with parsley. 

Spanish Omelet with Pimentos 
Omelette d’Espagne aux Piments 

\ 

Make an omelet from three eggs; drop them in a pan, stir well to¬ 
gether, then add four tablespoons milk, three tablespoons cream, 
pepper, salt, and two tablespoons pimento that have been cut in 
small dices; put in an omelet pan with some melted butter, draw 
the omelet from one side to the other so it becomes very light; when 
ready to turn, double the omelet. Let stand a few seconds, then 
double it again when turning it out. Serve with a brown truffle 
'sauce around. Garnish with parsley. Lunch or supper dish. 

Asparagus Omelet ( Omelette aux Asperses) 

Fresh green asparagus are the best, but if not at hand, canned 
or bottled will do. If you use fresh, cut the tips off half an inch 
long and the second cut another half an inch, two pieces from 
each stem, put on stove, cook until done, nice and green, season 
with salt. Then make the omelet from four eggs, four tablespoons 
milk, four tablespoons cream, pepper and salt to taste. Mix the 
eggs first, then add the milk and cream, and seasoning to taste. 
Put in a pan with a tablespoon butter that is melted, draw it care¬ 
fully from one side to the other with an omelet knife, so that it be¬ 
comes very light; then fill part of the asparagus in the centre of the 


AMERICAN COOK BOOK 


265 


omelet and double it. Serve with the rest of the asparagus, some 
melted butter, pepper, and salt, all around. Garnish with parsley. 
Lunch or supper dish. 

Artichoke Omelet ( Omelette aux Artichauts,) a la Hollandaise 

If fresh artichoke is at hand, cook it for thirty minutes in water 
and salt, then remove the leaves carefully, cut the heart in small 
dices; add to the artichoke a little cream sauce, pepper and salt to 
taste. Make the omelet from three to four eggs [see recipe: French 
Omelet]; put the artichoke in the centre of it and then double it. 
Turn out on a hot platter and garnish with the hot artichoke leaves. 
Serve with a hollandaise sauce. Garnish with parsley. Luncheon 
or supper dish. 


Tomato Omelet ( Omelette aux Tomates ) a la Europeenne 

When fresh tomatoes are not at hand, canned or bottled ones 
will do. If you use canned ones, take out the largest pieces, cut in 
dices; put in a saucepan with some melted butter, pepper, and salt. 
Make an omelet from three to four eggs [see recipe: French Omelet]. 
Before doubling put about four tablespoons of the tomato in the 
centre, then double the omelet and let stand for a few seconds to get 
settled. Turn out carefully on a hot platter and serve, with a rich 
tomato sauce around; garnish with parsley. Lunch or supper dish. 


Tomato Omelet ( Omelette aux Tomates ) a l’Americaine 

Make the omelet [see recipe: Tomato Omelet a la Europeenne]. 
Place all around the omelet slices of fried tomato; garnish with 
parsley. Serve for lunch or supper. 


Spinach Omelet ( Omelette aux Epinards) a la Francaise 

To an omelet of four eggs take one quart of spinach that has been 
thoroughly washed free from sand; cook nice and green, drain all the 
water off, pass through the meat machine about two or three times, 
put in a saucepan with some butter, pepper, and salt, one table¬ 
spoon of cream sauce to each cup of spinach. Then make the 
omelet [see recipe: French Omelet]. Before turning the omelet 
put about three tablespoons spinach in the centre then double and 
let stand for about two seconds. When settled, turn out on a hot 
platter and serve with the rest of the hot spinach around. Garnish 
with parsley. Luncheon or supper dish. 





266 


THE SWEDISH, FRENCH, 


. Herb Omelet ( Omelette aux Fines Herbes ) a la Mathilde 

Hard boil three eggs; chop one egg (the yolks and whites to¬ 
gether) with two cooked onions, two tablespoons chives, and 
chopped parsley. Make the omelet [see recipe: French Omelet]. 
Put the eggs, onions, chives, and parsley in the centre of the omelet 
and turn over, let stand two seconds. Then turn out on a hot plat¬ 
ter, garnish around with hard-boiled eggs (cut in quarters) and 
some parsley. Serve for lunch or supper. 

American Cheese Omelet * 

Omelette an Fromage Americaine 

Make an omelet [see recipe: French Omelet] from as many eggs 
as are needed—allowing one for each person. Put a tablespoon 
butter in a pan, add the eggs to the butter, draw from one side to 
the other—carefully, so as not to break; then put in the centre 
half a cup of American cheese that is seasoned with pepper and salt, 
and double the omelet. Dish up on a hot platter, doubling it again 
when turning out; sprinkle with cheese, pepper, and salt. Serve 
with a rich cheese sauce around. Garnish with parsley. Lunch 
or supper dish. 

Parmesan Cheese Omelet ( Omelette au Parmesan) 

Grate half a cup of fresh Parmesan cheese; add to it two table¬ 
spoons cream sauce, pepper, and salt. Make an omelet [see re¬ 
cipe: French Omelet]; when it is ready to double put the cheese in 
the centre then fold it over and let stand for about two seconds. 
Dish up on a hot platter, sprinkle with cheese on the top, and serve 
with dry grated cheese around. Garnish with parsley. Lunch or 
supper dish. 


Snow Omelet with Supreme Sauce 
Omelette de Neige, Sauce Supreme 

Make the omelet [see recipe: French Omelet]. Beat the whites 
of two eggs and poach them in milk; put the meringue in the centre, 
with American cheese; then double and let stand for a few sec¬ 
onds. Then dish up on a hot platter, double the second time when 
turning out. Pour around with a supreme sauce and garnish with 
parsley. Serve for lunch or supper. 

Omelet ( Omelette ) a la Jardiniere 

For four persons take three eggs; mix them with milk and cream. 
Make an omelet [see recipe: French Omelet]. In the meantime, 


AMERICAN COOK BOOK 


have some vegetables cut a la Macedoine, some shredded lettuce, 
and chopped parsley and two hard-boiled eggs; put the cooked 
vegetables, lettuce, and parsley in some melted butter, pepper, and 
salt. Chop one of the eggs and add to the vegetables. When 
the omelet is settled and ready to turn put this in the centre, then 
turn with an omelet knife, being careful not to break. Dish up 
on a hot platter; garnish with the hard-boiled egg—cut in small 
quarters, some vegetables in between each quarter of egg, and a 
pinch of parsley at one end of the platter. Serve for lunch or 
supper. 

Lobster Omelet ( Omelette au Homard) a la Newbourg 

For four to five persons select a lobster weighing from one and 
a half to two pounds. Put in hot water and cook for eighteen 
minutes with some salt; leave in the juice until cold. When cold, 
remove the meat carefully; cut the best part in small dices and chop 
the rest fine. Make a newbourg sauce from the best part of the 
meat; then make the omelet [see recipe: French Omelet]. When 
the omelet is ready to turn put in the centre the ground lobster 
mixed with a little of the newbourg sauce; double the omelet— 
carefully, so as not to let it break. Turn out on a hot platter 
and serve with the lobster newbourg sauce around. Garnish with 
the claws and parsley. Luncheon or supper dish. 

Shrimp Omelet a la Ericsson Hammond 
Omelette aux Crevettes, a la Ericsson Hammond 

For four to five persons take one pound of shrimps, three to four 
eggs, two tablespoons milk, and one tablespoon cream to each egg; 
mix the eggs well together, then add the cream and milk, cayenne 
pepper, and salt to taste. Put in the omelet pan with some butter 
and pull the omelet carefully from one side to the other to make it 
very light; then fill with the shrimps that have been cooked for ten 
minutes in water and salt—part of them taken out for the garnish¬ 
ing of the dish and half of them ground through the machine once. 
Heat one cup shrimps; add two tablespoons cream sauce, some 
sherry, pepper, and salt. Put the mixture of shrimps in centre of 
the omelet, double it, let stand for about two seconds to settle. 
Then turn out on a hot platter and garnish around with hot, un¬ 
peeled shrimps and parsley. Serve for lunch or supper. 

Omelet with Oyster Crab, a la Hammond 
Omelette aux Crabes d’Huitres, a la Hammond 

Half a pint of oyster crab will be sufficient for an omelet for 
three or four persons. Take three eggs; make an omelet [see re- 





THE SWEDISH, FRENCH, 


cipe: French Omelet]. When it is ready to double, put about four 
tablespoons oyster crab in the centre, then double the omelet; let 
stand a second to settle. Turn out on a hot platter with the rest 
of the oyster crab served around. The oyster crab is washed 
and cleaned thoroughly, put in baskets, and dipped in boiling 
fat for about three seconds. Sprinkle with pepper and salt. 
Garnish with parsley. Serve for lunch or supper. 


Oyster Omelet ( Omelette aux Huitres ) a la Poulette 

To an oyster omelet take one quart of oysters; put them on the 
stove in their own broth with some pepper and salt and let come 
to a boil (take care not to boil the oysters or they will become too 
hard). Put a tablespoon butter in a pan; then add one heaping 
tablespoon flour, one cup of the oyster broth, juice of half a lemon 
(if not too large), cayenne pepper, and salt. Stir until it be¬ 
comes creamy, then add the oysters, then yolks of two eggs mixed 
with four tablespoons cream; shake the pan until the sauce 
begins to get thick. Make the omelet from three eggs [see re¬ 
cipe: French Omelet]. When it gets ready to double put in the 
centre of the omelet about six to eight cooked oysters taken from 
the sauce; then double the omelet carefully and let stand a second 
to settle. Turn out carefully on a hot platter and serve with the 
oyster poulette sauce around. Garnish with parsley. Lunch or 
supper dish. 


Oyster Omelet ( Omelette aux Huitres) a la Surprise 

Prepare in the same way as Oyster Omelet a la Poulette 
[see recipe]. When ready, turn out on a buttered baking sheet, 
beat up the whites of two or three eggs to a stiff meringue, cover the 
omelet with the meringue, sprinkle with chopped parsley, put in 
hot oven from two to three minutes. Pour around with an oyster 
poulette sauce. Garnish with parsley. Serve for lunch or supper. 


Shrimp Omelet ( Omelette aux Crevettes ) a la Surprise 

Prepare in the same way as Shrimp Omelet a la Ericsson Hammond 
[see recipe]. When ready, turn out on a buttered baking sheet, 
beat up the whites of two or three eggs to a meringue, cover the 
omelet with the meringue, sprinkle with chopped parsley, put in 
hot oven for two or three minutes. Garnish with cooked, unpeeled 
shrimps and parsley. Serve for lunch or supper. 


AMERICAN COOK BOOK 


267 


Scallop Omelet ( Omelette aux Petoncles ) a la Octavious 

For three to four persons take one pound scallops, wash and 
clean them. Put half of them on a cloth to get dry. Then roll 
in egg and bread crumbs and fry in hot fat. The other part of the 
scallops put on a plate with some butter, pepper, and salt and 
leave in the oven—covered—for about ten minutes. When done, 
cut in small pieces. Make an omelet [see recipe: French Omelet]. 
When the omelet is ready to turn, put the cut-up scallops in the 
centre and double it. Then turn out on a hot platter and 
serve with the fried scallops around; garnish with lemons and 
parsley. Breakfast, lunch, or supper dish. 


Souffle Omelet ( Omelette Souffiee ) a l’Americaine 

Beat the yolks of three to four eggs until light; add one 
tablespoon cream to each yolk; also beat the whites to a stiff 
meringue. Mix yolks and whites together, season with pepper 
and salt, put in an omelet pan with a tablespoon melted butter, 
put on stove on a slow fire until it gets brown, then put into oven 
for a few minutes. Double it carefully, turn out on a hot platter, 
and garnish with fried bacon around and parsley. Breakfast, 
lunch, or supper dish. 


Anchovy Omelet ( Omelette aux Anchois) 

Break three eggs in a bowl, flavor with anchovy paste, add milk 
and cream [see recipe: French Omelet]. When done turn out 
on a hot platter and garnish all around fillets of anchovies on ob¬ 
long slices of buttered toast in between with a piece of lemon 
and parsley. Lunch or supper dish. 


Sardine Omelet ( Omelette aux Sardines ) a la Maria Mathilda 

Make a French Omelet [see recipe: French Omelet]. In the 
meantime, skin, bone, and crumb three sardines. Before doubling 
the omelet put the crumbed sardines in the centre, turn over, let 
stand for a few minutes; when turning out on a platter, double 
again. Garnish with parsley and around with sardines that 
have been broiled and glazed with a thin brown glaze; decorate 
with a strip of cream sauce around with a little dot of the cream 
sauce for an eye and a speck of truffle on top placed on oblong 
pieces of buttered toast. Serve for luncheon or supper. 

















268 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


CHEESE DISHES 
Souffle of Cheese ( Fromage souffle) 

Four eggs, one cup milk, one large tablespoon flour, one table¬ 
spoon butter, one cup American cheese, cayenne pepper, and salt. 
Put butter on stove, add flour and milk. When cooked, add cheese, 
cayenne pepper, and salt. Let stand to get cold, add yolks of 
eggs (beating all the time). Last beat the whites and add gently. 
Put in a large dish or small individual ones, well buttered. Put 
in a pan of hot water and cook in oven—uncovered—for ten to 
fifteen minutes. Serve as a cheese entree or with the salad. 

Cheese ( Fromage) a la Petit Chou 

Half cup water, half cup flour, small tablespoon butter, two eggs. 
Put water on stove, add butter and, when the water is boiling, 
add the flour. Cook two minutes, let stand to get cold. When 
'cold, add one egg at a time, stirring five minutes after each addi¬ 
tion. Take a teaspoonful at a time and fry in deep fat that 
begins to get hot; cook on a slow fire, giving them a chance to 
puff; put the filling in a paper bag, stick a little hole with the knife 
in the petit chou, fill the petit choux, turn out on a paper doily or 
napkin; garnish with parsley. Serve as a cheese entree, or with 
the salad, for lunch or dinner. 

Cheese ( Fromage) a la Kromiskys 

One and a half cups milk, two large tablespoons flour, one table¬ 
spoon butter, half cup American cheese, cayenne pepper, and salt. 

Put butter on stove, add flour and milk. When cooked, add . 
cheese, pepper, and salt. Let stand to get cold. When cold, roll the 
plain pastry as thin as a leaf and lay the mixture on one side; 
double over. Cut out with the dull cutter in the shape of a half 
moon. Roll in egg, vermicelli, toasted cornflakes, or bread crumbs, 
and fry in deep fat. Garnish with parsley. Serve as a cheese 
entree or with the salad. 

Cheese Croquettes ( Croquettes de Fromage ) 

One tablespoon butter, two tablespoons flour, one cup milk, 
half cup cheese, pepper and salt. Mix together, let stand to get 
cold. Roll in balls; dip in flour then in egg, then in flour, then 
egg, then bread crumbs. Fry in very hot deep fat—they should 
be golden brown within two minutes. Heat in oven a few minutes 
before serving. Serve as a cheese entree or with the salad. 


Cheese Fondu ( Fondue) a la Napolitaine 

Three eggs, one cup milk, one tablespoon flour, one cup grated 
American cheese, cayenne pepper and salt, one cup well-cooked 
and cut-up macaroni. Put butter on stove, add flour, hot milk, 
pepper, and salt. Take off stove, stir the cheese in slowly, let 
stand to get cold, season with pepper and salt. Add the yolks, 
then the macaroni (cut across in small pieces), then gently add the 
whites that have been beaten to a stiff meringue. Fill a souffle 
dish or small individual ramequin cups, then honeycomb them on 
the top with thin slices of macaroni; put in oven, in hot water, and 
cook—uncovered—until they are golden brown, which will require 
from ten to fifteen minutes in a hot oven. Serve as a luncheon or 
supper dish or as an entree for dinner. 


Welsh Rarebit ( Rotie au Fromage ) 

One tablespoon butter, one tablespoon flour, half pound grated 
American cheese, four tablespoons cream, cayenne pepper and salt, 
half cup beer. 

Put butter in a pan, add flour, then beer, when cooked add 
cheese; stir; season with pepper and salt and, last, add the cream. 
Turn out on hot buttered toast on a warm platter; garnish 
with parsley. Serve for lunch or supper. 


Cheese in Baskets ( Corbeilles de Fromage) a la Fanchonette 

Line small cake tins with puff paste, fill with beans, bake. 
Make separate handles of puff paste for each. When baked, scoop 
out the beans' and fill. To a half cup of hot cream sauce take 
three tablespoons cheese, cayenne pepper, and salt Sprinkle cheese 
on the top. Stick in the handles. Serve with salad for luncheon 
or Sunday supper. 


Parmesan Cheese Fhiffs ( Gateau feuillete au Parmesan) 

One tablespoon cream sauce, yolk of one egg, whites of two eggs, 
cayenne pepper and salt, four tablespoons grated Parmesan cheese. 
Take the cream sauce, add the cheese and yolks, then the whites 
(well beaten). Take tablespoons of the cheese, put on thin round 
slices of toast, bake in a very hot oven. Serve immediately as a 
hot dish with the salad. 




THE SWEDISH, FRENCH 


Cheese in Ramequin Cups, a la Maria 

Fro mage en pote a ramequin, a la Maria 

Line small moulds with puff paste, fill with beans, and bake. 
When baked, scoop out and take a small tablespoon butter, one 
tablespoon flour, one small cup milk, half cup cheese, and two eggs. 
Put butter in a pan, add flour, hot milk, pepper, salt, and cheese; 
leave until cold. Add well-beaten yolks and whites, fill the cases 
that have been baked, bake in oven until golden brown. Serve 
on a napkin as a cheese entree or with the salad. 

Cheese Biscuits ( Biscuits au Fromage ) 

Roll puff paste very thin, cut out with the fancy cutter—three 
layers for each biscuit—put one on top of another, sprinkle with 
pepper and cheese in between, drip a little beaten egg in the centre 
of each piece before joining, and on the top brush a little egg and 
twist a strip of pastry on it and a pinch of cheese in the centre. 
Bake until golden brown. Serve hot or cold with the salad. 

Cheese in Patties ( Petits Pates de Fromage ) a la Mabel 

One tablespoon butter, one tablespoon flour, small cup milk; 
cook the sauce; add one cup grated American cheese, pepper and 
salt. Fill the hot patty shells that have been made from puff 
paste. Put the cover on top; leave in oven until ready to 
serve. If very small they can be served as an appetizer before the 
soup; otherwise they are served as a cheese entree or with the salad. 

Cheese Rissoles ( Rissoles de Fromage) 

Roll out puff paste and put a piece of hard bread in the centre, 
double the pastry over; cut in a cornucopia shape; bake. When 
baked, take the bread out and fill. 

Filling. One and a half cups heated milk, one tablespoon butter, 
two tablespoons flour. Dissolve butter and flour in a pan, add 
the hot milk, beat well till it becomes creamy; add one cup grated 
cheese, cayenne pepper, and salt. Fill. 

Serve hot on a paper doily as a cheese entree or with the salad. 

Cheese Straws ( Fromage en tiges ) 

Roll out the puff paste very thin. Sprinkle on one side with 
grated cheese and a pinch of cayenne pepper, double the pastry 
over, roll out again and cut in strips half inch wide, twist them and 
bake on a baking sheet, pinching the ends to the pan. 


AMERICAN COOK BOOK 


269 


Cheese ( Fromage ) a l’Anglaise 

Take a large timbale cup—not individual ones, butter and line 
with pastry, fill with beans, bake. When baked, scoop out and 
turn the cup (bottom up) on the platter. Roll the pastry thin, 
butter lady locks, twist around pastry that has been cut in strips 
about one and a half inches wide, put on a pan and bake. When 
cold, mix yolk of one egg, two tablespoons water, and two table¬ 
spoons flour to a paste. Fasten the lady locks to the cup, with the 
wide part up, all around the timbale. Put in oven a few minutes 
to get settled. [This can be done any time during the day.] When 
ready to serve heat and fill. 

Filling for Eight Large Lady Locks. One and a half cups 
hot milk, one tablespoon butter, two tablespoons flour; dissolve 
butter and flour in a pan, add the hot milk, beat well till it becomes 
creamy, add one cup grated cheese, cayenne pepper, and salt. 
Fill the lady locks; garnish with little truffle or chopped parsley. 
Decorate top of the large timbale with whites of two eggs beaten 
stiff and poached in milk. Sprinkle cheese on top of the meringue. 

Serve hot for dinner or luncheon as an entree. 

Parmesan Cheese Puffs in Birds’ Nests 

Gateau feuilette au Parmesan, en Nids 

Cut round pieces of buttered toast, spread with cheese, put a 
tablespoonof cheeseinthe centre, birdsnest it with a ring of meringue 
around—putting it through a paper bag; sprinkle with Parmesan 
cheese; put in a very hot oven from four to five minutes. Serve 
very hot with the salad. 

COLD CHEESE DISHES 
Cheese with Pimento, a la Ericsson Hammond 

Fromage aux Piments, a la Ericsson Hammond 

Quarter pound American cheese, one pimento, four olives, pepper 
and salt, and one tablespoon butter. 

Grate the cheese, chop the pimento and olives together and put 
through a fine sieve. Mix the pimento olives and cheese to the 
stirred butter. Glaze charlotte moulds with aspic and line with 
whipped cream. To half cup cream take two tablespoons dissolved 
Cox’s gelatine, pepper, and salt. Fill with the cheese. Put two 
moulds together, leave on ice, and when ready to serve, dip into 
warm water, turn out on a paper doily, leave whole, slice, or cut 
in quarters. Garnish with lettuce leaves or parsley. Serve with 
the salad. 








270 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Cheese ( Fromage ) a la Milanaise 

One cup American cheese, two tablespoons butter, pepper and 
salt. Stir butter to a cream, add cheese, pepper, and salt to 
taste, stir until smooth, scoop out a green pepper and pack it 
with the cheese and put on ice; when cold, dip a knife in hot water 
and slice the pepper about half inch thick; put on a thin slice of 
tomato on a lettuce leaf, decorate with truffles, some cheese colored 
with orange coloring, and Spanish pepper. Garnish with lettuce 
leaves. Serve with the salad. 

American Cheese (Fromage Americaine ) a la Victoria 

Glaze small ring moulds with aspic and decorate with diamond 
of truffles and cooked carrots alternately, glaze again and fill. 
Stir a tablespoon butter to a cream; add half cup grated American 
cheese, two tablespoons dissolved Cox’s gelatine, three tablespoons 
mayonnaise dressing, three tablespoons whipped cream, pepper 
and salt. Fill moulds, leave on ice until cold; when cold, dip in 
warm water, turn out on round pieces of buttered bread or toast, 
with mayonnaise dressing in the centre of the ring and some 
parsley in the centre of the platter. Serve with the salad or as a 
cold cheese dish for dinner or luncheon. This can also be made 
in a large ring mould. 

Philadelphian Cream Cheese a la Victoria 
Fromage a la Creme de Philadelphie, a la Victoria 

One tablespoon butter, three-quarters pound package of cream 
cheese, three tablespoons dissolved Cox’s gelatine, half cup whipped 
cream, cayenne pepper and salt. Stir on ice, add gelatine, then 
the whipped cream—gently. Fill little individual ring moulds— 
that have been glazed with aspic and decorated with diamonds of 
truffles and cooked carrots on a bias—and glazed again (be careful 
not to disturb the decoration when filling). Leave on ice until 
ready to serve. Dip in warm water and turn out on round slices 
of buttered toast or bread. Put in the centre of each ring red 
Bar-le-Duc jelly; garnish with parsley in the centre of the platter. 
Serve as a cold cheese dish, or with the salad, for luncheon, dinner, 
or supper. 

Cheese with Pecan Nuts, a la Prince Carl 

Fromage aux Pecanas, a la Prince Carl 

Quarter pound cheese, three tablespoons dissolved Cox’s gela¬ 
tine, pepper and salt, three tablespoons chopped nuts (one nut to 


each individual piece for decoration), three tablespoons whipped 
cream, two tablespoons butter. 

Grate cheese and stir it with the butter till it becomes creamy. 
Add the three tablespoons gelatine, pepper and salt, then add the 
nuts; stir on ice until cold; when cold, add gently the whipped 
cream. Roll it up in an oiled paper about three inches around, 
leave on the ice until cold; when cold, remove the paper, dip the 
knife in hot water, and cut the cheese half inch thick. Serve the 
slices of cheese on round pieces of puff paste; garnish the centre 
with the pecan nuts that have been glazed with gelatine, and deco¬ 
rate all around with butter (colored orange) or whipped cream. 
Garnish with parsley in the centre. Serve with the salad for lunch, 
dinner, or supper. 

Cheese in Aspic (Fromage en Aspic) a l’ltalienne 

Half cup American cheese, cayenne pepper and salt, teaspoon 
anchovy paste, half cup whipped cream, three tablespoons dissolved 
Cox’s gelatine. 

Stir and grate American cheese until creamy, add anchovy paste, 
gelatine, cayenne pepper, and salt; stir on ice; add, gently, the 
whipped cream. Glaze small individual moulds with aspic, and 
fill. Leave on ice until ready to serve. Dip in lukewarm water, 
turn out on slices of tomato, decorate with a strip of whipped 
cream (that has some gelatine in it) around the cheese, and with a 
large diamond of truffles in the centre; garnish around with aspic 
and lettuce leaves. Serve with the salad. 


Parmesan Cheese (Fromage Parmesan ) a la Bengale 

Small bottle capers, quarter pound Parmesan cheese, three 
tablespoons butter, teaspoon anchovy paste, some aspic and 
pimentos, pepper, salt, two hard-boiled eggs, three tablespoons 
dissolved Cox’s gelatine, one cup whipped cream. 

Glaze a ring mould with aspic; decorate with slices of egg at the 
bottom, and all around the egg a small strip of Spanish pepper, 
and all around the Spanish pepper put small capers in a ring. 
(When the capers are too large, cut in halves and turn the uncut 
side down.) Then glaze on top of the decoration and fill. 

Filling. Stir butter to a cream; add the grated Parmesan 
cheese, pepper, salt, anchovy paste, gelatine, and last the whipped 
cream; leave the mould on ice until ready to serve. 

Dip in warm water, turn out on a paper doily, garnish with 
lettuce leaves. Serve with the salad for dinner, luncheon, or supper. 







THE SWEDISH, FRENCH, 


Cream Cheese (Fromage a la Creme ) a la Parisienne 

Quarter pound American cheese, one cup of lightly whipped 
cream, cayenne pepper and salt, and four tablespoons of dissolved 
Cox’s gelatine. 

Put the cheese in a saucepan, stir until creamy, season with 
cayenne pepper and salt, add the gelatine, then add half of 
the whipped cream; stir until smooth, then add the rest of the 
whipped cream lightly—let it remain nice and light. Leave 
on ice until cold. When cold, dip a tablespoon in warm water, 
scoop out spoonful by spoonful, serve on an aspic border, decorate 
with a strip of truffles lengthwise on the cheese and with a fine 
strip of Spanish pepper on each side of the truffle; garnish with 
lettuce leaves. Serve with Bar-le-Duc jelly, in the centre, as a 
cold cheese entree or with the salad for lunch, dinner, or supper. 


Stuffed Pears with Cheese, a la Maria Mathilda 

Poires farcies de Fromage, a la Maria Mathilda 

Peel pears, cut a slice from the side, scoop out, cook in two cups 
water, four tablespoons sugar, juice of one lemon; leave in the juice 
until cold. When cold, take up and fill with the American cheese; 
leave the stem in the pears or put in artificial stems or green leaves; 
decorate with a strip of Spanish pepper around on the edge, be¬ 
tween the cheese and the pear, and a strip of truffle lengthwise 
across. Then arrange on a paper doily and garnish with lettuce 
leaves in the centre. Serve with the salad or as a cold cheese dish. 

Filling. Quarter pound American cheese grated and worked 
to a fine paste; add one large tablespoon good butter, stir again 
until very smooth, then add two tablespoons Cox’s gelatine that 
has been dissolved and is beginning to get cold; last add one cup 
whipped cream, gently—be careful not to let it curl. 


Cheese with Spanish Pepper (Fromage aux Piments ) 

Quarter pound cream cheese; stir with one tablespoon butter 
to a cream. Cut bread very thin, spread with the cheese and roll. 
Decorate with three bands of Spanish pepper around. Serve with 
the salad for dinner or luncheon. 

Cheese ( Fromage ) a la Celestine 

Three tablespoons milk, three tablespoons dissolved Cox’s 
gelatine, three tablespoons mayonnaise dressing, four tablespoons 
chopped almonds, pepper, salt, four tablespoons whipped cream, 


AMERICAN COOK BOOK 


271 


quarter pound American cheese; mix gelatine and milk, add pepper, 
salt, almonds, stir on ice, add mayonnaise, last the whipped cream. 

Glaze individual fluted moulds with aspic and decorate with 
Spanish pepper and truffles; line with the mixture, lay in a slice 
of American cheese, cover with the mixture again; leave on ice. 
When cold, turn out on buttered bread, garnish with lettuce leaves. 
Serve with the salad. 

Roquefort Cheese in Aspic, a la Ericsson Hammond 

Roquefort en Aspic, a la Ericsson Hammond 

Half pound roquefort cheese, two tablespoons butter, one and 
a half cups whipped cream, five tablespoons dissolved Cox’s gela¬ 
tine, one small cucumber, one tomato, and tomato aspic. 

How to Make It. Put butter and cheese in a saucepan and 
stir until very creamy; then add the dissolved gelatine, cayenne 
pepper, and salt; color with a deep shade of roquefort cheese; 
last add the whipped cream. Fill a ring mould that has been 
lined with tomato aspic and decorate the bottom with two thin 
slices of cucumber—one resting on top of the other, then one thin 
slice of tomato, then two cucumber slices, then tomato again until 
the bottom of the mould is covered and quarter inch of thick aspic 
put on. When that settles, put the filling of cheese on the top, 
leave on the ice until ready to serve. Then dip in warm water 
and turn out on a paper doily with some mayonnaise dressing or 
cold aurorian sauce in the centre; garnish with lettuce leaves 
around. Serve with the salad for lunch, dinner, or supper. 

Timbales of Roquefort Cheese in Tomato Aspic 

Timbale de Roquefort en Aspic de Tomates 

Glaze timbale cups with tomato aspic; decorate with truffles— 
a daisy at the bottom and branches of truffles around; fill with the 
cream of roquefort cheese. 

Filling. To six timbales take quarter pound roquefort cheese, 
four tablespoons dissolved Cox’s gelatine, one tablespoon good 
butter, three-quarters cup of whipped cream, some green coloring 
to color it the shade of the roquefort cheese. 

How to Make It. Stir butter and cheese to a cream, add the 
gelatine, then the coloring, cayenne pepper and salt to taste, last 
add the whipped cream—put in a paper bag with a fancy tube. 
Put out on a platter small pyramids sufficiently high for the timbale 
cups; put on ice to get cold; when cold, put the little pyramids of 
cheese into the timbale cups, the point down; fill the timbales 
carefully with the cold aspic; leave on ice until ready to serve. 

Turn out on slices of tomato that have been sprinkled with some 




272 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


fine-chopped parsley and garnish with the heart of a head of lettuce 
in the centre and chopped aspic around. Serve with the salad 
for lunch, dinner, or supper. 

Roquefort Cheese in Tomatoes, a la Gimo 
Roquefort en Tomates, a la Gimo 

Select small hard tomatoes all the same size (one for each 
person), put in hot water and peel—take care not to make them 
soft; leave just a thin shell. Sprinkle the tomato with some very 
fine-chopped parsley, then fill with the cream of roquefort cheese. 

Filling. To six tomatoes quarter pound roquefort cheese and 
one large tablespoon butter; stir until very creamy, color slightly 
with green spinach coloring the shade of roquefort cheese, then add 
carefully four tablespoons whipped cream—be careful not to let it 
curl. Put in a paper tube, fill the tomatoes, arrange as a pyramid 
on the top. Then have very tiny handles made from green pepper, 
put a handle in each, tied with a bow of white ribbon. 

Place on a slice of egg, garnish with the heart of a white head of 
lettuce in the centre. Serve with any kind of salad for lunch, din¬ 
ner, or supper. 

Stuffed Pears with Cream Cheese, a la Ericsson Hammond 

Poires farcies de Fromage a la Creme, a la Ericsson Hammond 

Select tender pears, not too large, one for each person; peel, 
leaving the stem on each pear; then cut a little slice from the 
side, scoop out—very carefully, so as not to break the pear. Put 
in two cups hot water, juice of one lemon, three tablespoons sugar, 
let cook until clear then leave in the juice to get cold. When cold, 
fill with Philadelphian cream cheese. 

Filling. To eight pears take half pound cream cheese, two 
tablespoons butter, four tablespoons whipped cream, cayenne 
pepper and salt to taste. Put the butter in a saucepan, stir until 
creamy, jhen add the cheese, stir again until well mixed, add pepper 
and salt and last the whipped cream. 

Garnish with a fine strip of pimentos all around between the 
edge of the cheese and the pear and with a narrow strip of truffle 
across the pear lengthwise. Put in the icebox until ready to serve. 
Serve on lettuce leaf with salad for luncheon, dinner, or supper. 

Stuffed Bananas with Roquefort Cheese, a la Gimo 

Bananes farcies de Roquefort, a la Gimo 

Select small curled bananas all same size—one for each person; 
peel. From the inside of the banana cut a small strip, about 


half inch wide, almost from one end to the other; then take a small 
potato scooper and scoop out the banana—very carefully, so as 
not to break; then cut a little slice from the outside so the banana 
will stand. Fill with the roquefort cheese. 

Filling. Take quarter pound of roquefort cheese, four table¬ 
spoons dissolved Cox’s gelatine, one tablespoon butter, three- 
quarters cup whipped cream, some green coloring to color it the 
shade of the cheese. 

How to Make It. Stir butter and cheese to a cream, add the 
gelatine, then the coloring, cayenne pepper and salt to taste, 
then the whipped cream. Put in paper bag with a fancy tube and 
fill the bananas. Garnish with a strip of Spanish pepper between 
the banana and the filling, and with a little flower of truffles on the 
top. Arrange on thin slices of tomato; garnish with a heart of 
lettuce in the centre. Serve with the salad for lunch, dinner, or 
supper. 

Stuffed Tomatoes with Roquefort Cheese, a la Parisienne 

Tomates farcies de Roquefort, a la Parisienne 

Select nice tomatoes, all same size; put in hot water and peel, 
cut in halves; scoop out, leaving just a thin shell; fill with the 
cream of roquefort cheese. 

Filling. Quarter pound roquefort cheese, four tablespoons 
dissolved Cox’s gelatine, one tablespoon butter, three-quarters 
cup whipped cream, some green coloring to make it the shade of 
the cheese. 

How to Make It. Stir butter and cheese to a cream, add the 
gelatine, then the coloring, cayenne pepper and salt to taste; last 
add the whipped cream. Put in a paper bag with a fancy tube and 
fill the tomatoes. Garnish with a strip of Spanish pepper between 
the tomato and the filling, and with a little flower of truffles on 
the top; garnish with the heart of a lettuce in the centre and chop¬ 
ped aspic. 

Serve with the salad for lunch, dinner, or supper. 

Stuffed Cucumber with Roquefort Cheese a la Walde 

Concombre farci de Roquefort, a la Walde 

Select large cucumber—one is sufficient for four to five 
persons. First peel, then peel with the fluted knife; cut a strip, 
about half inch wide, from the side; then scoop out carefully with 
the small potato scooper, leaving just the outside of the cucumber 
perfectly hollow. Then fill with the roquefort cheese. 

Filling. Quarter pound roquefort cheese, four tablespoons 





THE SWEDISH, FRENCH, 


dissolved Cox’s gelatine, one tablespoon butter, three-quarters 
cup whipped cream, some green coloring to color it the shade of 
the roquefort cheese. 

How to Make It. Stir butter and cheese to a cream, add the 
gelatine, then the coloring, cayenne pepper and salt to taste, last 
add the whipped cream. Put in a paper bag with a fancy tube 
and fill the cucumber. Put the cover on, then sprinkle with 
very finely chopped parsley. Put in icebox until it becomes very 
cold. 

When ready to serve dip a knife in boiling water and cut the 
cucumber in thick slices, put in a glass dish or a silver platter, 
garnish with very white crispy lettuce leaves around. Serve with 
any kind of salad for lunch, dinner, or supper. 


Philadelphian Cream Cheese a la Bar-le-Duc 
Fromage a la Creme de Philadelphie, a la Bar-le-Duc 

Half pound Philadelphian cream cheese, two tablespoons butter, 
some pepper and salt to taste. 

Stir butter to a cream, add the cheese, pepper, and salt. Put in 
a pastry bag with a fancy tube, squeeze out rosettes in a pyramid 
shape about two inches high, put on a platter, in the icebox, until 
ready to serve. Then arrange in the centre of a platter in the 
form of a ring, leaving a small space between each rosette. Put a 
strip of red Bar-le-Duc jelly in between each and in the centre some 
white Bar-le-Duc jelly. Serve with the salad or with crackers for 
dinner or luncheon. 


GARNISHING FOR DIFFERENT DISHES 
Noodle Border {Bordure de Nouilles) 

Yolks of three eggs, three tablespoons water, salt, and one and 
a half cups flour. 

How to Make It. Mix to a smooth batter. Roll out very 
thin, then take a small scalloped biscuit cutter, scallop the pastry 
at one side, take a fancy cutter and cut out according to your own 
design. Cut a strip of the embroidered pastry about three inches 
wide and of a length according to the form around which it is to be 
put. Take a form narrower at bottom than at top, butter well, 
put the pastry around on the outside, glaze with yolks of eggs, 
take care not to let it touch the mould or it will stick and be hard 
to get off. Put in a moderae oven; bake carefully, so as not to 
let it burn. When done, put on a platter and fill. 


AMERICAN COOK BOOK 


273 


Border of Fried Bread Rings {Bordure de Ronds de Pain frit) 

Cut out rings of bread first with a large cutter, then with a 
smaller one in the inside. Fry in very hot fat until brown; put 
on a broiler to drain. Then heat the platter that is to be used for 
serving by putting it on a broiler on top of the stove. Make 
paste from the yolk of an egg, two tablespoons water, and a little 
flour. Put some of the paste on the bread rings, raise them around 
the platter, one after the other, fastening them to the platter with 
the paste. When done, leave until ready to serve, then fill, 
following instructions given in different recipes. 

Pyramids of Fried Bread ( Pyramides de Pain frites) 

Cut stale bread in thin slices, then in triangles—pyramid style. 
Fry in very hot fat until brown, then drain. Heat the platter 
that is to be used. Make a paste [see preceding recipe: Border 
of Fried Bread Rings]. Raise the bread on the platter with the 
point up, fasten with the paste as close to one another as po sible. 
Let stand to dry, until ready to serve. 

Puff Paste Garnishing {Garniture a la Petit Chou) 

Roll out puff paste. Cut in half-moon shapes, put on a baking 
sheet, bake until brown. When done, arrange around the platter 
as a garnishing for creamed meats and fish, poulette, terrapin 
styles, etc. 

Garnishing {Garniture) a la Financiere 

Is composed of cock’s combs, quenelles, pieces of sweetbreads, 
chicken or duck livers, etc. Make a rich brown bordelaise sauce, 
leaving the parsley out, add the cooked ingredients to the sauce. 
Have very hot when garnishing the platter. 

Garnishing {Garniture) a la Macedoine 

Is composed of white and yellow turnips, carrots, onions, 
cut in very small dices and cooked, also string beans that have 
been cut in thin strips across and cooked with peas until very 
green. Mix together. Garnishing for different dishes. Can also be 
mixed with a white or brown sauce. 

Garnishing {Garniture) a la Chipolata 

Is composed of small round fried pieces of sausages, bacon, and 
mushrooms, cooked and fried chestnuts. Put in a brown sauce and 
serve around different meat dishes. The dish can then have a la 
chipolata added to its name. 










VEGETABLES (Legumes) 


Boiled Potatoes ( Pommes bouillies) 

Select nice-sized potatoes, peel well—be careful not to take off 
too much as the best part and strength lie next to the skin; put in 
a pan with cold water (sufficient to cover them) and some salt; 
cook tender from twenty-five to thirty-five minutes—well covered. 
When serving, arrange in a dish with some melted butter over them; 
sprinkle with chopped parsley. Serve with any kind of cooked, 
roasted, broiled, or fried meat. 

These potatoes can be made fancy after first peeling them, then 
peel with the French scalloped knife before cooking them. They 
can be cut in any shape as a pear, apple, etc. 

Boiled Potatoes in Their Jackets 
Pommes de Terre en Robe de Chambre 

Wash the potatoes well, peel about half inch skin all around, put 
in cold water sufficient to cover them with some salt; cook until 
well done, drain off the water. Arrange on a paper doily in a 
vegetable dish. These potatoes are generally served with any 
kind of beef or boiled salt meat, also with boiled salt fish. 

Mashed Potatoes ( Pommes purees ) 

Peel the potatoes and boil [see recipe: Boiled Potatoes]. Put 
through a ricer or mash very fine; add to one quart of potatoes 
one tablespoon butter and one cup boiling milk; beat the potatoes 
until white and creamy. Press the potatoes a little with a knife 
on top of the dish, put a little parsley in the centre and serve very 
hot. 

Potato Croquettes ( Croquettes de Pommes) 

Boil the potatoes well [see recipe: Boiled Potatoes] and mash. 
Add one tablespoon butter, pepper and salt. Roll in little cro¬ 
quettes, then roll in flour, then egg; leave on a table ten minutes 
to dry, roll in egg again and fresh bread crumbs, fry in hot fat. 
Put in the oven to get thoroughly hot. Arrange on a paper doily 
or small napkin, in a vegetable dish, for luncheon or dinner. 

Potato Croquettes a la Hedgehog 

Croquettes de Pommes a la Herissort 

Make the croquettes [see recipe: Potato Croquettes]. Put 
almonds in hot water, remove the skin, cut in strips lengthwise, 


point at one end, stick all around into each, hedgehog style. Fry 
the croquettes in very hot fat and serve for luncheon or dinner. 


Pyramids of Potatoes ( Pyramides de Pommes) a la Perigord 

Boil the potatoes well [see recipe: Boiled Potatoes] and mash. 
Add butter, pepper, and salt; form in the shape of a pyramid, leave 
on a baking sheet until cold; cover with the Perigord sauce, let 
stand again for a few minutes. Before serving put in oven and 
bake for a few minutes—uncovered. Arrange on a paper doily 
in a vegetable dish. Have ready some thick cream sauce in a 
paper tube; decorate the pyramid in circles, beginning at the bottom 
and working upward to the top. Put a pinch of parsley at the 
side of the dish. Serve with the joint. 

These potatoes can be put as a garnishing around fish, around 
chops, steak, and different kind of fried or boiled meats. 


Potato Roses ( Pommes de Terre a la Rose ) 

Boil the potatoes well [see recipe: Boiled Potatoes], and mash; 
add butter, pepper, and salt. Put in a cloth bag that holds a 
large fancy scalloped tube, press through; make roses about two 
inches in height and two inches in width at the bottom, the shape 
of a pyramid. When ready to serve, put in a very hot oven from 
five to seven minutes until they begin to get golden brown. Take 
care not to leave them in the oven too long as it makes the potatoes 
very dry. Garnishing for chops, broiled fish of any kind, etc. 

Potato Omelet ( Omelette aux Pommes) 

Prepare mashed potatoes with butter and milk [see recipe: 
Mashed Potatoes]; beat very light. Put in a buttered frying pan, 
quantity according to number of persons to be served; leave on 
a very slow fire to get evenly brown—from ten to fourteen minutes. 
When they are brown underneath, take the omelet knife and 
double it carefully; let stand for a few minutes longer, then turn 
out, in the shape of an omelet, in a vegetable dish on a paper doily; 
garnish with parsley. A little onion juice will improve it im¬ 
mensely. This is a delicious dish of potatoes for breakfast, lunch¬ 
eon, or supper. 


274 


THE SWEDISH, FRENCH, 


Souffle of Potatoes ( Pommes soufflees ) 

Take four to five cups mashed potatoes [see recipe: Mashed 
Potatoes] and beat until creamy; add the yolks of two eggs, 
beat the whites to a stiff froth, add the whites to the potatoes. 
Put in a souffle dish, pour a little melted butter on top, bake in 
oven until golden brown. When serving, put the souffle dish in 
a silver dish, if at hand; serve very hot. A little onion juice will 
improve this dish immensely. 

Potato Cakes ( Gateaux aux Pommes de Terre) 

Boil and mash potatoes [see recipe: Potato Croquettes]. 
While they are very hot, roll and make in cakes about one inch 
thick and about four inches around; leave on a platter until cold. 
When ready to fry, put butter in a heavy frying pan and fry 
until brown. When brown on one side, turn over and brown 
on the other. Serve on a paper doily for breakfast, luncheon, 
or supper. 


Boiled Marbles of Potato with Butter 
Boulets de Pommes bouillis, au Beurre 

Peel the potatoes, scoop out with the potato scooper little mar¬ 
bles and boil in water (sufficient to cover them) and some 
salt until done. Arrange daintily in a vegetable dish, pour some 
melted butter over them, sprinkle with chopped parsley. These 
potatoes can be served in the centre of a dish of chops or broiled 
chicken, or used for garnishing fish, etc. 

French Fried Marbles of Potato 

Boulets de Pommes frits a la Francaise 

Peel, scoop out, and boil the potatoes [see recipe: Boiled Mar¬ 
bles of Potato with Butter], When cold, roll in egg, then in fine 
bread crumbs; put in a basket, fry in boiling fat, take out of the fat, 
shake the basket till the potatoes become dry, sprinkle with 
a little salt. Serve in a vegetable dish for luncheon or supper. 
Can be served in the centre of a dish of chops or broiled chicken or 
used as a garnishing for different kinds of meat and fish. 

Creamed Potatoes ( Pommes de Terre a la Creme) 

Select potatoes, peel and boil well [see recipe: Boiled 
Potatoes]; cut in small dices; take two cups of the dices for the 
sauce. Put one tablespoon butter in a saucepan, add one heaping 
tablespoon flour, then one and a half cups milk, season with pepper 


AMERICAN BOOK COOK 


275 


and salt; this will make a rich cream sauce. Put the potatoes in 
the sauce, simmer on a slow fire a few minutes. In the meantime, 
grate some onion, add the onion juice to the potatoes, season with 
pepper and salt. When ready to serve, dish up in a vegetable 
dish. These potatoes are served with any kind of meat for break¬ 
fast, luncheon, dinner, or supper. 

Potatoes ( Pommes) au Gratin 

Parboil six nice-sized potatoes in their jackets; when cold, peel 
and slice. Make a rich cream sauce from one tablespoon butter, 
two tablespoons flour, one and a half cups hot milk, and quarter 
pound grated American cheese. Butter a souffle or pudding dish, 
and into it put alternately a layer of potatoes, a layer of cream sauce, 
a layer of sprinkled cheese, then repeat this until the dish is full; 
sprinkle with fresh bread crumbs, and, last, with the cheese on top, 
and three to four small pieces butter; put in oven, bake until golden 
brown—from twenty-five to thirty minutes. Serve with vegeta¬ 
bles, roast beef, or different kinds of meat dishes. 

Baked Potatoes on Half Shell 

Pommes au four, en robe 

Put potatoes in the oven in their jackets and bake until done. 
Cut them in halves, remove the potato, leaving the skin. Mash; 
flavor with onion juice, one tablespoon butter, half tablespoon 
chopped parsley, pepper and salt; fill the skin, press down, sprinkle 
bread crumbs and a piece of butter on the top, put in oven and 
bake until golden brown. Can be served for breakfast, lunch, or 
supper. 

Baked Stuffed Souffle Potatoes 

Pommes soufflees et farcies, au four 

Put the potatoes in oven in their jackets and bake very soft. 
Cut a slice off the top, scoop out the interior. Mash the potatoes; 
flavor with onion juice, one tablespoon butter, half tablespoon 
chopped parsley, pepper and salt; fill the skin and put in oven to 
get hot. When ready to serve, raise the potatoes on the end in a 
vegetable dish on a paper doily, put a teaspoon whipped cream on 
the top of each, sprinkle with little chopped parsley. Serve for 
breakfast, lunch, or supper. 

Potatoes ( Pommes de Terre) a la Lyonnaise 

Cook about six potatoes in their jackets, leave until cold; when 
cold, remove the skin, cut in large dices, put in a frying pan with 





276 


THE SWEDISH, FRENCH, 


good melted butter, and grate one onion on top; sprinkle with 
pepper and salt, put a tight cover on, cook about ten minutes, 
shake the pan, loosen the potatoes in the pan, turn out in the shape 
of an omelet. These potatoes are not to be browned, they are to be 
nice and smooth. Sprinkle with chopped parsley. Garnish with pars¬ 
ley. Serve with any kind of meat for breakfast, luncheon, or supper. 


Potatoes ( Pommes de Terre ) a la Delmonico 

Peel the potatoes; scoop out with an almond-shape or round 
scoop or cut in dices. Put on stove in water, with a little salt, 
and cook about ten minutes. Put in a frying pan with a large 
tablespoon butter and cook in the butter about twenty-five minutes 
—shaking the pan occasionally (take care not to let them get 
brown). Serve in a vegetable dish. Can also be served in the 
centre of fish, broiled chicken, chops, or fillet mignone. 


Puffed Potatoes ( Pommes soufflees ) 

Take potatoes all of one size; scrape or peel, cut in thin slices— 
a trifle thicker than for Saratoga chips. Put in fat that is not too 
hot; let come to a boil (shake the pan all the time); cook until 
the potatoes are ready. When nice and crisp, remove from the 
fat with a croquette spoon; sprinkle with pepper and salt. Serve 
in a vegetable dish on a paper doily. Can also be served around 
broiled lamb chops, etc. 


French Fried Potatoes ( Pommes irites a la Frangaise ) 

Select even-sized potatoes; peel, then cut in strips about one 
and a half inches long and half inch thick; put in hot fat, cook 
until well done. Serve with steaks, chops, etc., for breakfast, lunch¬ 
eon, or supper. 


Crisp Potatoes ( Pommes croquantes) 

Wash the potatoes; cook in their jackets, in water and a little 
salt, until partly done; leave until cold. Cut in long small strips 
as for French fried potatoes [see recipe], put in fat sufficient to 
cover them, let the potatoes cook in the fat until crisp and brown 
—turn and stir occasionally with a fork (take care not to let them 
break). When ready, turn out in a frying basket, shake the basket 
lightly. Sprinkle with pepper and salt. Serve on a paper doily 
with any kind of meat. 


AMERICAN COOK BOOK 


Potato Chips ( Pommes irites) a la Saratoga 

Peel the potatoes, cut in very thin slices, leave in cold water 
about one hour, dry on a cloth, put them in the frying basket, dip 
in boiling hot fat and fry. Serve with chops, broiled or fried meat 
for luncheon or supper. 

Potato Baskets ( Corbeilles de Pommes ) a la Victoria 

Peel some even-sized potatoes and cut them in slices almost as 
thin as for Saratoga chips. Put one slice in the victoria iron, then 
put the others around, one half resting on top of the other; 
put another slice on top, put the cover down, dip in hot fat, cook 
until golden brown; then remove carefully—turning them upside 
down on a paper doily until ready to serve. Immediately before 
serving, put in oven for a few minutes to get hot. Can be filled 
—with fish, etc.—for garnishing around steaks and chops. 

Stewed Potatoes ( Pommes etuvees) a la Walde 

Peel the potatoes, cut in even thin slices, put in cold water, for 
about one hour, dry on a cloth; put in a frying pan with some butter, 
onion juice, pepper, and salt, and let fry until golden brown under¬ 
neath. With a fork or knife carefully turn the potatoes over, let 
brown again until all are brown in this way; shake the pan, leave 
for a few minutes. Turn out in the shape of an omelet. Sprinkle 
with chopped parsley. 

Brown Potatoes ( Pommes rissolees ) 

Select small, even-sized potatoes; peel; then with the fancy 
fluted knife. Put in water with a little salt, and cook until done. 
Strain the fat from the roast beef (or dripping of any kind can be 
used in its place). Put the potatoes into the fat (or dripping) 
and put on stove, cook until they are golden brown and crisp. 
Arrange in a vegetable dish on a paper doily. These potatoes are 
generally served with roast beef, but can also be served with differ¬ 
ent kinds of meat for dinner. 

Hashed Potatoes ( Pommes hachees ) 

Peel and cook the potatoes [see recipe: Boiled Potatoes]; chop 
very fine, put in a frying pan with some butter, pepper, salt, and 
one grated onion; then cook with a tight cover for about ten 
minutes. Turn out in a vegetable dish, the shape of an omelet, 
on a paper doily. Serve for lunch or supper. 








THE SWEDISH, FRENCH, 


SWEET POTATOES (PATATES) 

Baked Sweet Potatoes ( Patates cuites au four) 

Select even-sized sweet potatoes, wash well, put in a pan in a 
hot oven and bake until well done—from half to three-quarters of 
an hour. Serve on a paper doily or in a vegetable dish for luncheon 
or dinner. 


Boiled Sweet Potatoes with Butter 
Patates bouillies au Beurre 

Wash sweet potatoes; put on stove with water (sufficient to 
cover them) and some salt, let cook until tender. [The larger 
ones will take longer to cook than the smaller ones.] When 
done, remove the skin. If desired, pour some melted butter over 
them and sprinkle with little parsley. [If large they can be cut in 
halves.] 


Mashed Sweet Potatoes (Puree de Patates) 

Cook the potatoes [see recipe: Boiled Sweet Potatoes with Butter] 
mash very fine; add butter, pepper, salt, and one cup boiling milk; 
beat the potatoes until white and creamy. Dish up very hot in a 
vegetable dish. Sprinkle with chopped parsley. Serve with any 
kind of meat. 


Sweet Potatoes ( Patates ) a la Riz 

Boil the sweet potatoes [see recipe: Boiled Sweet Potatoes with 
Butter]; mash through a strainer; mix with some butter, white 
pepper, and salt, and squeeze through the potato ricer. Serve 
in a vegetable dish with any kind of meat. 

Pyramid of Sweet Potatoes ( Patates en Pyramide) a la Perigord 

Boil the potatoes well [see recipe: Boiled Sweet Potatoes with 
Butter] and mash. Add butter, pepper, and salt, form in the shape 
of a pyramid; leave until cold; cover with the Perigord sauce; leave 
again for a few minutes. Put in oven and bake for a few minutes 
—uncovered. Arrange on a paper doily in a vegetable dish. 
Have some thick cream sauce in a paper tube, decorate the pyra¬ 
mid in circles beginning at the bottom and working upward to 
the top. Put a pinch of parsley at the side of the dish. Serve with 
the joint. Can be used for garnishing around fish, chops, steaks, 
etc. 


AMERICAN COOK BOOK 


277 


Sweet Potato Croquettes ( Croquettes de Patates) 

Boil the potatoes [see recipe: Boiled Sweet Potatoes with Butter], 
and mash; add one tablespoon butter, pepper, and salt; roll in 
little croquettes, then in flour, then egg; leave on the table ten 
minutes to dry, roll in egg again and fresh bread crumbs; fry in 
hot fat. Serve on a paper doily in a vegetable dish, for luncheon 
or dinner. 


Baked Stuffed Sweet Potatoes on Half Shell 

Patates farcies, en robe, cuites au four 

Select even-sized potatoes, put in oven and bake very soft [see 
recipe: Baked Sweet Potatoes]. Cut in halves and remove the 
inside, leaving the skin. Mash; flavor with onion juice, one table¬ 
spoon butter, half tablespoon chopped parsley, pepper and salt; 
fill the skin, press down, sprinkle bread crumbs and a piece of 
butter on top. Put in oven, bake until golden brown. 

Souffle of Sweet Potatoes ( Patates soufflees) 

Cook the sweet potatoes and mash with a little butter, white 
pepper, and salt; beat until creamy; to two cups sweet pota¬ 
toes add the yolks of two eggs; beat again for a few minutes; 
last, add the whites (well beaten); put in a buttered souffle dish, 
put in hot water, bake in oven—uncovered—from eighteen to 
twenty-five minutes. Serve very hot with any kind of meat, 
ducks, chickens, or poultry of any kind. 

Creamed Sweet Potatoes ( Patates a la Creme ) 

Select nice sweet potatoes, and boil [see recipe: Boiled Sweet 
Potatoes with Butter]. Cut in small dices—take two cups of the 
dices for the sauce. Put one tablespoon butter in a pan, add one 
heaping tablespoon flour and one and a half cups hot milk; season 
with pepper and salt; this will make a rich cream sauce. Put the 
potatoes in the sauce, simmer on a slow fire a few minutes. In the 
meantime, grate some onion, add the onion juice to the potatoes, 
season with pepper and salt. When ready, dish up in a vegetable 
dish. Serve with any kind of meat. 

Sweet Potatoes a la Southern ( Patates a la Meridionale) 

Cook sweet potatoes [see recipe: Boiled Sweet Potatoes with 
Butter]. When cooked, cut in halves lengthwise. Put one table¬ 
spoon butter in a frying pan; add two tablespoons dripping and 










278 


THE SWEDISH, FRENCH, 


four tablespoons granulated sugar; fry the potatoes until golden 
brown. Serve with any kind of meat for luncheon or dinner. 

SPINACH ( Epinards) 

How to Cook Spinach 

Wash it in six to eight different waters—till free from sand; 
put in hot water (sufficient to cover it) with salt and a little speck 
of baking soda; let come to a boil and cook four to five minutes; 
take the spinach out with the skimmer, put in a strainer, let some 
cold water pour on the spinach, squeeze all the water out with your 
hands, pass through the machine once, put in a saucepan, add to 
the quart of spinach three tablespoons cream sauce, pepper and 
salt to taste. Stir until it becomes very hot, dish up in a vegetable 
dish, garnish with slices of hard-boiled egg and cooked beets. Can 
also be garnished with yolks and whites (chopped separately) in 
strips—white and yellow alternately—on a bias. Serve as a vege¬ 
table with any kind of meat for luncheon, dinner, or supper. 

4 

Spinach with Butter ( Epinards au Beurre) 

Cook the spinach about eight minutes [see recipe: How to 
Cook Spinach]. Skim up from the water, put in a colander, then 
in a saucepan; put half cup melted butter over a quart of cooked 
spinach, pepper and salt to taste; let simmer on stove from eight 
to ten minutes in the butter. Serve as a vegetable. 

Can also be served around boiled smoked tongue and ham. 

4 

Creamed Spinach ( Epinards a la Creme ) a la Walde 

Cook the spinach [see recipe: How to Cook Spinach]. Pass it 
through the machine two or three times. To one quart of cooked 
spinach add one and a half cups cream sauce, pepper and salt to 
taste; let come to a boil. Dish up in a vegetable dish; garnish with 
slices of hard-boiled egg and cooked beets alternately. Serve with 
any kind of meat. 

Spinach Mousse ( Mousse d’Epinards) 

Cook the spinach [see recipe: How to Cook Spinach]. Pass it 
through the machine about three times. To each cup of cooked 
ground spinach take three tablespoons cream sauce, one egg, pep¬ 
per, and more salt if needed. Beat well. Butter a ring mould 
well, decorate around with Spanish pepper, daisies and branches 
from cooked white of egg, then fill. Put in hot water and cook 


AMERICAN COOK BOOK 


from twenty to twenty-five minutes—uncovered. Turn out on a 
platter. Serve with a cream or hollandaise sauce in the centre as 
a vegetable. 

Can also be served as an entree. 


4 

Spinach Foundation (Base d’ Epinards) 

Cook and prepare the spinach [see recipe: Spinach Mousse]. 
Butter and decorate a cake plate, form a ring of spinach all around. 
Cook in hot water—uncovered—from fifteen to twenty minutes. 
Turn out on a platter. Foundation for any kind of fish or entree. 


4 

Spinach Timbales (Timbales d’Epinards) 

Cook and prepare the spinach [see recipe: Spinach Mousse]. 
Butter timbale cups, decorate with Spanish pepper and cooked 
white of egg, then fill. Cook in hot water from fifteen to eighteen 
minutes—uncovered. Turn out and serve around the ham as a 
garnishing. 


y 


CAULIFLOWER (Chou-fleur) 
Cauliflower with Butter (Chou-fleur au Beurre) 


Take a nice white cauliflower; trim all the stem leaves—leaving 
a little of the green sprout around; put in cold water, sufficient to 
cover it, and cook about twenty minutes. Then add a little salt 
and again cook from eight to ten minutes after the salt is added; 
pour the water off. To a cauliflower of ordinary size add half cup 
melted butter, let simmer in the butter for a little while. Place 
in a vegetable dish—put the rose up and the stem down. Serve 
as a vegetable. 


Cauliflower (Chou-fleur) a la Hollandaise 

Cook the cauliflower [see recipe: Cauliflower with Butter]. 
When ready to serve make a rich hollandaise sauce and pour it 
over the cauliflower. Serve as a vegetable. 

Can also be served as an entree after the roast. 


Cauliflower with Cream Sauce ( Chou-fleur, a la Bechamel) 

Follow directions for Cauliflower (Chou-fleur) a la Hollandaise 
[see recipe], using a rich cream sauce instead of the hollandaise 
sauce. 








THE SWEDISH, FRENCH, 


Cauliflower {Chou-fleur) au Gratin 

Boil the cauliflower [see recipe: Cauliflower with Butter], 
break it in pieces. Make a rich cream sauce from one table¬ 
spoon butter, two tablespoons flour, one and a half cups milk. 
Grate quarter pound American cheese. Butter a souffle or pudding 
dish; put in it, alternately, a layer of the cauliflower, a layer of 
the cream sauce, a layer of grated cheese; then repeat this until 
the dish is full; sprinkle fresh bread crumbs and, last, the cheese. 
Put three to four pieces butter on top, put in oven and bake until 
golden brown—from twenty-five to thirty minutes. Serve as a 
vegetable with roast beef or different kinds of meat dishes. 


Souffle of Cauliflower ( Chou-fleur souffle) 

Cook the cauliflower [see recipe: Cauliflower with Butter]. 
Separate the top in nice roses; cut the rest in small dices. Put one 
tablespoon butter in a saucepan on the stove, add one heaping 
tablespoon flour, one cup of the juice that the cauliflower has 
cooked in, half cup milk, season with pepper and salt, let stand 
until cold. When cold, add the yolks of four eggs—beating 
until smooth; then add the cut-up cauliflower, and, last, the 
whites of the eggs beaten to a stiff meringue. Fill the souffle dish 
that has been well buttered, then stick the roses of the cauliflower 
in at the top; put in hot water and bake from twenty to twenty- 
five minutes—uncovered. Serve as an entree with hollandaise 
sauce. 


Cauliflower with Tomato Sauce a l’Americaine 
Chou-fleur, Sauce Tomate, a V Americaine 

Cook the cauliflower [see recipe: Cauliflower with Butter]. 
Separate in large pieces when cold. Make a rich tomato sauce. 

Tomato Sauce. Put one tablespoon butter in a saucepan; 
add one heaping tablespoon flour, one and a half cups tomato 
juice, pepper and salt; beat until nice and rich; add some 
rich cream then pour over the cauliflower—saving part of the 
sauce. 

Let the cauliflower cook a few minutes, dish up in a vegetable 
dish, pour the rest of the sauce over, sprinkle heavily with grated 
American cheese. This can be served as a vegetable entree or as a 
vegetable with any kind of meat. 


AMERICAN COOK BOOK 


279 


STRING BEANS ( Haricots verts) 

String Beans with Butter ( Haricots verts au Beurre) 

Select nice green string beans; trim all around, split in halves, 
then cut in halves lengthwise. Put in hot water (sufficient to 
cover) with a little pinch of baking soda and some salt; cook from 
ten to fifteen minutes on a quick fire with a tight cover. [Beans 
should be cooked just in time to be served because if they stand 
any length of time they lose their color and become cloudy.] 
Drain the water off; put to the quart of beans half cup good melted 
butter; sprinkle with white pepper. Serve in a vegetable dish 
with any kind of fried meat. 

Can also be served in the centre of a dish of chops, chicken, etc., 
or as a vegetable entree after the roast—just plain, with the beurre 
sauce. 


Creamed String Beans a la Europeenne 
Haricots Verts, Bechamel, a la Europeenne 

Cut the string beans in pieces and cook [see recipe: String 
Beans with Butter]. When cooked, sprinkle with chopped 
parsley, put in a vegetable dish, cover with a rich cream sauce. 
Serve as a vegetable with any kind of meat. 


String Beans with Hollandaise Sauce 
Haricots Verts, Sauce hollandaise 

Cut the string beans lengthwise and cook [see recipe: String 
Beans with Butter], put in a vegetable dish, cover with a hol¬ 
landaise sauce. Serve as a vegetable, or as an entree after the 
roast. 


PEAS ( Petits Pols) 

Peas with Butter ( Petits Pois au Beurre) 

Select green peas, shell them; put them in hot water (suffi¬ 
cient to cover them) with a little pinch of baking soda and some 
salt; cook until tender. Drain the water off; put to the quart of 
peas half cup good melted butter; sprinkle with pepper. Serve 
in a vegetable dish with any kind of fried meat. 

Can also be served in the centre of a dish of chops, chicken, etc., 
or as a vegetable entree after the roast—just plain, with the beurre 
sauce. 








280 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Creamed Peas ( Petits Pois, Bechamel) a la Europeenne ' 

Shell the peas and cook [see recipe: Peas with Butter]; put 
In a vegetable dish, cover with a rich cream sauce, sprinkle 
with little chopped parsley. Serve as a vegetable with any kind 
of meat. 

Peas with Hollandaise Sauce ( Petits Pois , Sauce hollandaise) 

Shell the peas and cook [see recipe: Peas with Butter]. Put 
in a vegetable dish, cover with a rich hollandaise sauce. Serve 
as a vegetable or as an entree after the roast. 

Peas with Butter ( Petits Pois au Beurre ) a la Walde 

Select nice young green peas. Wash the shells well; put the 
peas in their jackets on stove with water (sufficient to cover them), 
a pinch of baking soda, and some salt; cook until the shells 
begin to open, then drain up carefully with the croquette drainer 
from the pan; arrange neatly on a platter. Serve as entree, after 
the roast, with melted butter poured over them. 

Vegetables (Legumes) a la Macedoine 

Select an equal quantity of vegetables—such as turnips, carrots, 
onions, string beans, peas. Wash and clean them. Cut the tur¬ 
nips, carrots, and onions in very fine dices, put on the stove in 
water (sufficient to cover them) with some salt; cook until tender. 
In the meantime, shell the peas. Cut the string beans in very 
thin slices crosswise, after first stringing them, then cook in hot 
water with a pinch of baking soda and some salt. When all 
the vegetables are cooked, drain off the water in the stock pot. 
Mix all the vegetables together with some butter, let stand on the 
stove for a few minutes; season with pepper and salt to taste. 
Serve in a vegetable dish with any kind of meat. 

Also used for garnishing different entrees. 

CELERY ( Celeri) 

Celery with Butter ( Celeri au Beurre) 

This when in season is a delicious vegetable as well as a table 
relish. When bought for the table, the outside can be used for 
this dish. Wash well; peel and scrape the outside part well; cut 
in small pieces across, about quarter inch thick; put on stove; cook 
in water sufficient to cover it from twenty-five to thirty minutes 
without salt. When done, add a little salt, cook five minutes. 


Drain the water. Dish up in a vegetable dish and pour over some 
melted butter. Serve with any kind of meat as a vegetable for 
luncheon or dinner. 

How to Serve Celery as a Relish. Select white celery and 
wash it well; trim off the root, take aw^ay the outside stalks which 
are used as a vegetable. Open out the inside stalks, scrape and 
curl by cutting in small strips from the top down, letting them 
hold together at the root. Put in ice water from one to two hours 
—until curled and crisp. Serve in a glass celery dish as a relish 
after the soup. Can be made up in fancy designs with a knife, 
or served perfectly plain after it has been scraped and left in ice 
water until crisp. 

Creamed Celery ( Celeri a la Creme) 

Cook [see recipe: Celery with Butter]. Make a rich cream 
sauce, add the celery to it, cook for a few minutes; then add some 
cream, pepper, and salt to taste. Serve with any kind of meat 
in a vegetable dish for luncheon or dinner. 

Celery ( Celeri) a la Hollandaise 

Prepare [see recipe: Celery with Butter]. Cut in two and one- 
half inch pieces across. Split each piece in three parts, tie up 
in small bunches with strings; put in water sufficient to cover it; 
cook from thirty to forty minutes—until tender; then add a little 
salt and cook again for another five minutes. Drain; put on 
slices of tomato, in crown style, on a platter with hollandaise sauce 
in the centre; garnish each bunch with thin strips of Spanish pepper 
—two bands around each. Serve as an entree after the roast. 

Can also be served cold as a salad garnished with lettuce leaves 
and the mayonnaise dressing in the centre. 

CARROTS ( Carottes) 

Boiled New Carrots with Butter 
Carottes fraiches bouillies au Beurre 

Take small carrots, cut the tops off, scrape and wash; put in a 
pan in water (sufficient to cover them) with a small tablespoon 
sugar and a little pinch of salt; cook—covered—until tender, 
from fifteen to twenty minutes; pour the water off. Put in a vege¬ 
table dish, pour over some melted butter; sprinkle with chopped 
parsley. Serve as a vegetable. 

If the carrots are too large to be served whole, they can be split 
in halves and cut across in four pieces before being cooked. 






THE SWEDISH, FRENCH, 


Creamed Carrots ( Carottes, Bechamel), a la Europeenne 

Take small carrots, scrape and wash well, cut in small strips— 
julienne style; put on the stove with water (sufficient to cover them) 
with a little salt and a small tablespoon sugar; cook—covered— 
until tender. Make a rich cream sauce, and into it put the carrots; 
let simmer on the stove a few minutes; season with pepper and salt. 
Serve in a vegetable dish with any kind of meat. 


TURNIPS ( Navets ) 

Turnips with Butter ( Navets au Beurre ) 

Select nice tender turnips; peel, cut in dices; put on stove in 
water (sufficient to cover them) with a little pinch of salt; cook— 
covered—until tender; pour the water off. Put in a vegetable dish, 
pour over some melted butter. Serve as a vegetable with any kind 
of meat. 


Creamed Turnips ( Navets a la Creme ) 

Select nice turnips; peel, cut in small dices, and cook [see recipe: 
Turnips with Butter]. Make a rich cream sauce and add the 
turnips to it, let simmer on stove a few minutes, season with 
pepper and salt, add four tablespoons cream. Serve in a vegetable 
dish with any kind of meat. 


Puree of Turnips ( Navets pures ) a la Breta 

Peel and cut in large pieces [if the turnip is small cut in four; if 
large, cut in six to eight pieces]. Put on stove in water (sufficient 
to cover it) with some salt; cook—covered—from one to one and a 
half hours; drain off the water, put in a strainer, mash them through. 
Add to each cup turnip one tablespoon butter, season with pepper 
and salt to taste, beat well, leave on the stove until ready to serve. 
Serve in a vegetable dish with any kind of meat. 


Baked Puree of Turnips ( Navets pures, cuits au four ) 

Make the puree [see recipe: Puree of Turnips a la Breta]. Put 
in a souffle dish, sprinkle dry bread crumbs on the top, with some 
pieces of butter. Put in oven and bake about half hour. Serve 
as a vegetable for dinner. 


AMERICAN COOK BOOKi 


281 


Mashed Turnips with Potatoes, a la Europeenne 

Navets pures aux Pommes, a la Europeenne 

Peel and cut the turnip in six to eight pieces. Put on stove in 
water (sufficient to cover it) with a piece of bacon, sparerib, or ham 
if at hand; boil until tender, then add the same quantity of peeled 
potatoes; let cook until they are done. Then mash well, pass 
through the ricer, season with pepper and salt to taste, add a piece 
of butter; beat until creamy. Dish up in a vegetable dish; sprinkle 
with chopped parsley. Serve with any kind of meat. This is a 
delicious vegetable. 


ONIONS ( Oignons) 

Onions with Butter ( Oignons au Beurre ) 

Select small white onions; peel; put on stove in water (sufficient 
to cover them) with little salt; cook—covered—until tender (from 
fifteen to twenty-five minutes, according to the size of the onions); 
drain the water off, pour over some good melted butter, sprinkle 
with chopped parsley. Serve in a vegetable dish as a vegetable. 

Can also be served around any kind of meat. 

Creamed Onions ( Oignons a la Creme ) 

Cook onions [see recipe: Onions with Butter]. Make a rich 
cream sauce and put the onions into it; let simmer on stove 
a few minutes, season with pepper and salt. Serve in a vegetable 
dish with any kind of meat. 

Brown Onions (Oignons rissoles ) 

Cook onions [see recipe: Onions with Butter]; drain the 
water off, leave in a drainer while hot, put on top of a clean 
linen to dry. In the meantime, put the kettle of fat on stove, 
put the onions in the frying basket and dip them carefully into the 
boiling fat—dip again and again until they become golden brown. 
Place in a vegetable dish on a paper doily, garnish with parsley. 
Serve as a vegetable. 

Can also be used for garnishing around the meat or in the centre 
of the dish. 

Fried Onions ( Oignons frits ) a la Europeenne 

Bermuda onions are the best for this purpose. Peel and cut 
in slices across, separate in rings one from another, take some good 
butter or bacon fat if at hand, put in a frying pan, put the onions in, 













282 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


sprinkle with pepper, salt, fry until nice and brown. Take care so 
they do not burn as they will burn quickly if not carefully looked 
after. Serve with steaks and chop s. 

Fried Crisp Onions ( Oignons irises et frits ) 

Select a fine grade of onions, cut in small rings across, dip in egg 
and fine bread crumbs, shake the basket until they are dry. Have 
the fat very hot, dip the basket again and again in the fat for four 
or five minutes. Serve immediately in a vegetable dish, or around 
the meat, with steaks or chops. 

ASPARAGUS ( Asperges ) 

Asparagus with Butter ( Asperges au Beurre) 

If the asparagus is white at the end, cut about one inch off; peel 
with a sharp knife—carefully, so as not to cut the asparagus. 
Put in hot w T ater (sufficient to cover it) with little salt and a pinch 
of baking soda; cook about twenty minutes. Take out—carefully, 
so as not to break the head of the asparagus; put on a platter, pour 
some melted butter over, sprinkle with chopped parsley. Serve 
with the meat, or they can be served as an entree after the roast. 

Asparagus with Hollandaise Sauce 

Asperges, Sauce hollandaise 

Cook asparagus [see recipe: Asparagus with Butter], When 
cooked, remove carefully (do not break the heads); put 
on a napkin on a platter. Some prefer pieces of toast put under¬ 
neath the asparagus; in this case, make nice square pieces of but¬ 
tered toast and arrange them on a platter; dish the asparagus on 
top of the toast. Serve with a rich hollandaise sauce at the side. 

Asparagus with Allemande Sauce 

Asperges, Sauce allemande 

Cook asparagus [see recipe: Asparagus with Butter]. When 
cooked, remove carefully (do not break the heads); dish up 
on nicely arranged buttered toast, with an allemande sauce in a 
sauceboat at the side, as an entree after the roast. 

Asparagus ( Asperges) a la Mayonnaise 

Cook asparagus [see recipe: Asparagus with Butter], sprinkle 
with cold water, leave in icebox until cold. Serve on a platter 


on a folded napkin with the mayonnaise dressing in a sauce¬ 
boat at the side as an entree after the roast. 

Asparagus Tips with Butter {Pointes d’Asperges au Beurre ) 

Select nice green asparagus; cut the tips off—about one and a 
half inches in length; wash well; put in a pan with water (sufficient 
to cover them) with a little baking soda and salt; let cook until 
tender—from fifteen to eighteen minutes; drain the water off, pour 
some melted butter over them, let stand until ready to serve. 
Asparagus tips are generally served in the centre and around 
entrees or with cutlets of meat of any kind. 

Creamed Asparagus Tips ( Pointes d’Asperges a la Creme ) 

Cook asparagus tips [see recipe: Asparagus Tips with 
Butter]. Make a rich cream sauce, put the tips into it. Dish 
up in a vegetable dish. Serve as a vegetable. 

Can also be served in fanchonette baskets, croustades, or patties 
or as an entree. 

ARTICHOKES ( Artichauts) 

Jerusalem Artichokes with Butter 
Artichauts de Jerusalem , au Beurre 

Peel the artichokes, cut in fancy shapes according to taste 
[can also be left whole, but in this case cut them all the same size]. 
Put on stove in water (sufficient to cover them) and a little salt; 
cook from fifteen to twenty minutes—covered; drain off the water, 
put in a vegetable dish, pour some melted butter over, sprinkle 
with chopped parsley. Serve as a vegetable with any kind of meat. 

Jerusalem Artichokes {Artichauts de Jerusalem,) a l’ltalienne 

Peel and cook artichokes [see recipe: Jerusalem Artichokes with 
Butter]. Put in a vegetable dish, sprinkle with chopped parsley. 
Serve with sauce italienne as a vegetable with any kind of meat. 

Jerusalem Artichokes {Artichauts de Jerusalem) a la Creme 

Peel the artichokes; cut in small dices; cook [see recipe: Jerusa¬ 
lem Artichokes with Butter]. Make a rich cream sauce from one 
tablespoon butter, one heaping tablespoon flour, add one and a half 
cups milk, season with pepper and salt. Put the dices in the sauce, 
let simmer on stove a few minutes, add a little onion juice. Dish 
up in a vegetable dish, sprinkle with chopped parsley. Serve as a 
vegetable with any kind of meat. 














THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


283 


Puree of Jerusalem Artichokes 

Artichauts de Jerusalem, pures 

Peel the artichokes and cook whole [see recipe: Jerusalem Arti¬ 
chokes with Butter]. Drain the water off; mash through a strainer; 
add some butter, pepper, salt, and a little squeeze of onion. Put 
in a vegetable dish and sprinkle with a little chopped parsley. 
Serve as a vegetable with any kind of meat. 

Fried Jerusalem Artichokes ( Artichauts de Jerusalem, frits) 

Peel the artichokes, cut in fancy shapes, dip in egg and bread 
crumbs, fry in hot fat. Serve as a vegetable with the meat. 

Artichokes with Butter ( Artichauts au Beurre) 

Select nice green artichokes; trim and put in water with some 
salt and a small pinch of baking soda; cook from thirty to forty 
minutes—according to size of the artichokes. Serve raised on a 
platter with the beurre sauce in a sauceboat at the side as an entree. 

Artichokes ( Artichauts) a la Hollandaise 

Select nice artichokes and cook [see recipe: Artichokes with 
Butter]. When done, cut in halves; remove the fluffy part of the 
inside and fill with a hollandaise sauce; sprinkle with chopped truf¬ 
fles, leave one artichoke whole as a centrepiece for the platter and 
arrange the halves all around. Serve as entree for luncheon or 
dinner after the roast. 

Stuffed Artichokes with Chicken, a la Hollandaise 

Artichauts farcis de Poulet, a la Hollandaise 

Cook artichokes [see recipe: Artichokes with Butter]. Cut in 
halves lengthwise, remove the fluffy part, stuff with chicken mousse, 
put in oven with some sherry and water in the pan and cook—well 
covered—about eight minutes. Serve on a platter, with a whole 
cooked artichoke in the centre and the halves around, with a hol¬ 
landaise sauce at the side. 

Stuffed Artichokes with Chicken, a la Hammond 

Artichauts farcis de Poulet, a la Hammond 

Cook artichokes [see recipe: Artichokes with Butter]; cut in 
halves lengthwise, remove the fluffy part. To six halves of arti¬ 
chokes take one cup of the white meat of a cooked chicken (cut in 
dices); add one cup very hot hollandaise or bearnaise sauce. Have the 


chicken hot, mix with the sauce, fill each half, decorate with Spanish 
pepper and truffles. Place with one whole artichoke in the centre 
and the halves arranged around. 

If the artichokes are small, open the top carefully, go down to 
the heart, remove the fluffy part, fill with the same filling, then 
stand them up. Sweetbreads can be used in place of chicken. 
Serve as an entree. 

Stuffed Artichokes ( Artichauts farcis ) a la Princesse 

Cook artichokes [see recipe: Artichokes with Butter]. Remove 
all the leaves; take away the fluffy part; form the leaves like a rose, 
one resting on top of another, leaving the thick ones underneath 
and the smaller ones on top; fasten them together with chicken 
mousse. Cut the heart in very small dices and mix with a chicken 
mousse; for four artichokes, take one cup chicken mousse, put one 
tablespoon of the mixture on top of each. Garnish with a strip 
of chicken mousse (colored orange), and a diamond of truffle in 
the centre. Serve with a whole artichoke in the centre, with a 
hollandaise sauce at the side as an entree. 

ARTICHOKE BOTTOMS ( Fonds d’Artichauts) 
Artichoke Bottoms with Butter {Fonds d’artichauts au Beurre) 

If fresh artichoke bottoms are not at hand, preserved ones can 
be used. Put them in a pan with their own liquid, to heat, drain 
the water off. Put in a vegetable dish with some melted butter 
over them; sprinkle with chopped parsley. Serve as a vegetable 
with any kind of meat. 

Artichoke Bottoms {Fonds d’Artichauts) a l’ltalienne 

Put artichoke bottoms in a pan with some butter; braise—un¬ 
covered (basting now and again), which takes from ten to fifteen 
minutes. Put in a vegetable dish. Pour over sauce italienne. 

Can also be served with supreme or suite sauce as a vegetable. 

BEETS {Betteraves) 

How to Boil Beets for different dishes 

Put beets in hot water (sufficient to cover them) with salt and 
cook—tightly covered—on a quick fire. If large, cook one and a 
half hours; if small, one hour. Take out, remove the skin; leave 
whole in one cup water, one cup vinegar, three tablespoons sugar. 
Can be used for garnishing of different dishes, etc., or sliced and 
used as pickled beets. 










284 


THE SWEDISH, FRENCH 


Beets with Butter ( Betteraves au Beurre) 

Cook beets [see recipe: How to Boil Beets] and remove the skin; 
if small leave whole, if large cut in slices or quarters. Put in a pan 
with some butter and a little white pepper and salt; leave in the 
butter on the stove a few minutes until ready to serve. Serve in a 
vegetable dish for luncheon or dinner with any kind of meat. 


BRUSSELS SPROUTS ( Choux de Bruxelles ) 

Brussels Sprouts with Butter ( Choux de Bruxelles, au Beurre ) 

Select green fresh Brussels sprouts, wash well; remove one layer 
of the outside leaves. Put in cold water with salt and a little 
pinch of baking soda; cook—covered—about ten minutes. Put 
them in a drainer for a few minutes, then back in the pan with 
some butter, white pepper, and salt. Serve in a vegetable dish. 


CABBAGE (Chou) 

How to Boil Cabbage 

Cut a nice young cabbage in quarters. Put in a pan in water 
(sufficient to cover it) with some salt; cook until tender—from 
forty-five minutes to one hour. [If the cabbage is very young, 
cook only from twenty to thirty minutes.] Put in a drainer; then 
back in the pan, with some butter, white pepper, and salt, until 
ready to serve. Dish up in a vegetable dish. This is served with 
corned beef, ham, or any kind of salt meat. 

Creamed Cabbage (Chou, Bechamel ) ala Hammond 

Cut the cabbage in short narrow strips. Put on stove in water 
(sufficient to cover them) with pepper and salt; cook until well 
done. Have ready a rich cream sauce, put the cabbage in, stew about 
ten minutes in the sauce; when ready to serve, add a little cream 
if at hand. Dish up in a vegetable dish, sprinkle with chopped 
parsley. Serve as a vegetable with any kind of meat. 

Baked Cabbage (Chou cuit au four ) a la Octavious 

Cook cabbage [see recipe: How to Cook Cabbage], first cutting 
it in slices across. Put in a souffle dish with butter, pepper, salt, 
(and some stock, if at hand); cover; bake from one to one and a 
half hours in oven. Serve on a paper doily, as a vegetable. 


AMERICAN COOK BOOK 


CHESTNUTS (Marrons) 

How to Boil Chestnuts 

Cook nice fresh chestnuts in hot water for about ten minutes; 
remove the shells (be careful not to break the nuts); put in pan 
on stove with some water, Madeira or sherry, and a little salt; 
cook until tender. When ready, put them carefully in a strainer 
and let stand to dry for a few minutes over the stove. Can be 
prepared as Glazed Chestnuts, Marrons au Beurre, etc., or used for 
different kinds of stuffings. 

Glazed Chestnuts (Marrons glaces) 

When cooked [see recipe: How to Boil Chestnuts], leave on a 
pan to steam for a few minutes, then put in a vegetable dish. Have 
ready some dissolved cornstarch in water, and with it thicken the 
juice that the chestnuts have cooked in. When nice and simmery, 
add some more Madeira or sherry; color with a little kitchen 
bouquet, then glaze the chestnuts with it in the vegetable dish. 
Serve with any kind of meat. 

Chestnuts with Butter (Marrons au Beurre ) 

Cook chestnuts [see recipe: How to Boil Chestnuts]. Dish up 
in a vegetable dish, pour over them some melted butter, sprinkle 
with a little chopped parsley. Serve as a vegetable with any kind 
of meat. 

Puree of Chestnuts (Marrons pures) 

Cook chestnuts [see recipe: How to Boil Chestnuts]; mash 
through a strainer; mix with butter, white pepper, salt, and part 
of the juice that the chestnuts cooked in. [Do not make them too 
thin.] Dish up in a vegetable dish. Serve with any kind of meat. 

Puree of Chestnuts with Rice (Marrons pures au Riz) 

Cook chestnuts [see recipe: How to Boil Chestnuts]; mash 
through a strainer; mix with butter, white pepper, and salt. Put 
into the potato ricer and squeeze them through into a vegetable 
dish. Serve with any kind of meat. 

EGG PLANT (Aubergine) 

Fried Egg Plant (Aubergine frite) a la Walde 

Peel the egg plant; cut in thin slices [if large cut in halves], sprin¬ 
kle with pepper and salt. Put one slice on top of another to stand 










THE SWEDISH, FRENCH, 


for a few minutes. Beat up an egg; dip each piece separately in 
the egg and then in fine bread crumbs. Fry in very hot fat, then 
serve immediately—one piece resting on top of another, as vegetable. 

Baked Stuffed Egg Plant with Bread 

Aubergine farcie de Pain et cuite au four 

Cut the egg plant open on one side; scoop out all the inside, 
leaving the shell about half inch in thickness; chop the scooped-out 
portions. Take of bread crumbs a quantity equal to the inside of 
the egg plant; mix the crumbs and chopped egg plant together; 
add some melted butter, a squeeze of onion, white pepper, and salt; 
moisten with a little stock; put into the egg plant; sprinkle bread 
crumbs on top. Bake in oven—uncovered—with a little water 
in the pan, from twenty to thirty minutes. Serve as a vegetable. 

Can also be served as an entree with supreme sauce. It is then 
called: Baked Egg Plant a la Supreme. 

Stuffed Egg Plant ( Aubergine farcie ) 

Cut the egg plant in halves and scoop out. Chop the scooped- 
out portion; mix with a little brown Perigord sauce (flavored with 
wine); season with pepper and salt to taste. Put back in the shell, 
sprinkle bread crumbs on the top, bake in oven until golden brown 
—from fifteen to twenty minutes. Place on a platter, garnish with 
parsley. Serve as a vegetable. 

Fried Egg Plant ( Aubergine frite ) a la Gimo 

Peel the egg plant, cut in dices, dip in egg, and roll in bread 
crumbs. Fry in very hot fat, sprinkle with pepper and salt. 
Serve in a vegetable dish on a paper doily as a vegetable. 

Can also be served in the centre of any kind of entree or chops. 


CUCUMBERS ( Concombres) 

Boiled Cucumbers with Butter {Concombres bouilli au Beurre ) 

Peel the cucumbers; cut in about six strips, then in halves across. 
Put on stove in water (sufficient to cover it) and a little salt; cook 
until nice and tender—from ten to fifteen minutes—well covered. 
When done, put in a drainer, drain off the water. Put in a vegeta¬ 
ble dish, pour some melted butter over, and a little white pepper; 
sprinkle with finely chopped parsley. Serve as a vegetable for 
luncheon or dinner. 


AMERICAN COOK BOOK 


285 


Boiled Cucumbers ( Concombres bouillis) a la Hollandaise 

Cook the cucumbers [see recipe: Boiled Cucumbers with 
Butter]. Dish up in a vegetable dish, pour over a rich holland¬ 
aise sauce. Serve as a vegetable for luncheon or dinner. 

Boiled Cucumbers ( Concombres bouillis ) a l’Aurore 

Peel the cucumbers, cut in strips lengthwise about one and a 
half inches around. [If the seeds are large, remove them.] Put 
in a saucepan in water (sufficient to cover them) with some salt; 
cook about fifteen minutes carefully—covered. When done, take 
out of the water and put on a board to drain and get cold. When 
cold, dish up in the centre of the platter with lettuce leaves all 
around and aurorian sauce over them. 

Can also be served with mayonnaise dressing. 


F * 

Baked Cucumbers ( Concombres cuits au four ) 

Select nice solid cucumbers, all the same size. Wash, then cut 
lengthwise; scoop out carefully—leaving the shell, half inch in 
thickness. To four cucumbers take one cup fresh bread crumbs, 
one large tablespoon butter, a squeeze of onion, pepper and salt 
to taste, and the part of the cucumber that has been scooped out 
(well chopped). [If the seeds are large, do not use the seedy part.] 
Fill the cucumbers, sprinkle some bread crumbs on top, and pieces 
of butter; put in oven and bake from ten to fifteen minutes—until 
they are golden brown. Serve as a vegetable with any kind of 
meat. 


Cucumber Baskets ( Corbeilles de Concombre ) 

Cut a large cucumber in pieces about two inches in height, all 
even size; peel with the French scalloped knife. Then scoop out 
at one end, leaving one part for a bottom; put in water (sufficient 
to cover it) with some salt; cook until tender—from ten to fifteen 
minutes. Arrange on a platter; use as garnishing for different 
kinds of meat dishes. Can be filled with different kinds of filling. 
A handle can be made from lemon or green pepper put in when 
ready to serve. 


PARSNIPS ( Panais ) 

Boiled Parsnips with Butter ( Panais bouillis au Beurre) 

Peel the parsnips; cut in julienne style—one inch long and half 
inch wide; put in water (sufficient to cover it) with some salt; cook 





286 


THE SWEDISH, FRENCH 


—covered—until tender. Then drain off the water, put some 
melted butter on top, and sprinkle with pepper and salt to taste. 
Serve as a vegetable. 

Creamed Parsnips ( Panais a la Creme ) 

Cut parsnips [see recipe: Boiled Parsnips with Butter], 
only a trifle smaller; then cook. Make a nice rich cream 
sauce, put the parsnips in, let simmer a few minutes. Dish up 
in a vegetable dish, sprinkle with chopped parsley. Serve with 
any kind of meat for lunch or dinner. 

Fried Parsnips ( Panais frits ) 

Peel the parsnips and cook [see recipe: Boiled Parsnips with 
Butter]. Cut in thick slices and fry in butter until golden 
brown. Serve as a vegetable. 

Fried Parsnips, Southern Style 
Panais frits, a la Meridionale 

Cook the parsnips; cut in halves—lengthwise. Put one table¬ 
spoon butter in a frying pan, add two tablespoons dripping and 
four tablespoons granulated sugar. Fry the parsnips until golden 
brown. Serve as a vegetable with any kind of meat. 

Endive ( Endive) 

This is used mostly for salads, but can be cooked in a little stock 
or milk and made with allemande or brown sauce, served in a 
vegetable dish, garnished with croutons of bread. Can also be 
made into a puree with hot milk, thickened with a little flour and 
some cream. 

Lettuce ( Laitue) 

Used mostly for salads, but can also be used for different stuffings, 
braised in the oven, and served as an entree. 

Fried Lettuce ( Laitue frite) 

Wash the leaves well, dry on a cloth, put in the basket, dip in 
boiling hot fat, fry until crisp. Served around fish and meat dishes. 

Fried Parsley ( Persil frit) 

Wash the parsley well, dry on a cloth, put in the frying basket, 
dip in boiling hot fat, fry until crisp. Serve around fried fish and 
meat. Can also be baked in oven until crisp. 


AMERICAN COOK BOOK 


Creamed Oyster Plant ( Salsifis a la Creme) 

Peel the oyster plant, cut in julienne style—one inch long and half 
inch wide; put in water (sufficient to cover it) with some salt; 
cook—covered—until tender. Make a rich cream sauce, put the 
oyster plant in, let simmer a few minutes. Dish up in a vegetable 
dish, sprinkle with chopped parsley. Serve with any kind of meat 
for luncheon or dinner. 


TOMATOES ( Tomates) 

Stewed Tomatoes ( Tomates etuvees) 

If the tomatoes are fresh, put in hot water, remove the skin, 
cut in quarters. Put in a saucepan with their own liquid, pepper, 
and salt; let stew about fifteen minutes. When ready to serve, 
add some butter and dish up in a vegetable dish. Serve with any 
kind of meat. 


Stewed Tomatoes with Bread ( Tomates etuvees, au Pain) 

[See recipe: Stewed Tomatoes.] When the tomatoes are 
beginning to boil, add to one quart of them one cup fresh bread 
crumbs, some pepper and salt; then let simmer from ten to fifteen 
minutes, but do not let them burn. Serve with any kind of meat. 


Fried Tomatoes (Fomafes frites) 

Select nice tomatoes; remove the skin and cut in thick slices. 
Put in a frying pan with some butter, pepper, and salt; cook on a 
quick fire. When beginning to get brown on one side, turn over 
and brown the other. Arrange on a platter, pour some melted 
butter around, sprinkle with chopped parsley. Serve around chops 
and steaks. 

Can also be served in a vegetable dish with any kind of meat. 


Broiled Tomatoes ( Tomates grillees) 

Cut the tomatoes [see recipe: Fried Tomatoes]; put on a broiler, 
and broil; sprinkle with pepper and salt. When slightly brown 
arrange in a vegetable dish or on a smaller platter, with some 
melted butter around; sprinkle with a little chopped parsley. 






THE SWEDISH, FRENCH, 




Stuffed Tomatoes ( Tomates farcies) a l’Americaine 

Select even-sized tomatoes, wash and wipe well. Cut a little 
piece off the top of each—about one inch around; scoop out 
neatly with the potato scoop, stuff with bread stuffing. To one 
cup fresh bread crumbs the juice from a large onion, three table¬ 
spoons melted butter, pepper and salt. Mix well, stuff the tomato, 
put a little piece butter on top. Put in oven and bake from fifteen 
to eighteen minutes. Serve as a vegetable. 

May also be used to garnish different kinds of meat—such as 
lamb, ducks, chickens, etc. 

Creamed Tomatoes ( Tomates a la Creme) 

Put tomatoes in hot water, remove the skin, cut in quarters. 
Put on a buttered pan in oven until hot; when hot, put in a vege¬ 
table dish. Make a rich cream sauce from butter, flour, hot milk, 
pepper, and salt; add some cream. When ready to serve, pour this 
over the tomatoes. Serve very hot as a vegetable with any kind 
of meat. 

LIMA BEANS ( Feves de Lima) 

Lima Beans with Butter {Feves de Lima, an Beurre) 

Select young Lima beans. After they are shelled, put them 
in water (sufficient to cover them) with some salt and a small 
pinch of baking soda; let come to a boil, then skim; cook—covered 
—from ten to fifteen minutes, slowly. When done, drain off the 
water, pour some butter on, sprinkle with pepper and salt to taste, 
shake the pan, let the beans stand a few minutes in the butter. 
Serve as a vegetable with any kind of meat for luncheon or dinner. 

Creamed Lima Beans {Feves de Lima, a la Creme) 

Cook Lima beans [see recipe: Lima Beans with Butter]. Make 
a rich cream sauce from one tablespoon butter, one heaping table¬ 
spoon flour, and one and a half cups hot milk. Put the beans in 
the sauce, let simmer on stove a few minutes, put in a vegetable 
dish, sprinkle with a little chopped parsley. Serve as vegetable 
with any kind of meat. 

Succotash {Succotash) 

Cook Lima beans [see recipe: Lima Beans with Butter]. Add 
to two cups of the beans one cup sw’eet corn; let simmer until 
well done. Add butter, pepper, and salt. Put in a vegetable dish. 
Serve as a vegetable with any kind of meat. 


AMERICAN COOK BOOK 


287 


Creamed Succotash {Succotash a la Creme) 

Cook Lima beans and corn [see recipe: Succotash]. Make a rich 
cream sauce and put the beans into it; let simmer a few minutes— 
until ready to serve. Serve in a vegetable dish with any kind of 
meat. 


CORN {Mais) 

Boiled Sweet Com Cobs with Butter 

Balles de Mais bouillies au Beurre 

Remove the husk, also the fluffy part; leave the corn in cold 
water for an hour; then put in water sufficient to cover it and cook 
about twenty minutes; add some salt, then cook for another five 
minutes. Place on a folded napkin with butter (or with beurre 
sauce in a sauceboat). Serve with the roast, or, after the roast, 
as an entree. 


Stewed Corn {Mais etuve) 

Cook the corn [see recipe: Boiled Sweet Corn Cobs with Butter]. 
Cut the cor# off the cob with a knife, put in a saucepan with some 
butter, pepper and salt to taste, cook for a few minutes. Serve as 
a vegetable with any kind of meat. 

Com Fritters {Beignets de Mais) 

Cook the corn and cut corn off the cob. Add to two cups of 
corn four tablespoons cream, tw’o tablespoons milk, five tablespoons 
flour, two eggs, pepper and salt to taste; mix all together and then 
drop tablespoonfuls of it into boiling hot fat. If the fritters become 
round, there is too much flour, add more milk; if they scatter, there 
is too little—in which case add a little more flour. The fritters 
should be nice and flat—not plump. 

If using canned corn, leave out the cream and milk, using the 
same quantity of flour and eggs. 

Baked Southern Corn Pudding 

Pouding de Mais, A la Meridionale 

Take young corn from six cobs, slice it twice from the cob. Add 
to three cups of the corn two cups milk and four eggs; stir the milk 
and eggs as for a custard, then add the corn to it; season with pepper 
and salt. If the corn is not sweet add a tablespoon sugar. Bake 
in a well-buttered earthen dish in oven about one and a half hours 
with three or four pieces of butter on top. Serve as a vegetable. 




288 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Creamed Cardoons ( Cardorxs a la Creme) 

Peel the cardoons, put in a little water with some salt, cook about 
fifteen minutes. Make a nice cream sauce, drain the water off the 
cardoons, put in a vegetable dish, pour the cream sauce over, sprin¬ 
kle with chopped parsley. 

Cardoons with Cheese ( Cardons an Fromage) a l’ltalienne 

Cut the cardoons in quarters, put in water with some salt, cook 
about fifteen minutes, mix with a rich cream sauce, and some grated 
American cheese, put in a dish, sprinkle bread crumbs and cheese 
on the top. Bake from twenty to twenty-five minutes. Serve— 
in the dish that they are baked in—as a vegetable. 

Stewed Cardoons ( Cardons etuves) 

Cook the cardoons, in any kind of a rich stock, about fifteen 
minutes; put in a drainer and drain. Thicken the stock that they 
have cooked in with one heaping tablespoon flour dissolved in 
half cup water; color with kitchen bouquet; flavor with sherry; 
put the cardoons in. Stew from ten to fifteen minutes (until nice 
and tender) in the sauce; skim. Serve in a vegetable dish with 
any kind of meat. 

LEEKS ( Poirreaux) 

Leeks are prepared and served in the same way as the Cardoons. 

LENTILS ( Lentilles) 

Lentils are generally cooked and made into a puree. 

MACARONI {Macaroni) 

Creamed Macaroni {Macaroni a la Creme) 

Cook macaroni in water (sufficient to cover it) with some salt 
untd nice and tender; drain the water off. Make a rich cream sauce 
from one tablespoon butter, one heaping tablespoon flour, and one 
and a half cups hot milk. Put the macaroni into the cream sauce 
and let simmer for a few minutes; season with pepper and salt to 
taste. Serve in a vegetable dish as a vegetable for luncheon or 
dinner. 

Creamed Macaroni {Macaroni, Bechamel,) a la Europeenne 

Cook macaroni [see recipe: Creamed Macaroni]. Stir one 
tablespoon butter and one tablespoon flour together to a cream 


and add to the macaroni; toast around until the butter and flour 
has thickened to a sauce; season with pepper and salt; add one 
tablespoon sugar to one pound macaroni, let simmer until ready 
to serve, then add some rich cream. Put in a vegetable dish, 
sprinkle with Parmesan cheese. 

Macaroni with Tomato Sauce, a l’ltalienne 
Macaroni, Sauce Tomate, a Vltalienne 

Cook macaroni [see recipe: Creamed Macaroni]; strain the 
water off. Make a rich tomato sauce. Put one tablespoon butter 
in a pan; add one heaping tablespoon flour, one and a half cups 
tomato juice, pepper and salt; beat until creamy; add some rich 
cream, pour over the macaroni; add half cup grated American 
cheese (save part of the sauce); let the macaroni cook from five 
to ten minutes. Dish up on a platter, pour the rest of the sauce over, 
sprinkle with grated cheese. Serve as a vegetable with cheese 
at the side, also as an entree. 

Macaroni au Gratin 

Boil macaroni [see recipe: Creamed Macaroni]; drain the water 
off. Put in a pudding dish one layer of macaroni, pepper and salt; 
then one layer of grated American cheese—and so on, alternately, 
until the dish is full; pour a small cup milk over the contents, put 
small dices of buttered bread on top, sprinkle with cheese. Put in 
oven and bake until golden brown—about thirty minutes. Serve 
with roast beef. 

Macaroni Croquettes {Croquettes de Macaroni) 

Boil macaroni [see recipe: Creamed Macaroni]; put in a drainer, 
drain the water off, put on a board, sprinkle heavily with grated 
American cheese, put together in bunches [this must be done while 
the macaroni is hot]; leave until cold. Then dip in egg and bread 
crumbs, drop in boiling hot fat. Serve on a paper doily in a vege¬ 
table dish with any kind of meat for luncheon or dinner. 

This can also be served as an entree with a rich cheese sauce. 

Macaroni with Pastry and Tomato Sauce 
Patisserie au Macaroni, Sauce Tomate 

Cook macaroni [see recipe: Creamed Macaroni], spread on a 
board, sprinkle heavily with grated American cheese, cut four 
inches in length, put in bunches about three inches around. In 
the meantime, roll the puff pastry nice and thin and cut it in strips. 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


289 


Put a band (about three inches wide) of the puff pastry around the 
macaroni, fasten the pastry together, let the top strip fold over 
about one and a half inches, fasten the joining with a little yolk of 
egg. Put on a baking sheet, bake in a moderately hot oven until 
the pastry is well done. Brush the pastry over with egg and put 
in oven again for a few minutes. Arrange on a platter, like cro¬ 
quettes, one on top of another with a rich tomato sauce all around. 

SPAGHETTI 

Is prepared and used in the same way [see recipes: Macaroni]. 

C NOODLES ( Nouilles ) 

How to Make Noodles 

Yolks of three eggs, three tablespoons water, mix well, add some 
pepper and salt, then one and a half cups flour, work to a smooth 
paste, roll out very thin, cut in pieces, sprinkle with flour and roll. 
Cut in thin strips, shake out on a floured board. Have the water 
boiling, with some salt, sprinkle the noodles in the water carefully, 
let cook about ten minutes. When done, drain the water off. 
Serve on a platter. 

Can be used for soups, creamed noodles, noodles au Buerre, etc. 

Noodles with Cheese Sauce a l’Americaine 
Nouilles, Sauce Fro mage, a VAmericaine 

Make the noodles [see recipe: How to Make Noodles]. When 
hot, dish up on a platter, sprinkle with grated American cheese 
and pour cheese sauce around. Sprinkle with chopped parsley. 
Serve as an entree for luncheon or supper. 

RICE (Riz) 

How to Boil Rice 

Rinse one cup rice in two to three boiling waters, put on stove, 
add three cups water, let simmer very slowly—tightly covered; 
do not stir until it is cooking. When cooking and commencing 
to get dry, add two cups boiling milk and cook again until it com¬ 
mences to get dry (do not stir). This rice can be used for different 
kinds of puddings, rice custards, pancakes, waffles, etc. If to be 
served with the meat as a vegetable, put the rice in a drainer, let 
steam a few minutes over a pot, put in a vegetable dish with some 
melted butter on the top, scatter carefully with a fork, season with 


salt according to taste. A little cheese can be sprinkled on top 
to give the rice an extra flavor. 

Rice (Riz) au Gratin 

Cook rice [see recipe: How to Boil Rice]; put in a souffle dish. 
Put one layer of rice, one layer of grated American cheese, and 
so on, alternately, until the dish is full. Add a small cup hot milk, 
sprinkle heavily with cheese, bake in oven until golden brown— 
about thirty minutes. Serve as a vegetable with any kind of roast. 

Rice with Tomatoes (Riz au Tomates ) a l’ltalienne 

Rinse one cup rice in two or three different hot waters; put on the 
stove with three cups water and cook until the rice is well done. 
Take three cups tomatoes [if fresh ones are not at hand, canned 
tomatoes will do]; mix with the rice. Put in a souffle dish, season 
with pepper and salt to taste, sprinkle bread crumbs on the top, add 
some pieces butter. Bake in oven from forty-five minutes to an 
hour—according to heat of the oven. Serve as a vegetable with 
any kind of roast for dinner. 

Rice with Tomato Sauce (Riz, Sauce Tomate) a ITtalienne 

Cook the rice in three cups water until well done. Make 
a rich tomato sauce. Put one tablespoon butter in a pan, add one 
heaping tablespoon flour, one and a half cups tomato juice, pepper 
and salt; beat until nice and rich, then pour over the rice (save 
part of this sauce); let the rice simmer from five to ten minutes; 
add some cream. Dish up on a platter, pour the rest of the sauce 
over, sprinkle with grated American cheese, serve as a vegetable 
with cheese at the side. 

Rice Croquettes (Croquettes de Riz ) 

Rinse one cup rice in two or three different hot waters, put on 
stove with three cups water, let simmer slowly—with a tight cover 
—until it commences to get dry; add one cup hot milk and let 
simmer until well done. Add to that quantity four tablespoons 
thick hot cream sauce, season with pepper and salt to taste. Put 
tablespoonfuls of the rice on a platter—separately—and leave until 
it commences to get cold; then shape in small pyramids and let 
stand until cold. Dip in egg, then fresh bread crumbs; fry in 
boiling hot fat. Immediately before serving put in a hot oven for 
about five minutes to get hot through. Serve on a paper doily, 
in a vegetable dish, with a little parsley at the side. 





290 


THE SWEDISH, FRENCH, 


Rice Foundation (Base de Riz) 

Butter a pie plate of the size wanted, decorate with Spanish 
pepper according to taste, fill with the rice, let stand until cold, 
cut the centre out—leaving a space for the sauce. A few minutes 
before serving put in hot water in oven from five to eight minutes 
—uncovered—to get hot. Turn out on a paper doily. Founda¬ 
tion for different kinds of fish dishes or entrees. 

HOMINY {Hominy) 

How to Cook Hominy 

Wash hominy in two or three different waters and put in a sauce¬ 
pan. To each cup of hominy take four cups hot water with some 
salt, put on a fire, stir until it gets thick, let simmer slowly— 
tightly covered—from one to one and a half hours (stirring occa¬ 
sionally w T hile cooking). Take care not to let it burn to the pot. 
If the hominy becomes too thick, add some hot milk, beating it nice 
and creamy. If required for breakfast, add a piece of butter (and 
a little cream if at hand). Serve for breakfast with cream, milk, 
butter, or sugar. 


Fried Hominy {Hominy frit) 

Cook hominy [see recipe: How to Cook Hominy]. After hav¬ 
ing added the hot milk, beat nice and creamy, pour it in a cake plate 
or on a platter, leave until cold. When cold, cut out in any shape 
desired—diamond, square, heart, oblong, etc., dip in egg and bread 
crumbs, fry in very hot fat. Serve with wild duck and grouse. 

Fried Hominy as Dessert {Hominy frit , comme Dessert) 

Cook the hominy [see recipe: How to Cook Hominy]. When 
the hot milk has been added, beat nice and creamy, pour it on a 
cake plate or a platter, leave until cold, cut in any shape desired, 
dip in egg, fry in hot fat. Serve with cream, butter, sugar, or 
different kinds of preserves. 

Hominy Croquettes {Croquettes d’Hominy) 

Cook the hominy [see recipe: How to Cook Hominy]. When 
nice and dry, add a little cream sauce. Take tablespoonfuls of the 
hominy, put on a platter—separately—and leave until it com¬ 
mences to get cold; then shape in small pyramids and leave until 
quite cold. Dip in egg, then fresh bread crumbs, fry in very hot 
fat. Just before serving, put in oven a few minutes until thoroughly 


AMERICAN COOK BOOK 


hot. Serve in a vegetable dish, garnished with a little parsley at 
the side. 

Hominy Foundation {Base d’Hominy) 

Butter a pie plate of the size wanted, decorate with Spanish 
pepper according to taste, fill with the hominy, let stand until cold, 
cut the centre out—leaving a space for the sauce. A few minutes 
before serving put in hot water in oven, from five to eight minutes 
•—uncovered—to get hot. Turn out on a paper doily. Founda¬ 
tion for different kinds of fish dishes or entrees. 

FARINA (. Farine) 

How to Boil Farina 

Put one cup farina on stove with two cups water and cook; stir 
it until it commences to get thick, then add two cups hot milk. 
[If sufficient milk available, the farina can be cooked entirely in 
milk.] Season with salt. Serve with cream, milk, butter, or 
sugar. 

Fried Farina as Dessert {Farine frite, comme Dessert) 

Cook the farina, put on a platter. When cold, cut in any shape 
desired, dip in egg, fry in very hot fat. Serve with cream, butter, 
sugar, or different kinds of preserves. 

Yellow Corn Meal {Farine de Ma'is Indienne) 

Is prepared and cooked in the same way as hominy. 

How to Boil Wheatena 

Put one cup wheatena on stove, add to that four cups boiling 
water; stir until thick, season with salt according to taste. Cook 
on a slow fire—tightly covered—from thirty to forty-five minutes 
(if it gets too thick, add some more water), stir until nice and 
creamy, then add some butter. Serve in a vegetable dish with 
cream or milk and sugar. 

Cream of Wheat {Creme de Ble) 

Put one cup cream of wheat on stove, add four cups boiling 
water; stir until thick, add some salt, cook slowly—tightly covered 
—from thirty to forty minutes; add some milk (and little cream 
if at hand); stir until creamy, then add some butter. Serve in a 
vegetable dish with cream or milk and sugar. 





THE SWEDISH, FRENCH, 


How to Cook Oatmeal 

Put the oatmeal in a saucepan; add to each cup of oatmeal two 
cups boiling water; let simmer slowly—tightly covered—(stir now 
and then); season with salt to taste. Cook from thirty minutes 
to an hour. Serve, with milk and sugar, for breakfast. 

MUSHROOMS ( Champignons) 

Boiled Mushrooms (Champignons bouillis ) 

Peel the mushrooms, leaving part of the stem on, wash well 
free from sand (do not scrape away the fluffy underneath part). 
Put two pounds of mushrooms in three cups of water and half cup 
sherry, add pepper and salt. Let cook with a tight cover for fifteen 
minutes. When done, they are used for all kinds of entrees, stuff¬ 
ings, and sauces with the exception of frying and broiling. Wash 
the peelings from the mushrooms, put in water, sherry, pepper, and 
salt, stew twenty-five minutes, strain in a bottle. Used for sauces 
and flavoring of soups instead of mushroom ketchup. 

Mousse of Mushrooms a la Ericsson Hammond 
Mousse de Champignons a la Ericsson Hammond 

Breast of one chicken, whites of two eggs. Put through the 
machine about six times and then press through a fine sieve, put 
in a saucepan on ice and stir, add one and a half cups cream and 
milk (mixed). When half of this cream and milk is added, add 
pepper and salt to taste. Have ready one and a half pounds of 
mushrooms that have been cooked in one cup water and half cup 
sherry for fifteen minutes and then chopped very fine; add them 
slowly to the chicken mousse, flavor with two tablespoons sherry, 
color with kitchen bouquet. Decorate a ring mould with truffles 
and cooked white of egg, then fill with the mousse, cook in oven— 
well covered—from twelve to fifteen minutes, according to size 
of the mould. Turn out on a platter on a paper napkin and serve 
with a creamed mushroom sauce (made from the juice the mush¬ 
rooms have cooked in). Garnish with parsley. Entree for lunch¬ 
eon, dinner, or supper. Can also be made into timbales. 

Souffle of Mousse of Mushrooms, a la Maria Mathilda 

Mousse de Champignons souffles, a la Maria Mathilda 

Butter and decorate little individual ring moulds with truffles and 
cooked white of egg, fill with the Mousse of Mushrooms, cook 
in oven—well covered—about eight minutes. Serve on individual 
foundations of hominy with a mushroom souffle in the centre of each 


AMERICAN COOK BOOK 


291 


ring, and with mushroom sauce in the centre. The mushroom souffle 
is a mushroom sauce with one white of egg beaten stiff. 

Mushrooms ( Champignons ) a la Newbourg 

Take two pounds of mushrooms that have been boiled [see recipe: 
Boiled Mushrooms], Put one tablespoon butter in a saucepan, 
add one tablespoon flour, stir until dissolved; add the juice from 
the mushrooms, three tablespoons sherry, the mushrooms, then 
yolks of three eggs (mixed with half cup of cream); shake the pan 
until the cream and egg mixture is thickened in the sauce—another 
piece of butter can be added; add pepper and salt to taste. Pour 
on top of round pieces of buttered toast on a platter that has a 
border of fried bread rings all around. Entree for luncheon or 
dinner. 


Mushrooms ( Champignons ) a l’Americaine 

Wash a small cup of rice well in several waters; put on stove 
with two cups water and a little salt; let simmer from twenty to 
twenty-five minutes. Then add one cup of hot milk, let it cook 
for another ten to fifteen minutes, then add some butter and salt 
to taste. When the rice is cooked and creamy, butter some tim¬ 
bale cups; line each cup with the rice, put in the centre of each cup 
mushrooms that have been cooked [see recipe: Boiled Mush¬ 
rooms]; cut in very small dices and flavor with some thick sauce 
made from the mushroom juice. Fill the cups, put a little rice 
on the top and leave to get cold. When cold, dip the cups in hot 
water, turn out, cover with a thick Perigord sauce made from the 
mushroom juice. Put in oven for about four to five minutes— 
uncovered—to get hot through. Dish up nicely on a hot platter 
with a rich cream sauce that has some cut-up mushrooms in it, 
flavored with sherry. 

Mushrooms ( Champignons ) a la Parisienne 

Boil two pounds of mushrooms in two cups water, three-quarters 
cup sherry, pepper and salt. When ready, have some boiled chicken 
and cut in little dices. The chicken is to be boiled in water with 
carrots, onions, pepper, and salt, until well done. Mix the 
chicken with the mushrooms. Put a tablespoon butter in a pan, 
add one and a half tablespoons flour, mix together, add one cup of 
the mushroom juice, half cup boiling milk; beat well and add two 
tablespoons sherry, the chicken and the mushrooms, and half cup 
of cream. Serve on a platter inside a noodle border as an entree 
for lunch, dinner, or supper. 








292 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Mushrooms ( Champignons ) a la Perigord 

Select nice large mushrooms; peel and wash—leaving the stems 
on; cook [see recipe: Boiled Mushrooms]. When cold, put on a 
broiler. Make a Perigord sauce from one tablespoon butter, 
two tablespoons flour, one and a half cups of the juice of the 
mushrooms, two tablespoons sherry, pepper and salt; glaze the 
mushrooms with this sauce, leaving a plate underneath the broiler. 
Put in oven and cook for about ten minutes; when done, turn out 
on a round foundation of mousse of chicken; decorate each mush¬ 
room with little strip of thick cream sauce around, a dot in the 
centre, with a small diamond of truffle on top of the dot. In the 
centre pour rich mushroom sauce (made from part of the juice 
that the mushrooms cooked in). Garnish with parsley. A foun¬ 
dation of hominy or rice can be used instead of the chicken mousse 
foundation. Entree for luncheon or dinner. 

Creamed Mushrooms in Croustades 

Croustade de Champignons a la Creme 

Take two pounds of mushrooms (if large, cut in four; if small, 
cut in halves). Cook with two cups water, half cup sherry, pepper 
and salt. Put one tablespoon butter in a pan, add one heaping 
tablespoon flour; mix well, then add one cup of the mushroom 
juice and half cup of boiling milk; add the mushrooms, flavor with 
sherry, pepper and salt to taste. Then add half cup rich cream. 
Serve in hot croustades [see recipe: Croustades]. A little cover 
can be made for each croustade or can be garnished with a Perigord 
of mushroom on the top for a cover. Garnish with parsley. Serve 
on a paper doily as an entree for luncheon or dinner. 

Stuffed Mushrooms with Chicken Mousse 

Champignons farcis de Mousse de Poulet 

Select large, even-sized mushrooms—two for each portion. Peel, 
wash, cook, and [see recipe: Boiled Mushrooms] leave in the 
juice until cold. In the meantime, make a rich chicken mousse. 
Put large mushrooms (one for each person) on a buttered pan, put a 
large tablespoon of mousse on the top of each, and on top of that 
put another mushroom—stem upward. Put the chicken mousse in 
a paper tube, decorate circles around the mushroom on the top 
and around the stem, put a little speck of truffle on top of the stem. 
Put in oven with some sherry and the juice from the mushrooms, 
cook from eight to twelve minutes—well covered. Serve on a 
hot decorated foundation of hominy with a rich mushroom sauce 
(made from the juice the mushrooms cooked in) in the centre. 


If some mushrooms are left over they can be cut in small dices and 
served in the sauce. Entree for luncheon or dinner. 

Mushrooms ( Champignons ) a l’Allemande 

Select large mushrooms; peel and wash, leaving the stems 
on; cook [see recipe: Boiled Mushrooms]. While hot put on a 
broiler, glaze with a white allemande sauce, and decorate with a 
brown sauce through a paper tube—all around the mushroom and 
a dot in the centre. Serve on a foundation of mousse of mush¬ 
rooms with the supreme sauce in the centre. Garnish with parsley. 
Delicious entree for luncheon or dinner. 

Garnished Creamed Mushrooms 
Champignons a la Creme, garnis 

Two pounds mushrooms, two cups water, half cup sherry, pepper 
and salt, half cup cream. 

Peel and wash the mushrooms. Stew for half hour in the water 
and sherry, pepper and salt. Put one tablespoon butter in a 
saucepan, add two tablespoons flour. Strain the juice of the mush¬ 
rooms which will come to about tw’o and a half cups; if not, add 
some hot milk and three tablespoons sherry. Add the mushrooms. 
Let stew for ten minutes. When ready to serve, add half cup 
cream. Serve on small pieces of toast with half moons of pastry 
around. Garnish with parsley. To make it attractive put 
a glazed Perigord of mushroom in between each pastry. Entree 
for luncheon or dinner. 

Mushrooms in Vol-au-vents, a la Chantilly 

Champignons en Vol-au-vent, a la Chantilly 

Make vol-au-vent cases [see recipe: How to Make Vol-au-vent 
Cases]. Peel and cook one pound mushrooms in one cup water 
and half cup sherry. When cooked, put one tablespoon butter 
in a saucepan, add one and a half tablespoons flour, one cup hot 
milk, two tablespoons sherry, and half cup of the mushroom juice; 
when ready to serve add half cup cream. Fill vol-au-vents; put 
cover on the top. Serve very hot on a paper doily. 

Creamed Mushroom Pie a la Hammond 
Pate de Creme de Champignons, a la Hammond 

Make pie crust by lining a pie plate with nice puff paste; put 
a buttered paper on the bottom, fill with Boston beans, roll puff 
paste thin, put a cover on top of the pastry, clip it evenly all around 













THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


293 


then egg around; twist a strip of pastry in corkscrew style and 
fasten it all around on top of the egg; make a rosette of the pastry 
in the centre. Put in oven and bake until well done and golden 
brown. When done, remove the cover—carefully, so as not to 
let it break; put on a pie plate and put into oven to dry; then re¬ 
move the beans carefully, lift the pie crust on to a platter, and, 
when ready to fill, heat the crust and cover. 

Filling. Peel and cook one pound mushrooms in one cup water 
and half cup sherry. When cooked, put one tablespoon butter in 
a saucepan, add one and a half tablespoons flour, one cup hot 
milk, two tablespoons sherry, and half cup of the mushroom juice; 
when ready to serve add half cup cream. Serve very hot on a 
paper doily on a platter as an entree for lunch, dinner, or supper. 

Creamed Mushrooms a la Fanchonette 

Creme de Champignons a la Fanchonette 

Make little pastry baskets from puff paste; roll puff paste out 
very thin; fill little fluted cake tins with the pastry—rolling it very 
even around the edges. Put a little piece of buttered paper in 
each basket and fill with beans, and bake. In the meantime, make 
some little handles of cut strips (say six inches long and half inch 
wide) of the pastry; twist in a corkscrew style and put it in a narrow 
horseshoe shape on a baking pan and bake until golden brown. 
When ready to serve, fill with the same filling as in recipe: 
Creamed Mushroom Pie. Stick a handle in each and serve very 
hot in a ring style, on a platter. 

Creamed Mushroom in Patties 
Petits Pates de Champignons a la Creme 

Make petits [see recipe: How to Make Petits]; fill [see recipe: 
Creamed Mushrooms a la Fanchonette]. Put the cover on and 
serve very hot on a paper doily as entree. 

Fried Mushrooms on Toast ( Champignons frits sur Roties ) 

Wash and peel mushrooms. Put part of the stems and peelings 
in water with sherry, pepper, and salt, and let stew for about 
twenty-five minutes. Put one and a half pounds mushrooms in a 
frying pan with two heaping tablespoons butter; fry until well done 
—about fifteen minutes—then add a pinch of flour; shake the pan 
until the butter, flour, and mushrooms are well mixed; then add 
half cup of the juice from the stems and peelings and let simmer 
for a few minutes with two tablespoons sherry. Have ready some 
round pieces of toast on a hot platter. Put four to five mush¬ 


rooms on each piece of toast. Color the sauce with a little kitchen 
bouquet if not sufficiently brown. Strain this sauce over the 
mushrooms and toast. Garnish with parsley and serve very hot 
as an entree for luncheon or dinner. 

Broiled Mushrooms on Toast, with Melted Butter 
Champignons grilles sur Roties, Sauce blanche 

Peel, wash, and dip mushrooms in melted butter; put on a 
broiler and broil from eight to ten minutes (take care not to let 
them burn); turn over and broil on both sides—the underpart 
need not be broiled much as they would then become very dry. 
When they are broiled put on round pieces of buttered toast— 
about four to five pieces of mushroom on each piece of toast— 
turning the smooth side up. Put about half cup melted butter 
over the mushrooms, sprinkle with some chopped parsley and gar¬ 
nish with parsley. Serve as an entree for luncheon or dinner. 

Mushrooms Under Bells ( Champignons a la Clochette ) 

For this have a deep glass dish with a cover in the shape 
of a bell. Procure some fresh mushrooms; peel, wash, remove 
the stems, cut the mushrooms in four. Put in a frying pan with 
some butter, let cook for about fifteen minutes, add three table¬ 
spoons sherry, pepper and salt. When the mushrooms are done, 
add a little pinch of flour and half cup of the stock the peels 
and stems have cooked in; shake the pan until the sauce begins 
to get creamy, add some more sherry to taste and half cup 
rich cream. Make nice small dainty squares of toast, a little 
larger than the dices of mushrooms; put in the glass dishes that are 
heated. Arrange the mushrooms on top of the toast—one portion 
in each glass. Put the covers on, place the glasses on a baking 
sheet, put in oven until ready to serve. Garnish with a bunch 
of parsley at the side of the dish. Serve as an entree for luncheon 
or dinner. 

SALADS ( SALADES) 

Lettuce Salad ( Salade de Laitue) 

Select a nice head of white lettuce; cut the root off; put the head 
of lettuce in ice water with plenty of ice for about two hours to 
get crispy; then pour off the water. Rinse the lettuce in two or 
three wacers—be careful that nothing remains on any of the leaves, 
sometimes little garden worms cling to the lettuce and it is very 
hard to get them off. When cleaned, washed, and crispy, put on a 





294 


THE SWEDISH, FRENCH, 


clean linen to dry; arrange the leaves around the salad bowl, 
layer after layer, until the bowl is full; spread the heart out nicely 
in the centre; pour over some French dressing. Serve with any 
kind of meat, bird, or cheese dishes—hot or cold—for luncheon, 
dinner, or supper. 

Lettuce-and-Tomato Salad ( Salade de Laitue aux Tomates ) 

Clean the lettuce [see recipe: Lettuce Salad], then arrange the 
leaves all around the salad bowl, layer after layer, until the bowl 
is full; spread the heart out nicely in the centre. Have ready some 
tomatoes, all even size, that have been put in hot water, the skin 
removed, left in the icebox until cold and cut in thin slices; arrange 
these slices neatly in between each lettuce leaf, resting them from 
the bottom of the bowl up, leaving the lettuce to show all around. 
Just before serving make a nice French dressing, and pour it 
over the salad. This salad can be served for luncheon, dinner, or 
supper with any kind of meat or cheese. It can also be served 
perfectly plain with cheese crackers or cheese straws. 

Cucumber-and-Tomato Salad a la Europeenne 
Salade de Concombres aux Tomates, a la Europeenne 

Select long even cucumbers; peel with a fancy knife, leaving 
part of the green remaining and slice even slices; then leave the cu¬ 
cumber in its shape. Make thin slices of tomato; spread the cu¬ 
cumbers here and there, putting an even slice of tomato in 
between and lettuce leaves around. Pour over some French dressing 
and sprinkle with chopped parsley; garnish with small quarters 
of tomatoes around and small lettuce leaves around each tomato. 
Serve with any kind of meat or cheese as a salad for luncheon, 
dinner, or supper. 

Salad ( Salade ) a la Macedoine 

Scrape carrots, peel onions and some yellow turnips, cut in very 
small dices, macedoine style; cook in water and some salt until 
quite tender, about twenty-five minutes—covered. When done, 
strain the water off—this juice can be used for stock and soups. 
In the meantime, put a head of lettuce in ice water for about one 
to two hours to get crispy; cut some Spanish pepper in little dices 
the same way as the vegetables (and if truffles at hand, cut them 
the same way); add some green peas, some little slices of 
string beans cooked green; mix all together with some rich 
French dressing highly seasoned with Worcestershire sauce and 
a little onion juice. Dress the salad bowl with the lettuce and 


AMERICAN COOK BOOK 


f )ut in the centre the macedoine vegetables. Put the heart of the 
ettuce in the centre of the dish. Serve with any kind of meat 
for luncheon, dinner, or supper. 

Lettuce Salad with Peas ( Salade de Laitue aux Petits Pois ) 

Wash, clean the lettuce, leave in ice water until quite crispy. 
Cook some green peas in water, a little salt, and a speck of baking 
soda until soft; strain off the juice—this juice can also be added to 
the stock part of different soups. Put the peas on a platter in the 
icebox until very cold. When ready, mix with some nicely sea¬ 
soned French dressing, put in centre of a salad bowl that has been 
dressed with some lettuce leaves. Put on top, in centre, the heart 
of the lettuce. This can be garnished on top with strips of Spanish 
pepper and a little chopped parsley. 

Lettuce-and-Asparagus Salad ( Salade de Laitue aux Asperges) 

Dress the platter with nice lettuce leaves that have been well 
washed, put in ice water until crispy. Cook asparagus till green, 
well seasoned with salt. When done, drain off the water carefully, 
and put the asparagus on a platter in the icebox to get cold. Heap 
the asparagus on top of the lettuce leaves, put the heart of the 
lettuce in the centre, and arrange small white leaves neatly around; 
pour over some well-seasoned French dressing. Serve with cheese 
crackers or cheese straws, or any kind of meat or cheese for luncheon 
or dinner. 


Tomato-and-Cucumber Salad 

Salade de Tomates aux Concombres 

Peel cucumbers with the fluted knife, put the tomatoes in 
hot water, remove skins carefully, put on a plate until cold; 
when cold, cut in thin slices. Slice the cucumbers thin, put 
a border around the dish two of cucumber, then one of tomato, 
two of cucumber then one of tomato around until the ring is 
closed; then put the slices of cucumber in the centre, put another 
row across the dish from one side to the other—cucumbers and 
tomatoes, like the ring around. Pour over a nicely seasoned 
French dressing. Sprinkle with chopped parsley and serve with 
any kind of a fish dish for luncheon, dinner, or supper. 

Lettuce-and-Cauliflower Salad (Sa/ac7e deLaitue auChou-Reui ) 

Select nice white cauliflower, put in water, cook from twenty-five 
to thirty minutes; when nearly done, add a little salt, let simmer 







THE SWEDISH, FREN C.H 


for another five minutes. When done, take up on a platter, leave 
until cold, then put into the icebox until ready to use. Line the 
salad bowl with well-washed crispy leaves of lettuce, break the 
cauliflower in large pieces, arrange them nicely in the centre of 
the dish, put the heart of the lettuce in the centre of the cauliflower; 
pour over a well-seasoned French dressing, sprinkle the cauliflower 
with some chopped parsley. Serve with any kind of meat, for 
dinner, luncheon, or supper. 

Garnished String Bean Salad ( Salade d’Haricots Verts, garnie ) 

Select long young string beans, remove the strings by trimming 
them all around on both sides, tie up in bunches with twine, put 
in boiling water with some salt and a little speck of baking soda; 
cook nice and green for about fifteen to twenty minutes. Take 
out of the water, sprinkle with little cold water, leave on a platter 
until cold and ready to serve. Take the bunches of string beans, 
which should be about three inches around, put on a thin slice of 
tomato, garnish with three bands of Spanish pepper all around. 
Put lettuce leaves all around the platter, pour over some nice 
French dressing, and place in the centre a small white crispy head 
of lettuce. Salad for luncheon or dinner with any kind of meat or 
cheese. 


Salad ( Salade ) a la Jeannette 

Wash the head of lettuce well, put in ice water until nice and 
crispy. In the meantime, chop some parsley; hard boil about 
six eggs. Cook some beets in hot water with salt—tightly cov¬ 
ered—so that they will be nice and red. When cooked, take out, 
remove the skin, put in half vinegar and water with some sugar 
until ready to use; cut the beets in strips julienne style with the 
fluted knife. Cut the asparagus tips, white of eggs, cooked carrots, 
all the same way; mix all together. Line salad bowl with the lettuce 
leaves, put eggs, asparagus tips, beets, and carrots, in the centre; 
pour over some egg French dressing (made from the yolks of hard- 
boiled eggs), and sprinkle with chopped parsley. Serve with any 
kind of hot or cold dish from meat, birds, or cheese, for luncheon, 
dinner, or supper. 

Lettuce-and-Prune Salad a la Philadelphienne 

Salade de Laitue aux Pruneaux, a la Philadelphienne 

Select a nice white head of lettuce, wash well and leave in ice 
water until nice and crispy, then put in a salad bowl. Divide 
from the root so that each leaf is loose. Then stuff with Philadel¬ 


AMERICAN COOK BOOK 


295 


phian cream cheese, prunes that have been cooked for ten minutes 
in water. Put a prune here and there in between the lettuce 
leaves so as to separate them, then color part of the cheese filling 
with orange coloring and decorate the leaves with a fine strip, 
edging the leaves with cheese, putting it through a fine paper bag. 
Pour a French dressing over it. Serve with crackers for luncheon 
or dinner. 


Turnip with Mushroom and Egg Salad 
Navet a la Salade de Champignons aux CEufs 

Peel a turnip; cut a slice off the top, and a little bit of the under¬ 
neath so that it will lie steady; scoop out, leaving just a fine shell; 
put it in water deep enough to cover it; fill with water so that it 
will remain in its place; add juice of a lemon, pepper and salt; 
cook until tender. Leave in the water until cold, then take up 
and glaze the turnip with orange glaze that is made from the juice 
it has cooked in; color with orange coloring, and thicken with corn¬ 
starch. [If desired it can be left in its natural color.] Fill with 
the salad filling. Garnish with lettuce leaves around and the heart 
of the lettuce in the centre. An excellent salad for luncheon or 
dinner. 

Salad Filling. Shred in julienne style mushrooms, the white 
of eggs, then turnips that have been cooked. Stir mushrooms, 
white of eggs, and turnips; mix with a cream French dressing, and 

fill. 

Garnish the top with Spanish pepper around, a strip of finely 
chopped yolks of eggs from one end to the other, and chopped 
truffles on each side of the yolks. This can also be served with 
aurorian or mayonnaise dressing. 

Appetizing Salad ( Salade Appetissante ) 

Take a head of lettuce that has been left in water until nice and 
crispy, cut off the root, remove the outer leaves to make the head 
look nice, then spread the heart from the centre out in a circle 
in a salad bowl, loosening them from the stem. Garnish with 
Spanish pepper, with slices of hard-boiled eggs, and a strip of 
anchovy on each, capers and stuffed olives in between. Serve with 
a French dressing. Serve for lunch or supper. 

Marie Louise Salad ( Salade Marie Louise ) 

On each lettuce leaf put a slice of grape fruit, cut out with the 
fancy cutter, and garnish all around the grape fruit with Spanish 






296 


THE SWEDISH, FRENCH 


pepper and in the centre green quartered grapes. Decorate with 
strawberries if at hand or maraschino cherries. Serve with a 
French cream dressing. 


Salad ( Salade ) a la Claudia 

Take a head of lettuce that has been put in ice water to get nice 
and crispy, then cut it lengthwise in thick slices. Put each slice 
on a platter, turning the head in and the point out. Put a ring 
of alligator pear, pineapple, or orange, on each leaf; fill the centre 
with a quarter of grape fruit in each. Decorate with strips of 
Spanish pepper and truffles. Serve with a French paprika dress¬ 
ing. Salad for luncheon or dinner with any kind of meat, cold 
dish, or birds. 


Tomato-and-Roquefort Salad a la Gimo 
Salade de Tomate au Roquefort, a la Gimo 

Select small tomatoes, hard and solid—one for each person. 
Put them in hot water, remove skins—carefully, so as not to cut 
the tomato in any way; cut a quarter out of each—from the top 
down (be careful not to separate the tomatoes at the bottom). 
Put them on a broiler and glaze with tomato glaze that is colored 
with a little red coloring, sprinkle with little parsley on each 
side, then fill with Roquefort cheese and garnish with truffles and 
green peppers—put strips on a bias. Put the tomatoes on lettuce 
leaves on a platter; garnish with lettuce leaves all around in circular 
style, and with a nice crisp white head of lettuce in the centre and 
some French dressing over the lettuce. Serve with toasted crackers 
for luncheon, dinner, or supper, as a salad. 

Philadelphian cream cheese can be used in the same way instead 
of the Roquefort cheese; it is then called Tomate au Fromage a la 
Creme de Philadelphie a la Gimo. If with American cheese, it is 
then called Tomate au Fromage a la Creme d’Amerique a la Gimo. 

Filling. For six tomatoes take half a pound of Roquefort 
cheese, two tablespoons butter, pepper, salt, and two tablespoons 
whipped cream. Grate and stir Roquefort cheese until smooth, 
add the butter that has been stirred until creamy, put in the pepper, 
salt, and a little green coloring, then add the whipped cream. 


Cheese Salad (Salade au Fromage ) h. la Dame 

One cup American cheese, stir with one tablespoon butter to a 
cream; color with a little orange coloring, roll in little balls all the 


AMERICAN COOK BOOK 


same size, stick a stem of parsley in each. Put lettuce leaves in a 
salad bowl like a big rose, stick the little balls all over so they 
look as if they were growing, and in the centre of the dish have an 
egg filled with the same mixture, cut in halves twice and standing 
up with the heart of the lettuce in the centre. The dressing for 
this salad is: two yolks of cooked eggs, press through a sieve, stir 
as fine as butter, add one cup sour cream (if at hand, if not sweet 
cream can be used); flavor with lemon juice (or vinegar), pepper, 
and salt. Beat until rather thick, put in a paper bag and put be¬ 
tween each leaf. Philadelphian cream cheese can be used instead 
of the American cheese. 


Salad of Beetroot with Pate de Foie Gras 

Salade de Betterave farcie de Pate de Foie gras 

Select small beets all the same size, cook in hot water with plenty 
of salt, then skin and put in hot vinegar and sugar so that the 
flavor goes through them; scoop out the beets with the smallest 
scooper—about two scoops from each—be careful not to break the 
beets as you scoop them out. Peel the beets with a fluted knife, 
making into a rose as you peel them. Stuff with pate de foie gras. 
Dress the salad bowl with the lettuce leaves, put the stuffed beets 
in the centre resting on the lettuce and stick a stem of parsley ini 
each; scoop out the beet and stick all around in the lettuce leaves 
to make them look as if they were growing. Pour French dressing 
all around. Salad for lunch or supper. 


Potato Salad (Salade de Pommes ) 

Cook potatoes in their jackets, leaving some out for decoration, 
and cut the rest in small dices. Cook beets, leaving some out for 
garnishing and cut the rest in small dices separately from the po¬ 
tatoes. Mix with some French dressing, add some chopped par¬ 
sley, a little squeeze of onion (or Tarragona according to taste), 
salt, and pepper. Put up in a salad bowl, decorate on the top 
across the centre with first a strip of chopped potato then chopped 
beet, then potato, etc., across and all around—slices of beet and 
potato alternately—with a little bunch of watercress at two ends 
of the salad. This salad can also be put into little victoria potato 
baskets served on lettuce leaves with watercress in the centre and 
the baskets around, which are made thus: slice the potato, put 
one on the bottom of the victoria iron and the rest around the edge, 
having one lap over the other. Fry in hot fat. Serve with any 
kind of fish or meat. 




THE SWEDISH, FRENCH, 


Cold Slaw ( Salade de Chou ) a la Rydberg 

Secure a nice-sized cabbage. Remove the outside leaves and 
trim. Make a round hole on the top, about three inches across; 
scoop out for the filling as large a piece as possible, and scallop 
the cabbage, shred the cabbage that is scooped out so it is soft and 
fluffy. Make a French dressing, mix with the cabbage, fill the 
cabbage, put chopped parsley in each scallop and decorate with 
strips of Spanish pepper around the edge. Serve with any kind of 
fish. Can also be filled with red cabbage. 

Cold Slaw ( Salade de Chou) a la Gimo 

Shred separately the white and the red cabbage. Mix French 
dressing in the white cabbage and Russian dressing in with the red. 
Work the cabbage a good deal so it gets nice and limber. Dish 
the red up in a pyramid style, garnish with a strip of white then 
a strip of red, and all around with nice crispy lettuce or white 
romaine lettuce. Serve with any kind of fish. 

Romaine Lettuce Salad ( Salade Romaine) 

Select well-bleached white romaine lettuce, leave in ice water for 
about two hours with plenty of ice; press the water out. When 
ready to serve, put on a platter, serve with French dressing. It 
can also be served with mayonnaise or boiled egg dressing. Gar¬ 
nish with quarters of tomatoes and hard-boiled eggs around. 
Serve with any kind of meat, cheese, etc., for luncheon or dinner. 

Potato Salad ( Salade de Pommes) a l’Americaine 

Take from four to six medium-sized potatoes, wash, put in water, 
and boil until done, then remove the skin. When cold, cut in 
slices. Take three small onions, peel and cut in very thin slices. 
Put in a salad bowl slices of potatoes, then sprinkle with the rings 
of the onions, then potatoes and onions, alternately, until all are 
used. Pour over a well-seasoned French dressing. This salad is 
delicious cold and should stand in the icebox from two to four 
hours. Garnish with lettuce leaves, sprinkle with chopped parsley. 
Serve for luncheon or supper. 

Potato Salad with Mustard Dressing & la Maria 

Salade de Pommes de Terre, Remoulade a la Maria 

Cook the potatoes [see recipe: Potato Salad a l’Americaine]. 
When cold cut in dices, add two grated onions, mix with boiled 
mustard dressing, leave in the icebox from two to three hours be¬ 


AMERICAN COOK BOOK 


297 


fore serving. Line the salad bowl with lettuce leaves, put the 
potato salad in the centre in pyramid shape, pour over some of 
the dressing; sprinkle with chopped parsley. Put the heart of the 
lettuce in the centre, and all around garnish with quarters of toma¬ 
toes and hard-boiled eggs. Serve for luncheon or supper. 

Macedoine Salad with Chaud-froid of Chicken 

Salade Macedoine au Chaud-froid de Poulet 

Take a chicken that has been boiled and left in the broth 
until cold; remove the breast carefully, cut in oval slices, put on a 
broiler and glaze with a chaud-froid of mayonnaise; decorate with 
truffles. In the meantime, have your vegetables cut in fine dices, 
well cooked and seasoned; strain the water off and leave until cold. 
Mix with a French dressing, put in the centre of the platter in a 
pyramid style. Put thick slices of tomato (peeled and all the same 
size) all around on slices of lettuce—one for each person. Put the 
chicken on the tomato, resting toward the salad, with a paper frill 
on each piece of chicken, and between each slice quarters of carrots, 
beets, or eggs. This is a complete salad for lunch, supper, or dinner. 

Watercress-and-Potato Salad 

Salade de Cresson aux Pommes 

Select fresh watercress, pick and clean well, remove all the bad 
leaves, grass, etc. Put in ice water with plenty of ice, in nice 
bunches, leave until ready to serve. When ready to serve, slice 
some potatoes (that have been peeled) with the fluted knife, 
pour over a nice French dressing that is flavored with mustard, 
Worcestershire sauce, etc.; put a bunch of watercress in the centre 
and four to five bunches of watercress all around. In between 
these bunches put quarters of tomato. Serve for luncheon or 
supper with any kind of meat, cheese, etc. 

Endive Salad ( Salade d’Endive) \ 

Wash and clean the endive well, put in ice water, leave until 
ready to serve. Take out, shake it well, arrange it nicely on a 
platter, pour over a rich French dressing highly seasoned. Gar¬ 
nish with dices of hard-boiled eggs all around. Salad for luncheon 
or dinner. 

Prune-and-Egg Salad a la Philadelphienne 

Salade de Pruneaux aux CEufs, a la Philadelphienne 

Hard-boiled white of egg, green pepper, tomato, cucumber, 
some prunes (cut in dices). Mix all together, put up in a pyramid 





29S 


THE SWEDISH, FRENCH, 


shape and pour French dressing over it; all around put lettuce 
leaves with the stem to the salad, and on each put a stuffed prune 
that has been cooked for about ten minutes and stoned, stuffed with 
Philadelphian cream cheese; add to a quarter pound cheese one table¬ 
spoon butter (stirred to a cream). A complete salad for lunch or 
supper. 


Tomato-and-Egg Salad a l’Americaine 

Salade de Tomate aux CEufs, a V Americaine 

Shred hard-boiled white of eggs, shred green pepper, tomatoes, 
and some lettuce; mix with the cream salad dressing. Decorate 
the platter with nice lettuce leaves, put the salad in the centre in a 
pyramid style, spread the dressing on top, decorate with quarters 
of eggs and lettuce leaves all around. A complete salad for lunch 
or supper. 


Russian Salad ( Salade a la Russe) 

Scrape carrots and turnips, cut in shape of diamonds and cook 
with some salt until tender, about three cups of each. Have some 
beet root cooked; peel and put in vinegar with some water and sugar 
until it becomes nice and red. Cook chicken nice and tasty, leave 
in the broth until cold, cut the breast in diamond shapes, 
mix it with the vegetables that have been drained and 
left on a platter to get cold. Leave the chicken and vegetables 
in icebox until very cold, cut the beets in fancy shapes then 
add them. Bone and cut anchovies in little squares or strips, add 
them (Russian caviar can also be added if at hand). Garnish the 
salad bowl with nice crisp lettuce leaves, put the salad in the centre 
in a pyramid style, pour over a French dressing (highly seasoned 
with mustard, pepper, salt, and vinegar). Serve for luncheon or 
supper. 

Salad ( Salade ) a la Tartare 

Select nice white head of lettuce, put in ice water until crisp. 
Put aside part of the leaves for garnishing, cut the rest in julienne 
style about two inches long and one eighth inch wide. Then cut 
a cucumber and Bermuda onions in julienne style. Secure 
some nice salt herrings soaked in water (till the salt is removed), 
boned and skinned; cut in small strips julienne style. Mix 
all together. Garnish the salad bowl with the lettuce leaves, 
put the salad in the centre in pyramid style, pour a rich French 
dressing over it (highly seasoned with mustard, pepper, and salt), 
and garnish all around with pieces of green pickle and hard-boiled 
eggs. Serve as a salad for luncheon or supper. 


AMERICAN COOK BOOK 


Asparagus Salad ( Salade d’Asperges ) a la Mayonnaise 

Cook the asparagus nice and green and season well with salt. 
When done, drain off the water carefully, put the asparagus (that 
has been cut about five inches long) in the icebox to get cold, then 
arrange on a platter on top of thin slices of tomatoes; garnish with 
lettuce leaves. Serve with the mayonnaise dressing with any kind 
of meat or cheese. 

Macedoine Salad ( Salade Macedoine) a la Mayonnaise 

Cook peas, string beans, carrots, onions, turnips, and green peppers 
in water with a little salt and specjc of baking soda from fifteen to 
twenty minutes until tender; cut up in very small dices; put in a 
strainer, so that they get dry; add some chopped parsley, truffles, 
and Spanish pepper. When cold, measure to each cup vegetables 
three tablespoons mayonnaise dressing—take care not to stir too 
much or the dressing will become thin. Dress the salad bowl with 
nice lettuce leaves, put the salad in the centre, and spread it with a 
thick mayonnaise dressing; garnish all around with small quarters 
of cooked beets, eggs, and tomatoes; sprinkle with little truffles; 
put the very inside of the heart of the lettuce in centre of the dish. 
Serve with any kind of hot or cold meat, or birds, for luncheon or 
dinner. 

Apple Salad ( Salade de Pommes ) a la Macedoine 

Select nice red apples, polish them by rubbing them on a clean 
cloth, cut each apple so that it will lie on its side; then remove 
from the top a piece about one inch round, scoop out carefully, 
and fill with the macedoine of fruit—apples, bananas, oranges, 
grapes, strawberries, maraschino cherries, etc., cut in very small 
dices macedoine style. Mix with mayonnaise dressing. When 
serving, tie a little pink or white ribbon in each apple [if there is 
no stem, make an artificial one with a toothpick or a sprout from 
a fruit leaf]. Garnish with the heart of the lettuce in the centre, 
and all different kinds of fruit. 

Stuffed Prune Salad with Cream Cheese a la Waldorf 

Salade de Pruneaux farcis de Fromage, a la Waldorf 

Have one third celery, one third apples, and one third walnuts; 
to three cups of the mixture add four tablespoons thick mayonnaise 
dressing; put up in a pyramid shape, spread with mayonnaise 
dressing over it. Take the white tops of the celery and garnish 
by putting them from the salad to the bowl all around. Between 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


299 


each celery put a prune that has been cooked about ten minutes, 
stoned and stuffed. To quarter pound of Philadelphian cream 
cheese mix one tablespoon butter; stir to a cream; fill the prunes. 
Serve with any kind of meat or cheese. 

Salad ( Salade ) a la Waldorf 

Select some nice celery, green apples, and English walnuts. Scrape 
the celery, cut across about one eighth inch thick. Cut the apples 
the same way. Fix a pound of English walnuts by removing shells, 
putting hot water over them, removing the little skin that is around 
the nut; cut in large pieces [if the nuts be small, cut in half, or 
leave whole]. Mix to each cup two tablespoons very thick, rich 
mayonnaise dressing well seasoned with mustard, lemon juice, 
pepper, and salt. Dress a platter or salad bowl with some nice 
green, crisp lettuce leaves. Dish the salad up in pyramid style, 
spread over with some thick mayonnaise dressing; garnish with 
nice crisp lettuce leaves all around, quarters of hard-boiled egg 
and whole walnuts here and there, a strip of Spanish pepper around 
each walnut and a strip over the quarter of the egg. On top of the 
salad on the pyramid put some chopped truffles and in the centre 
stick a little heart of lettuce. Serve with any kind of birds, cold 
meat dishes, hot or cold cheese dishes, for luncheon, dinner, or 
supper. 

Pineapple Salad (Salade d’Ananas) 

Select a large ripe pineapple with a nice top, wash and wipe well, 
then cut a trifle on one side to make it lie steady. Then cut a 
cover on the other side about three inches wide and four inches long 
if the pineapple is large enough to allow it; remove the meat, 
being careful not to make it too juicy and small (take care not 
to mix the centre of the pineapple w T ith the rest of the meat). Cut 
in long, narrow pieces; mix with the same quantity of apples (cut 
the same way as the pineapple), with one cup mayonnaise dressing; 
spread the pineapple with the mayonnaise dressing on the top. 
Decorate with pimentos all around (scallop the pimentos), put a 
diamond of truffle in each scallop and a row of chopped truffles 
lengthwise on the pineapple. Garnish with lettuce all around on a 
platter and serve for dinner or luncheon with any kind of meat. 

Tomato-and-Asparagus Salad a la Bregitta 
Salade de Tomate aux Asperses, a la Bregitta 

Select large tomatoes all same size, put in hot water and remove 
the skin, slash the tomato on the smooth side from one end to the 


other to form a cover, leaving the cover fastened on one side. 
Scoop out with the small scooper. Roll in chopped parsley, put 
some mayonnaise dressing in and then put in as many as possible 
cold asparagus tips (that have been cooked in water and a speck 
of baking soda for about twenty minutes), so that the tops stick 
out. Serve on a lettuce leaf, with mayonnaise dressing in the centre, 
as a salad for luncheon or dinner. 

Salad ( Salade ) a la John Ericsson 

Cook some asparagus and some nice green string beans— 
separately. Cut the asparagus (after being cooked and when cold), 
and also the beans, in julienne style. Then take chicken that has 
been boiled and left in the juice until cold, cut the breast in the 
same way—julienne style; mix this all together. To each cup add 
three tablespoons mayonnaise dressing, pepper, salt, and mustard; 
put in pyramid style in a salad bowl that has been lined with 
some crisp lettuce leaves; garnish around with little bunches of 
asparagus tips, bunches of string beans, beets, carrots, chicken— 
all well cooked and seasoned—each made up in small bunches 
separately about two and a half inches long and one and a half 
inches around. Put two bands of Spanish pepper around each 
bunch, raise them from the lettuce leaves up to the salad, alternate 
shades. A complete salad for luncheon or dinner. 

Banana-and-Chicken Salad a la Laconia 

Salade de Banane au Poulet, a la Laconia 

Take large bananas that are well curved, peel it and cut the 
underneath part away so that it can stand. Cut a cover on the 
curve of the banana three inches long and half inch wide; remove 
the inside carefully and then stuff. Cut in very small dices 
breast of chicken that has been cooked and left in the juice until 
cold; mix with mayonnaise dressing andfill; spread with mayonnaise; 
decorate the top with Spanish pepper all around then with diamond 
of truffle. Serve on slices of tomato on lettuce leaves as a salad. 

Chicken Salad with Spanish Peppers, a la Sicilienne 
Salade de Poulet aux Piments, a la Sicilienne 

Chop cooked chicken; mix to one cup chicken two tablespoons 
mayonnaise dressing, pepper and salt. Cut a green pepper in 
quarters if large—in halves if small; cut a piece away so as to form a 
triangle, fill with the salad, spread mayonnaise on top, decorate with 
a strip of Spanish pepper down the centre with a strip of truffle on 








300 


THE SWEDISH, FRENCH, 


each side. Serve on lettuce leaves, with mayonnaise dressing in 
the centre, as a salad for luncheon or dinner. 


Apple Salad ( Salade de Pommes) a l’ltalienne 

Put the head of lettuce in ice water until crisp. Peel and 
core apples, cut in very small dices, mix with mayonnaise dressing. 
Dress the lettuce leaves around the salad bowl or platter, put the 
salad in pyramid style, spread with mayonnaise dressing all over, 
then decorate around with truffles, Spanish pepper, and some of 
the white inside leaves of the lettuce and on the top the inside heart. 
This salad is delicious with any kind of bird or chicken for luncheon, 
dinner, or supper. 

Chicken Salad ( Salade au Poulet) a la Maria 

Leave the cooked chicken in the broth until cold then cut in 
dices. Cut lettuce in small strips (and celery if in season). Mix 
all together, add mayonnaise dressing until moist. Dress the salad 
bowl or platter with nice crisp lettuce leaves, put the salad in the 
centre, spread with mayonnaise dressing on the top, decorate with 
truffles, chopped parsley, or Spanish pepper, and all around with 
quarters of eggs and tomatoes. This is a salad for luncheon or 
dinner; no other meat is served with it. 


Alligator-Pear Salad ( Salade d’Avocatier) 

Select fresh alligator pears; peel and cut in large sections, re¬ 
move the seeds, then cut in any shape desired, slices, dices, or quar¬ 
ters. Dress the salad bowl with crisp lettuce leaves, put the fruit 
in the centre, garnish with tablespoonfuls of mayonnaise dressing 
around and maraschino cherries. An excellent fruit salad for 
luncheon or dinner to be served with any kind of meat. 


Alligator-Pear Salad a la Ericsson Hammond 
Salade d’Avocatier, a la Ericsson Hammond 

Select fresh alligator pears; peel, cut in slices, stamp out with a 
large fluted biscuit cutter, cut out the centre with a small biscuit 
cutter. Arrange on a platter on crisp lettuce leaves, fill the cen¬ 
tres with green grapes that have been put in hot water, had skin 
removed, and been cut in halves. Garnish with a maraschino 
cherry on top of each and with a strip of Spanish pepper around. 


AMERICAN COOK BOOK 


Serve with aurorian sauce in the centre, as a salad for Juncheon 
or dinner, with any kind of meat. 

Artichoke Salad ( Salade d’Artichauts) a la Mayonnaise 

Cook artichokes in water with a little salt and a pinch of baking 
soda for about thirty minutes; take out of the water to get cold. 
When cold, cut in halves—lengthwise from top to bottom, remove 
the fluffy part that lies next to the heart, thus forming a hole in 
each. Put one of the whole artichokes in centre of the platter on 
a paper doily, arrange the artichokes all around, fill the hollow 
of each half artichoke with a rich mayonnaise dressing. Put little 
chopped truffles on each of them; raise nice crisp leaves on the side 
in between each artichoke, and serve as a salad for luncheon, dinner, 
or supper, with chicken or bird. 

Orange Baskets ( Corbeilles d'Orange) a la Macedoine 

Take oranges and cut away two quarters, leaving a strip of peel 
in the centre which forms the handle; scoop out and scallop all 
around, fill with macedoine fruit; spread a mayonnaise dressing on 
the top and decorate with truffles and Spanish pepper; garnish 
with lettuce leaves. Serve as a salad. 


Tongue-and-Apple Salad a la Europeenne 

Salade de Langue aux Pommes, a la Europeenne 

Cut boiled tongue and apples in thin slices; mix with mayonnaise 
dressing; put up in pyramid style; spread mayonnaise dressing on 
top; garnish around with pieces of tongue (rolled) and slices of 
egg, lettuce leaves, and truffles. Serve as a salad with any kind of 
meat or birds. 

Beet-and-Cucumber Salad 
Salade de Concombre aux Betteraves 

Cook three beets in hot water with salt; chop them; mix with 
pepper, salt, one teaspoon lemon juice, one tablespoon mayonnaise 
dressing, and two tablespoons dissolved Cox’s gelatine; fill the 
cucumber (that has been peeled with the fancy knife and scooped 
out), and put in icebox until cold. When cold, put on a 
lettuce leaf on a platter, cut in slices—leaving it in the natural 
shape. Arrange around a basket of beet then of cucumber and 
so on alternately, filled with mayonnaise dressing. Pour some 
French dressing on the lettuce leaves around the cucumber. 
Serve with any kind of fish. 







THE SWEDISH, FRENCH, 


Tomato Salad (Salade de Tomate ) a la Hammond 

Select small tomatoes, put in hot water, take off the skin, 
cut a little oblong piece off the top of each, scoop the inside out, 
leaving just a thin shell; fill. 

Filling. Cut green pepper and little pimentos in julienne 
style, very fine. Take some slices of cooked smoked tongue, cut 
in the same way, mix with very thick mayonnaise dressing highly 
seasoned with mustard; fill the tomatoes (that have been sprinkled 
with chopped parsley). 

Put half teaspoon of mayonnaise dressing on the top of each, 
decorate with a diamond of truffle, put a handle made from 
green pepper in each tomato, tie on a bow of white ribbon. 
Place on well-trimmed lettuce leaves with a strip of Spanish 
pepper twisted around the stem. Arrange in circular style on a 
platter with some crisp lettuce leaves in the centre. French 
dressing can be poured over the lettuce leaves before serving. 
Delicious salad for luncheon or supper. 

Pea-and-Cucumber Salad 

Salade de Petits Pois au Concombre 

Cut cucumber in one and a half inch pieces, peel with the scalloped 
knife and scoop out; fill with the pea salad. Take a can of peas, 
mix with mayonnaise dressing and fill. Place on lettuce leaves, stick 
a handle of lemon or green pepper in each. Arrange on a platter. 
Garnish with lettuce leaves. Serve as a salad. 

Salad of Stuffed Tomato with Tongue, a la Teckla 

Salade de Tomates farcies de Langue, a la Teckla 

Put the tomatoes—all of even size—in hot water; remove skins, 
cut across lengthwise, scoop out, and fill. 

Filling. One cup grated cooked tongue, two tablespoons 
mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, 
three tablespoons whipped cream, pepper and salt. 

Turn the filling down and the smooth side up, glaze with a toma¬ 
to glaze, sprinkle with chopped parsley, put a handle of green pep¬ 
per in each. Arrange the half tomatoes on thick slices of orange 
(not too large), pour mayonnaise dressing in the centre. A com¬ 
plete salad for luncheon or supper. 

Stuffed Tomato Salad a la Gimo 

Salade de Tomates farcies, a la Gimo 

Put tomatoes in hot water, remove the skin, cut a little piece 
from the top and scoop out, sprinkle with parsley; fill with chicken 


AMERICAN COOK BOOK 


301 


(cut up in little dices and mixed with mayonnaise dressing), put 
some mayonnaise dressing on top and truffle. Make a little handle 
from either lemon or green pepper and tie on a bow of white rib¬ 
bon. Serve as a salad for luncheon, dinner, or supper. 


Stuffed Turnip with Macedoine Salad, a la Octavious 

Navets farcis de Salade Macedoine, A la Octavious 

Select small white turnips all same size, cut a slice from the side, 
scoop out carefully; cook in water, lemon juice, and salt, until done 
—which takes about twenty minutes; leave in the water until 
cold. Take out, fill w T ith a macedoine salad (that has been mixed 
with mayonnaise dressing, consisting of peas, string beans, onions, 
carrots, and the turnip that is scooped out), spread mayonnaise 
dressing on top, decorate around with Spanish pepper and truffles; 
stick a green leaf in each. Serve on a thin slice of tomato with 
lettuce leaves in the centre and French dressing. Salad for lunch¬ 
eon, dinner, or supper. 


Salad of Stuffed Apple with Tongue, a la Mayonnaise 

Salade de Pommes farcies de Langue, a la Mayonnaise 

Take the largest apples, one for each person; polish, scoop out, 
and scallop them. Have cooked smoked tongue cut up either in 
dices or strips. Cut in dices the meat of the apples that has been 
scooped out; mix together; add some mayonnaise dressing, fill 
the apples, decorate with strips of truffle and Spanish pepper; 
arrange on a platter; garnish with crispy lettuce leaves. Serve as 
a salad for luncheon, dinner, or supper. 


Salad of Chicken in Green Peppers, a la Laconia 
Salade de Poulet en Piments, a la Laconia 

For six persons put three green peppers in ice water so they get 
crispy;cut in halves; remove a small slice on each side to form a tri¬ 
angle—not too hollow. Take one cup chopped cooked chicken, the 
white meat, the green pepper that has been cut away, some Spanish 
pepper; mix all together; add two tablespoons mayonnaise dressing 
well seasoned with pepper, salt, and a little mustard. Fill the 
peppers, make the centre of them high and low to the edge, spread 
mayonnaise dressing on top, decorate with a strip of truffle from 
one end to the other, lengthwise, and Spanish pepper around, with 
tiny diamonds of truffle resting from the end toward the centre; 



















302 


THE SWEDISH, FRENCH 


place on a lettuce leaf; arrange on a platter; garnish with the heart 
of the lettuce in the centre. A complete salad. 

Salad of Stuffed Tomato and Celery, a la Mayonnaise 

Salade de Tomates farcies de Celeri, a la Mayonnaise 

Peel tomatoes by first putting them in hot water; make a little 
hole on the top; scoop out. Cut celery in small dices; mix with 
mayonnaise dressing; fill. Decorate with strips of Spanish pepper 
around and a diamond of truffle in the centre; put a handle of 
lemon in each. Place on a lettuce leaf; arrange on a platter. 
Garnish with the heart of the lettuce in the centre. Serve with 
any kind of meat. 

Artichoke-and-Sweetbread Salad a la Mayonnaise 

Salade d’Artichauts ail Ris de Veau, a la Mayonnaise 

Cook artichokes in water, little baking soda, and salt, for about 
thirty-five minutes, leave until cold. When cold, remove all the 
leaves, take away the fluffy part that lies next to the heart, form 
the leaves like roses—one resting on top of another—having the 
thick ones underneath and the smaller ones on top. Put the 
heart of the artichokes on the top, hollow side up. Fill with 
sweetbreads that have been cooked and cut in small dices mixed 
with mayonnaise dressing. Serve on a platter in a circular style 
with crisp lettuce leaves in the centre. Pour some French dressing 
over the lettuce just before serving. This is a salad for luncheon, 
dinner, or supper. 


Tomato-and-Endive Salad 

Salade de Tomates a VEndive 

Select large tomatoes, all same size; put in hot water, peel, slash 
them on the smooth side from one end to the other to form a 
cover, leaving the cover fastened on one side, and scoop out. Roll in 
chopped parsley. Have some endive, take the stem part and stick 
in the tomato, leaving the leaves showing. Serve on a platter with 
large leaves of endive around and with mayonnaise dressing in the 
centre. 

Celery-and-Apple Salad a l’ltalienne 

Salade de Celeri aux Pommes, a Vltalienne 

Select some nice celery and green apples. Scrape the celery and 
cut across about one eighth inch in thickness. Cut the apples the 
same way. Mix to each cup two tablespoons very thick rich may¬ 
onnaise dressing well seasoned with mustard, lemon juice, pepper, and 


AMERICAN COOK BOOK 


salt. Dress a platter or salad bowl with some green crisp lettuce 
leaves; dish the salad up in pyramid style, spread over some thick 
mayonnaise dressing, garnish with nice crisp lettuce leaves around 
with slices of hard-boiled eggs that have some Spanish pepper and 
truffles; on top of the salad on the pyramid put some chopped 
truffles and in the centre stick a little heart of lettuce. Serve as a 
salad for luncheon, dinner, or supper, with any kind of bird, meat, 
or cheese dish. 


Salad ( Salade ) a la Jardiniere 

Cut vegetables in tiny threads and cook in water and salt; 
strain. When cold add some threads of truffle and Spanish pepper, 
and mix with a little mayonnaise dressing. Decorate a platter 
with lettuce leaves and put one tablespoonful of the salad on each 
leaf; decorate with mayonnaise dressing and truffles. Serve for 
lunch or supper. This can also be served as an appetizer by adding 
small strips of anchovy. 

Grape Fruit Salad (Salade de Pomelo) 

Select a nice grape fruit, cut in halves, then remove the meat from 
each section; put in a glass bowl in pyramid style, garnish all around 
with small white crisp leaves of lettuce—just a few leaves, do not 
cover the salad; put spoonfuls of mayonnaise dressing all around. 
Garnish the mayonnaise dressing with truffles and maraschino 
cherries. Serve very cold. This is a delicious salad for luncheon 
or dinner. 

Sweetbread Salad (Salade au Ris de Veau) 

Cook sweetbreads from eighteen to twenty minutes in water, 
with pepper, salt, carrots, and onions; leave in the broth until cold. 
When cold, cut the sweetbreads in dices about half inch square, 
mix with some chopped lettuce (or celery, if in season); add some 
mayonnaise dressing—to each cup three tablespoons of the dressing; 
garnish the salad bowl with nice romaine lettuce (if romaine is not 
at hand, the other lettuce will do); put the salad in the centre in 
pyramid style, cover with some very thick mayonnaise dressing; 
garnish with Spanish pepper, chopped truffles, and slices of egg 
that are decorated with Spanish pepper and truffles. This is a 
delicious salad for luncheon, dinner, or supper. 

Grape Fruit Salad (Salade de Pomelo ) a la Irene 

Cut the grape fruit, forming a handle as you cut it. Cut the 
skin with a sharp knife, separating the meat; scoop out. Mix the 








THE SWEDISH, FRENCH 


grape fruit and equal quantity of green grapes together, strain 
all the juice off, add some mayonnaise dressing, fill the grape fruit 
baskets, garnish with mayonnaise dressing on the top with a 
maraschino cherry or green grape in the centre. In the handle of 
the basket tie a ribbon to match the table. Salad for luncheon. 

Assorted Fruit Salad (Salade de Fruits assortis ) 

Select apples, pears, bananas, oranges, etc.—all different kinds 
of fruit. Polish the apples, remove a little slice from the side, 
scoop out the inside, cut the part that is scooped out in very 
small dices; mix with mayonnaise dressing; fill; put the cover 
on, put on a platter until ready to serve; then in the stem of 
the apple tie a ribbon to match the table. Clean and polish the 
bananas well; treat them in the same way as the apples, removing 
a slice on the side, mixing with mayonnaise dressing, filling, cover¬ 
ing; tie a ribbon around the banana with a little bow on top to 
match the ribbon on the apple, also leave in the icebox until 
ready to serve. Then do the oranges, pears, etc., in the same way, 
with a ribbon on each. When ready to serve, arrange on a nice 
platter on a paper doily—first orange, then banana, then pear, 
then apple, and so on in circular style. Put a white crisp bunch of 
lettuce in the centre and serve very cold for luncheon or supper 
with any kind of meat or cold dishes. 

Julienne Salad (Salade Julienne ) a la Ethel Bayes 

Select some nice celery, cut in julienne style, leave in ice water 
until quite crisp. Cook beet roots, leave in vinegar with a little 
sugar until it gets nice and red, cut in julienne style. Cut some 
white crisp lettuce leaves in julienne style and mix with endive. 
Garnish the platter with endive all around, put the mixture in the 
centre, pour over it a nice rich mayonnaise dressing, garnish with 
beet root around. Serve for luncheon or supper with any kind of 
meat, bird, etc. 


Salad ( Salade ) a la Casanova 

Cut well-cooked smoked ham in slices, then in strips, julienne 
style. Procure some well-smoked sturgeon, slice and cut it in 
the same way, julienne style. Then cut some celery and white 
of hard-boiled eggs in the same way. Garnish the salad bowl 
with lettuce or romaine leaves that have been left in ice water 
until crisp; chop yolks of the hard-boiled eggs. Mix a nice mayon¬ 
naise dressing in with the salad. Serve in the centre of the salad 


AMERICAN COOK BOOK 


303 


bowl in the shape of a pyramid; sprinkle with the hard-boiled yolks; 
put the heart of the lettuce in the centre. A complete salad for 
luncheon or supper. 


Asparagus-and-Tomato Salad a la Hammond 

Salade de Tomates aux Asperges, a la Hammond 

Cook nice green asparagus in hot water with salt and a speck 
of baking soda from eighteen to twenty minutes; take up carefully, 
drain the water off, sprinkle with cold water to have them remain 
green; then cut three inches long and bunch them—if small, six 
in a bunch; if large, four to five in a bunch. Lay on a slice of to¬ 
mato on round pieces of green lettuce leaf, forming a ring around 
the platter with the tops out and the stem in, leaving a space in 
the centre for the sauce. Decorate each bunch of asparagus with 
two to three strips of Spanish pepper around and garnish with a 
little inside heart of lettuce in the centre and some lettuce leaves on 
four places on a round platter, and if an oblong platter a bunch of 
lettuce leaves on each end. Serve as a salad for luncheon or dinner. 


N Asparagus-and-Tomato Salad a la Walde 

Salade d’ Asperges aux Tomates, a la Walde 

Take small tomatoes, cut both ends off so as to form a ring; 
scoop part of the centre out, sprinkle with chopped parsley all 
around. Have ready green asparagus tips two inches long, and 
raise about four tips in each ring of tomato. Stand on a platter, 
put a strip of Spanish pepper all around the asparagus, put in the 
window or icebox where cold and keep dripping aspic all over until 
they become nice and glossy. Arrange on a foundation of aspic; 
garnish with lettuce leaves. Serve with aurorian sauce in the centre, 
as a salad for luncheon or dinner. 


Fruit Salad (Salade de Fruits ) a l’Aurore 

Dress a salad bowl or a small glass or silver platter with the heart 
of lettuce; place in a circle slices of grape fruit and oranges; cut the 
centre out of the orange and the grape fruit with a sharp knife or 
cutter; leave a round hole in each slice. In the meantime, cut 
celery (that has been left in ice water until very crisp) in julienne 
style; mix with apples that have been cut in the same way; add 
some aurorian dressing; put in the centre of the dish, showing the 
grape fruit and apples all around; then fill each slice with straw¬ 
berries, grapes, or maraschino cherries and decorate with whole 









304 


THE SWEDISH, FRENCH, 


strawberries; put the dressing on top and sprinkle with chopped 
nuts. Salad to serve with any kind of meat, birds, or cold dishes. 

Mushroom Salad a la Ericsson Hammond 
Salade de Champignons, a la Ericsson Hammond 

Peel one pound nice white mushrooms and put on stove with 
one cup water, three tablespoons sherry, pepper and salt; let sim¬ 
mer for ten minutes—leave in the juice until cold. When cold, 
take out and cut in julienne style quite fine; then cut some aspara¬ 
gus tips the same way as the mushrooms. Take the breast from 
a chicken (that has been cooked, well seasoned, and left in the 
juice until cold) and cut it the same way as the asparagus and the 
mushrooms—measure it by the cup. To each cup mix with three 
tablespoons rich cold aurorian sauce. Dress a salad bowl with 
nice crisp lettuce leaves around; put the salad in the centre, 
in pyramid style; pour thick aurorian sauce over, on the top, put 
with the heart of the lettuce, and around thin slices of hard-boiled 
egg, a diamond of truffle in the centre, and a strip of Spanish pepper 
all around. This is a delicious salad and can be served for luncheon, 
supper, or dinner. Perfectly complete without anything else served 
with it but toasted crackers. 

Potato Salad (Salade de Pommes de Terre) a la Sicilienne 

Cook potatoes in their jackets, peel, and cut in dices—leaving 
some out for decoration. To four cups potatoes two tablespoons 
onion juice, pepper and salt. Make a boiled mustard dressing 
and pour it over the potatoes, let stand for a while until cold. Cut 
the heart out of a lettuce and spread the other part of the lettuce 
in a salad bowl, put the salad in the centre, decorate around with 
alternate slices of beet and potato—half resting on the other; thread 
with strip of Spanish pepper on top of the potato and beet on the 
salad, and in the centre put the heart of the lettuce. Serve for 
luncheon or supper. 

Potato-and-Beet Salad a la Hildur 
Salade de Pommes aux Betteraves a la Hildur 

Cook potatoes in their jackets, and when cold remove the skin 
and peel with the French knife. Cut in thin slices and mix some 
onion juice, pepper, and salt in with the potatoes. Make a mus¬ 
tard dressing highly flavored with vinegar and lemon juice. Put 
the potatoes in the centre and spread over the dressing; sprinkle 
with chopped parsley. Chop beet roots and the trimming of the 
potatoes separately. Flavor with pepper, salt, and lemon juice. 


AMERICAN COOK BOOK 


Decorate all around with chopped potatoes and beet root, alternate 
rows. Put at each end of the platter a bunch of inside of lettuce, 
if an oblong platter; if a round platter, put four bunches. Serve 
for luncheon or supper with any kind of meat. 


Salad of Chicory, Egg, and Tomato 
Salade de Chicore, CEufs, et Tomates 

Trim salad bowl with chicory that has been put in ice water, 
washed well, and dried on a linen cloth; shred the other part of the 
chicory. Cut white of hard-boiled eggs, tomato, Spanish pepper, 
and truffles in long strips. Make the yolk egg salad dressing; 
chop yolks very fine. Take half cup salad oil, four tablespoons 
vinegar, teaspoon Worcestershire sauce, pepper and salt, add the 
three cooked yolks, beat well on ice, pour over the salad. Decorate 
all around with slices of egg and beets. Serve for lunch or supper. 


Russian Egg Salad (Salade d’ CEufs a la Russe) 

Hard boil eggs, cut in halves, scoop out the yolks and stir them 
with one tablespoon butter and four olives; stuff the half egg, 
decorate with truffles and Spanish pepper, put the half egg on a 
lettuce leaf with Russian dressing in the centre and twist a strip 
of Spanish pepper around the stem of the lettuce that has been 
trimmed. Salad for luncheon or supper. 


Egg-and-Tomato Salad a la Jardiniere 

Salade de Tomates aux CEufs, a la Jardiniere 

Put tomatoes in hot water, remove the skins, and scoop out. 
Mix together the scooped-out parts of the tomatoes, some hard- 
boiled white of eggs (cut in dices), and some cut-up green pepper; 
mix with the cream salad dressing and fill back into the tomatoes. 
Stick in a handle of green pepper that has been tied with a white 
ribbon. Place on a platter in the form of a ring. Garnish with 
lettuce leaves. Salad for lunch or supper. 


Egg Salad (Salade d’CEufs) a la Royale 

Line a salad bowl with lettuce leaves, put a row of slices of hard- 
boiled egg around, then a row of small lettuce leaves, then a row of 
slices of egg—and so on until the dish is full. Pour over a Russian 
dressing. Serve for lunch or supper with cheese. 









THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


305 


Shrimp Salad (Salade de Crevettes ) a la Mathilda 

Two grape fruits, two pounds shrimps, two Spanish peppers, one 
green pepper, three large apples, and a pint of mayonnaise dressing. 

Cook shrimps in water with salt for ten minutes and leave in the 
juice until cold. Remove the skins (leaving three dozen unpeeled 
for decoration); cut them in strips, julienne style; cut Spanish 
pepper and green pepper the same way—very fine; mix that with 
a heavy mayonnaise dressing. Remove meat from a grape fruit 
that has been cut in quarters, scallop the shells around, and 
then fill with the salad and spread mayonnaise dressing on top; 
decorate with a strip of truffle across lengthwise and diamonds of 
truffle on a bias lengthwise; cut out on each end a round piece to 
fit the size of the shrimps; stick a shrimp into each. Garnish with 
lettuce leaves in between each piece. Salad for luncheon or dinner. 
The meat of the grape fruit can be served in large dices with a little 
cream dressing as a salad or appetizer for the following meal. 

Shrimp-and-Tomato Salad 
Salade de Crevettes aux Tomates 

Select small, even-sized tomatoes—one for each person. Put in 
hot water, remove the skins—carefully, so as not to cut the tomato 
in any way. Cut a little hole on top of each; scoop out—gently, 
so as not to make the shell soft. Sprinkle with chopped parsley; 
fill with the shrimp filling. To one cup of chopped shrimps (that 
have been cooked), two tablespoons mayonnaise dressing; stick 
one shrimp in each tomato, tail out; put some mayonnaise dress¬ 
ing on top around truffles. Place on a lettuce leaf, arrange on a 
platter, garnish with cooked, unpeeled shrimps. Salad for lunch¬ 
eon or dinner. 

Shrimp-and-Apple Salad a l’Americaine 
Salade de Crevettes aux Pommes, a 1’AmSricaine 

Cut two pounds cooked shrimps in julienne style; cut four apples 
in the same way; mix apples and shrimps together; add a very 
heavy rich mayonnaise dressing—one cup to the ingredients. 
Dress the platter with lettuce leaves; dish the salad in pyramid 
style, spread mayonnaise dressing on top. Garnish with shrimps 
(raised on the salad with the tails up) and a quarter of hard-boiled 
egg in between each shrimp, and, on the top, a rosette of lettuce and 
daisies of truffles according to taste. A complete salad with 
crackers for luncheon, dinner, or supper. 


Lobster Salad (Salade de Homard) a la Octavious 

Cook lobster and leave in the juice until cold; break the shell 
and cut the meat in small pieces. In the meantime, put lettuce and 
celery in ice water and cut in small pieces; add to the cut-up lobster, 
mix with mayonnaise dressing; put on a platter in pyramid style; 
spread with mayonnaise dressing. Decorate with lobster (head in 
the centre), quarters of hard-boiled eggs, slices of tomato, and lob¬ 
ster claws around the platter. A complete salad for luncheon, 
dinner, or supper. 

Artichoke-and-Crab Salad a la Lydie Matilde 

Salade d’Artichaut au Crabe, a la Lydie Matilde 

Take fresh artichokes, cook them for thirty minutes in water with 
salt and a speck of baking soda—leave until cold. Then remove 
the leaves, leaving one artichoke whole for the centre decoration. 
Put the heart of the artichoke in a cup of water with juice of half 
lemon, little salt and pepper, and cook for about five minutes; then 
stand in the water to get cold again. When cold and ready, arrange 
the leaves like a rose, one for each person. Put on each rose one 
artichoke bottom, and on the top of each artichoke bottom a small 
ring of green pepper or tomato and one tablespoon of crab that is 
mixed with mayonnaise dressing. Spread a teaspoon of mayon¬ 
naise on top of each and then decorate with Spanish pepper (a ring 
all around the artichoke), some truffles, and Spanish pepper on the 
top of the crab. Arrange in the form of a ring with a whole arti¬ 
choke in the centre. Salad for luncheon or dinner. 

Crab Salad in Grape Fruit a la Bregitta 
Salade de Crabe au Pomelo, a la Bregitta 

Cut a large grape fruit in four, cut out part of the meat care¬ 
fully. Mix one cup of crab meat with two tablespoons rich, heavy 
mayonnaise dressing; put on top of the quarters of grape fruit, form¬ 
ing a sharp point at the top; spread the top with mayonnaise dressing. 
Decorate with a strip of truffle lengthwise, add a strip of Spanish 
pepper on each side of the truffle and Spanish pepper all around 
the lower edge. Garnish with crab claws and parsley. 

Lobster can be used in the same way. 

Salad of Stuffed Tomato a la Anna Cathrina 

Salade de Tomates farcies, a la Anna Cathrina 

Select small tomatoes; peel, cut in halves, and scoop out. Roll 
in chopped parsley, fill with crab meat filling. Take one teaspoon 






306 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


anchovy paste, two tablespoons whipped cream, two tablespoons 
mayonnaise dressing; mix together—take some out for the top. 
Mix the rest with one cup crab meat. Fill the half tomatoes; put 
each on a lettuce leaf—with the filling up; and spread the mayon¬ 
naise dressing on top—about a teaspoon on each. Decorate with 
colored cream and truffles and put some small crisp white lettuce 
leaves in the centre. Serve as a salad for luncheon or dinner. 


Crab Salad (Salade de Crabe) a l’ltalienne 

Mix crab with some shredded lettuce and mayonnaise dressing. 
Dress a salad bowl with nice crisp lettuce leaves and put the salad 
in the centre, in pyramid style. Decorate with slices of hard- 
boiled egg with a strip of Spanish pepper all around. Serve as a 
salad for luncheon or dinner. 

SALADS IN ASPIC (Salades en Aspic) 

Cauliflower in Tomato Aspic 

Aspic de Toznate au Chou-deur 

Glaze timbale moulds with red tomato aspic. Have cauliflower 
cooked and separated; put a rose of the cauliflower on the bottom 
—upside down; fill on the top with aspic then some cut-up 
cauliflower and aspic mixed—leave on the ice until ready to serve. 
Dip in lukewarm water, turn out on a platter; garnish with 
crisp white lettuce leaves in the centre. Pour over the lettuce 
a French dressing, well seasoned, just before serving. Serve with 
any kind of meat, bird, or cheese dish—for luncheon, dinner, or 
supper. 

Cucumbers and Peas in Aspic 

Concombres aux Petits Pois, en Aspic 

Glaze a ring mould with uncolored tomato aspic and decorate 
with, first a slice of cucumber, then a strip of Spanish pepper and 
so on, alternately, around the bottom; fill with aspic to the height 
of the cucumber. Then cut in dices some cucumbers and Spanish 
peppers; mix together; put a layer of aspic, then a layer of cucum¬ 
bers until full; let stand until cold. Turn out; fill in the centre 
with peas mixed with mayonnaise dressing; decorate with lettuce 
leaves all around. Salad for luncheon or dinner. 


Salad in Aspic (Salade en Aspic), a la Anna Maria 

Cook eggs until hard, one for each person. Put quarter inch 
aspic in a timbale cup, put the hard-boiled yolk at the bottom; 
cover with aspic the height of the yolk, then fill. 

Second Filling. Two tablespoons mayonnaise dressing, hard- 
boiled whites of two eggs, two tablespoons dissolved Cox’s gelatine, 
pepper and salt; mix and fill. 

Put some aspic around and on the top; leave on the ice until 
ready to serve; dip in warm water and turn out on a platter; garnish 
with lettuce leaves. Serve with mayonnaise dressing or aurorian 
sauce as a complete salad for lunch or supper. 

Salad of Cucumber and Tomato in Aspic, a la Edna 
Salade de Concombres aux Tomates en Aspic, a la Edna 

Peel cucumbers with the fluted knife and cook in hot water and 
salt. Slice nice tomatoes all even size. Line a ring mould with 
aspic, decorate with two slices of cucumber and one slice of tomato 
(one on top of the other) around the bottom of the mould; fill with 
aspic as high as the decoration, then fill with the second filling. 

Filling. Two cups tomatoes and cucumbers cut in small dices, 
six tablespoons dissolved Cox’s gelatine, five tablespoons mayon¬ 
naise dressing, two tablespoons whipped cream. Add the gelatine 
to the tomatoes, then the mayonnaise dressing, last the whipped 
cream; fill the mould; leave on ice until ready to serve. 

Dip in warm water, turn out on a platter, garnish with lettuce 
leaves, and pour mayonnaise dressing in the centre. Serve with 
any kind of birds or meat for luncheon, dinner, or supper. 

Tomato in Aspic (Tomates en Aspic) a la Walde 

lake two hard-boiled eggs and five tomatoes. Put tomatoes 
in hot water; remove the skin. Glaze a ring mould with aspic, 
with first a slice of egg, then a slice of tomato—one on top of the 
other—around the bottom of the mould; fill with aspic the height 
of the decoration then fill with second filling. 

Filling. Three tomatoes (cut in small dices), six tablespoons 
dissolved Cox’s gelatine, four tablespoons milk, five tablespoons 
mayonnaise dressing, two tablespoons whipped cream. Put milk 
in a pan, add gelatine, tomatoes, then mayonnaise dressing; last 
add the whipped cream. Fill the mould; leave on ice until cold. 

When ready to serve, dip in lukewarm water, turn out on a plat¬ 
ter, garnish with lettuce leaves, and pour mayonnaise dressing in 
the centre. Serve, with any kind of meat, as a salad for luncheon 
or dinner. 





THE SWEDISH, FRENCH, 


Macedoine Salad in Aspic, a la James Gilliland 

Salade Macedoine en Aspic & la James Gilliland 

Carrots, onions, turnips, peas, and string beans cooked until 
tender; mix all together; add some strips of Spanish pepper. 
Glaze a ring mould with aspic and decorate with truffles and white 
of hard-boiled eggs. Glaze again. To two cups vegetables add 
four tablespoons mayonnaise dressing, then two tablespoons 
dissolved Cox’s gelatine. Mix gelatine and mayonnaise dressing, 
then add the vegetables. Fill the mould—carefully, so as not to 
touch the side of it. Put aspic all around until the mould is full. 
When ready leave on ice, turn out on a platter with mayon¬ 
naise dressing in the centre; garnish with lettuce leaves all around. 
Serve as a salad for luncheon or dinner. 


Tomato Salad in Aspic ( Salade de Tomate en Aspic ) a la Gimo 

Glaze a ring mould with clear, uncolored tomato aspic. Decorate 
with little cherry tomatoes (if none of these be at hand, scoop out 
from larger ones with the tiny potato scooper). Decorate in be¬ 
tween each small tomato with cream the same size as the tomato. 
To one cup cream two tablespoons dissolved Cox’s gelatine, pepper 
and salt; flavor with lemon juice to taste, drip aspic on to cover. 
Slice tomatoes (yellow ones if at hand), and put one layer all 
around—one slice resting on top of the other; drip on aspic again, 
and fill with the second filling. 

Second Filling. One cup tomato (cut in dices), five tablespoons 
dissolved Cox’s gelatine, one cup mayonnaise dressing, half cup 
whipped cream, pepper, salt, and a little lemon juice. Mix to¬ 
gether, fill the mould, let stand until ready to serve. 

Dip in lukewarm water, turn out, arrange lettuce leaves all 
around and pour aurorian sauce in the centre. Serve for luncheon 
or dinner with any kind of cold or hot dish of meat or cheese. 


Salad in Aspic ( Salade en Aspic ) a la Alexandra 

Make a tomato aspic, color half of it tomato shade, leaving the 
other half white. Put timbale cups in chopped ice. Put half inch 
thickness of the white aspic in one half of the moulds and tomato 
aspic in the other half. Let stand until settled, then fill with the 
salad; cover with the aspic until the mould is full; let stand until 
ready to serve. Dip in lukewarm water, turn out on a thin slice 
of tomato on a lettuce leaf. Arrange alternately on a platter with 
aurorian sauce or mayonnaise dressing in the centre. Delicious 
salad for luncheon, dinner, or supper. 


AMERICAN COOK BOOK 


307 


Filling. One cup tomatoes, whites of hard-boiled eggs, celery, 
truffles, sour and sweet pickles, sufficient to fill the moulds, all cut 
in julienne style; season with pepper and salt. The celery should 
be put in ice water so that it becomes crisp. 


SAUCES 

Cream Sauce ( Bechamel) a l’Allemande 

Is the foundation of all white sauces, also glazing for meat and 
different entrees such as birds, chicken, sweetbreads, etc.; it is 
flavored with sherry. For fish it is flavored with lemon juice. 

Put one tablespoon butter in a saucepan on stove; add two table¬ 
spoons flour. When well mixed, add one and a half cups boiling 
milk; beat the sauce until nice and smooth; season with pepper and 
salt; flavor with sherry or lemon juice. If required as a sauce for 
meat, add more milk until it attains the right consistence; flavor 
with sherry, and add some cream just before serving. If used for 
fish, add lemon juice instead of the sherry. 


Meuniere Sauce (Sauce Meuniere) 

Yolks of four eggs, juice of one lemon, juice of an onion, pepper, 
salt, one cup melted butter, half cup strong mushroom juice (stock 
can be used in place of it). 

Stir yolks; add lemon, onion juice, pepper, salt, and mushroom 
juice; stir over fire very fast until it thickens (be careful not to 
let it settle in lumps or curls). In the meantime, have the butter 
melted, take to the table, put the butter in slowly—stirring all the 
time as in making mayonnaise dressing; do not stop stirring. 
Color with kitchen bouquet or beef extract a golden brown shade. 

Serve with any kind of fish or meat. Can also be served cold 
in tomatoes or lemons like tartare sauce and mayonnaise dressing. 

Bearnaise Sauce ( Sauce Bearnaise) 

Yolks of four eggs, one cup melted butter, juice of a lemon, 
pepper, salt, one teaspoon onion juice, and one tablespoon chopped 
parsley. 

How to Make It. Stir yolks, lemon, onion juice, pepper and 
salt over fire until it commences to thicken. When thickened take 
it to the table, gradually add the butter that has been melted; beat 
it very fast just the same way as when making mayonnaise dressing; 
add parsley. 









308 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Serve with any kind of fish, meat, or entrees. This sauce can 
never be served very hot, only a trifle more than lukewarm. 

Anchovy Sauce ( Sauce a TAnchois) 

Put one tablespoon butter in a saucepan; add one heaping table¬ 
spoon flour, one and a half cups fish stock; beat the sauce until 
nice and smooth, then add a small teaspoon anchovy paste and 
dissolve it well in the sauce; then add the juice of a half lemon, 
teaspoon chopped parsley, yolk of one egg; stir carefully not to let 
it curdle; last, add about three tablespoons rich cream. Serve 
with any kind of fish dish. 

Tomato Sauce ( Sauce Tomate) a l’Allemande 

Put one tablespoon butter in a saucepan; add a heaping table¬ 
spoon flour, one and a half cups tomato juice, pepper and salt to 
taste. 

Beat the sauce until nice and rich; before serving, add some rich 
cream. Serve with different meat dishes—such as fried cutlet of 
veal, fried chops, chicken, and different kinds of fish and egg dishes. 

Tomato Sauce ( Sauce Tomate) a l’Aurore 

Put one tablespoon butter in a saucepan, add a heaping table¬ 
spoon flour, one and a half cups tomato juice, pepper and salt to 
taste. Beat the sauce until nice and smooth, then add some 
chopped parsley; flavor with onion juice, teaspoon chili vinegar; 
last, add some rich cream before serving. Serve with any kind of 
fish dish, and also with different meat dishes. 

Cream Sauce ( Bechamel) 

Put one tablespoon butter in a saucepan; add one heaping table¬ 
spoon flour, one and a half cups rich bouillon or meat stock of any 
kind; color with kitchen bouquet. Let the sauce cook for some 
time, then skim. Serve with any kind of meat dish. 

Melted Butter Sauce ( Sauce blanche) 

Melt half cup butter; add two tablespoons finely chopped 
parsley; season with pepper and salt. Serve with any kind of 
vegetable or different kinds of fish, e. g., broiled and fried. 

Brown Butter Sauce ( Beurre noir) 

Put half cup butter in a saucepan and melt it; add the juice of 
half a lemon, one teaspoon chili vinegar, pepper and salt; color 


with kitchen bouquet and some dissolved beef extract. Beat the 
butter on ice till it becomes thick. Serve with any kind of broiled 
fish. 

Orange Sauce ( Sauce a la Bigarade) 

Put a tablespoon butter in a saucepan, add small tablespoon 
flour, one cup stock, half cup orange juice. Stir the sauce until 
nice and smooth, add some kitchen bouquet to color it, then add 
one half cup oranges (cut in small dices), and let simmer for some 
time; skim; add four tablespoons sherry. Serve with any kind of 
meat, e. g., ducks and poultry. 

Bordelaise Sauce ( Sauce Bordelaise) 

Color one and a half cups of rich beef stock or bouillon with 
kitchen bouquet and flavor with some tomato juice. Dissolve 
one tablespoon flour in half cup water; strain this flour to the stock 
then let it simmer for about twenty minutes—skimming it several 
times; add about four tablespoons sherry, then two tablespoons 
chopped parsley. This sauce is served with different kinds of 
entrees and meat dishes. 

Bourguignonne Sauce ( Sauce Bourguignonne) 

Put a tablespoon butter in a saucepan; add one and a half cups 
rich stock, six small shallots or small white onions, one dozen 
button mushrooms. When the shallots and mushrooms are cooked 
thicken the sauce with two tablespoons flour dissolved in half cup 
water; add half cup sherry and some thin sliced truffles; color with 
kitchen bouquet (and a little beef extract if at hand). Let the 
sauce simmer from fifteen to twenty-five minutes; remove all the 
scum. Serve with any kind of meat dish or entree. 

Bretonne Sauce ( Sauce Bretonne) 

Put one tablespoon butter in a saucepan; add one heaping table¬ 
spoon flour, pepper, salt, and one and a half cups stock. Simmer 
a long time on stove with a dozen little shallots or white onions— 
skim now and then; flavor with some tomato juice and then 
add some wine before serving. Serve with any kind of meat or 
fish. 

Brown Caper Sauce ( Beurre noir aux Capres) 

Put one tablespoon butter in a saucepan; add one tablespoon 
flour, one and a half cups rich, hot stock; color with kitchen bouquet 
and beef extract; let simmer until nice and glossy; flavor with the 
vinegar from the capers. Wfflen ready to serve, add about three 






THE SWEDISH, FRENCH, 


tablespoons capers [if very large they be can cut in halves for this 
sauce]. Serve with boiled meat—such as lamb—and also with 
different kinds of entrees, calf’s head, etc. 

White Caper Sauce ( Sauce blanche aux Capres ) 

Put one tablespoon butter in a saucepan; add two tablespoons 
flour, one and a half cups hot milk; beat the sauce and make it 
very smooth; flavor with the juice from the capers and before 
serving add three tablespoons capers, then add some rich cream. 
Serve with veal and boiled meat. 

Shrimp Sauce ( Sauce aux Crevettes) a la Ericsson Hammond 

Quarter pound shrimps, one and a half cups milk, one tablespoon 
flour, one tablespoon butter, yolk of one egg, two tablespoons 
sherry, pepper, salt, and three tablespoons cream. Put butter in a 
saucepan; add flour, then the hot milk; beat well; add sherry, the 
yolk of egg, pepper, and salt, then the cooked shrimps—part of 
them ground and part cut in small pieces; color with a little orange 
coloring; add the cream just before serving. Serve with any 
different kinds of fish. 

Chateaubriand Sauce ( Sauce a la Chateaubriand) 

Put a tablespoon good butter in a frying pan; add a pinch of 
flour, one cup of rich jellied stock, three tablespoons sherry, pepper, 
salt, and squeeze of an onion; color with kitchen bouquet; strain 
through a fine sieve; add one tablespoon finely chopped parsley. 
Serve with different birds and entree dishes. 

Chevreuil Sauce ( Sauce a la Chevreuil) 

Put one and a half cups of rich beef stock on stove; add to it a 
tablespoon Harvey’s sauce and four tablespoons currant jelly; 
let simmer until jelly is well dissolved, then thicken with a table¬ 
spoon cornstarch; add half teaspoonful anchovy paste; flavor with 
sherry; let it simmer again; skim well. Just before serving add a 
tablespoon chopped parsley. Serve with any kind of meat— 
such as lamb, chicken, and ducks. 

Court-bouillon Sauce ( Court-bouillon ) 

Make a rich bouillon from veal, beef, or chicken; flavor it strongly 
with vegetables, add some wine and vinegar. Put it in a jar and 
use it for different sauces when cooked and for glazes of meat and 
fish. 


AMERICAN COOK BOOK 


309 


Shrimp Sauce (Sauce aux Crevettes ) a la Cardinal 

Put a tablespoon butter on stove; when dissolved add a heaping 
tablespoon flour and one and a half cups hot milk; make it nice 
and smooth—not too thick. Cut six anchovies, one sour pickle, 
and some cooked shrimps julienne style (in fine strips), and add them 
to the sauce; then add four tablespoons rich cream. Serve with 
any kind of fish dish. 

Czarina Sauce ( Sauce a la Czarina ) 

Put one and a half cups rich stock on stove with two tablespoons 
butter; color with kitchen bouquet and beef extract. When boil¬ 
ing, thicken with one tablespoon cornstarch. Skim, then add half 
cup washed sultana raisins, some sweet gherkins (cut in dices), 
four tablespoons port wine, pepper and salt to taste. Serve with 
veal, chicken, and lamb. 

Port Wine Sauce ( Sauce au Vin d’Oporto) 

Put one cup stock on stove, and a dozen small shallots; let cook 
until the shallots are well done; then add half cup port wine, 
a tablespoon Harvey’s sauce, pepper and salt; thicken with a table¬ 
spoon cornstarch dissolved in half cup water. When done, serve 
with duck or boiled ham. 


Madeira Sauce ( Sauce Madere ) 

Make a brown sauce from stock, butter, and flour; color with 
kitchen bouquet and beef extract; add one cup of Madeira wine, 
let simmer until it becomes glossy, then add two tablespoons well- 
washed currants, pepper, and salt. Serve with any kind of white 
meat—such as lamb, veal, chicken, etc. 


Creamed Mushroom Sauce 
Sauce aux Champignons a la Creme 

Peel one pound mushrooms and cook—covered—in two cups 
water with four tablespoons sherry, pepper, and salt, for fifteen 
minutes. [If the mushrooms are small, leave whole; if they are 
large, cut in four pieces.] Put a tablespoon butter in a saucepan; 
add two tablespoons flour, the juice from the mushrooms, half cup 
hot milk, three tablespoons sherry, pepper and salt to taste. Add 
the mushrooms, let stand to simmer until ready to serve, then add 
half cup cream. Serve with any kind of entree. 






310 


THE SWEDISH, FRENCH, 


Mushroom Sauce ( Sauce aux Champignons ) & la Villeroi 

Put a tablespoon butter in a saucepan; add one heaping table¬ 
spoon flour and one and a half cups hot milk; beat the sauce until 
nice and creamy; add two tablespoons essence of mushrooms, 
two tablespoons sherry, and (just before serving) four tablespoons 
cream. Serve with any kind of entrees. 

Onion Sauce ( Soubise ) 

Peel and wash a quart of Bermuda or white onions, chop and 
press through a sieve, put on stove; add a large tablespoon butter, 
pepper and salt to taste. When ready to serve, add one cup rich 
cream. Serve in the centre of different entrees, meats, and fish. 

Sage Sauce ( Sauce Sauge) a 1* Americaine 

Put a tablespoon butter in a saucepan, add one tablespoon flour, 
one and a half cups stock; flavor with vinegar, a few drops of Tarra¬ 
gona, and some onion juice. When boiling, add four tablespoons 
Rhine wine. Skim and add three tablespoons chopped sage. 

Sauce a la McAlpin 

Put a tablespoon butter in a saucepan; when melted add one 
heaping tablespoon flour, then add one and a half cups hot milk; 
beat the sauce until creamy, flavor with some Rhine wine, add 
one tablespoon chopped parsley, six tablespoons shredded Spanish 
pepper, and cooked white of eggs, shredded mushrooms, pepper and 
salt to taste. Serve with any kind of entree or meat dish. 

Horseradish Sauce ( Sauce au Raifort ) a la Russe 

Put one tablespoon butter in a saucepan; add one tablespoon 
flour, stir until dissolved; then add one cup of hot stock, half cup 
of boiling milk, four tablespoons grated horseradish, tablespoon 
lemon juice; beat the sauce well, add yolks of two eggs that have 
been mixed with four tablespoons cream. Serve with different 
kinds of boiled meats. 

Creamed Horseradish Sauce ( Sauce au Raifort a la Creme ) 

Take two cups whipped cream, three tablespoons finely grated 
horseradish; flavor the horseradish with lemon juice, pepper, and 
salt; add it carefully to the cream (take care not to let it curl). 
Serve in a sauceboat with roast beef and different kinds of meat. 


AMERICAN COOK BOOK 


Sauce a la Poulette 

One tablespoon butter, two tablespoons flour, one and a half 
cups hot milk, juice of one lemon, yolks of two eggs, and half cup 
of cream. Put butter in a saucepan on stove; add the flour, then 
add the milk (heated), then the lemon juice; beat well, add the 
two yolks that have been mixed with the half cup of cream. 
Serve with any entree or fish dish. 

Picardian Sauce ( Sauce Picarde) 

Put a tablespoon butter in a saucepan, add one tablespoon flour; 
mix well. Then add one cup rich stock that has been heated and a 
half cup of tomato juice; color with kitchen bouquet and beef 
extract; let simmer for about twenty minutes slowly (skimming 
during the time); add four tablespoons sherry, four tablespoons 
chopped mixed sour pickle, sweet gherkins, four olives, and two 
tablespoons chopped parsley; let it simmer for another five minutes. 
This sauce is to be served with fresh tongue, veal, calf’s head, etc. 
It is also served with steaks and chops. 

Remoulade Sauce ( Remoulade) 

Put one tablespoon butter in a saucepan, add one tablespoon 
flour, mix well; add one cup broth from veal or chicken, and half 
cup mushroom juice. Stir the sauce until creamy; flavor with 
a little garlic, a little mustard, and a tablespoon vinegar; then 
add four tablespoons cooked chopped mushrooms and one table¬ 
spoon chopped parsley. When ready to serve, add half cup rich 
cream. Serve with any kind of entree or meat for dinner or 
luncheon. Is also served with fish, but in this case use fish stock 
instead of the broth. 

Richelieu Sauce ( Sauce Richelieu ) 

Put a tablespoon butter in a saucepan; add one tablespoon 
flour, then one cup game stock, and half cup Rhine wine. Beat 
the sauce until, creamy; add pepper and salt to taste. Have six 
small white onions cooked and chopped, add the onions to the 
sauce, and, just before serving, add four tablespoons rich cream. 
Serve with any kind of white meat. 

Currant Sauce ( Sauce aux Raisins de Corinthe ) 

Put one cup tomato juice in a saucepan with half cup port wine, 
half glass currant jelly; stir well, then thicken with a tablespoon 
cornstarch dissolved in half cup water. When done, season with 











THE SWEDISH, FRENCH, 


pepper and salt to taste, add a tablespoon of Harvey’s sauce, 
strain, and then add two tablespoons of cleaned and washed 
currants and let simmer a few minutes before serving. Serve with 
any kind of game. 

Portuguese Sauce ( Sauce Portugaise) 

Put a small cup of rich stock in a saucepan; add juice of one 
lemon, cayenne pepper, salt, and one tablespoon butter; thicken 
with an even tablespoon of cornstarch dissolved in water. Then 
beat the sauce very rapidly, adding yolks of two eggs. When ready 
to serve, add three tablespoons cream. Serve with any kind of 
entree or fish dish. 


Pepper Sauce ( Poivrade ) 

Put one tablespoon butter in a saucepan, add one tablespoon flour, 
one and a half cups good bouillon, and one tablespoon vinegar or 
lemon juice; beat the sauce until smooth, season with cayenne pepper 
and salt. Then add some shredded Spanish pepper, four anchovies 
(skinned, boned, and cut in julienne style), also two tablespoons 
cooked ham and three cooked onions (cut in the same way). Color 
with kitchen bouquet; add three tablespoons sherry, let simmer for 
a few minutes. Serve with any kind of fish entree. 

White Sauce ( Sauce blanche ) a la Poivrade 

Is made the same way as Pepper Sauce {Poivrade), but with milk 
instead of the broth. Add some cream just before serving the 
sauce. 


Cream Parsley Sauce {Bechamel au Persil) 

If for fish, use fish broth; if for meat, use stock from any kind 
of meat. Put a tablespoon butter in a saucepan; add one large 
tablespoon flour, one and a half cups stock or fish broth [if not at 
hand, milk can be used in place of it]. Beat the sauce well until 
creamy, then add two tablespoons sherry, pepper and salt to taste, 
two tablespoons finely chopped parsley, and then half cup rich cream. 
This sauce is served with any kind of meat or fish. 

Piquant Sauce {Sauce Piquante) 

Make a rich brown sauce from some bouillon and one large 
tablespoon butter; put both on stove. Dissolve two tablespoons 
flour in half cup stock, strain to the hot broth, add one tablespoon 
vinegar, beat the sauce well, let it simmer for about twenty minutes 


AMERICAN COOK! BOOK 


311 


—skimming occasionally; flavor with sherry, Madeira, or Rhine 
wine. Have ready a dozen small shallots, add them (cooked) 
to the sauce, let simmer again for a few minutes; add two table¬ 
spoons chopped green lettuce. This sauce is used for any kind of 
boiled, roasted, or broiled meat. It is also served with different 
fish dishes. 


Walde Sauce {Sauce Walde ) 

Put one cup white stock on stove; add to that about eight whole 
shallots, one cup Rhine wine, pepper and salt to taste. Let it 
simmer until the shallots are well done. Then put one tablespoon 
butter and one small tablespoon flour in a saucepan; when dissolved, 
add the broth from the shallots, beat the sauce until nice and 
creamy, add two tablespoons chopped chive, a few drops of Tarra¬ 
gona vinegar, then add yolk of one egg; beat the sauce (take care 
not to let it curl); then add the shallots, and, just before serving, add 
some cream. 

Neapolitan Sauce {Sauce Napolitaine) 

Make a rich brown sauce from butter, flour, and stock. When 
ready add half glass currant jelly, a tablespoon of Harvey’s 
sauce, and half cup port wine; let the sauce simmer until glossy, 
then strain through a fine strainer; add two tablespoons shredded 
ham and one tablespoon grated horseradish. Color the sauce a 
nice brown shade with kitchen bouquet or beef extract; skim. 
Serve with any kind of meat, boiled or steamed fish. 

Mustard Sauce ( Remoulade ) 

Put half cup good butter in a small saucepan on the tea kettle 
to melt; add hall tablespoon mustard, some chili vinegar, and one 
tablespoon chopped parsley just before serving. Beat the sauce 
well (take care not to let it boil or get too hot). Serve with any 
kind of broiled fish. 


Mussel Sauce {Sauce aux Moules ) 

Put one pint of mussels on stove in their own liquid with some 
lemon juice, pepper, and salt and let come to a boil. Put a table¬ 
spoon butter in a saucepan; add one tablespoon flour; stir until 
dissolved, add one cup hot milk, the liquid from the mussels, and 
one teaspoon anchovy paste; beat until creamy, add pepper and salt 
to taste. Strain the sauce, add the mussels and, just before serv- 












312 THE SWEDISH, FRENCH 


ing, add three to four tablespoons rich cream. Serve with any 
kind of steamed or boiled fish. 

Parmesan Sauce ( Sauce Parmesan) a la Milanaise 

Make a rich cream sauce from butter, flour, and one and a half 
cups milk; add quarter pound grated Parmesan cheese; beat the 
sauce until creamy. Just before serving add some cream. 

Brown Parmesan Sauce a la Milanaise 

Beurre noir au Parmesan, a la Milanaise 

Make one and a half cups rich brown sauce from butter, flour, 
and stock; add quarter pound grated Parmesan cheese, and a small 
half teaspoon mustard. Color with kitchen bouquet a rich brown 
shade. Serve with different entrees or fish dishes. 

Ham Sauce ( Sauce au Jamhon) 

Make a rich brown sauce from bouillon, butter, and flour; 
flavor with sherry. To one and a half cups sauce add half cup 
shredded cooked smoked ham, three tablespoons chopped shallots, 
two tablespoons chopped green lettuce; let simmer for a few min¬ 
utes. Then serve with any kind of entree or meat dish. 

Italian Sauce (Sauce Italienne) 

This sauce can be made either white or brown. The brown 
is made from stock, butter, and flour, the white with milk. Flavor 
with Madeira wine; let the sauce simmer for a few minutes. Have 
ready some chopped cooked shallots and mushrooms, add them 
to the sauce with a tablespoon chopped parsley. Serve with dif¬ 
ferent entrees or fancy fish dishes. 

Curry Sauce ( Sauce au Cari) 

Put two tablespoons curry powder in a small saucepan, add one 
cup strong rich stock, put on top of tea kettle and stir the broth in 
gradually, allowing the curry to swell; add pepper and salt. Serve 
with rice, chicken, fricassee, etc. 

Lyonnaise Sauce ( Sauce Lyonnaise ) 

Strain one and a half cups tomato juice; put in a saucepan on 
stove to boil. Then put one tablespoon butter in a saucepan, add 
a tablespoon flour, stir until the butter and flour are well mixed; 
then add the tomato juice (heated); flavor with pepper and salt; 


AMERICAN COOK BOOK 


add half cup chopped cooked Portuguese onions and, when ready 
to serve, add half cup whipped cream. Serve with veal, lamb, 
and chicken. Is also served with boiled and steamed fish. 

English Bread Sauce ( Sauce au Pain a V Anglaise) 

Put two cups fresh bread crumbs in a double boiler with one cup 
milk; add one grated onion, let stew for thirty minutes; when 
ready to serve, add two tablespoons butter, two tablespoons rich 
cream, pepper and salt, stir well. Put up in a sauceboat, sprinkle 
with bread crumbs that have been browned in oven with butter. 
Serve with any kind of birds. 

Robert Sauce ( Sauce Robert) 

Put one tablespoon butter in a saucepan; add one tablespoon 
flour; stir until dissolved; add one and a half cups good brown 
stock, half cup chopped cooked onions, half teaspoon mustard, 
vinegar to taste, pepper and salt. Serve with fish, calf’s head, and 
sweetbreads. 

White Sauce with Chestnuts ( Sauce blanche aux Marrons) 

Put nice fresh chestnuts on stove in hot water, cook for ten 
minutes; remove shells and the thin skin that is around the chest¬ 
nut. Put one pound in a saucepan with about two cups water, 
some butter, and a little sherry wine. Let stew until quite tender, 
then mash through a very fine strainer. Make a thin cream sauce 
from one tablespoon butter, one tablespoon flour, and one and a 
half cups milk, also add the juice from the chestnuts, then add the 
puree of chestnuts, beat until creamy, flavor with a little onion 
juice, pepper and salt to taste. When ready to serve, add some 
cream. 

In place of fresh chestnuts, chestnut flour can be used; in that 
case use no other flour. 


Brown Sauce with Chestnuts ( Beurre noir aux Marrons) 

Heat one and a half to two cups of rich bouillon or stock from 
any kind of meat. Put four tablespoons of chestnut flour in a 
saucepan; then add the stock (carefully stirring all the time until 
the flour swells); flavor with sherry, pepper, and salt. If not 
sufficiently brown, color with kitchen bouquet or beef extract. 
Serve with steak or chops. 

Fresh chestnuts can be used in place of the chestnut flour. 











THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


313 


Giblet Sauce (Sauce aux Abattis ) 

Cook chicken livers, heart, and the gizzard in about four cups 
water, pepper, salt, and onions, till well done, cut in little dices, add 
one tablespoon dissolved flour to the stock that the chicken livers, 
heart, and gizzard have cooked in; then strain, color with kitchen 
bouquet, flavor with sherry; then add the cut-up meat. Serve in a 
sauceboat with the roasting chicken. 

Oyster-Crab Sauce (Sauce aux Crabes d’ Huitres) 

Take quarter pound oyster crabs, wash and clean well, put on 
stove with one and a half cups milk, let come to a boil. Then put 
a tablespoon butter in a saucepan, add one tablespoon flour, add 
the milk from the oyster crabs, beat the sauce until smooth and 
velvety, then add three tablespoons sherry; color with orange color¬ 
ing the shade of oyster crabs, add the oyster crabs, leaving a few 
for the garnishing, add yolk of one egg mixed with four tablespoons 
cream. Shake the saucepan until hot and well mixed. If dished 
up in a sauceboat sprinkle with some of the oyster crab on top. 
Serve with any kind of fish mousse, lobster mousse, etc. One of 
the most expensive sauces we have. 

Lobster Sauce (Sauce au Homarcf) 

Cook a small lobster, weighing about one pound; leave in 
the water until cold, break shell and remove all the meat. Cut 
the best meat in small dices, grind the other part through the 
machine once. Put a tablespoon butter in a saucepan, add one 
tablespoon flour and one and a half cups boiling milk; beat the 
sauce until creamy, then add three to four tablespoons sherry, pep¬ 
per and salt to taste. Add the ground lobster and the rest part of 
the lobster. Color the lobster shade. Just before ready to serve, 
add yolk of one egg and half cup rich cream. If there is any roe 
in the lobster, it should be chopped and sprinkled over the sauce. 
Serve with any kind of fish dish as mousses, timbales, souffles, 
etc. Save the lobster claws for the decoration of the dish that 
the sauce is served with. 

White Oyster Sauce (Sauce blanche aux Huitres) 

Put a pint of oysters on stove in their own liquid with pepper, 
salt, a little Worcestershire sauce, and juice of halt lemon; let come 
to a boil. Put one tablespoon butter in a saucepan with one 
tablespoon flour, add the juice from the oysters; beat the sauce 
until creamy; add the oysters and then the yolks of two eggs that 


have been mixed with half cup of cream. Shake the pan until the 
sauce thickens; add salt and pepper to taste. This sauce is served 
with any kind of boiled or steamed fish or different fish entrees. 

Newbourg Sauce (Sauce a la Newbourg) 

Put one tablespoon butter in a saucepan on stove, add one table¬ 
spoon flour and one and a half cups milk; beat well; add yolks of 
two eggs, two tablespoons sherry, three tablespoons cream, some 
ground lobster and pieces of cut-up lobster. Add more cream be¬ 
fore serving. Garnish with the lobster roe. 

Musketeer Sauce (Sauce a la Mousquetaire) 

Put half cup salad oil in a saucepan, add to that one tablespoon 
Tarragona vinegar, half teaspoon mustard, and the juice of half 
lemon; beat until white. Have ready half dozen cooked shallots 
(chopped) and add to the sauce with a tablespoon finely chopped 
parsley. This is served with broiled fish—such as herring, etc. 

Devilled Sauce (Sauce a la Diable) 

Make a brown gravy from butter, flour, and rich beef stock; 
color with kitchen bouquet, flavor with beef extract and some 
sherry. Add to two cups sauce one teaspoon mustard, one tea¬ 
spoon onion juice, one teaspoon Harvey’s sauce, and two tablespoons 
vinegar. Let the sauce simmer for about ten minutes, then skim. 
Serve with meat or different kinds of fish. 

Cheese Sauce (Sauce au Fromage) 

One and a half cups milk, one tablespoon butter, one tablespoon 
flour, half cup grated American cheese, cayenne pepper and salt. 
Put butter in a saucepan, add flour, then the milk (heated); beat 
well until very smooth; add cheese, cayenne pepper, and salt. 

Perigord Sauce (Sauce a la Perigord ) 

One tablespoon butter, two heaping tablespoons flour, one and a 
half cups rich stock, two to three tablespoons sherry, pepper and 
salt; color with kitchen bouquet. Put butter in a saucepan, add 
flour, then the stock (heated), and the sherry; stir until nice and 
smooth; season with salt and pepper to taste; then color with 
kitchen bouquet. This sauce is good for glazing any kind of 
entree or birds. If to be served as a sauce, add more sherry, more 
stock, and let it simmer for about half an hour before serving it. 






314 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Sharp Sauce ( Ravi got e) 

One tablespoon butter, one cup milk, one tablespoon flour. 
Put butter in a saucepan; add flour and the hot milk, beat until 
nice and creamy; flavor with lemon juice, Tarragona vinegar, a 
little onion juice, some chopped parsley, Harvey’s sauce, and 
anchovy. 

Supreme Sauce ( Sauce Supreme ) 

One and a half cups milk, one tablespoon butter, two tablespoons 
flour, two tablespoons sherry, yolks of two eggs; pepper and salt. 
Put butter in a saucepan, add flour, then the hot milk. Season 
with pepper and salt, sherry, and the yolks of two eggs; beat well; 
add some cream. Delicious sauce for entrees and fish. 

Sauterne Sauce ( Sauce Sauterne ) 

One tablespoon butter, one tablespoon flour, juice of half lemon, 
one cup fish stock, one half cup sauterne, juice of small onion, 
yolks of two eggs, three tablespoons cream, one tablespoon fine- 
chopped parsley. Put butter in a pan, add flour, then the hot 
stock and sauterne, lemon and onion juice; drop one yolk in at a 
time. Beat it rapidly, add three tablespoons cream and, last, 
the chopped parsley. 

If for chicken, use chicken broth instead of the fish stock. 

White Truffle Sauce ( Sauce blanche aux Truffes ) 

One tablespoon butter, two tablespoons flour, one cup chicken 
broth, one cup hot milk, two tablespoons chopped truffles, one to 
two yolks of eggs, two tablespoons sherry, pepper, salt, and four 
tablespoons cream. Put butter in a saucepan, add flour, then the 
hot chicken broth, milk, truffles, sherry, pepper, and salt; drop one 
yolk in at a time. Beat it rapidly; then, last, add the cream. 

Brown Truffle Sauce ( Beurre noir aux Truffes ) 

One tablespoon butter, two tablespoons flour, two cups chicken 
broth, two tablespoons chopped truffles, one to two yolks of eggs, 
two tablespoons sherry, pepper and salt. Put butter in a saucepan, 
add flour, then the hot chicken broth, truffles, sherry, pepper, and 
salt; color with kitchen bouquet. Drop one yolk in at a time. 
Beat it rapidly and serve. 

White Sauce ( Sauce blanche ) a la Matelote 

One tablespoon butter, one tablespoon flour, one and a half cups 
fish stock, some cut-up mushrooms, four tablespoons sherry, 


young onions, and some cream. Put butter in a saucepan, add 
flour, stock, wine, onions, mushrooms (cooked in stock), and, last, 
the cream. Serve with different kinds of fish. 

Brown Sauce ( Beurre noir ) a la Matelote 

Is made the same way as the White Sauce a la Matelote, but 
color brown with kitchen bouquet and leave the cream out. 

Hot Currant Jelly Sauce 

Sauce chaude a la Gelee de Raisins de Corinthe 

Put a glass of currant jelly in small saucepan on stove with 
three tablespoons water, let it stand until the jelly is dissolved, 
then stir; strain it through a fine strainer. Add one orange (cut 
in small dices) and some raisins; when hot, add to the sauce, and 
one tablespoon finely chopped parsley. Serve with saddle of 
mutton and duck. If served cold, serve with duck au foie gras. 

Tomato Sauce ( Sauce aux Tomates) 

Put a cup tomatoes on stove; when boiling, thicken with one 
tablespoon cornstarch dissolved in half cup tomato juice. Add 
one tablespoon butter, pepper, salt, and three heaping tablespoons 
strained tomato ketchup. When serving, add half cup cream. 
Serve with any kind of fish or meat. 

Tomato Glaze ( Vernis de Tomate) 

One cup strained tomato juice, color with a little red coloring, 
season with pepper and salt. When boiling, thicken with one large 
tablespoon cornstarch dissolved in half cup water. Glaze for 
different kinds of hot dishes. 

Brown Glaze ( Vernis brun) 

Take one cup consomme, color with kitchen bouquet, put on 
stove, add two tablespoons sherry, pepper and salt to taste. When 
boiling, thicken with one tablespoon cornstarch dissolved in half 
cup water. Glaze for hot turkey, chicken, and birds. If for fish, 
flavor with lemon juice. 

Bercy Sauce ( Sauce a la Bercy ) 

Half cup stock or bouillon [if for fish, use fish broth], yolks of 
four eggs, juice of a small onion, juice of a half lemon, three table¬ 
spoons sherry, pepper, salt, half cup melted butter, and some 
chopped parsley. 










THE SWEDISH, FRENCH, 


Put the yolks in a saucepan; add the onion, lemon juice, sherry, 
pepper and salt; mix well; add the broth; put on stove—stirring all 
the time (take care not to let it curl.) When it begins to thicken, 
take off; add the melted butter (a little at a time, as when making 
mayonnaise dressing, beating it well); then add the chopped pars¬ 
ley. 

Sauce for different kinds of meat and fish dishes. 

Truffle Sauce ( Sauce aux Truffes ) a la Parisienne 

Take one cup strong rich consomme, color with kitchen bouquet, 
flavor with sherry, put on stove to boil. In the meantime, dissolve 
one large tablespoon cornstarch in half cup cold water, add to the 
consomme, let simmer; add a large tablespoon butter, skim; then 
add some chopped truffles and more sherry to taste. This sauce is 
served around different kinds of broiled meats—such as fillets, 
chateaubriands, sweetbreads, etc. 

Cardinal Sauce ( Sauce Card inale ) 

Make a white cream sauce; flavor with sherry and lemon juice, 
and color with lobster coloring. 

Gimo Sauce (Sauce a la Gimo ) 

Put the fish bones with three cups of water in a saucepan on 
stove, add a little pepper and salt, cook about fifteen minutes, then 
strain the juice. In the meantime, have ready four small onions, 
one dozen mushrooms (washed and peeled), and two artichoke 
bottoms (cut in small quarters). Put these ingredients into the 
fish broth, cook about fifteen minutes. In the meantime, dissolve 
two tablespoons flour in some water, thicken the sauce, add a 
tablespoon butter and three tablespoons sherry; color with kitchen 
bouquet a nice golden shade, let the sauce cook a few minutes; 
skim well. This sauce is to be served with different kinds of fish. 

Can also be served with meat, but meat stock must then be used 
in place of the fish broth. 

Egg Sauce ( Sauce aux (Eufs ) a la Bregitta 

Put one tablespoon butter in a saucepan, add one tablespoon 
flour [if for fish, add one cup of the stock the fish has boiled in] and 
half cup boiling milk; beat the sauce until nice and creamy; season 
with pepper and salt. In the meantime, have two eggs boiled 
hard, chop yolks and whites together very fine and add to the 


AMERICAN COOK BOOK 


315 


sauce. When ready to serve, add some cream. Sauce for boiled 
fish. 

1 his sauce can also be made from milk instead of fish broth, 
and served with egg dishes, etc. 

One large tablespoon butter and yolks of three eggs; stir well; 
add juice of a half lemon. Put the pan over the kettle, add half 
cup boiling water (be careful not to let it curl), stir very fast until 
thickened. 


Hollandaise Sauce ( Sauce Hollandaise ) 
Serve with any kind of entree. Can also be served cold. 


COLD SAUCES (Sauces froides ) 

Mayonnaise Dressing (Assaisonnement a la Mayonnaise) 

Put yolks of two eggs in a bowl; add pepper, salt, a small pinch 
of mustard, and a teaspoon whipped cream. Put the juice of a half 
lemon in a cup and fill the cup with salad oil. Add gradually to 
the egg (stirring all the time); when too thick, add some cream. 
Serve with different kinds of salads and cold dishes. 

French Dressing (Assaisonnement Frangais ) 

Four to five tablespoons salad oil, two tablespoons vinegar, 
pepper, salt, a little mustard, and half teaspoon Worcestershire 
sauce. Beat on ice until it becomes thick and creamy. Serve 
with any kind of light salad. 

Chaud-froid Sauce (Sauce Chaud-froid ) 

One cup milk, one tablespoon flour, four tablespoons dissolved 
Cox’s gelatine, two tablespoons sherry, and one cup cream. 

Put half cup of milk on stove; add the flour that has been dis¬ 
solved in the other half cup milk; cook until thickened. Put 
through a fine sieve, stir on ice, add the gelatine, sherry, and, last, 
the cream. [If for fish flavor with lemon juice.] 

This sauce is used for coating of different kinds of cold dishes. 

Brown Chaud-froid Sauce (Sauce Noir au Chaud-froid ) 

Thicken one cup broth—colored with kitchen bouquet and 
flavored with sherry—with one tablespoon cornstarch dissolved 
in half cup water; season with pepper and salt to taste; add four 
tablespoons dissolved Cox’s gelatine. Put the saucepan on ice, 















316 


THE SWEDISH, FRENCH 


stir until it commences to get cold. Ready for glazing of any kind 
of cold dishes, fish, etc. 

Tomato and Anchovy Chaud-froid Sauce 
Sauce Tomate aux Anchois, au Chaud-froid 

Add to one cup tomato juice one teaspoon anchovy paste, a 
little red coloring, pepper and salt; put on stove. When hot, 
thicken with one tablespoon cornstarch that has been dissolved 
in half cup of cold tomato juice. Put the saucepan on ice, add 
four tablespoons dissolved Cox’s gelatine and a little strained to¬ 
mato ketchup; stir slowly until it begins to get cold. It is then 
ready for coating of different cold fish dishes and appetizers. 

Aurorian Sauce ( Sauce Aurore ) 

One large tablespoon butter, yolks of three or four eggs. Stir 
well; add juice of a half lemon, cayenne pepper, and salt. When 
ready to cook, put the pan over the kettle, add half cup hot water 
(be careful not to let it curl); stir very fast until thickened. When 
cold add three-quarters cup rich mayonnaise dressing. 

Anchovy Chaud-froid Sauce ( Sauce a VAnchoisau Chaud-froid) 

Three tablespoons milk, one teaspoon anchovy paste, four table¬ 
spoons dissolved Cox’s gelatine, two tablespoons mayonnaise 
dressing, and four tablespoons cream; pepper and salt. Stir gela¬ 
tine, milk, pepper, salt, and anchovy paste [if the anchovy paste is 
lumpy, strain through a fine strainer], then add the mayonnaise 
dressing and, last, the cream. Coating for different kinds of cold 
fish and appetizers. 

Russian Dressing ( Assaisonnement Russe ) 

Half cup whipped sour cream, juice of half small lemon, scant 
half teaspoon red pepper, two tablespoons tomato ketchup, three 
tablespoons chili sauce, pepper and salt. Beat on ice until rich and 
creamy. [If sour cream is not at hand, whipped cream can be 
used in place with the addition of more lemon juice.] 

American Cream Dressing 
Assaisonnement Americain a la Creme 

Half cup mayonnaise dressing, one cup whipped cream, cayenne 
pepper and salt to taste and some lemon juice. Mix well in a 
saucepan on ice. Serve with any kind of light salad. 


AMERICAN COOK BOOK 


Paprika Dressing ( Assaisonnement a la Paprika) 

Four to five tablespoons salad oil, two tablespoons vinegar, 
pepper, salt, a little mustard, half teaspoon Worcestershire sauce. 
Beat on ice until smooth, add some paprika, and, last, add two 
tablespoons whipped cream. 

Casanova Sauce ( Sauce a la Casanova) 

Make a rich mayonnaise dressing. When ready to serve, have 
two eggs, yolks chopped and whites shredded in julienne style, and 
truffles, also chopped. Add to the mayonnaise dressing one 
tablespoon chili vinegar, two tablespoons rich stock, then the 
yolks, whites, and truffles. Serve as a cold sauce with fish and cold 
dishes. 


Cold Salmis Sauce ( Sauce froide au Salmis) 

Put yolks of two eggs in a pan, stir on ice, add salad oil and white 
wine, just as when making mayonnaise dressing; also add some 
whipped cream. Color with kitchen bouquet and beef extract. 
Cold sauce for cold fish. 

Cold Remoulade Sauce ( Remoulade froide) 

Put six tablespoons salad oil in a saucepan, add a few drops of 
garlic, some vinegar, pepper, and salt; then add two tablespoons 
chopped parsley and two tablespoons chopped capers. Put on 
ice until ready to serve. Beat the sauce well before serving. 
Serve in a sauceboat with any kind of fried or broiled fish. 

Tartar Sauce ( Sauce Tar tare) 

To a cup of mayonnaise dressing add two tablespoons chopped 
olives, sour gherkins, capers, and two tablespoons chopped parsley. 
Serve in a little glass dish or sauceboat with fried fish. 

Can also be served with tomatoes or lemons as a sauce and gar¬ 
nishing of the fish. 

Mayonnaise Sauce ( Sauce Mayonnaise ) 

Take half cup milk, add four tablespoons dissolved Cox’s gela¬ 
tine, stir on ice until it gets cold, then put in a cup. Put in a sauce¬ 
pan four tablespoons mayonnaise dressing (highly seasoned with 
lemon juice, pepper, and salt); pour the milk and gelatine to the 
mayonnaise dressing carefully and stir very fast; then, last, add 





THE SWEDISH, FRENCH 


six tablespoons cream. This is a chaud-froid for different kinds 
of cold entrees, cold dishes, and fish and meat appetizers. 

American Dressing ( Assaisonnement Americain) 

Three tablespoons butter, two tablespoons from the fat of the 
lobster, three tablespoons mayonnaise dressing, a little speck of 
mustard, pepper, salt, juice of half lemon, and one tablespoon 
cream. 

Stir butter to a cream; add the lobster fat, mustard, pepper, 
salt, and mayonnaise dressing; stir on ice; add the seasoning, then 
the cream. 


Vinegar Sauce ( Vinaigrette) 

Put four tablespoons salad oil in a saucepan; add some Worcester¬ 
shire sauce, two tablespoons vinegar, pepper, salt, and a pinch of 
mustard. Beat on ice until very thick. When ready to serve, 
add the whites from cooked eggs (shredded in Julienne style) and 
the yolks (chopped). Serve with any kind of fried or steamed fish, 
calf’s head, fresh tongues, etc. 

Souffle of Vinegar Sauce ( Vinaigrette soufflee) 

Take two cups white aspic jelly; flavor with Tarragona vinegar 
and lemon juice, add two tablespoons salad oil, beat on ice with a 
whisk until nice and frothy. Serve in the centre of all cold dishes 
of fish and meat. 

Mint Sauce ( Sauce a la Merit he) 

Put on stove one cup vinegar, half cup water, and three-quarters 
cup sugar to boil together with the stems from three bunches of 
mint that have been washed well; let simmer about ten minutes; 
season with pepper and salt. In the meantime, chop fine the 
leaves of the mint, put in a bowl, pour the hot vinegar and sugar 
right over—after removing the stems. Let stand until cold. 
Serve with spring lamb. 

Mustard Dressing a la Ericsson Hammond 

Assaisonnement a la Moutarde, a la Ericsson Hammond 

Yolks of three eggs, juice of one lemon, juice of a small onion, 
two teaspoons mustard, half cup chicken broth or stock if at hand, 
half cup butter, cayenne pepper and salt, four tablespoons rich 
cream. 

Put the eggs in a small saucepan, add pepper, salt, lemon, and 


AMERICAN COOK BOOK 


317 


onion juice, mustard, broth or stock. Mix well together, put 
on the stove, beat until it begins to thicken—be careful not to let 
it get lumpy. In the meantime, melt the butter, pour it in as when 
making mayonnaise dressing—one spoonful at a time; beat it 
thoroughly, then add the cream; let stand until cold. 

Can be used with different kinds of salads—potato, beet, lettuce, 
tomato, etc. 


Boiled Mustard Dressing a la Maria 
Assaisonnement a la Moutarde, bouilli, a la Maria 

One tablespoon butter, one small tablespoon flour, two teaspoons 
mustard, juice of one onion, cayenne pepper, salt, three-quarters 
cup boiled milk, yolks of two eggs, juice of one lemon, three table¬ 
spoons melted butter. 

Put the tablespoons butter in a saucepan; add the flour, mustard, 
onion juice, pepper, and salt; stir until it begins to thicken, then add 
the milk (quickly) and yolks of eggs. Take off the fire, add the 
lemon juice and melted butter. Stir until cold. 

Can be used with different kinds of salads—potato, beet, lettuce, 
etc.—or served as a cold sauce for different fish dishes. 

Cream Salad Dressing a la Lydie Mathilde 

Assaisonnement a la Creme, pour Salades, a la Lydie Mathilde 

One heaping tablespoonful butter, one heaping tablespoon flour, 
one heaping tablespoon sugar, one-third tablespoon salt, half table¬ 
spoon mustard, a few grains of cayenne pepper, one egg, one cup 
milk, quarter cup vinegar. 

Melt butter, then add dry ingredients which have been mixed 
together, add the unbeaten egg, stir thoroughly and add milk 
quickly. Put into a double boiler to cook and when it begins to 
thicken add the vinegar. Stir all the time until thick. Lemon 
juice can be added also to make it thinner. 

SWEET SAUCES ( Sauces douces) 

Kirsch Sauce ( Sauce au Kirsch) 

One and a half cups water, half cup sugar, one large glass of 
kirsch, one tablespoon arrowroot flour. 

Put one cup water on stove with the sugar, add part of the kirsch, 
cook about ten minutes. In the meantime, dissolve the flour in 
half cup water and thicken the sauce; add the rest of the kirsch. 
Color with the red fruit coloring a light shade of pink. 

Serve with any kind of hot puddings. 












318 


THE SWEDISH, FRENCH, 


Clear Vanilla Sauce ( Sauce claire a la Vanille) 

One and a half cups water, half cup sugar, half tablespoon vanilla 
extract (or one vanilla bean), one tablespoon arrowroot flour, one 
tablespoon brandy, one tablespoon lemon juice. 

Put one cup water on stove with the sugar; add the vanilla (or the 
vanilla bean); cook about ten minutes. In the meantime, dissolve 
the flour in half cup water and thicken the sauce; add the brandy 
and lemon juice. 

When ready to serve, remove the vanilla bean. Serve with any 
kind of hot puddings. 

Burning Sauce ( Sauce brulante) 

One cup water, one cup sugar, one large tablespoon lemon juice, 
one glass best cognac. 

Cook half cup water and the sugar until an amber shade; add the 
other half cup water and the lemon juice; let stand until cold. 

When ready to serve, put the sauce around the pudding on the 
platter; pour the cognac over the sauce—carefully. When serving, 
let it go burning to the table. This sauce is mostly used for steamed 
puddings. 


Orange Sauce ( Sauce a 1’Orange) 

Four oranges, half cup sugar, two cups water, one tablespoon 
cornstarch, and one glass liquor. 

Wash the oranges; grate a trifle from the outside of each (take 
care not to go too deep as that would make the sauce bitter). 
Squeeze the oranges; put the juice with the rind in a saucepan, 
add one and a half cups water, let come to a boil, thicken with the 
cornstarch dissolved in the other half cup water, cook about three 
minutes. When ready to serve, add the liquor. 

Serve with any kind of souffle, and with hot or cold puddings. 
[If for cold puddings, serve the sauce cold.] 

Orange Sauce ( Sauce a VOrange) a la Hammond 

Four oranges, two cups water, one small tablespoonful cornstarch, 
one glass liquor, half cup sugar, and yolks of two eggs. 

Put the orange juice and a little of the rind in a saucepan with 
one and a half cups water, put on stove; when it comes to a boil, 
thicken with the cornstarch dissolved in the other half cup water. 
Take the pan off stove, add the liquor, put back on stove, cook 
about three minutes. In the meantime, have the yolks with the 
sugar stirred to a souffle, add it to the sauce. 


AMERICAN COOK BOOK 


When ready, serve immediately with any kind of hot pudding. 
This sauce can also be served cold. 

Any kind of fruit sauces can be made in the same way as the 
orange sauces. 


Brandy Sauce ( Sauce au Cognac) 

Take one cup good butter, wash well, dry on a linen cloth, free 
from any water. Mix to the butter one and a half cups powdered 
sugar; stir until it is creamy; add yolks of two hard-boiled eggs 
that have been pressed through a sieve; work until nice and smooth, 
add raw yolks of two eggs, stir about ten minutes; during that time 
add gradually one large glass cognac. This is a delicious sauce for 
hot or cold puddings. 


White Wine Sauce ( Sauce au Vin blanc) 

Put one cup white wine on stove with four tablespoons sugar and 
one tablespoon butter, thicken with a small tablespoon cornstarch 
dissolved in half cup water, let simmer and when ready to serve 
add two tablespoons brandy and yolks of two eggs that have been 
mixed with half cup cream. Beat the sauce thoroughly. 


Hard Sauce ( Sauce dure) 

Put half cup butter in a small saucepan; with a wooden spoon 
stir until very creamy; add one cup of sifted confectionery 
sugar—a little at a time; stir very rapidly until smooth; add 
the white of a half egg, two tablespoons good strong cognac or 
brandy. Dish up in a small cut-glass dish. Put part of the sauce 
in a paper bag with a fancy tube and decorate the sauce around 
with flowers, etc., and then with maraschino cherries—any design, 
according to taste. Serve with any kind of sweet hot steamed 
pudding for dinner or luncheon. 


Port Wine Sauce (Sauce au Vin d’Oporto) 

Put one cup of port wine in a saucepan on stove; add four table¬ 
spoons sugar, one tablespoon lemon juice, and two tablespoons good 
brandy; when boiling, thicken with a tablespoon cornstarch dis¬ 
solved in half cup of water. Let it come to a boil; stir on ice very 
slowly; let it stand until cold. When cold, remove skin from the 
top. Serve with any kind of cold custards or puddings. 









THE SWEDISH, FRENCH, 


Velvety Port-Wine Sauce ( Sauce Veloutee au Vin d’Oporto) 

Put one cup port wine in a saucepan on stove; add four table¬ 
spoons sugar, one tablespoon lemon juice, and two tablespoons 
good brandy; when boiling, thicken with a tablespoon cornstarch 
dissolved in half cup water; let it come to a boil; stir on ice very 
slowly, let stand until cold. When cold remove skin from the 
top and add one cup of whipped cream. Serve with any kind of 
cold desserts and frozen puddings. 

Fruit Sauce, Hot or Cold {Sauceaux Fruits—chaude ou froide ) 

Put one cup fruit juice—raspberry, strawberry, etc.—in a 
saucepan on stove; add four tablespoons sugar [if very sweet leave 
the sugar out], one tablespoon lemon juice, and two tablespoons 
good brandy. When boiling, thicken with a tablespoon corn¬ 
starch dissolved in half cup water; let it come to a boil, stir on ice 
very slowly, let stand until cold. When cold, remove skin from 
the top and add one cup whipped cream. Serve with any kind of 
ice creams. 


Apple Sauce ( Sauce aux Pommes) 

Take a quart of green apples; wash and core, cut in quarters; 
put on stove with two cups water and two cups sugar; cook—well 
covered—on a quick fire until done; press through a fine strainer 
with the potato masher. Can be served hot or cold with different 
kinds of meats—such as ducks, ®hickens, etc. 

English Cranberry Sauce ( Sauce Anglaise a la Canneberge) 

Take a quart of fully ripe cranberries; wash them well. Put 
two cups water on stove with one and a half cups sugar and let 
cook to a syrup; then add the cranberries and let simmer very 
slowly until they are cooked. [They should not break or be cooked 
too much.] Put aside and let get cold. Serve with turkey or any 
kind of white meat. 

Kitchen Bouquet Sauce ( Sauce au Bouquet de Cuisine) 

Put a cup of granulated sugar in a saucepan on a slow fire until 
it begins to melt; then, with a wooden spoon with a long handle, 
stir the sugar until it gets very dark brown and no [longer sweet; 
pour about one cup of hot water on top and stir until it is dis¬ 
solved. Put in a bottle or jar of any kind. Used for coloring 
gravy, sauces, etc. 


AMERICAN COOK BOOK 


319 


Marshmallow Sauce ( Sauce a la Guimauve) 

One cup granulated sugar, four tablespoons cold water, two 
tablespoons brandy, whites of two eggs, one cup whipped cream. 

How to Make It. Cook the sugar and water until it ropes. 
In the meantime, beat the whites of the eggs to a stiff meringue; 
add the cooked sugar and beat well; during the time, add the 
brandy. Leave until cold then add the whipped cream. 

Serve with any kind of cold desserts, frozen puddings, and ice 
creams. This sauce can be made in different flavors and colored 
according to the flavor desired. 


Chocolate Sauce {Sauce au Chocolat ) 

Put quarter pound cut-up chocolate in a saucepan, adding 
one cup of powdered sugar (stir the sugar in very carefully); 
let the chocolate cook slowly—beat it all the time; flavor with 
vanilla or brandy. When turning out a vanilla ice cream, pour 
some chocolate over it; serve the rest in a sauceboat with it. 


Hot Chocolate Sauce (Sauce chaude au Chocolat) 

Prepare chocolate in accordance with recipe: Chocolate Sauce. 
Put half cup water in a saucepan, thicken with a teaspoon of corn¬ 
starch dissolved in three tablespoons water, then add the chocolate 
to the thickened water. Serve with any kind of hot pudding. 


Cold Chocolate Sauce (Sauce froide au Chocolat) 

[See recipe: Hot Chocolate Sauce.] Leave the sauce to get cold; 
when cold add one and a half cups whipped cream. Serve with 
different steamed or baked puddings and desserts. 


Hot Foam Sauce ( Sauce ecumeuse, chaude) 

Wash the salt out of a small cup of good butter; put in a sauce¬ 
pan and stir, with one and a half cups sugar, to a cream; put in a 
double boiler on top of hot water; add the yolks of two eggs, beat 
it very rapidly (take care not to let it curl), add four tablespoons 
good brandy; just before serving, beat up the whites of the two 
eggs, add them carefully, stir it in as the sauce is boiling, and serve 
immediately with any kind of hot pudding. Sprinkle with nutmeg 
on the top. 



320 


THE SWEDISH, FRENCH 


Hot Lemon Foam Sauce 

Sauce chaude a V Ecume de Citron 

Put one cup water in a saucepan with the juice and the rind of 
one large lemon; let it come to a boil, then thicken with a table¬ 
spoon cornstarch dissolved in a small half cup water. In the 
meantime, stir the yolks of three eggs to a souffle with three- 
quarters cup of powdered sugar; add the yolks and sugar to the 
sauce with a small pinch of salt; then, last, add the whites—well 
beaten. Stir the whites in slowly so that the sauce becomes very 
foamy. Serve with any kind of hot steamed pudding. 

Cold Lemon Foam Sauce 

Sauce froide a l’£cume de Citron 

Make the sauce [see recipe: Hot Lemon Foam Sauce], let 
stand until it gets cold. When cold, add one cup whipped cream. 
Serve with ice creams and different cold desserts. 

Orange Foam Sauce (Sauce a 1’Orange) 

Is made the same way as Lemon Sauce hot and cold, excepting 
that orange is used instead of the lemon. 

Cold Foam Sauce (Sauce ecumeuse, froide) 

Stir to a souffle the yolks of two eggs with four tablespoons 
sugar; then add two to three tablespoons good brandy, one cup 
whipped cream, and, last, the whites of two eggs (beaten to a 
froth). Mix gently. Dish up in a sauceboat and sprinkle some 
nutmeg or cinnamon on top. Serve with any kind of souffle or 
hot puddings. 


Custard Sauce (Sauce au Flan) 

Put one and a half cups milk on stove. Stir to a souffle the 
yolks of two to three eggs with five tablespoons sugar; add half 
tablespoon cornstarch to the sugar and yolks, beat again well 
with a small pinch of salt added to the milk; let it come to a boil 
(take care not to let it continue to boil). This sauce can be served 
hot or cold, with any kind of pudding, souffle, baked apples, etc. 

Caramel Sauce (Sauce au Caramel) 

Put one cup sugar on stove in half cup water, let it simmer until 
it becomes golden brown, then add four tablespoons brandy and a 
teaspoon lemon juice; thicken with a tablespoon cornstarch dis¬ 


AMERICAN COOK BOOK 


solved in half cup water, let it come to a boil, color with a little 
kitchen bouquet if not sufficiently brown. Serve hot or cold. 

If cold, add to this one cup of whipped cream. It is then called 
Sauce de Creme a la Caramel. 

Sour Cream Sauce a la Europeenne 

Sauce a la Creme tournee, a la Europeenne 

Beat two cups of sour cream in a bowl with an egg beater until 
it becomes foamy; add two tablespoons brandy, four tablespoons 
sugar, and the rind and juice of half lemon; beat again, then add the 
whites of two eggs (well beaten). ; Serve with any kind of cold 
dessert or fruit. 

Hot Brandy Sauce (Sauce chaude au Cognac) 

Stir to a cream a small cup of butter with one and a half cups 
powdered sugar in a small saucepan or double boiler; add five 
tablespoons good brandy. When ready to serve stir over hot 
water on top of the tea kettle until it gets hot (take care not to let 
it boil). Serve with any kind of hot pudding or souffle. 

Fruit Sauce (Sauce aux Fruits) a la Sultana 

Put one cup of fruit juice—raspberry or strawberry, etc.—in a 
saucepan on stove, add half cup washed and cleaned Sultana 
raisins, four tablespoons sugar, one tablespoon lemon juice, and 
two tablespoons good brandy; when boiling, thicken with a table¬ 
spoon cornstarch dissolved in half cup water, let it come to a boil, 
stir on ice very slowly until cold. When cold, add one cup 
whipped cream. 


ICE CREAMS ( Glaces ) 

Assorted Ice Creams (Glaces assorties) a la Napoleon 

Four cups milk, two eggs, one and a half cups sugar, one pint 
cream, two tablespoons brandy. 

Put milk on stove with one half cup sugar, stir yolks and one 
half cup sugar to a souffle with one tablespoon cornstarch; add to 
the boiled milk; let stand to get cold. Add one half cup sugar, 
brandy, unbeaten whites of two eggs, a pint and a half of cream. 
Pack in a freezer with ice and salt; freeze until hard. Divide in 
small saucepans; put in a bowl where it has ice and salt, color 
different shades, flavor according to the color. Have ready 
assorted ice-cream moulds that should have been left on ice and 
very cold; fill—half white and half green (pink or chocolate), 

















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Copyright, 1918, by Mrs. Ericsson Hammond 






321 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


according to shape of the mould. Put in a pail that has a tight 
cover, pack in salt and ice, leave to freeze from one to one and a 
half hours. 

When ready to serve, dip in warm water, turn out, put a green 
leaf in the fruit shapes. Decorate with flowers of candy and spun 
sugar. 

Strawberry Ice Cream ( Glace aux Fraises ,) a la Napoleon 

Make a rich Napoleon ice cream [see recipe: Assorted Ice 
Creams a la Napoleon], flavor with vanilla or brandy. Line a 
melon mould with white ice cream half an inch thick. Mash a 
cup and a half of ripe strawberries; mix with the rest of the ice cream 
(leaving a little for the top). If necessary, tint with some coloring 
until it is a pink shade. Sweeten the strawberries, before adding 
them, according to taste. Put the rest of the white ice cream on 
top, put the cover on, secure it with some lard, pack in ice and salt, 
let freeze for one and a half hours. When ready to serve, dip 
in warm water, turn out on a platter, pour over some juice of the 
strawberries. Garnish with spun sugar if at hand, and fresh 
strawberries around. Serve for luncheon, dinner, or supper with 
some cake. 

Vanilla Ice Cream with Chocolate Sauce 
Glace a. la Vanille, Sauce Chocolat 

Make ice cream [see recipe: Assorted Ice Creams a la Napo¬ 
leon], then pack in melon moulds, put in ice and salt, let freeze 
from thirty minutes to one hour. When ready to serve, dip in 
warm water and turn out on a glass dish or silver platter; pour part 
of a chocolate sauce over the ice cream and the rest of it pour in a 
sauceboat. Serve for luncheon or dinner with cake. 

Orange Ice Cream ( Glace a. V Orange,) a la Surprise 

Scoop out oranges—one for each person, scallop them on top. 
Take the juice from six oranges (which will amount to about a cup¬ 
ful), thicken with a heaping tablespoon cornstarch dissolved in 
half cup water, then add the yolks of three eggs (stirred with one 
cup sugar to a souffle). Color with some of the outside of the 
orange (grated and boiled in a little water), which gives it a yellow 
shade; it is also a delicious flavor for it. Let stand until cold. 
When cold, add one pint of rich cream and the whites of two eggs, 
put in a freezer, pack in ice and salt, let freeze until stiff, leave in 
the freezer until ready to fill the oranges. Put the filled oranges 
in cracked ice in a baking pan, cover with meringue, decorate with 


maraschino cherries, put in a very hot oven for about three minutes. 
Place on a platter. Garnish with spun sugar if at hand. 

This ice cream can also be put into moulds and served with 
frozen cream. 


French Ice Cream ( Glace Frangaise ) a la Ericsson Hammond 

One pint cream, one pint milk, sweeten with small cup of sugar, 
flavor with two to three tablespoons brandy, add the whites of two 
unbeaten eggs. Put in a freezer, pack in salt and ice, let freeze 
slowly. When ready, pack in a mould, put in ice and salt, and 
let stand until ready to use. Then dip in warm water, turn out on 
a paper doily, garnish with spun sugar, and serve with frozen cream. 
[This ice cream can also be flavored with vanilla bean or vanilla 
extract in place of brandy, according to taste.] Dessert for lunch¬ 
eon, dinner, or supper, with cake. 


Banana Ice Cream ( Glace Banane ) a la Hildur Alexandra 

Two cups milk, one tablespoon cornstarch, yolks of two eggs, 
one cup sugar, four bananas, one pint rich cream. 

How to Make It. Put the milk on stove; when boiling, thicken 
with the cornstarch dissolved in a little milk, add the yolks (stirred 
to a souffle with half cup sugar), then add the bananas (peeled 
and mashed through a sieve with half cup sugar); let stand until 
cold, then add the cream. Flavor with vanilla or brandy. Put in 
a freezer, pack in ice and salt, and let freeze. Then put in any kind 
of a fancy mould, pack in ice and salt, let freeze from one to one 
and a half hours. 

Then dip the mould in hot water, turn out on a platter, pour a 
raspberry or strawberry sauce over, and serve. 


Banana Ice Cream ( Glace Banane ) a la Edna Catharine 

Four bananas, one cup sugar, three cups cream, one cup milk. 

How to Make It. Skin the bananas, press through a sieve 
with the sugar, add the milk and cream, flavor with vanilla or 
brandy. Put in a freezer, pack in ice and salt, let freeze until 
hard. Then put in any kind of a fancy mould, pack again in ice 
and salt, let stand until ready to serve—from thirty minutes to an 
hour. 

Dip in hot water, turn out on a cold platter, garnish with spoons 
of whipped cream. Serve with a fruit sauce around. 














322 


THE SWEDISH, FRENCH 


Strawberry Ice Cream a la John Ericsson 

Glace aux Fraises, a la John Ericsson 

One quart ripe strawberries, one pint milk, one cup sugar, one 
quart cream, two tablespoons brandy, whites of two eggs. 

How to Make It. Pick and wash the strawberries (reserve the 
best ones for the decoration), leave aside until ready to use. Put 
the rest of them in the strainer, press through with half cup sugar. 
Put in a freezer the cream, half cup sugar, brandy, and the un¬ 
beaten whites of eggs; pack in ice and salt, let freeze. When about 
half frozen, open the freezer, add one cup of the mashed straw¬ 
berries, tint with a little red coloring. Then cover the freezer 
again and freeze until the ice cream is hard. When ready, 
put into a melon mould two spoons of mashed strawberries 
(sweetened) then fill it with the ice cream, put the cover on, pack 
in ice and salt, let freeze about one hour—until ready to serve. 

Dip the mould in hot water, turn out on a cold platter. Garnish 
with strawberries and, in between each, a spoon of frozen whipped 
cream, also with spun sugar all around and a rosette of it on top. 


Strawberry Ice Cream (Glace aux Fraises,) a l’Americaine 

Two and a half cups milk, one tablespoon cornstarch, one cup 
sugar, one quart strawberries, whites of two eggs, one and a hall 
pints cream. 

How to Make It. Put two cups milk on stove, add half cup 
sugar, thicken with the cornstarch dissolved in half cup milk, let 
come to a boil, leave until cold, flavor with brandy. In the mean¬ 
time, pick and wash the strawberries. Take out some of the best 
ones for the decoration. Put the rest through a strainer with 
half cup sugar—if they are sour, add a little more sugar. Add 
that to the thickened milk, then the unbeaten whites of the eggs, 
then the cream (if the shade of the ice cream is not deep enough, 
darken with a little red coloring). Put in a freezer, pack in ice 
and salt, turn the freezer until the ice cream becomes hard. Then 
put in any kind of a fancy mould that has a cover, pack in ice and 
salt, let freeze about one hour. 

When ready to serve, dip in hot water, turn out on a cold platter, 
garnish with strawberries and spun sugar. Serve with cake. 

Raspberry Ice Cream a la Lydie Mathilde 
Glaoe aux Framboises, a la Lydie Mathilde 

Is made in the same way as Strawberry Ice Cream a l’Americaine 
[see preceding recipe]. 


AMERICAN COOK BOOK 


Pineapple Ice Cream a la Ericsson Hammond 

Glace a VAnanas, a la Ericsson Hammond 

Select a ripe pineapple with a green top, cut the top off, peel 
the pineapple. Cut small thin clefts (sufficient to garnish the ice 
cream with) and put them in a dish with some sifted powdered 
sugar over them, leave on the ice until cold and until time to serve 
the ice cream. Grate the rest of the pineapple, put in a saucepan 
on stove with half cup water, thicken with one tablespoon corn¬ 
starch dissolved in half cup milk, flavor with two tablespoons 
brandy, let come to a boil, then add the yolks of two eggs (stirred 
to a souffle with half cup sugar)—take care not to let it curl; let 
stand to get cold. When cold, put in a freezer, add one cup milk 
and three cups rich cream; last add whites of the two eggs—un¬ 
beaten. Pack in ice and salt and freeze until hard. Then put 
in a ring form, put the cover on, pack in ice and salt and let freeze 
for one hour. When ready to serve, dip in hot water, turn out 
on a cold platter. Raise the clefts of the pineapple all around, 
one after the other, with a ball of spun sugar in between each, and 
in the centre raise the green top of the pineapple. Garnish with 
spun sugar around. Serve with a cold fruit sauce. 


Pineapple Ice Cream (Glace a V Ananas,) a la Anna Maria 

One ripe pineapple, two and a half cups milk, one cup sugar, 
two tablespoons brandy, two eggs, one and a half pints rich cream. 

How to Make It. Select a nice pineapple with a green top, 
wash and wipe well, cut a cover off from the top about five inches 
in length and four inches wide—according to size of the pineapple; 
scoop out. Shred the best part of the pineapple in small pieces 
and sw T eeten with half cup sugar; grate the rest and press it through 
a strainer. Put the milk on stove, add the yolks; stir to a souffle 
with one tablespoon cornstarch and half cup sugar; add the 
grated pineapple. Let stand until cold. When cold, add the 
brandy and the whites of the eggs—unbeaten; last add the 
cream. Pack in a freezer in ice and salt, [freeze until hard, take 
off the cover, mix the shredded pineapple in with the ice 
cream. 

When ready to serve, fill with the ice cream the pineapple that 
has been left on ice to get cold; decorate the top with whipped 
cream and maraschino cherries. Place on a paper doily, garnish 
with spun sugar. Tie a ribbon around the top. If the pineapple 
should be too small, the platter can be garnished all around with 
pyramids of the ice cream with a maraschino cherry on top of 
each. 












THE SWEDISH, FRENCH, 


Coffee Ice Cream ( Glace au Cafe ) a la Mildred 

Three cups coffee, two eggs, one and a half cups sugar, one pint 
cream, two tablespoons brandy. 

Put coffee on stove with half cup sugar. Stir yolks with half 
cup sugar to a souffle, add one tablespoon cornstarch, add to the 
boiled coffee, let stand to get cold, add half cup sugar, unbeaten 
whites of two eggs, and the pint of cream. Put in a freezer and 
freeze until hard. Put the ice cream in a melon mould, pack in ice 
and salt and let freeze from one to one and a half hours. 

Dip in warm water and turn out on a paper doily. Serve with 
frozen whipped cream as a dessert for luncheon or dinner, with 
fancy cakes. 


Ice Cream (Glace) a l’Alaska 

Three cups milk, two eggs, one and a half cups sugar, one pint 
cream, two tablespoons brandy. 

Put milk on stove with half cup sugar. Stir yolks and half cup 
sugar to a souffle with one tablespoon cornstarch, add to the boiled 
milk, let stand to get cold, add half cup sugar, brandy, unbeaten 
whites of two eggs, and the pint of cream. Put in a freezer 
and let freeze until stiff, then put in a melon mould, pack in ice and 
salt, and let freeze for one hour. 

When ready to serve turn out on a pie plate (packed in ice), 
cover with a heavy meringue which is: whites of three eggs (beaten 
up stiff), with three tablespoons sugar; sprinkle with sugar and 
chopped almonds and brown in oven quickly for a few seconds. 


Chocolate Ice Cream (Glace au Chocolat) a la Ethel Bayes 

Make a Napoleon Ice Cream, see recipe: Assorted Ice Creams 
a la Napoleon. Put half cup water on stove, add to that four 
tablespoons granulated sugar, thicken the water with one table¬ 
spoon cornstarch dissolved in cold water, add four ounces of cut-up 
chocolate, stir on the ice until cold. When cold add this to half 
of the Napoleon ice cream. Line a melon mould with Napoleon 
white ice cream, fill the centre with the chocolate, put more white 
ice cream on top. Put cover on, secure with some lard or fat all 
around (take care not to let any salt water get in) pack in salt and 
ice and let freeze from one to one and a hall hours. When ready 
to serve, dip in warm water, turn out on a nice paper doily, serve 
with whipped cream, garnish with spun sugar if at hand. Deli¬ 
cious ice cream for luncheon or dinner. Serve with fancy cakes. 

These ice creams can be made into ice creams a l’Alaska by beat¬ 


AMERICAN COOK BOOK 


323 


ing whites of eggs to a meringue, sweeten and flavor with brandy 
or vanilla. When the ice creams are turned out, put in a pie plate 
(packed in ice), cover with the meringue and decorate. Put in a 
very quick oven for a few seconds to brown, then lift on to a 
platter on a paper doily, garnish with spun sugar, and serve. 

Lemon Snow (Neige au Citron ) a la Ericsson Hammond 

Make a nice rich lemonade from six lemons; squeeze the lemons, 
add five cups water, about one and a half cups sugar, and the rind 
of one lemon; let stand for one hour. When ready to freeze 
beat the whites of four eggs to a stiff meringue, add to the lemon¬ 
ade, put in a freezer, pack in ice and salt, freeze until hard. Then 
put in a melon mould, pack in ice and salt, and let freeze from 
thirty minutes to one hour—until ready to serve. Dip in luke¬ 
warm water, turn out on a cold platter. Serve with fruit sauce 
around. 

Orange, Raspberry, Strawberry, and Pineapple Snow 

Are all made in the same way as Lemon Snow a la Ericsson 
Hammond [see preceding recipe]. 

Orange Ice (Glace a V Orange) a la Ingeberg 

Six oranges, one lemon, six cups water, one and a half cups sugar. 

How to Make It. Wash oranges and lemon. Grate the out¬ 
side of two oranges (be careful not to go too deep as that would 
make the ice bitter). Put the water on stove, add the orange and 
lemon juice and rinds, tint with a little orange coloring and a speck 
of red coloring to give it the shade of orange, add the sugar, let 
come to a boil, let simmer about fifteen minutes, then skim. Take 
off stove, let stand until cold. When cold, put in a freezer, pack 
in ice and salt, let freeze until hard. During the time, stir occa¬ 
sionally with a wooden spoon. 

This is delicious served for luncheon or supper in glasses gar¬ 
nished with a maraschino cherry. Can also be put in glasses with 
whipped cream on top and a maraschino cherry in the centre. 

Orange Ice (Glace a 1’Orange) a la Surprise 

Select nice, even-sized oranges, cut a little slice from underneath 
so that they will stand, and another slice from the top, scoop out 
carefully, leave in ice water until ready to serve. Make an orange 
ice [see preceding recipe: Orange Ice], and with it fill the oranges. 
Llave ready some whites of eggs beaten to a meringue, sweetened 

















324 


THE SWEDISH, FRENCH, 


and flavored; with it cover the oranges, stand in chopped ice in a 
pan, put in a very quick oven and bake about two seconds. Ar¬ 
range on a paper doily. Serve as dessert with cake for luncheon 
or supper. 

Lemon Ice ( Glace au Citron ) a la Surprise 

Is made in the same way [see preceding recipe: Orange Ice a la 
Surprise], 


Raspberry, Strawberry, and Pineapple Ice 

Are made the same way as Orange Ice [see recipe]. The syrup 
can be used in place of fresh fruit if the latter is not at hand. 

Currant Ice a la Ericsson Hammond 
Glace au Raisin de Corinthe, a la Ericsson Hammond 

One quart ripe currants, four cups water, one cup sugar. 

How to Make It. Pick and wash the currants, put in a sauce¬ 
pan w r ith the water and sugar, let boil for about fifteen minutes. 
If the shade is not deep enough, darken with a little red coloring. 
Put in a cheesecloth that has been dipped in hot water and wrung 
out, let it drain slowly through, leave until cold, put in a freezer, 
pack in ice and salt, let freeze until hard; during the time, stir 
occasionally with a wooden spoon. 

Serve in glasses with a little sweetened whipped cream on top. 
If fresh currants are not at hand, use currant syrup. 

Coffee Ice ( Glace au Cafe) a la Octavious 

Put one and a half cups ground coffee in a coffee pot, add white 
of one egg, then one and a half cups cold water, mix well, leave 
on stove to draw about fifteen minutes. Pour on four to five cups 
of boiling water, let simmer about eight minutes (take care not to 
let it boil). Then strain. To five cups of the coffee add one cup 
granulated sugar; flavor with two tablespoons brandy; let stand 
until cold. During the time stir occasionally with a wooden 
spoon. Put in a freezer, pack in ice and salt, let freeze until hard. 
Serve in glasses with sweetened whipped cream on top. 

Perfect Angel (Ange Par fait) a la Irene 

One cup granulated sugar, four tablespoons water, cook until 
it ropes. In the meantime, beat up the whites of three eggs, add 
quickly the sugar, flavor with some brandy or vanilla (or any flavor 
wanted), stir until cold, then add two cups whipped cream. Put 


AMERICAN COOK BOOK 


in a freezer, let freeze lightly. Serve in cups. A little raspberry, 
strawberry, or any kind of a syrup or fruit juice can be poured 
in the glass before putting the parfait on top. 

Cherry Frappe ( Cerise frappee) a la Violet 

Whip one and a half pints of cream, sweeten with sugar, flavor 
with vanilla. Put in a freezer, pack in ice and salt, stir once or 
twice with a spoon so that it freezes even. It should never be 
frozen stiff—should be more like snow. Put in glasses, pour on 
a spoonful of maraschino and arrange about four or five maraschino 
cherries around. Serve for luncheon or supper, with cake, as a 
dessert. 

Strawberry Frappe ( Fraise frappee) a la Grace 

Is made in the same way [see preceding recipe: Cherry Frappe]. 
When ready to serve, pour over some fresh cooked strawberries 
and serve. 

How to Cook the Strawberries. Pick and wash one quart 
strawberries, put on stove in two cups water and half cup sugar, 
cook about twenty minutes. When cold, add a little brandy. 

Raspberry Frappe ( Framboise frappee) a la Grace 

Is made in the same way as Strawberry Frappe a la Grace [see 
preceding recipe]. 

Pineapple Frappe ( Ananas frappe) a la Alice 

Shred the best part of a small pineapple, put in a bowl, sweeten 
with sugar, flavor with brandy. Make the cream [see recipe: 
Cherry Frappe], flavor it with grated pineapple. Serve in glasses 
in pyramid shape, with sweetened pineapple all around in the 
glass and a maraschino cherry on top. Arrange the glasses on a 
platter on a paper doily and the top of the pineapple in the centre. 
Serve as a dessert, with cake, for luncheon or supper. 

Chocolate Frappe ( Chocolat frappe) a la Lydie Matilde 

Two ounces chocolate, one cup rich milk, six tablespoons sugar, 
one pint cream. Take the chocolate, add a little hot milk, then 
some of the sugar, stir until smooth, add more of the milk, then 
more sugar, then the rest of the milk and sugar, let stand until 
cold, on ice. Whip the cream to a stiff froth, add gradually the 
chocolate. Put in a freezer, pack in salt and ice, stir once or twice 
with a spoon so that it freezes even. It should never be frozen 









Copyright, 1918, by Mrs. Ericsson Hammond 



THE SWEDISH, FRENCH, 


stiff should be more like snow. Serve in glasses, with a little 
of the chocolate sauce around. 

Coffee Frappe ( Cafe frappe ) a la Hildur Alexandra 

Make one cup very thick black coffee, or the essence of coffee. 
Whip a pint of cream, sweeten to taste, add the coffee carefully. 
Put in a freezer, pack in salt and ice, stir once or twice with a 
spoon so that it freezes even. It should never be frozen stiff— 
should be more like snow. Serve in glasses with a little of the 
coffee around and a maraschino cherry on the top of each. 

Strawberry Mousse ( Mousse de Fraises ) a la Parisienne 

One pint cream, one cup sugar, one box strawberries, one table¬ 
spoon brandy. 

How to Make It. Whip the cream quite stiff, divide in halves, 
and to one half add half cup sugar. Add half cup of sugar to the 
two cups of strawberries that have been pressed through a sieve. 
Line a melon mould with the cream, fill the centre with the straw¬ 
berries that have been mixed with the other part of the cream. 
Put some more of the white cream on top, put the cover on, put 
butter or lard all around the cover so that no salt water will get 
into the cream; let freeze from three to four hours. 

When ready to serve, dip in warm water and turn out on a nice 
paper doily; garnish with fresh strawberries all around with a 
rosette of spun sugar on the top. Serve as a dessert for luncheon, 
dinner, or supper, with cake. 

Grape Mousse ( Mousse de Raisins ) a la Digre 

Half cup powdered sugar, one glass grape jelly, some brandy, one 
pint whipped cream. 

How to Make It. Mix the grape jelly, sugar, and brandy 
together, press through a fine sieve, then last add the cream— 
carefully, that it be nice and light. Dip a melon mould in cold 
water, fill with the mixture, pack in ice and salt and freeze for 
four hours. 

Dip in warm water, turn out on a paper doily, decorate with some 
of the jelly, and garnish with spun sugar. 

Peach Mousse ( Mousse de Peches) a la Gilbert Ledly 

One pint cream, eight perfectly ripe peaches, one cup sugar, 
one tablespoon brandy. 

How to Make It. Whip the cream very stiff, add a half cup 


AMERICAN COOK BOOK 


325 


sugar, and brandy. Line the melon mould with cream. Mash 
the peaches through a sieve, add the half cup sugar, and the cup of 
cream, fill the mould in the centre, put cream on top. Pack in 
salt and ice and freeze from three to four hours. 

Serve with cut-up peaches (that have been sprinkled with sugar) 
all around. 

Pistachio Mousse ( Mousse de Pistache) a la Erland 

About one pint cream, one cup powdered sugar, two tablespoons 
brandy, some pistachio extract, pistachio nuts, green coloring. 

Dip a melon mould in cold water, whip the cream, flavor with 
sugar and brandy, line the mould with part of the cream. Take 
one and a half cups cream, add some pistachio nuts, tint with green 
coloring, flavor with pistachio extract. Put this in the centre, 
put more cream on top, put the cover on, pack in ice and salt, 
let freeze three hours. 

Turn out on a paper doily, garnish with spun sugar; servo with 
whipped cream. 

Peach Mousse ( Mousse de Peche ) a la Hammond 

Line a melon mould with cream that has been sweetened and 
flavored with brandy. Take four soft peaches. Wash, cut 
in pieces, press through a fine sieve. Put on stove in half cup 
water and three tablespoons brandy, thicken with one tablespoon 
cornstarch dissolved in a little water. Then add the yolks of 
two eggs (stirred with five tablespoons sugar to a souffle). When 
it comes to a boil, take off stove, stir on ice until cold, add one cup 
whipped cream, fill the mould in the centre, put some cream on 
top, pack in salt and ice, let freeze from three to four hours. Serve 
with cut-up peaches (that have been sprinkled with sugar) around. 

Can also be made from canned or bottled peaches if fresh ones 
are not at hand. 

Frozen Chocolate Mousse a la Anna Cattrina 

Mousse de Chocolat glacee, a la Anna Cattrina 

Put half cup water on stove, add to that a small tablespoon 
cornstarch, six tablespoons sugar, three ounces cut-up chocolate, 
and two tablespoons brandy; stir on ice until cold. Whip one 
pint of cream, divide in halves, sweeten one half with four table¬ 
spoons sugar; flavor with brandy. Line a melon mould with 
cream, add the rest of the cream to the mousse, fill the centre of 
the mould, put more cream on top, pack in ice and salt, let freeze 
from three to four hours. Serve with a chocolate sauce. 









326 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Macaroon Pudding a la Emma Charlotta 

Pouding aux Macarons, £ la Emma Charlotta 

Put one cup of milk on the stove to heat. Stir yolks of three 
eggs with four tablespoons sugar to a souffle, add one tablespoon 
cornstarch, flavor with two tablespoons brandy. Thicken the 
hot milk with the eggs, let stand until cold, put in a saucepan on 
ice. Add to the mixture two cups whipped cream and six broken- 
up macaroons, fill the paper cases, sprinkle with grated macaroons. 
Decorate around with whipped cream and little dots of mara¬ 
schino cherries, and, in the centre, a slice of maraschino cherry 
with a dot of green cream on top. Put in a pan—well covered— 
pack in ice and salt, and freeze from one to one and a half hours. 
Arrange on a paper doily. Serve for luncheon or dinner. 

Macaroon Biscuits ( Biscuits aux Macarons ) a la Hammond 

One and a half cups cream, two tablespoons chopped macaroons 
(or chopped almonds), three tablespoons sugar, two tablespoons 
brandy. 

How to Make Them. Stir cream, sugar, and brandy on ice, 
add the chopped macaroons, fill well-papered cases, grate some 
macaroons and sprinkle on the top. Decorate with whipped cream 
and little dots of maraschino cherries all around and a slice of 
maraschino cherry in the centre. Put in a pan—well covered— 
and pack in ice and salt, let freeze for two hours. Arrange on a 
platter. Serve with cake for luncheon or supper. 

Frozen Macaroon Pudding a la Parisienne 

Ponding aux Macarons glace, a la Parisienne 

One pint whipped cream, five tablespoons sugar, two tablespoons 
brandy, two cups of broken-up macaroons, mix carefully, put in a 
melon mould, put some lard around the cover, pack in salt and 
ice and let freeze from three to four hours. When ready to serve, 
dip in warm water, turn out, sprinkle grated macaroons on the 
top. Decorate with spun sugar around and a rosette on the top. 

Serve with fruit sauce or frozen cream at the side. 

Frozen Macaroon Pudding a la Edna Dahlgren 

Pouding aux Macarons glace, a la Edna Dahlgren 

To one pint ice cream [see recipe: Assorted Ice Creams a la 
Napoleon] take one and a half dozen macaroons, cut them in small 
dices, mix with the ice cream, flavor with brandy, fill a ring mould 
that has a cover; pack in salt and ice and let freeze one and a half 


hours. Serve with a fruit sauce in the centre with whipped cream 
on top. 

Peach with Macaroon ( Peche aux Macarons ) a la Walde 

Peel peaches, cook fifteen minutes in half cup brandy, one cup 
water, four tablespoons sugar, juice of a half lemon, add the peels 
to give them a flavor. When done, let stand to get cold, remove 
the stone by cutting in halves, then fill. 

Filling. Three grated macaroons, three tablespoons sugar, 
three tablespoons dissolved Cox’s gelatine, last add one cup whipped 
cream; fill half the peaches, put the other halves on top, put on a 
broiler, glaze with an orange glaze. Stand peaches in a freezer, 
pack in ice and salt and let freeze for one hour. 

Arrange on a napkin, with spun sugar around. 

« . •‘9’ 

Peach Biscuits ( Biscuits aux Peches) a la Marie Mathilda 

To six paper cases take four nice soft peaches, wash and cut in 
pieces, press through a fine sieve. Put on stove in half cup water 
and three tablespoons brandy, thicken with one tablespoon corn¬ 
starch that has been stirred with two yolks and five tablespoons 
sugar to a souffle. When it comes to a boil, take off the stove, 
stir on ice until cold, add one cup whipped cream, fill the paper 
cases. Decorate with whipped cream on the top and maraschino 
cherries. Put in a freezer, pack in ice and salt, let freeze about 
two hours. Arrange on a paper doily. Garnish with a rosette 
of spun sugar in the centre. 

Peach Biscuits ( Biscuits aux Peches) a la Parisienne 

Mash the peaches through a sieve; to two cups whipped cream 
take one cup peaches, sugar to taste, fill the paper cases. Decorate 
with whipped cream on the top and maraschino cherries, put in a 
freezer, pack in salt and ice, let freeze for about two hours, arrange 
on a paper doily, garnish with a rosette of spun sugar in the centre. 

Almond Biscuits ( Biscuits aux Amandes) a la Walde 

One and a half cups milk, four tablespoons chopped almonds, 
one heaping tablespoon cornstarch, yolks of three eggs, four table¬ 
spoons sugar, one tablespoon brandy. 

How to Make Them. Put one cup milk on stove, add almond 
paste, thicken with the cornstarch dissolved in half cup milk; 
add yolks and sugar (stirred to a souffle), add brandy, leave until 
cold. Put the pan on ice, add two cups whipped cream. Fill 





THE SWEDISH, FRENCH 


the paper cases, sprinkle with brown cake crumbs on the top, 
decorate all around with whipped cream and pieces of maraschino 
cherries. Put in a pan—covered—pack in ice and salt, let freeze 
from one to one and a half hours. 

Dessert for luncheon or dinner. 

Almond Biscuits with Grape Jelly, a la Eva 

Bisouits aux Amandes, Gelee aux Raisins, a la Eva 

Three tablespoons grape jelly, heat until smooth, add to it two 
cups whipped cream that has been flavored with one tablespoon 
brandy, four tablespoons sugar, two tablespoons chopped almonds 
(or almond paste). Fill the little paper ramequins, decorate with 
roses of almond paste around with little dots of green cream on 
top, and rings of maraschino cherries in the centre; pack in salt 
and ice, freeze for one and a half to two hours. Arrange on a paper 
doily. Serve as a dessert for luncheon or supper. 

Chocolate Ice Cream with Nuts, a la Princess 
Glace Chocolat, aux Noisettes, a la Princesse 

Two and a half cups milk, one cup chopped nuts, six ounces 
chocolate, one tablespoon cornstarch, one pint cream, whites of 
two eggs, two cups sugar. Put two cups milk on the stove. 
Thicken with the cornstarch dissolved in half cup milk, add cut-up 
chocolate and sugar. Stir until cold; add the chopped nuts, 
whites of two eggs, and cream. Pack in salt and ice and freeze 
from ten to fifteen minutes—or until it becomes hard. Then put 
in a melon mould that has been dipped in cold water, pack in ice 
and salt, and let freeze. 

When ready to serve, dip in warm water, turn out on a paper 
doily, sprinkle with nuts. Serve with whipped cream. 

Coffee Biscuits (Biscuits au Cafe,) a la Bregitta 

Make one cup of very strong coffee, nice and clear; flavor with 
two tablespoons brandy and four tablespoons sugar, thicken with 
one tablespoon cornstarch dissolved in a small half cup water. 
Then put the saucepan on ice and stir until the coffee becomes cold; 
add two cups whipped cream—well sweetened. Fill little paper 
cups, decorate the top with whipped cream, little dots of the cream 
around, and a dot in the centre. Put a slice of maraschino cherry 
in the centre of the dot and small dots of the cherries all around. 
Put in a freezer, pack in salt and ice, and let freeze from two to 
three hours. Arrange on a paper doily, serve for luncheon or 
supper. 


AMERICAN COOK BOOK 


327 


These cups can be used fancy, pink, blue, white, or any shade 
according to the color of the table. 


Chocolate Biscuits (Biscuits au Chocolat ) a la E. G. Anderson 

Put one cup milk on the stove with five tablespoons sugar. 
When it comes to a boil, thicken with one tablespoon cornstarch 
dissolved in half cup milk, put the saucepan on ice and stir until 
cold, add two cups whipped cream and a teaspoon vanilla; fill 
the paper cases, decorate with whipped cream on top and mara¬ 
schino cherries. Put the cases in a freezer with a tight cover, pack 
in ice and salt, let freeze for about two hours. Serve on a paper 
doily for luncheon or supper, with cake. 


Frozen Maple Souffle a la Ericsson Hammond 

Erable souffle et glace, a la Ericsson Hammond 

Two cups milk, one tablespoon cornstarch, quarter pound maple 
sugar, three yolks and four whites of eggs, two tablespoons brandy, 
some caramel for coloring, four tablespoons whipped cream, juice 
of a half lemon. 

Put one and a half cups milk on stove, dissolve the cornstarch 
in the other half cup milk, thicken the milk with the cornstarch. 
In the meantime, stir yolks and maple sugar to a souffle, add to 
the thickened milk, flavor with brandy and lemon. Color with 
caramel and add a pinch of salt; leave until cold. When cold, 
add the whites of the eggs—beaten stiff; last add the whipped cream. 
Put in a mould that has been dipped in cold water, pack in salt 
and ice and let freeze from three to four hours. Dip in warm 
water, turn out on a paper doily, garnish with spun sugar. Serve 
with whipped cream. 


Frozen Chestnut Pudding a la Gustaf 
Pouding aux Marrons glace, A la Gustal 

Make a rich Napoleon ice cream [see recipe: Assorted Ice 
Creams a la Napoleon]. W hen frozen, add chestnuts (preserved 
or fresh) that have been cooked in brandy, sugar, and lemon juice— 
one cup of chestnuts to each pint of cream. Put in a ring mould 
and cover, secure with butter or fat, let freeze from one to two 
hours. Turn out, serve with a rich fruit sauce made from any 
kind of fruit syrup. 






328 


THE SWEDISH, FRENCH 


Baked Chestnut Pudding a l’Alaska 

(Pouding aux Marrons, au four, H VAlaska) 

Put chestnuts in hot water, cook ten minutes. When done, 
remove the skin, put in a pan with one and a half cups water, 
three tablespoons brandy, four tablespoons sugar, and the juice 
of a half lemon; cook until tender, leave until cold. Cut chest¬ 
nuts in small pieces, chop part of them very fine. Make a rich 
custard from one and a half cups milk, yolks of three eggs, four 
tablespoons sugar, one tablespoon cornstarch; flavor with brandy. 
When ready, add the chopped chestnuts, leave until cold, add two 
cups whipped cream. Put in a freezer, pack in ice and salt, and 
freeze. Take the turner out, mix carefully the cut-up marrows, 
pack in a melon mould and freeze from thirty minutes to an hour. 
Turn out on a pie plate or pan, pack in ice, cover with meringue 
—to each white of egg add one tablespoon sugar. Put in a hot 
oven for a few minutes to get brown. Garnish with spun sugar 
and a rosette of the sugar on top. Serve on a platter with a fruit 
sauce all around, or frozen whipped cream. 

Tutti Frutti Pudding (Pouding Tutti Frutti ) a l’Alaska 

One and a half cups milk, one heaping tablespoon cornstarch 
dissolved in half cup milk, two tablespoons brandy, three-quarters 
cup sugar, two or three eggs, half cup candied fruit, two cups 
whipped cream. 

Put milk on stove; when it boils, add dissolved cornstarch. 
In the meantime, stir the yolks and sugar to a souffle, and add care¬ 
fully—making a light custard; leave on ice until cold. Add brandy, 
whipped cream, then candied fruit; put in a melon mould, secure 
the cover with lard or butter to prevent salt water from getting 
in, pack in ice and salt, let freeze from three to four hours. Turn 
out on a pie plate (packed in chopped ice), cover with the whites 
beaten to a meringue. Decorate with maraschino cherries, put 
underneath a hot fire, leave until golden brown. 

Dish up on a paper doily, garnish with spun sugar all around. 
Serve with frozen whipped cream. 

Tutti Frutti Ice Cream (Glace Tutti Frutti) a la Ericsson 

Three cups milk, one tablespoon cornstarch, four yolks and one 
white of egg, one and a half cups sugar, three cups cream, two 
tablespoons brandy. 

Put milk on stove with half cup sugar. Stir yolks and half cup 
sugar to a souffle. Add the dissolved cornstarch to the boiled 
milk; let stand to get cold, add half cup sugar, brandy, the white 


AMERICAN COOK BOOK 


of the egg, and cream. Pack in ice and salt, and freeze. Take 
out the turner, add to that one cup whipped cream and two cups 
of cut-up candied fruit. Put in a melon mould, pack in ice and 
salt and stand from thirty minutes to one hour. Garnish with 
spun sugar. 

Serve with frozen whipped cream. 

Amber Pudding (Pouding Ambre) a la Mathilda 

Cook one cup sugar with one half cup water until a caramel. 
When it commences to get cold, add one cup water, then thicken 
with one tablespoon cornstarch and the yolks of three eggs (stirred 
to a souffle with three tablespoons sugar). Flavor with brandy, 
stir on ice until it gets cold, add three cups whipped cream. Put 
in a melon mould, pack in ice and salt; freeze from three to four 
hours. Cook more sugar until it becomes brittle and amber 
shade; let stand for a few minutes until it begins to get cold. 
When ready to serve, turn out the ice cream, put some of the 
caramel on top—carefully. Garnish with spun sugar. Serve with 
a peach sauce or frozen whipped cream. 

Peach ( Peche ) a la Melba 

Select nice large peaches, peel, cut in halves—to six peaches 
take three cups water, one and a half cups sugar, four tablespoons 
brandy, and a little melon juice and rind. Let the peaches simmer 
until nice and soft, leave in the juice until cold. When cold, take 
up and drain. Put in the icebox until ready to fill. Fill with a 
rich melba ice cream. If the peaches are very heavy and solid, 
they can be scooped out a trifle before being cooked. Put a 
tablespoonful of the ice cream between two halves, put together, 
sprinkle with chopped almonds, put in a freezer, pack in ice and 
salt; leave until ready to serve. Serve with a nice peach or fruit 
sauce. 


Ice Cream (Glace) a la Melba 

One quart milk, one quart cream, yolks of four eggs and the 
whites of two, two and a half cups sugar, one heaping tablespoon 
cornstarch, one wine glass rum. 

Put the milk on stove; when hot, thicken with the cornstarch 
dissolved in part of the milk; add the yolks and sugar—stirred to 
a souffle; leave on the ice until cold. When cold, add the rum, 
cream, then the whites of the eggs—unbeaten. Put in a freezer, 
pack in ice and salt, and freeze until hard. 

Can be used in many different ways—as Peach a la Melba, also in 




THE SWEDISH, FRENCH 


croustades, pastries, fanchonette baskets, etc. Serve with a rich 
fruit sauce. 

Frozen Pudding (Pouding glace) a la Octavious 

One pint milk, one pint cream, yolks of four eggs and the whites 
of :wo, one and a half cups sugar, one heaping tablespoon corn¬ 
starch. 

Put the milk on stove; when hot, thicken with the cornstarch 
dissolved in part of the milk; add the yolks and sugar—stirred to 
a souffle; leave on the ice until cold. When cold, add the whipped 
cream, then the whites of the eggs—beaten. Put in a freezer, 
pack in ice and salt, let freeze until stiff; add to this quantity two 
cups mixed chopped nuts, pack in a mould and let freeze four 
hours. 

Serve with a fruit sauce. 

Frozen Custard Fruit Pudding a la Hildur 

Pouding aux Fruits en Flan, glace, a la Hildur 

Make a rich custard from two cups milk, thicken with one table¬ 
spoon cornstarch, flavor with brandy, add the yolks of three eggs 
(stirred to a souffle with one cup sugar). When it comes to a boil, 
take off the stove, leave until cold, add two cups whipped cream, 
out in a freezer, and freeze. When stiff, take out the wheel, 
add about three cups candied fruit (cut up), and a few chopped 
almonds. Fill in a melon mould, secure the cover with some lard 
or butter, pack in ice and salt, leave until ready to serve, dip in 
warm water, turn out on a paper doily. Serve with frozen whipped 
cream. 

Frozen Rice Custard (Flan au Riz glace) a la Mathilda 

Take half cup rice, scald in hot water so that it becomes nice 
and white, put on stove with two cups water, let simmer for about 
twenty minutes—tightly covered. Add two cups hot milk, let 
simmer for another twenty minutes, without stirring it. In the 
meantime, stir the yolks of three or four eggs with one cup sugar to 
a souffle, add to the rice, flavor with some vanilla extract, let stand 
until cold. When cold, add two cups whipped cream, put in a 
freezer, pack in ice and salt, turn the freezer until the mixture 
freezes. Then remove the cover, take the wheel out, have ready 
one cup sultana raisins that have been washed and softened in a 
little water and brandy on the stove for a few minutes. Mix care¬ 
fully. Put in a fancy mould, secure the cover well with some lard 


AMERICAN COOK BOOK 


329 


or butter, pack in ice and salt, let freeze until ready to serve. 
Dip in warm water, turn out on a platter, serve with a fruit sauce 
around. 


Vanilla Ice Cream (Glace Vanille) a la Dana 

One quart cream, two vanilla beans, yolks of four eggs, two 
cups milk, one and a half cups sugar. Split the vanilla bean and 
remove all the seeds, add in the milk, also the bean. Put on stove 
with a tight cover and let simmer about ten minutes. Take out 
the bean, add the yolks and sugar (stirred to a souffle), let come to 
a boil, leave on ice until cold, then add the cream. Put in a 
freezer, pack in ice and salt, freeze until it becomes hard, then 
put in a fancy mould, pack in ice and salt and let freeze. Can 
also be put in small individual moulds, or served in glasses or pas¬ 
tries and other ways. If in a mould, serve some frozen whipped 
cream with it, and garnish with spun sugar if at hand. When 
the seeds of the bean are not desired in the ice cream, the milk 
that has been cooked with the bean must be strained through a 
very fine cheesecloth to get all the little seeds out. 


Strawberry-and-Vanilla Ice Cream a la Olive Griffin 
Glace Vanille aux Fraises, a la Olive Griffin 

Make an ice cream from one pint rich cream, one pint milk, 
one cup sugar. Mix milk and cream together, sweeten with the 
sugar, flavor with vanilla extract. Put in a freezer, let freeze 
until quite hard. In the meantime, mash a small box of straw¬ 
berries, that have been picked and washed, through a fine sieve; 
sweeten according to taste with sugar that has been boiled with a 
little water to a syrup. [As strawberries are sometimes much 
sweeter than at other times, it would be futile to prescribe 
fixed quantity of sugar.] Put in a freezer and let freeze separately 
from the cream. When both are ready, take a fancy form, put 
one layer of the strawberries, then one layer of the ice cream, 
repeat this process until the form is full. Put a tight cover on, 
secure it with lard or butter (take care that no salt water gets in), 
pack in ice and salt and let freeze for one hour. If more of the 
strawberry ice is at hand when serving, decorate the platter all 
around with it. Fill in little baskets made from spun sugar with 
a little whipped cream on the top. Garnish with a rosette of the 
spun sugar on top of the ice cream. Serve with fancy cakes for 
luncheon or dinner. 





330 


THE SWEDISH, FRENCH 


Coffee Ice Cream (Glace au Cafe) a la Thyra 

Two cups strong clear coffee, one and a half cups milk, one table¬ 
spoon cornstarch, one quart cream. Put the coffee in a saucepan, 
add half cup sugar. When hot, thicken with the cornstarch 
dissolved in a little water or milk. Take off stove, stir on ice— 
slowly—until it gets cold. In the meantime, whip half of the 
cream with the rest of the sugar, add the unwhipped then the 
whipped cream, and an unbeaten white of egg. Put in a freezer, 
pack in ice and salt, turn—slowly at first and then gradually faster 
toward the end before the ice cream gets frozen. When done, 
pack in a form then in ice and salt; let stand until ready to serve. 
Individual forms can also be used. This ice cream can also be 
served in glasses as for a frappe with rich, sweetened coffee served 
all around. 


Chocolate Ice Cream a la Erland 

Glace au Chocolat, a la Erland 

Two cups milk, one quart cream, three ounces chocolate, one 
tablespoon cornstarch, one teaspoon vanilla, one and a half cups 
sugar, whites of two eggs. Put the milk on stove, add three- 
quarters cup sugar, thicken with the dissolved cornstarch, then add 
the cut-up chocolate. Put in a pan of ice water, stir until cold, 
then add the vanilla, the cream, and, last, the whites of two eggs 
(unbeaten) and the rest of the sugar. Put in a freezer, pack 
in ice and salt, freeze until it becomes hard, pack in any mould de¬ 
sired, secure with a tight cover, pack in ice and salt, and leave 
until ready to serve. Serve with frozen whipped cream around. 
Garnish with spun sugar. 

Almond Ice Cream (Glace a VAmande,) a la Teckla 

Two cups milk, one cup sugar, yolks of three eggs and the white 
of one, one teaspoonful cornstarch, three cups cream, quarter pound 
almond paste, four bitter almonds—finely grated. 

Chop the almond paste with half cup powdered sugar, add to 
the milk, leave on the stove until it boils. Stir yolks of three 
eggs with half cup sugar to a souffle, add to this a teaspoon corn¬ 
starch, thicken the milk, let come to a boil, leave on the ice, stir 
carefully (so as not to let it get hard) until it is cold. When cold, 
add three cups cream—half whipped and half unwhipped—and 
the white of an egg (unbeaten). Flavor with vanilla, put in a 
freezer, pack in ice and salt and freeze until hard. Put in any 
kind of a mould, secure the cover with lard or butter, and let freeze 
until ready to serve; turn out on a platter, garnish with spun sugar. 


AMERICAN COOK BOOK 


Bomb ( Bombe) a la Printaniere 

Four cups currant juice, one and a half cups sugar, white of one 
egg, one and a half cups water, and one tablespoon brandy. Cook 
the sugar with the water and add to the currant juice; if the shade 
is not dark enough, it can be made so with some fruit coloring; 
pack in rice and salt and freeze. Line a melon mould writh the 
ice. Have some light whipped cream, sweeten with sugar, flavor 
with brandy, fill the centre of the mould, put some of the ice on 
top, put cover on, secure with lard, or butter (take care that 
no salt water gets in), let freeze about two hours. Turn out, 
garnish with some sugar or meringues all around. Serve with cake 
for luncheon or dinner. 

Ice (Glace) a la Fanchonette 

Line small cake tins with puff pastry, fill with beans and bale. 
Make little handles of puff paste. When done, remove the bears, 
fill with currant ice, put some whipped cream on top, put a mara¬ 
schino cherry on each, stick in the handles, put in a freezer. Pack 
in ice and salt and freeze. Garnish with spun sugar in the centre. 
Serve on a folded napkin or paper doily as a dessert for luncheon 
or dinner. 

Roman Punch (Punch Romain) a la Gimo 

Six cups water, three or four lemons, one cup sugar, one pint 
rum, whites of two eggs. 

How to Make It. Put the water in a saucepan, add juice of 
the lemons and the sugar. Put on stove and boil to a syrup, then 
skim. When cold, add the rum and the whites of the eggs—un¬ 
beaten. Put in a freezer, pack in ice and salt, freeze until done. 
Open the freezer, remove crank and wheel, pack the punch down 
to the bottom of the freezer, put cover on and put a cork in the 
cover, pack in ice and salt, let stand until ready to serve. Then 
have ready some glasses or cups—Japanese cups are very attractive 
for this punch—and fill them in pyramid shape; put a maraschino 
cherry on the top. 

Serve at the dinner between the roast and the birds. 

Different fruit sherbets are made in the same way as the Roman 
Punch—using fruit juice instead of the rum. 

Sauteme Punch (Punch au Sauterne) a la Octavious 

Half pound loaf sugar, juice of one and a half lemons and two 
oranges, two quarts sauterne, one pint brandy, some sliced pine¬ 
apple, bananas, and oranges, and one quart carbonate water. 







THE SWEDISH, FRENCH 


How to Make It. Put a piece of ice in the punch bowl, add 
the sugar, lemon, and orange juice, pour the wine and brandy over 
the sugar, stir until dissolved then add the sliced fruit; when ready 
to serve add the carbonated water. A liquid punch to be served 
as refreshment at receptions and late suppers. 

Claret punch is made in the same way, substituting claret for 
sauterne. 


HOW TO DISSOLVE COX’S GELATINE 

Put one large package of Cox’s gelatine in an enameled sauce¬ 
pan, add one large cup water, stir until dissolved; then put on top 
of stove in the heat or on top of the tea kettle to melt. This 
gelatine is measured by the spoon to whatever quantity is required. 

ASPICS 

Lemon Aspic ( Aspic de Citron) a la Ericsson Hammond 

Peel and cut four apples in pieces; put on stove with three cups 
water, four tablespoons sugar, juice of one and a half lemons; 
let simmer slowly until the apples are well done and the juice 
becomes nice and clear. Strain through a fine cloth. Take three 
cups of the juice, add one small package Cox’s gelatine, put on stove 
for ten minutes. The syrup must be clear when the gelatine is 
added. Put on stove, stir slowly, let come to a boil, then strain 
through a fine flannel cloth; flavor with two tablespoons brandy. 

This aspic is used for all kinds of fancy desserts. Can also be 
poured up in a mould and left on ice until cold. When cold, dip 
in warm water and turn out. Serve with whipped cream in the 
centre. Garnish with spun sugar if at hand. Dessert for luncheon 
or dinner. 


Apple Aspic (Aspic de Pomme ) 

Peel and core six apples; put in a large pan with two cups water, 
one and a half cups sugar, juice of one lemon and a little of the 
rind; let simmer slowly until the apples are well done and the juice 
becomes nice and clear. Carefully remove the apples, which 
can be used for other desserts; strain and measure the juice. To 
one and a half cups of the syrup take one small package Cox’s 
gelatine that has been dissolved in one and a half cups cold water, 
add two tablespoons brandy, put on stove, stir. When it comes 
to a boil, skim well. 

This aspic is used for glazing and lining^of moulds for fancy apple 
desserts. 


AMERICAN COOK BOOK 


331 


Apple Jelly with Cream, a la Mathilde 

Gelee de Pommes, Creme a la Mathilde 

Make an apple aspic [see recipe: Apple Aspic]; pour in a 
fancy mould, put on ice until ready to serve. Dip in warm water, 
turn out on a paper doily, serve with whipped cream. 

Lemon Jelly (Gelee de Citrons) 

Put in a saucepan one small package Cox’s gelatine with three 
cups water, three-quarters cup sugar, two tablespoons brandy, 
juice of two lemons (strained) and the rind of one; leave on the 
table for ten minutes. Then put on stove, stir until it dissolves, 
let come to a boil, skim well, strain up in any kind of a fancy mould, 
leave on ice until ready to serve. Dip in lukewarm water, turn 
out on a cold platter. 

If a ring mould, serve with whipped cream in the centre and all 
around as a dessert for luncheon or dinner. 


Cherry Jelly ( Gelee de Cerises ) 

If fresh cherries are at hand, use them; if not, preserved cherries 
or cherry syrup can be used instead. Put one quart of cherries 
on the stove with two cups of water and half cup sugar, let simmer 
slowly until they are done and the syrup becomes clear; put through 
a jelly bag or napkin that has been dipped in boiling water and 
wrung out; drain slowly through. To one cup of the syrup take 
four tablespoons dissolved Cox’s gelatine, put on stove, stir until 
it comes to a boil, then skim; the jelly is then ready to be put in 
any mould. Leave in the icebox until cold and settled. 

When ready to serve, dip in lukewarm water, turn out on a 
platter, serve with sweetened whipped cream as a dessert for 
luncheon or dinner. 


Claret Jelly ( Gelee de bordeaux) 

Put two cups water in a saucepan with a small package of Cox’s 
gelatine; leave on the table for ten minutes, then put on stove, 
add one cup sugar, two tablespoons brandy, and a bark of cinna¬ 
mon; let come to a boil, skim well, strain, let stand until cold. 
When cold, add one cup good claret. Fill in any kind of a fancy 
mould, leave on ice until ready to serve. Dip in lukewarm water 
and turn out. 

Serve with sweetened whipped cream in the centre, garnish with 
spun sugar. 









332 


THE SWEDISH, FRENCH 


Orange Jelly (Ge/ee d’Oranges) 

Wash four good-sized oranges. Peel thin slices from the rind of 
two, put in a saucepan with a small package Cox’s gelatine, 
two cups water, and half cup sugar, leave on the table for ten 
minutes, then put on stove, stir until dissolved; when it comes 
to a boil, skim well; color with orange coloring and strain; let stand 
until cold. In the meantime, squeeze the oranges, strain the juice 
through a thick cotton flannel that has been dipped in hot water 
and wrung out well, add the juice to the sugar and gelatine. If 
the oranges are very sweet, add the juice of half a lemon. Put 
in a fancy mould, leave on ice until settled; then dip in lukewarm 
water and turn out on a cold platter. 

Serve with sweetened whipped cream in the centre and all around 
as a dessert for luncheon, dinner, or supper. 

Any kind of cake can be served with this dessert. 


Rhubarb Jelly (Ge/ee de Rhubarbe) 

Take one bunch rhubarb, wash and peel, cut in small pieces, 
put on stove to cook in four cups water and one cup sugar (if the 
rhubarb is very sour, one and a half cups sugar) when done, strain 
three cups of the juice, add one small package Cox’s gelatine dis¬ 
solved in half cup water, put on stove, stir, let come to a quick 
boil, strain through a thin cotton flannel that has been dipped in 
hot water and wrung out; then add two tablespoons brandy. Pour 
up in a fancy mould, put on ice, leave until cold. 

Dip in lukewarm water; turn out on a cold platter. Serve with 
whipped cream or cold custard sauce. The rhubarb can be used 
for stewed fruit, pies, or other cold desserts. 

Strawberry Jelly (Ge/ee de Fraises) 

Take one quart strawberries; pick and wash, put in a saucepan 
with three cups water and one cup sugar, let simmer about fifteen 
minutes—skim again and again until very clear; then drain part of 
the juice off. If it should be too sweet, add a little lemon juice; 
sometimes the strawberries are much sweeter than at other times. 
Take to three cups of the juice one small package of Cox’s gelatine. 
The juice must be cold before adding the gelatine. Leave on the 
table for ten minutes, then put on stove, stir until the gelatine has 
dissolved, let come to a quick boil, skim well. Strain through a 
wet thin cotton flannel; add two tablespoons brandy. Pour up 
in a fancy mould, put on ice, leave until cold. 

When ready to serve, dip in lukewarm water, turn out on a cold 


AMERICAN COOK BOOK 


platter, serve with whipped cream in the centre and around with 
any kind of cake. This is also delicious for different kinds of fancy 
desserts as the many recipes will show. 

Strawberry Jelly (Ge/ee de Fraises ) a la Ericsson Hammond 

Make the jelly [see recipe: Strawberry Jelly]. Put a fancy 
ring mould on ice, glaze with lemon jelly [see recipe: Lemon 
Jelly], decorate with whipped cream that contains some Cox’s 
gelatine—colored pink, green, and part left white—glaze again. 
To one cup of the strawberries that have been left from the jelly 
add four tablespoons dissolved Cox’s gelatine; put a layer of the 
strawberries in the mould on top of the decoration; when settled, 
put a layer of cold strawberry jelly on top; when that is settled, 
a layer of the strawberries, and so on until the mould is full; put 
on ice, leave until cold. 

Dip in lukewarm water, turn out on a cold platter with whipped 
cream in the centre and all around. Garnish with spun sugar if 
at hand. Serve with any kind of cake. 

Raspberry Jelly (Ge/ee de Framboises) 

Is made in the same way [see recipe: Strawberry Jelly]. 

Wine Jelly (Ge/ee ail Vin) 

Put one large package Cox’s gelatine in a saucepan with two and 
a half cups water, half cup sugar, and the juice of a half lemon; 
stand on the table ten minutes, put on stove, stir until dissolved, 
let come to a quick boil, then add one cup good sherry. Pour 
up in a fancy ring mould; leave on ice until ready to serve. 

Dip in lukewarm water, turn out on a cold platter, serve with 
whipped cream in the centre and around. 

This jelly can be decorated in many different ways, according 
to taste. Can also be used for different kinds of cold desserts 
and glazing of moulds. 

Coffee Jelly (Ge/ee au Cafe) 

Put one cup ground coffee in a coffee pot; add white of one egg 
and one cup cold water, mix well, put on stove to draw about 
fifteen minutes, pour on three cups boiling water, let simmer for 
five minutes (take care not to let it boil), then drain up. This 
coffee is very clear and need not to be strained through any strainer 
if cooked in this way. Take three cups of it, add one large package 
Cox’s gelatine that has been dissolved in one cup cold water, add 






THE SWEDISH, FRENCH, 


three-quarters cup sugar, put on stove, let come to a boil (stir 
during the time of boiling), skim well. Strain through a wet jelly 
bag, pour in a fancy mould, put on ice, leave until ready to serve. 

Dip in lukewarm water, turn out on a cold platter, serve with 
whipped cream in the centre and all around. Garnish with spun 
sugar. This mould can be decorated with different colored creams. 


Mint Jelly {Gelee de Merit he) 

Take four bunches of mint, wash well, put the stems on stove 
in two cups water, one cup sugar, one cup vinegar, and a pinch 
of salt; let simmer about fifteen minutes. In the meantime, chop 
the mint very fine. Put one small package Cox’s gelatine in a 
saucepan, pour over one cup of cold water, put on the table for 
ten minutes; when the gelatine has dissolved, strain, pour over 
the juice from the stems, stir, let come to a quick boil, skim well, 
add the chopped mint, put on ice to get cold. Put a mould on 
ice, put about half cup of the jelly in the mould, let stand until 
settled, pour some more jelly on the top, leave until settled; repeat 
this, let settle between each time so the mint will go right through 
the jelly. Leave on ice until ready to serve. 

Turn out, serve with spring lamb. 


Cucumber Jelly (Gelee de Concombres ) a la Walde 

Peel two nice cucumbers. Cut one in thin slices, put on stove 
with half cup water and a small pinch salt; let simmer about ten 
minutes. Grate the other cucumber, put on stove with one and 
a half cups water, juice of one lemon, pepper and salt; let simmer 
from ten to fifteen minutes, add one cup tomato juice, the juice 
from the cucumber that has been cut in slices for the decoration, 
one teaspoon onion juice, and one large package Cox’s gelatine 
dissolved in one cup water. Half beat the white of an egg and 
clear by putting it on the stove, stir and let come to a boil quickly, 
strain though a thin cotton flannel that has been dipped in hot 
water and wrung out; color with a little green coloring. Put a 
fancy mould on ice, glaze with this aspic, then decorate with two 
slices of the cooked cucumber—one slice resting on top of the other 
—then a strip of Spanish pepper around the slices, then two more 
slices, then Spanish pepper, and so on, alternately, until the bottom 
of the mould is lined; drip cold cucumber jelly on top carefully; 
when settled, fill the mould. A little parsley that has been finely 
chopped and washed can be sprinkled in between each layer as 
the jelly is put in. Leave on ice until cold, dip in lukewarm water, 


AMERICAN COOK BOOK 


333 


turn out, garnish with parsley, quarters of tomatoes around, and 
an aurorian sauce in the centre. 

Serve with any kind of fish. This jelly when left over can be 
cut in large dices, a French dressing poured over, and served with 
boiled or fried fish for the following meal. 

Tomato Jelly (Gelee de Tomates) 

Four cups tomato juice, pepper and salt to taste, one large pack¬ 
age Cox’s gelatine. 

Put all in a saucepan, leave on the table for ten minutes to dis¬ 
solve; half beat the white of an egg, add with part of the shell, 
put on stove, stir (take care not to let it burn), let come to a boil 
quickly, strain slowly through a thin cotton flannel that has been 
dipped in hot water and wrung out; color with a little red and 
orange coloring the shade of a tomato, put in any kind of a mould, 
leave on the ice until ready to serve. 

Dip in lukewarm water, turn out on a cold platter, garnish with 
lettuce leaves. This can be served around the salad or used for 
different dishes, etc. 

Cranberry Jelly (Gelee de Canneberges ) 

One quart cranberries and one and a half cups granulated sugar. 

Wash cranberries well, drain, put the sugar on top of the berries, 
cover, put at side of stove to boil slowly, so not to let them burn. 
When the berries have puffed, press through a fine sieve—only 
the skins left in the strainer. Put in a fancy mould to get cold. 

Turn out on a glass dish. Serve with turkey. 

Compote of Apple, a la Hammond 

Compote de Pommes, a la Hammond 

Take green apples, peel and remove the core, cut in small thin 
slices, put on stove with two cups water, one and a half cups sugar, 
cook with a tight cover until the apples are well done. (The 
quicker they are cooked the whiter the sauce will be.) Press 
them through a fine strainer. Measure the apple sauce by the 
cup. To each cup of it take four tablespoons dissolved Cox’s 
gelatine. Then color the sauce in different shades. Leave part 
of it white—its natural shade; color part of it green, part orange, 
and part a fruit red. Flavor each cup with two tablespoons brandy. 
Put the red apple sauce in a mould that has been glazed with the 
apple aspic, leave on ice until cold; when cold, put one layer of the 
natural color sauce on the top, then leave until cold; then the 












334 


THE SWEDISH, FRENCH, 


orange and the green. This can be repeated until the mould is 
full. 

When cold, turn out and serve with rich whipped cream as a 
dessert. 

Cream of Apple (Creme de Pommes ) a la Hammond 

Glaze mould with apple aspic, decorate with slices of apples 
colored green, red, and some left the natural color—one resting 
on another around the bottom of the mould. Drip more aspic on 
top to cover all the apples. Take one cup apple sauce, three table¬ 
spoons brandy, four tablespoons dissolved Cox’s gelatine, sugar to 
taste, one tablespoon chopped almonds. Beat on ice until snowy and 
light, add four tablespoons whipped cream, fill a layer in the 
mould. Take another cup of apple sauce, make the same way as 
the other cup, color pink, put on top of the white. Take another 
cup of apple sauce, flavor like the others, color green, beat until 
frothy, put on top of the pink, leave on the ice until ready to 
serve. 

Dip in lukewarm water; turn out; serve with whipped cream. 

Apples with Cream of Manna, a la Sicilienne 

Pommes a la Creme de Marine, a la Sicilienne 

One cup milk, two tablespoons almond paste, four tablespoons 
manna, one tablespoon sugar, whites of three eggs, pinch salt, and 
apples. 

How to Make It. Wash the manna well in cold water, put in 
a pan on stove, add the milk then the sugar and chopped almond 
paste, stir until the manna is well cooked; add two tablespoons 
good brandy, add the salt. Beat the whites of the eggs to a stiff 
froth, add this carefully, let it boil from two to three minutes—do 
not stir it much as then it would not be light. Dip fancy timbale 
cups in apple aspic (if at hand; if not in cold water), half fill them 
with the manna. Have ready large quarters of apples that have 
been cooked in water, sugar, lemon juice, and brandy, and left in 
the juice until cold (which will make them nice and juicy); put a 
quarter of apple in centre of the cup and fill on top with the rest 
of the manna; leave until cold. When cold, turn out on a platter 
and glaze with a red glaze. 

When ready to serve, lift them carefully onto a platter on a 
paper doily. Arrange in a circular style with whipped cream in the 
centre. This can also be served with a fruit sauce. 

The red glaze is made from one cup apple juice colored red, 
thickened with one tablespoon cornstarch that is dissolved in a 
little water. 


AMERICAN COOK BOOK 


Apples with Cream of Manna, a la Sultana 
Pommes a la Creme de Manne, a la Sultana 

One cup milk, pinch salt, two tablespoons almond paste, four 
tablespoons manna, one tablespoon sugar, whites of three eggs, 
two cups cut-up apples, one cup sultana raisins. 

How to Make It. Peel apples, cut in dices, wash and pick the 
sultana raisins and cook in water, sugar, brandy, and lemon juice; 
drain. Cook milk with sugar and almond paste, add the four 
tablespoons manna and cook for ten minutes (be careful not to 
burn); add brandy, and, last, the whites well beaten. Dip a melon 
mould in cold water, line with the manna, put the apples and 
sultana raisins in the centre, fill up with manna. 

Turn out and decorate in any way desired. Serve with fruit 
sauce. 

Rings of Apples (Ronds de Pommes ) a la Gimo 

Take four apples; peel and core, cut a slice off each end and cut 
the apple in halves, to make two rings of each apple. Make a 
syrup from two cups water, two cups sugar, cook about ten minutes, 
add four rings of the apples; when ready, take up, color the syrup 
pink and put the other four rings in. Take a fancy glass dish, 
put the slices in—one after another—pink and white. 

Serve in the centre with whipped cream sweetened and flavored 
with brandy and put a little of the pink syrup all around. 


Prussienne of Apple (Prussienne de Pommes ) a la Walde 

Glaze mould with apple aspic; decorate with strips of cake about 
half inch wide, and, in between each strip, with apple sauce that 
is mixed with dissolved Cox’s gelatine—two tablespoons to the half 
cup; fill. 

Filling. One cup apple sauce, one cup cake crumbs, seven 
tablespoons dissolved Cox’s gelatine, two tablespoons brandy, 
sugar to taste, one and a half cups whipped cream. Add the gela¬ 
tine to the apple sauce, sweeten to taste, stir on ice until thickened, 
then add the cake crumbs, and, last, the whipped cream. Leave 
on ice until ready to serve. Dip in warm water, turn out on a paper 
doily. 


Glazed Apples (Pommes glacees) a la Princesse 

Cut apples in halves, shape in nice round pieces. Cook until 
very soft in half sugar and half water, brandy and lemon juice. 





THE SWEDISH, FRENCH 


Put on a broiler, color the juice red, thicken with the cornstarch 
and glaze. 

Serve on puff paste with whipped cream in the centre and spun 
sugar all around if at hand. 

Hedgehog of Apple a la Surprise 
Pommes, en facon de Herisson, a la Surprise 

Select small red apples; core well so that no hard part is left on 
the inside of them, and have all same size; put in two cups water, 
two cups granulated sugar, some lemon peel, lemon juice, and a 
little brandy; cook until quite tender, leave in the juice until 
half cold, then take out and put on a buttered baking pan; beat 
the whites from two or three eggs, add a tablespoon sugar to each; 
cover the apples with the meringue, stick a little hole in the centre 
with your finger so as not to cover the hole of the coring. Hedge¬ 
hog the apples with colored almonds. Leave in the oven until 
the meringue settles—say from three to four minutes. 

Take out; serve in a ring style on a platter with whipped cream 
in the centre, or custard sauce. 

Ribbon Apple Pudding a la Hammond 
Pouding aux Pommes, rubane, a la Hammond 

Glaze mould with apple aspic and leave on ice until cold. Take 
one cup apple sauce, four tablespoons dissolved Cox’s gelatine, 
two tablespoons brandy, two tablespoons chopped almond paste, 
sugar to taste. (If the apple should be too sweet add some lemon 
juice.) Stir on ice until cold, light, and creamy; color with a little red 
coloring, making it pink, fill one layer of the pink in the mould. 
Then add all the same ingredients to the second cup of apple 
sauce, stir until white and creamy, fill on the top of the pink. 
Then the third layer—repeat the same way with the third cup of 
apple sauce coloring it a trifle with the pistachio green coloring 
and flavor with pistachio extract if at hand. To fill the mould, 
if pink is left, fill another layer of the pink, another layer of the 
white, another layer of the green according to the depth of the 
mould. Leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily, and serve with 
whipped cream. 

Apple ( Pomme ) a la Petit Chou 

One cup water, one tablespoon butter, one cup flour, one table¬ 
spoon brandy. 

How to Make It. Put the water on stove, add the butter; 


AMERICAN COOK BOOK 


335 


when boiling, add the flour, stir about three minutes until it be¬ 
comes a glossy paste, then put in a cold place to get cold; when cold, 
add four eggs—one at a time—stirring five minutes between each 
addition. Then put fat on stove, take teaspoonfuls of the mixture 
and put to the fat when the fat gets warm (be careful not to have it 
too hot as then they would not puff), cook slowly in the fat until they 
get nice and brown, leaving space enough for them to turn around 
at any time—in a large fat kettle six at one time is enough. (Have 
fat deep enough to cover.) Take up, put on a broiler to drain and 
to get cold, then fill with thick apple sauce that has been pressed 
through a fine strainer, sweetened to taste, and flavored with 
brandy. Glaze with a pink water frosting and decorate with 
white frosting, put through a fine paper tube, circles around two 
or three times. 

Serve as a dessert for luncheon or dinner with whipped cream 
or ice cream in the centre. 


Apple Aspic (Aspic de Pommes ) a la Bavaroise 

Cut apples in thin slices, cook in equal quantities of water and 
sugar, flavor with little brandy, color some with pistachio coloring 
and some with raspberry coloring. Put on a board to dry. Cut 
in thin strips. Decorate with the strips of apple in any design in a 
mould that has been glazed with apple aspic; glaze again and fill 
with the apple a la Bavaroise. 

Filling. Half cup apple juice, seven tablespoons dissolved 
Cox’s gelatine, two tablespoons brandy, three tablespoons powdered 
sugar, one cup cut-up apples that have been cooked, one and a 
half cups whipped cream. Add the sugar to the apple juice, 
brandy, and gelatine; stir until it becomes cold, add the little cut-up 
apples, last add the whipped cream; leave on ice until ready to 
serve. 

Dip in warm water, turn out on a paper doily, garnish with 
spun sugar. Serve with whipped cream. 


Compote of Apple (Compote de Pommes ) a la Surprise 

Cut round pieces of sponge cake [see recipe: Sponge Cake], 
two for each individual; spread with a thick compote of apple 
that has been flavored with brandy, put one layer on top of 
another, put some more apple sauce on top, put in oven on a 
buttered baking sheet to bake from five to ten minutes. In the 
meantime, beat up the whites of two to three eggs to a stiff merin¬ 
gue, sweeten with sugar, flavor with brandy, cover all over with the 














336 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


meringue and decorate with a fancy tube on the top. Garnish 
with maraschino cherries, arrange them in a ring on a platter. 

Serve with whipped cream in the centre. 

Glazed Apples ( Pommes glacees ) a la Charlotte 

Core and peel small apples; cut each apple in two slices, trimming 
them on one side so that the rings look even; cook in half sugar 
and half water; flavor with brandy and lemon juice. When cooked, 
leave in the juice until cold; then take out, put on a broiler, glaze 
with a red glaze, serve on a slice of cake or puff paste foundation, 
and when serving put on top a small charlotte russe. 

The charlotte russe is three tablespoons milk, three tablespoons 
dissolved Cox’s gelatine, one tablespoon brandy, three tablespoons 
sugar, one cup whipped cream. Stir milk, sugar, and brandy to¬ 
gether; then add gelatine, last add the whipped cream. 

Fill little moulds that have been glazed first with apple aspic, 
and decorated with maraschino cherries; leave on the ice until 
cold, then dip in warm water, turn out on the apples. Serve with 
whipped cream in the centre. 

Love Apples ( Pommes d’ Amour) a la Lydie Matilde 

Peel and core apples; cut in halves, cook in two cups water and 
two cups sugar, brandy, and lemon juice. When well done, leave 
until cold enough to handle, then press around the finger, shaping 
it round, leaving the hole after the finger. Leave until cold, then 
fill. 

Filling. Three tablespoons milk, three tablespoons chopped 
almond paste, one tablespoon raspberry jam if at hand, color 
with the red coloring, sugar to taste, two tablespoons brandy, stir 
on ice until cold, add one cup whipped cream. 

Fill apples, put on a broiler and chaud-froid with a white chaud- 
froid sauce. Color some apple aspic with the red coloring; glaze 
half of the apple red—carefully, so as not to spot the other half. 
The apple must be half red and half white. Put a green leaf in 
each. Serve on individual round pieces of puff paste with whipped 
cream in the centre. 

Bavarian of Apple, a la Ericsson Hammond 
Pomme Bavaroise, a la Ericsson Hammond 

Glaze a ring mould with apple aspic and fill about one inch thick 
with the compote; then fill with the bavarian; leave on ice until 
cold. When ready to serve, dip in warm water, turn out on a 
platter on a paper doily and serve with whipped cream. 


Compote of Apple. Take one cup of fine apple sauce, flavor 
with brandy, add to each cup of apple sauce four tablespoons of 
dissolved Cox’s gelatine; color a little with the pink coloring. 

Bavarian of Apple. Half cup apple juice, seven tablespoons 
dissolved Cox’s gelatine, two tablespoons brandy, three tablespoons 
powdered sugar, one cup cut-up apples that have been cooked, 
one and a half cups whipped cream. Add the sugar to the apple 
juice, brandy, and gelatine; stir until it becomes cold; add the little 
cut-up apples, last add the whipped cream; fill on top of the com¬ 
pote. 

Apple Sponge {Pate molle aux Pommes ) a la Benoria 

Four eggs, half cup sugar, seven tablespoons dissolved Cox’s 
gelatine, half cup apple juice, juice of half lemon, one tablespoon 
brandy, two cups cooked apples. 

How to Make It. Stir the yolks and sugar to a souffle; add 
brandy, apple juice, lemon juice; cook until thickened, then add 
gelatine, stir on ice, beat the whites of eggs to a stiff froth and add 
carefully. Fill a mould that has been glazed with apple aspic, 
first one layer of apples, then one of sponge, etc., alternately, until 
full. This dessert can be decorated with apples at the bottom of the 
mould in aspic. Leave on ice until ready to serve. 

Dip in warm water; turn out on a nice paper doily. 

Apple Chartreuse {Chartreuse de Pommes ) a la Royale 

Glaze mould with apple aspic; decorate with little green, red, 
and white apples that have been scooped out from apples and cooked 
in half sugar and half water. Fill with aspic as high as the apples 
then make the chartreuse filling which is one cup apple sauce, 
seven tablespoons dissolved Cox’s gelatine, two tablespoons 
brandy, sugar to taste. Stir on ice until it thickens, then add one 
and a half cups whipped cream; fill the mould, leave on ice until 
ready to serve. 

Dip in warm water, turn out on a paper doily, and serve with 
whipped cream. 

Apple Chartreuse {Chartreuse de Pommes) a la Walde 

Peel and cut apples in halves and scoop out with the scooper 
until a thin shell; cook in half water and half sugar, lemon juice, 
and brandy; leave in the juice until cold. Aspic fancy ice 
cream moulds, put the half apple in and fill with the chartreuse, 
which is one cup apple sauce, seven tablespoons dissolved Cox’s 










THE SWEDISH, FRENCH 


gelatine, two tablespoons brandy, one and a half cups whipped 
cream. Stir apple sauce and gelatine, add brandy, last add 
(slowly) the whipped cream. 

Fill the apples, leave in the moulds on ice until ready to serve. 
Dip in warm water, turn out on puff paste or sponge cake. Serve 
with whipped cream. 

Apple ( Pomme) a la Chantilly 

One and a half cups whipped cream, four tablespoons dissolved 
Cox’s gelatine, one tablespoon brandy, two tablespoons powdered 
sugar, two cups of apples cut in small pieces and cooked. Glaze 
little individual ice cream moulds or round moulds with apple 
aspic. Decorate with a daisy of compote of apples—a green stem 
and white centre. Mix the cream and brandy, gelatine and 
powdered sugar, then spread moulds with the cream, fill with 
apples that have been cut in little dices and cooked; add some more 
cream mixture on the top. 

Turn out on puff paste that is filled with apples and serve with 
whipped cream as a dessert for luncheon or dinner. 

Baskets of Spun Sugar (Corbeilles de Sucre file ) a la Laconia 

Cut apples in quarters; cook in half water and half sugar with a 
little lemon juice. Trim the edges all around. Chaud-froid half 
pink and half white. Arrange in little spun sugar baskets with 
a small green leaf in each apple. Serve the baskets on a puff paste 
foundation with whipped cream in the centre. 

Compote of Apple with Chartreuse, a la Pompadour 
Compote de Pommes, Chartreuse a la Pompadour 

Two cups apple sauce, eleven tablespoons dissolved Cox’s 
gelatine, one and a half cups whipped cream, two tablespoons 
brandy, sugar to taste. 

First make the apple sauce; to one cup apple sauce, four table¬ 
spoons gelatine. Color half of the apple sauce pink or red, leave 
the other half the natural color. Glaze mould with apple aspic 
and decorate with strips—first the plain apple sauce then the pink; 
fill with apple a la chartreuse. 

Chartreuse. One cup apple sauce, sugar to taste, two table¬ 
spoons brandy, seven tablespoons gelatine, one and a half cups 
whipped cream. Stir apple sauce and gelatine, add brandy, 
last add the whipped cream, fill the mould, leave on ice until ready 
to serve. 


AMERICAN COOK BOOK 


337 


Dip in warm water, turn out on a paper doily, serve with whipped 
cream. 


Cream of Apples with Almonds, a la Prussienne 

Creme de Pommes aux Amandes, a la Prussienne 

One cup apple aspic for six persons, eight lady fingers or strips 
of sponge cake, jelly from apples (colored red). Glaze mould with 
aspic, decorate with strips of lady fingers and jelly, alternately, and 

fill. 

Filling. One cup apple sauce, six tablespoons dissolved 
Cox’s gelatine, four tablespoons almond paste; stir on ice until 
cold. When cold, add one and a half to two cups whipped cream. 
Leave the mould on ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream. 


Apple (Pomme) a la Eldora—for Eight Persons 

Eight apples, two cups sugar, two cups water, two tablespoons 
brandy, two tablespoons sherry, the rind of a lemon. 

Cook apples in water and sugar until very soft. When hot, 
cut a piece out and shape over the finger two inches long and one 
and a half inches thick; fill. 

Filling. Three tablespoons milk, four tablespoons chopped 
almonds, two tablespoons powdered sugar, four tablespoons dis¬ 
solved Cox’s gelatine, one cup whipped cream. Show the filling 
on the top half inch wide. Glaze the apples (not the filling) with 
one cup of the juice that the apples cooked in, color with orange 
coloring, add one tablespoon cornstarch that has been dissolved, 
one tablespoon gelatine, two tablespoons brandy. Decorate with 
whipped cream on top of the filling, and a narrow strip of red 
glaze on the cream. 

Serve on puff paste with whipped cream in the centre. 


Chaud-froid of Apples (Chaud-froid de Pommes) a la Clodia 

One quart apples. Cut four in halves, core and peel, cook in 
two cups sugar, two cups water; add one tablespoon brandy and 
lemon juice—carefully, so as not to let them break. When cold, 
put on a broiler and chaud-froid with a white chaud-froid sauce; 
decorate with a slice of maraschino cherry in the centre of the 
apple with whipped cream, and serve on the apple compote. 

Compote of Apples. To each cup of apples take four table- 








338 


THE SWEDISH, FRENCH, 


spoons dissolved Cox’s gelatine, color any shade with the fruit 
coloring, arrange the chaud-froid apples on the compote and serve 
with whipped cream. Garnish with spun sugar. 

Apples ( Pommes ) a la Portugaise 

Make puff paste in small round pieces and bake, then split. 
Fill with apple marmalade or thick apple sauce flavored with 
brandy. Serve chaud-froid apples on the top; decorate and serve 
with whipped cream. Garnish with spun sugar. 

Apples with Almond in Aspic, a la Camille 

Pommes aux Amandes en Aspic, a la Camille 

Slice and cut apples, color some green and some red. Glaze 
mould with apple aspic and decorate with a rose made from the 
red, white, and green apples; fill. 

Filling. One cup milk, six tablespoons dissolved Cox’s gelatine, 
four tablespoons sugar, two tablespoons brandy, three tablespoons 
almond paste, one cup of little dices of cooked apples, one and a 
half cups whipped cream. Stir gelatine, sugar, brandy, almond, 
and milk together; stir in apples, last add the whipped cream. 

Fill mould, put on ice until ready to serve. Dip in warm water, 
and serve with whipped cream. 

Cabinet of Apples with Chartreuse, a la Henrietta 

Pommes en Chartreuse, a la Henrietta 

Glaze a high mould with apple aspic and decorate with thin 
slices of colored apples. Glaze again with aspic. Fill with 
a chartreuse which is one and a half cups apple sauce, eight 
tablespoons dissolved Cox’s gelatine, two tablespoons brandy, 
sugar to taste, one and a half cups whipped cream. Stir apple 
sauce with gelatine until white; add brandy and sugar and, last, 
the whipped cream; fill mould; leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily, serve with whipped 
cream. Garnish with spun sugar. 

Meringue of Apples {Meringue de Pommes ) a la Portugaise 

Bake round pieces of pastry in the shape of a small vol-au-vent 
or patty. When baked, take off the cover and scoop out, fill with 
the compote of apples, spread pastry with the white frosting, 
serve on top of it a slice of glazed cooked apple, decorate with 
whipped cream. Arrange in the form of a ring on a platter on a 


AMERICAN COOK BOOK 


pastry foundation with custard in the centre, cover with cream 
or meringue and decorate with colored apples. 

How to Make the Meringue. Beat the whites of two eggs 
to a stiff froth with two tablespoons powdered sugar; add one table¬ 
spoon brandy. 

Filling for the Apples. One cup apple sauce, one tablespoon 
brandy, sugar to taste, four tablespoons dissolved Cox’s gelatine. 


Apple ( Pomme ) a l’Anglaise 

Line a cup mould with puff paste, fill with beans or toasted corn 
flakes and bake; when baked, scoop out. Roll the pastry thin, 
cut in strips, twist around the lady locks and bake. Fill the cup with 
the apple chartreuse and fasten the lady locks on with caramel. 
Fill whipped cream in the lady locks and a slice of maraschino 
cherry on the top and decorate with a little dot of green cream. 
Garnish with spun sugar around. 

Apple Chartreuse. One cup apple sauce, seven tablespoons 
dissolved Cox’s gelatine, mix together, add two tablespoons brandy, 
last add one and a half to two cups whipped cream. 


Timbale of Apple a la Hornlet 

Timbales de Pommes a la Cornet 

Line the mould with stale sponge or quick sponge cake, fill with 
the compote of apple, put on ice until ready to serve. Dip in 
warm water, turn out on a paper doily on the platter on which it 
is going to be served. In the meantime, make some hornlets [see 
recipe: How to Make Hornlets], raise the hornlets all around the 
timbale of compote; fasten them with caramel. When ready to 
serve, fill the hornlets with whipped cream that has been sweetened 
and flavored with brandy, put a rosette of spun sugar on the top 
and a wreath of spun sugar all around. A maraschino cherry 
can be served on top of the whipped cream. 

Compote of Apple. Peel, core, and cut apples in thin slices, 
cook in two cups water and one cup sugar, on a quick fire with a 
tight cover. When ready, press through a fine sieve. To each 
cup apple sauce one tablespoon brandy, four tablespoons dissolved 
Cox’s gelatine, sugar to taste. 


Popovers with Apple and Cream ( Chaussons ) a la Elvira 

Break two eggs in a bowl, season with a little speck of salt, 
add half cup milk, six heaping tablespoons flour; beat until 









THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


339 


creamy, then add another half cup milk. These popovers must 
contain neither sugar nor baking powder. Butter deep muffin 
pans well, and half fill (if there is too much in each pan it will 
make the popovers heavy), put a little piece butter in the centre of 
each and bake in an oven that has an under heat for twenty-five to 
thirty minutes. When done, turn out upside down on a table 
and leave until cold; when cold, fill. 

Filling. For six popovers take two cups apple sauce, six 
tablespoons dissolved Cox’s gelatine, flavor with two tablespoons 
brandy, sweeten with sugar to taste. Beat in a saucepan on ice 
until it gets white and creamy, put in a paper tube, fill the popovers. 
Have ready some water icing, glaze on the top with the water 
icing, decorate with pink. 

Arrange on a platter with whipped cream in the centre. Serve 
very cold. A delicious dessert for luncheon, dinner, or supper. 

Apple ( Pomme ) a la Bavaroise 

Line mould with aspic, decorate with slices of cooked apples 
around the bottom of the'mould, fill with red aspic the height of 
the decoration, then fill with a bavarian. 

Filling. Half cup apple juice, six tablespoons dissolved Cox’s 
gelatine, one and a half cups whipped cream, one cup cut-up apples. 
Stir apple juice and gelatine on ice then the apples that have been 
cooked and cut up in dices, last the whipped cream. Fill the 
mould, leave on the ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Garnish with 
spun sugar if at hand. 

Compote of Apple (Compote de Pomme ) a la Charlotte 

Glaze charlotte moulds with apple aspic, line with compote of 
apple; to one cup apple sauce, sweetened and flavored with brandy, 
take four tablespoons dissolved Cox’s gelatine; color half of it 
red and leave the other half the natural color. If too white tint 
slightly with the green coloring. Line the mould from one end 
to the other—half with the red and half with the green. When 
the compote has settled and is stiff, fill with apple bavarian. 

Bavarian. Half cup apple juice, six tablespoons dissolved 
Cox’s gelatine, one cup cut-up apples, half cup whipped cream. 
Stir apple juice and gelatine on ice, then the apples that have been 
cooked; last add the whipped cream. 

Fill the mould, leave on the ice until ready to serve, dip in warm 
water, turn out on a compote of apple. 


Chartreuse of Apple with Pignolias 
Chartreuse de Pommes aux Noisettes de Pin 

One cup apple sauce, four tablespoons chopped pignolias, two 
tablespoons brandy, sweeten to taste, seven tablespoons dissolved 
Cox’s gelatine, stir on ice until commencing to thicken, add two 
cups whipped cream. Glaze a melon mould with apple aspic, line 
with the mixture, put in the centre two cups of the dices of apples 
that have been cooked in half sugar and half water, add one table¬ 
spoon gelatine to each cup of apples, fill on top with the cream mix¬ 
ture, put on ice until ready to serve. 

Turn out on a paper doily, decorate with pignolia nuts made 
into daisies and a currant in the centre with stems of angelica and 
spun sugar all around. 

Compote of Apple, a la Watermelon 
Compote de Pommes, a la Pasteque 

Glaze melon mould with apple aspic, take to one cup apple sauce 
four tablespoons dissolved Cox’s gelatine, two tablespoons cream, 
two tablespoons chopped pignolia nuts, color with green coloring 
and line the mould. Take another cup of sauce, add the same 
ingredients, leave the natural color and put on top of the green. 
Take another cup of the apple sauce, color pink, put on top of 
the white. Stick some pignolia nuts (that have been cooked in 
sugar) in the pink; leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily, decorate on the 
top with pignolia nuts made into daisies with a currant in the 
centre; serve with whipped cream. 

Chartreuse of Apple (Chartreuse de Pomme) a la Chantilly 

Take to one cup apple sauce four tablespoons dissolved Cox’s 
gelatine, sweeten and flavor with brandy, color half with green 
fruit coloring and the other half leave the natural color; put in 
small plain moulds that have been glazed with apple aspic; first a 
strip of green then a strip of white; add aspic and fill with the 
apple chartreuse. 

Apple Chartreuse. Mix together one cup apple sauce, seven 
tablespoons dissolved Cox’s gelatine, two tablespoons brandy, 
sugar to taste, last add one and a half cups whipped cream and 
fill the moulds. 

Leave on ice until ready to serve, dip in warm water, turn out 
on individual foundations of puff paste with whmped cream in the 
centre and spun sugar around. 






340 


THE SWEDISH, FRENCH, 


Apple (Pomme) a la Chantilly 

Roll puff paste very thin, cut in the shape of a half moon, bake 
and open, fill with quarters of apples that have been cooked in half 
sugar and half water, flavored with brandy and lemon juice. Put 
on a broiler, glaze with water or fondant frosting. Arrange on a 
paper doily. Serve with whipped cream. 

Cream of Apples (Creme de Pommes ) a l’Anglaise 

Take a large timbale cup, butter and line with pastry, fill with 
beans and bake. When baked, scoop out the beans, put on a 
platter with the open part up. Butter lady locks, roll pastry 
out and cut in strips about one and a half inches wide. Twist 
around the lady locks and bake. Fasten the lady locks on the cup 
withcaramel. Placeon a platter. Fill them with cut-up apples, put 
little whipped cream on top, fill the cup with a bavarian of apples. 

Filling. Half cup milk, six tablespoons dissolved Cox’s gela¬ 
tine, four tablespoons sugar, two tablespoons brandy, one cup of 
little dices of apples (cooked), one cup whipped cream. Stir 
gelatine, sugar, brandy, and milk together; add the apples; last 
add the whipped cream. 

Fill in the pastry cup, sprinkle cut-up apples on top; garnish with 
spun sugar. 

Compote of Apple (Compote de Pommes) a la Valois 

One cup thick apple sauce, ten tablespoons dissolved Cox’s 
gelatine, two tablespoons brandy, one and a half cups cut-up small 
dices of apple, one cup cake crumbs, some sponge cake for garnish¬ 
ing, two cups whipped cream, half cup milk, sugar to taste. 

How to Make It. Glaze a timbale mould with apple aspic; 
cut thin slices of sponge cake, spread each slice with an apple com¬ 
pote colored with a little red coloring. Put another thin slice of 
cake on top, cut in small pieces, line the mould, join one next to 
the other—showing the red and the cake on the outside; glaze 
again and fill. 

Filling. Half cup milk, sugar to taste, two tablespoons brandy, 
add the six tablespoons dissolved Cox’s gelatine, stir until commenc¬ 
ing to thicken, add the whipped cream. Put in the decorated 
form, first a layer of cream then of cut-up apples, then cake, etc., 
until the mould is full; leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with a 
rich custard sauce, whipped cream, or any kind of a sherbet with 
spun sugar or any kind of a sugar or meringue border, as a luncheon 
or dinner dessert. 


AMERICAN COOK BOOK 


Baked Apples (Pommes cuites au four) 

Peel the apples a little on the top; core, fill the hole with sugar, 
sprinkle with a little cinnamon, put a piece of butter in each, put 
on a buttered baking pan with some water, bake in the oven until 
soft; baste occasionally. Arrange on a platter, with the juice from 
the pan strained around. 

Compote of Apple with Chartreuse, a la Royale 

Compote de Pommes et de Chartreuse, a la Royale 

Glaze a mould with apple aspic. Take one and a half cups of 
apple sauce, divide in two parts, to each part add three tablespoons 
dissolved Cox’s gelatine, color one part green and the other part 
pink. Put in a paper tube, decorate the mould every other dot, 
pink and green; add more aspic the height of the decoration and 
fill with the chartreuse. 

Chartreuse. One cup apple sauce, seven tablespoons dis¬ 
solved Cox’s gelatine, two tablespoons brandy, sugar to taste. 
Stir on ice until it thickens, then add one and a half cups whipped 
cream. 

Fill the mould, leave on the ice until ready to serve, dip in luke¬ 
warm water, turn out on a paper doily. Serve with whipped cream. 


Apple Chartreuse a la Hedgehog 

Chartreuse de Pommes, a la Herisson 

Glaze a ring mould with apple aspic,fill with thechartreuseof apple 
[see recipe. Compote of Apple aux Chartreuse a la Royale], leave on 
ice until ready to serve, dip in warm water, turn out on a paper 
doily, hedgehog with almonds that have been cut in strips, length¬ 
wise, and colored red, green, and some left the natural color. Serve 
with whipped cream or custard sauce in the centre. 


Apple Omelet (Omelette aux Pommes) a la Surprise 

Two eggs, two tablespoons milk, two tablespoons cream, one 
tablespoon butter. 

Mix well, put the butter in a pan, put the mixture of egg in; 
leave for two seconds, draw away with the omelet knife from one 
side to the other then back again. Put in the centre some apples 
that have been cooked in half sugar and half water, flavored with 
brandy and lemon juice, and cut in slices; with the omelet knife 
double carefully over the apples; when turning out on a platter, 
double again; cover with meringue, put in the oven and brown. 




THE SWEDISH, FRENCH 


Garnish with different colored apples cooked and cut up. Serve 
as a dessert. 

Aspic of Apples (Aspic de Pommes) a la Walde 

Half cup apples (that have been cut in dices and cooked in half 
sugar and half water), half cup milk, one and a half cups cake 
crumbs, one tablespoon almond paste, six tablespoons dissolved 
Cox’s gelatine, whites of two eggs. 

How to Make It. Mix milk and gelatine together; add the 
almond paste, cake crumbs, apples, and last the whites beaten to 
a stiff froth. Glaze a ring mould with apple aspic, decorate with 
the cut-up apples up to the ring line and fill with the mixture; 
leave on the ice until ready to serve. 

Dip in lukewarm water, turn out on a paper doily, serve with 
whipped cream. 

Aspic of Apples (Aspic de Pommes) a la Emma Charlotte 

Four cups dices of apples—color part with the orange coloring 
for the decoration, three tablespoons chopped almonds, four cups 
cake (cut in small dices). 

How to Make It. Glaze a ring mould, or any kind of individual 
moulds, with apple aspic, see recipe, decorate on a bias with strips 
of white and colored apples, add aspic that is flavored with brandy 
to cover the fruit. Put a layer of the cake, sprinkle with almonds, 
fill aspic to cover the cake, then a layer of apples; fill on top with 
the aspic and so on until the mould is full; leave on the ice until 
ready to serve. 

Dip in lukewarm water, turn out on a paper doily. Garnish 
with spun sugar. Serve with whipped cream. 

Apples with Rice (Pommes au Riz) a la Russe 

One and a half cups milk, one and a half cups flaked rice, five 
tablespoons sugar, one tablespoon brandy or a teaspoon vanilla, 
one and a half cups whipped cream, ten tablespoons dissolved 
Cox’s gelatine, one cup apple sauce, some red coloring and green 
leaves. 

How to Make It. Put milk on stove, add the flaked rice; 
when boiling, take off stove, put on ice, add six tablespoons gela¬ 
tine, brandy, sugar; stir until commencing to thicken, add the 
whipped cream. Divide in halves, color half the mixture pink 
and leave the other half the natural color. Take deep individual 
moulds, glaze with a little aspic, line half of the mould with the 
white and half with the pink, fill with the apple filling (which is 


AMERICAN COOK BOOK 


341 


the sweetened apple sauce), flavor with brandy, add four table¬ 
spoons gelatine, leave on ice until thickened. Fill each mould 
with the apple sauce, put some of the rice mixture on top, form it 
round. When ready to serve, serve with a green leaf in each on 
pieces of pastry with w r hipped cream. 

Cream of Apple with Almond, a la Hildur Alexandra 
Creme de Pomme a l’Amande, a la Hildur Alexandra 

Two cups apple sauce, nine tablespoons dissolved Cox’s gelatine, 
five tablespoons almond paste, sugar to taste, three tablespoons 
brandy, one cup w T hipped cream. 

How to Make It. Take half cup of the apple sauce, sweeten 
and flavor, color with the red coloring. Glaze a ring mould with 
aspic, put in half inch of the thick red compote. Put the rest of 
the apple sauce in a pan on ice, add sugar, brandy, almond paste, 
gelatine; last add the whipped cream. Color in different shades, 
put in layers on top of the compote, leave on the ice until ready to 
serve. 

Dip in warm water, turn out on a paper doily. Garnish with 
spun sugar. Serve with w’hipped cream. 

Compote of Apple with Almond, a la Chartreuse 
Compote de Pomme et d’Amandes, a la Chartreuse 

Glaze a ring mould with aspic. Take two cups apple sauce, 
color half cup of it green, half cup pink, leaving the rest the natural 
color; decorate the mould with a layer of pink, then a layer of 
green; glaze with aspic; fill. 

Filling. Stir the white apple sauce on ice, add sugar to taste, 
two tablespoons brandy, four tablespoons almond paste, seven 
tablespoons dissolved Cox’s gelatine, whites of two eggs beaten 
up stiff; leave on ice until ready to serve. 

Dip in lukewarm water, turn out. Serve with whipped cream. 

Compote of Apple (Compote de Pommes ) a la Gilbert 

Three cups apple sauce, twelve tablespoons dissolved Cox’s 
gelatine, five tablespoons almond paste, three tablespoons brandy, 
sugar to taste. 

Put the gelatine, sugar, and brandy in a pan; add the apple 
sauce, divide in two, color half pink, leave the other the natural 
color, beat on ice until creamy and white. Glaze individual ice 
cream moulds with aspic, fill half with pink and half white, close 
together tight; leave on ice until ready to serve. 










342 


THE SWEDISH, FRENCH 


Dip in warm water, turn out on a foundation or a paper napkin; 
stick a green leaf in each. Serve with whipped cream. 

Compote of Apple with Almond, a la Chantilly 
Compote de Pommes aux Amandes, a la Chantilly 

Make a layer of puff paste about two inches in thickness; when 
baked spread a little apple sauce between the layers, sprinkle with 
sugar and almonds, put one layer on top of another. Make some 
individual patties, bake crisp; when done, remove the cover, fill 
with the compote of apple. Make little rosettes of the compote 
(colored pink), put on a platter in the icebox, stick one rosette 
on each. Have some half moons of meringue, raise them on the 
foundation, fasten with some caramel, and in the centre serve ice 
cream or whipped cream; garnish with spun sugar and mushrooms 
made out of meringue. 

Filling. To one cup apple sauce take four tablespoons dis¬ 
solved Cox’s gelatine, two tablespoons brandy, sugar to taste. 
Stir on ice until light and creamy. 

Pancake with Compote of Apple, a la Surprise 

Crepe Compote de Pommes, a la Surprise 

One egg, one and a half cups milk, one cup flour, one teaspoon 
sugar, a pinch of salt, half teaspoon Royal baking powder, four 
tablespoons rich cream. 

How to Make It. Stir yolks, milk, flour, sugar, and salt 
to a smooth batter, add the cream and the whites (beaten), make 
very thin in a frying pan—about four to five inches across, per¬ 
fectly round—and brown first on one side then on the other; 
spread with a colored compote of apple, fold in four, put on a paper 
on a baking sheet in a wreath style one on top of another to the 
height of the dessert desired, trim and make even all around. If 
the centre space is too small it can be cut out, leaving it large enough 
for the filling in the centre. Cover with a heavy meringue that 
has been flavored with brandy, sweeten to taste, fill the centre with 
whipped cream, decorate all around with little cooked marbles of 
apples, half of them colored pink, and also with the meringue; put 
into the oven until the meringue is settled; garnish with spun sugar. 

This can be served both hot and cold as dessert. 

Chartreuse of Apple, a la Rainbow 

Chartreuse de Pommes, a VArc en Ciel 

Make the apple sauce; to one cup apple sauce four tablespoons 
dissolved Cox’s gelatine, color part green, part red, leaving part 


AMERICAN COOK BOOK 


white. Glaze a ring mould with aspic, decorate with strips of 
apple sauce, green, red, and white in a rainbow style, glaze again 
with the aspic and fill with the apple chartreuse. 

Filling. One cup apple sauce, sugar to taste, two tablespoons 
brandy, seven tablespoons dissolved Cox’s gelatine, one and a half 
cups whipped cream. Stir apple sauce and gelatine, add brandy, 
then the whipped cream; leave on ice. 

Turn out on a paper doily; serve with whipped cream. 

Apple with Meringue (Meringue aux Pommes ) a la Eldora 

To one cup apple sauce four tablespoons dissolved Cox’s gelatine, 
two tablespoons chopped almonds. Beat until light and creamy, 
put in a timbale mould that is round at the top. Beat up the 
whites of four eggs, add one tablespoon sugar to each egg, add 
two tablespoons brandy; beat until very stiff*. Put in a fancy 
tube, begin on the top making wreaths around in a point and 
larger at the bottom in the shape of a pineapple. Garnish with 
little rings of meringue all around, filled with little jelly in the 
centre, and on top with a rosette of angelica or spun sugar. Serve 
with whipped cream. 

Apple with Meringues, a la Sicilienne 

Meringues aux Pommes, a la Sicilienne 

Peel apples; cook in half sugar and half water, lemon juice and 
brandy; leave in the juice until cold. Put on a buttered baking 
sheet, decorate with the whites of eggs (beaten to a meringue 
with one tablespoon sugar to each white, flavored with brandy), 
and little pieces of maraschino cherries around with a piece in 
the centre. Put in oven until the meringue settles. Serve on a paper 
doily in ring style, with whipped cream in the centre, as dessert. 

Apple in Pastry (Tourte aux Pommes ) a la Edna 

Cut apples in thin quarters; cook in two cups water, one cup 
sugar, lemon juice, and brandy; leave in the juice until cold. Line 
a pie plate with pie crust, press around the form with a fork, 
making a strip of twisted pastry around the edge. Put the 
apples in—one after the other—starting at the outside edge and 
going inward until the form is filled. Sprinkle with sugar and 
cinnamon, put in the oven and bake so that the crust will be well 
done; take out of oven, decorate with meringue around, dividing the 
rings of the apples around, and also around the edge of the pastry. 

Serve with whipped cream as dessert. 





THE SWEDISH, FRENCH, 


Hornlet of Apples with Cream, a la Queen Maude 
Pommes a la Creme, en cornet, a la Reine Maude 

Two eggs, three tablespoons powdered sugar, three tablespoons 
flour, teaspoon brandy, little pinch Royal baking powder. Stir 
sugar with eggs, add flour, baking powder, brandy. Spread very 
thin, put in hot oven, bake golden brown; while hot roll around 
the finger in the shape of a hornlet; leave until cold, fill with an 
apple compote, put some whipped cream on the top, garnish with 
a maraschino cherry, fasten one in the centre on top of a pyramid 
of cake then some around until covered. The next row the same 
way—one close to the other with the point in and the lower part 
of the hornlet out. 

Garnish with apples and spun sugar around. 

Knack with Apples ( Chausson ) a la Bregitta 

[See recipe: Hornlet of Apples with Cream, a la Queen Maude.] 
Spread very thin on a buttered baking sheet about four inches in 
length and two and a half inches in width, when baked roll around 
the finger all the same thickness. Raise one next to the other, 
fasten with some caramel, decorate on the top around the edge 
with pink whipped cream that contains some gelatine, fill in the 
centre with the compote of apple, with whipped cream on the top. 
Garnish with spun sugar. 

Apples ( Pommes ) a la Parisienne 

Make the cake [see recipe of dessert, Almond Cakes a la Pari¬ 
sienne]. Fill with an apple cream; to one cup whipped cream 
two tablespoons apple sauce, flavor with brandy, sweeten to taste, 
decorate all around with little scooped-out apples (that have been 
cooked and colored in different shades—such as green, pink, and 
some left white—dipped in boiling sugar and left on an oiled marble 
table to get cold), and in the centre with whipped cream. 

Serve one on top of another—the higher it is the more attractive 
the dessert will be. Garnish with spun sugar around. 

Apples ( Pommes ) a la Cornucopia 

Cut apples in large quarters; cook in half sugar and half water, 
lemon juice, and brandy; take out of the juice. When cold, leave 
on a broiler to drain. Roll pastry very thin, put a piece of apple 
into each, fold over, cut in the shape of a cornucopia (be careful 
not to touch the edge), rub over with some egg, sprinkle with a 
little sugar, put into the oven and bake. 


AMERICAN COOK BOOK 


343 


Serve on a paper doily with whipped cream as dessert for lunch¬ 
eon or dinner. Can also be served hot with a hard sauce. 


Charlotte Russe with Almond, a la Pompadour 
Charlotte Russe aux Amandes, a la Pompadour 

Half cup milk, half cup strawberry (or raspberry) jam, two and 
a half cups whipped cream, nine tablespoons dissolved Cox’s gela¬ 
tine, four tablespoons sugar, five tablespoons chopped almonds, 
two tablespoons brandy. 

How to Make It. Glaze a ring mould with lemon aspic, deco¬ 
rate with strips of whipped cream (mixed with a little gelatine). In 
between each strip fill with strawberry or raspberry jam, to the 
half cup add two tablespoons gelatine. When the mould is deco¬ 
rated, fill. 

Filling. Half cup milk, six tablespoons gelatine, four table¬ 
spoons sugar, five tablespoons chopped almond paste, two table¬ 
spoons brandy. Stir on ice until it commences to thicken, then 
add two cups whipped cream. Carefully fill the mould, leave on 
ice until ready to serve. 

Turn out on a paper doily; garnish with spun sugar around and 
serve with whipped cream in the centre. 

Nougat Pudding in Aspic a la Henrietta 

Pouding au Nougat, en Aspic a la Henrietta 

Three eggs, five tablespoons sugar, two tablespoons brandy, 
two cups milk, six tablespoons dissolved Cox’s gelatine, four table¬ 
spoons chopped almonds, one tablespoon cornstarch, four table¬ 
spoons whipped cream. Glaze mould with aspic and decorate with 
nougat. 

How to Make the Nougat. Put two cups milk on stove. 
Beat up the whites of the three eggs, add one tablespoon sugar and 
one tablespoon very fine-chopped almonds. Drop teaspoons of 
the mixture in the milk and let simmer for about two minutes, 
first dividing the mixture in halves; color one half with little red 
coloring to make it the shade of pink, and leave the other half 
white, then take up. Cook the pink mixture the same way as 
the white, leave on a platter to drain all the milk from it and to 
get cold. In the meantime, stir to a souffle the yolks from the 
eggs with four tablespoons sugar, one tablespoon cornstarch, 
thicken the milk with the mixture to a thick custard. Then line 
the mould at the bottom with the nougat—first pink then white, 
then pink, then white, etc., one after the other, resting on top of 
one another. Then fill with the second filling. 
















344 


THE SWEDISH, FRENCH, 


Second Filling. Put the custard in a saucepan in a bowl of 
ice, add the six tablespoons gelatine, four tablespoons chopped 
almonds; stir until it commences to get cold, then add the four 
tablespoons whipped cream and fill the mould; leave on the ice 
until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
fruit sauce. 

Cream of Almond in Croustades, a la Benoria 

Croustades de Creme d’Amande, a la Benoria 

The croustades are made from two yolks and one white of eggs, 
four tablespoons water, four tablespoons milk, four tablespoons 
flour, two tablespoons cream, some salt. Stir eggs and water 
together, add the flour, work to a smooth batter, then add the 
milk then the cream and salt. Have the croustade iron hot in 
the fat on the stove; wipe the iron dry, dip in the batter (be careful 
that it does not go over the top of the iron), dip twice then dip it 
in the boiling fat; cook until golden brown then take the croustades 
off the iron—turning it bottom up, to get dry. 

Other names for croustades are: Swedish Timbales and Foun¬ 
tain Cups. 

Filling for Croustades. Four tablespoons chopped almonds 
(or almond paste), one heaping tablespoon cornstarch dissolved 
in half cup milk, yolks of three eggs, four tablespoons sugar, one 
tablespoon brandy. 

How to Make It. Put the milk on stove, add the chopped 
almonds (or almond paste), thicken with the cornstarch, add yolks 
and sugar (stirred to a souffle), brandy, and a very small pinch of 
salt. Stir the yolks in very carefully; then, when cold, fill the 
croustades and twist spun sugar around and a rosette of the spun 
sugar in the centre. Decorate the top with whipped cream and 
maraschino cherries. 

Almond Pudding (Pouding aux Amandes ) a la Jessina 

One cup butter, four eggs, one cup milk, two tablespoons brandy, 
two teaspoons Royal baking powder, two and a half cups flour, 
two cups sugar. Stir butter to a cream, add the yolks of eggs, 
then milk, brandy, flour, and Royal baking powder. Stir until 
very smooth, beat the whites well and add. Bake in a buttered 
and papered deep cake tin, leave stand until cold, cut a thin layer 
from the bottom for a cover, scoop out; fill. 

Filling. One cup milk, four tablespoons fine-chopped almonds 
(or five tablespoons almond paste), five tablespoons dissolved Cox’s 
gelatine, two tablespoons brandy, four tablespoons sugar, one and a 


AMERICAN COOK BOOK 


half to two cups whipped cream, one cup cake crumbs (scooped out 
of the cake.) 

Ilow to Make the Filling. Stir the milk, almonds, sugar, 
brandy, gelatine, and cake crumbs on ice; when it commences to 
thicken, gently add the whipped cream; fill the cake (that has been 
put back in its form), put on ice, leave until settled; then turn out, 
spread with raspberry jam (or any kind of red jam, currant jelly, 
etc.) all over on top and around. Sprinkle with chopped almonds. 

Serve with whipped cream as a dessert. 

Snow Pudding (Pouding de Neige ) a la Europeenne 

One and a half cups milk, four tablespoons chopped almonds, 
two tablespoons brandy, two tablespoons cornstarch, four table¬ 
spoons sugar, whites of four eggs. 

How to Make It. Put one cup milk on stove; dissolve the 
cornstarch in the other half cup of milk, add almonds and sugar to 
the milk, thicken with the cornstarch that has been dissolved, 
add brandy, pinch of salt, and, last, the whites of the eggs (beaten 
to a stiff froth). Then fill a melon mould that has been dipped 
in cold water, let stand until cold. 

Turn out and serve with custard, fruits, or chocolate sauce. 

Golden Cream (Creme d’Or) a la Herisson 

One and a half cups milk, one heaping tablespoon cornstarch, 
four tablespoons chopped almonds (or almond paste), seven table¬ 
spoons dissolved Cox’s gelatine, yolks of three eggs, four to five 
tablespoons sugar, two tablespoons brandy, one cup whipped cream. 

How to Make It. Put one cup milk on stove, when hot thicken 
with the cornstarch that has been dissolved in half cup of the milk, 
add the yolks of eggs that have been stirred wfith the sugar to a 
souffle. When thickened, put the saucepan on ice, add the brandy, 
a small pinch of salt, gelatine, and almonds; stir until it gets cold, 
then add the whipped cream. Fill a mould that has been glazed 
with lemon aspic, leave on ice until cold or ready to serve. Dip 
in warm water and turn out on a paper doily. Hedgehog it with 
almonds that have been colored pink, green, and some left white. 
Serve with whipped cream or fruit sauce. 

Souffle with Pignolia a la Watermelon 

Pignolats a la Pasteque 

Three cups lemon aspic, two tablespoons brandy, quarter pound 
pignolia seeds, three tablespoons Cox’s gelatine, two cups whipped 
cream. 






THE SWEDISH, FRENCH, 


How to Make It. Take three cups of lemon aspic. Chop the 
pignolias leaving part of them whole, cook the whole ones in kitchen 
bouquet with a little sugar and brandy. Divide the aspic in three 
parts—color one part pink, one part green, leaving the third part 
its natural color. Glaze a melon mould with the natural lemon 
aspic; leave on ice. Then beat the green, addingone tablespoon Cox’s 
gelatine in saucepan on ice; when it begins to thicken and get 
frothy, add three tablespoonsof the chopped pignolias and four table¬ 
spoons whipped cream; line the mould with the green, beat the 
white, add one tablespoon gelatine, the three tablespoons chopped 
nuts and, when it becomes frothy and thick, add the whipped 
cream. Line mould on top of the green with the white, then 
repeat the pink in the same manner as the two before—sprinkle 
with the seeds that have been cooked brown. Fill the centre of 
the mould with what is left of the colors, put on the top white and 
green last. Leave on the ice until cold. 

Dip in warm water, turn out on a paper doily. Garnish with 
tablespoons of sweetened whipped cream with spun sugar around. 


Almond Pudding ( Pouding aux Amandes ) a la Royale 

Glaze mould with lemon aspic, mix one cup of cake crumbs and 
four tablespoons chopped almond paste and fill half inch thick, drip 
on aspic to cover the cake and almond paste. 

Filling. One cup milk, four tablespoons sugar, four table¬ 
spoons almonds, five tablespoons dissolved Cox’s gelatine, one 
tablespoon brandy, one cup whipped cream. Mix milk, gelatine, 
sugar, and brandy. Stir on ice, add the whipped cream, and fill. 
Leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Fill the centre 
with fruit sauce and around and on top of it spoons of whipped 
cream, leaving a space between each spoonful to show the sauce. 


Almond Cream (Creme d’Amandes) a la Charlotte 

Glaze ice cream moulds with aspic and put a rose made from 
almond paste at the bottom, and aspic again; fill with the charlotte 
russe. 

Filling. Take three tablespoons milk, four tablespoons dis¬ 
solved Cox’s gelatine, add one tablespoon brandy, two tablespoons 
chopped almonds, three tablespoons sugar; stir until it begins to 
thicken, then last add one cup of whipped cream. Fill the moulds, 
leave on the ice until cold. In the meantime, roll out puff paste 
very thin, cut out with the biscuit cutter, put on a pan and bake 


AMERICAN COOK BOOK 


345 


in a moderate oven until golden brown; leave until cold. Split the 
puff paste in halves, put in a teaspoon of raspberry or strawberry 
jelly or any kind of jelly at hand. 

Dip moulds in warm water, turn out on the puff paste, serve in 
a ring style on a platter with orange ice in the centre, garnish with 
spun sugar around. Dessert for luncheon or supper. 

Cream Pudding ( Pouding a la Creme ) a la Continentale 

One and a half cups milk, yolks of two eggs, three tablespoons 
sugar, one tablespoon cornstarch, two tablespoons brandy, three 
tablespoons almond paste, five tablespoons dissolved Cox’s gelatine, 
one cup cake crumbs, four tablespoons whipped cream. 

How to Make It. Put one cup milk and chopped paste in a 
saucepan on the stove; when boiling, thicken with the cornstarch 
that has been dissolved in the other half cup milk; add brand)' - ; 
last add the yolks and sugar that have been stirred to a souffle, 
let come to a boil, but take care not to let it boil. Put the sauce¬ 
pan on ice, stir slowly until it gets cold, then add the gelatine. Stir 
until it begins to thicken, add cake crumbs, then the whipped 
cream. Fill a mould that has been glazed with lemon aspic, 
decorated with colored cream; leave on the ice until ready to serve. 

Dip in lukewarm water, turn out on a paper doily with fruit 
sauce in the centre, garnish with spun sugar if at hand. 

Almond Cream (Creme d’Amandes) a la Fanchonette 

Line cake cups with puff paste, fill with beans and bake. 
When baked, scoop out the beans and fill. Make handles of the 
pastry. 

Filling. One and a half cups milk, one tablespoon cornstarch, 
yolks of two eggs, half cup sugar, one tablespoon brandy, two table¬ 
spoons almond paste. Put milk on the stove, add almond paste— 
stirring until dissolved. Thicken with the cornstarch dissolved 
in half cup of milk. Add the yolks and sugar that have been stirred 
to a souffle, add brandy and when thickened take off the stove and 
stir on ice. When cold, fill the baskets, put teaspoon of cream on 
top, put in the handles, arrange on a platter, garnish with spun 
sugar. 

Almond Pudding ( Pouding aux Amandes) a la Walde 

One cup milk, yolks of two eggs, whites of three, four tablespoons 
sugar, one tablespoon cornstarch, two tablespoons brandy, four 
tablespoons almonds, six tablespoons dissolved Cox’s gelatine. 

Put milk on stove with the almonds. Stir yolks of eggs, sugar, 










346 


THE SWEDISH, FRENCH, 


and cornstarch to a souffle with two tablespoons brandy and thicken 
the milk. Stir on ice, add gelatine and whites of three eggs well 
beaten; fill mould that has been glazed with lemon aspic; leave on 
ice until ready to serve, dip in warm water, turn out and sprinkle 
with chopped almonds that have been cooked and colored different 
shades—green, pink, and part of them left in their natural 
color. 

Serve with a fruit sauce and whipped cream. 


Almond Pudding in Aspic, a la Hammond 

Pouding aux Amandes en Aspic, a la Hammond 

Put half inch thick of lemon jelly in a ring mould, decorate with 
first a white rose and then a red rose made from almond paste 
around the bottom of the mould; cover with jelly; fill. 

Filling. Half cup milk, one tablespoon brandy, three table¬ 
spoons sugar, one cup cake crumbs, six tablespoons dissolved Cox’s 
gelatine, two tablespoons almond paste, one cup whipped cream. 
Chop almond paste and sugar together, add to the milk, then 
add the gelatine, brandy, and, last, the whipped cream. Leave 
on ice until ready to serve. 

Dip in warm water and turn out on a paper doily; garnish with 
spun sugar and large roses and leaves of almond paste. Serve 
with whipped cream. 

Almond Chartreuse in Aspic, a la Eldora 

Chartreuse d’Amandes en Aspic, a la Eldora 

Six tablespoons dissolved Cox’s gelatine, half cup sherry, four 
tablespoons chopped almonds, four tablespoons sugar, one and a 
half cups whipped cream. 

Line mould with aspic and decorate with different colored creams 
containing some gelatine, and fill. 

Filling. Mix gelatine and sherry together, add sugar and 
almonds. Stir on ice; when cold, add the whipped cream. Leave 
on ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
fruit sauce. 


Chestnut Pudding in Aspic, a la Camille 

Pouding aux Marrons en Aspic, a la Camille 

One pound chestnuts, one cup sugar, six tablespoons brandy, 
one lemon, seven tablespoons dissolved Cox’s gelatine, half pint 
whipped cream. 


AMERICAN COOK BOOK 


How to Make It. Cook chestnuts in water ten minutes and 
peel while hot. Put them in cup of water, three-quarters cup sugar, 
three tablespoons brandy, juice of half lemon and the rind, and 
cook until tender; leave in the juice until cold. Glaze a mould 
with lemon aspic; when chestnuts are cold, arrange some of them 
at the bottom of the mould half inch apart. Fill each space with 
whipped cream that contains some gelatine. Cover'with aspic. 
Cut the rest of the chestnuts in small pieces; add to one cup of the 
juice that the nuts are cooked in six tablespoons gelatine, three 
tablespoons brandy, juice of half lemon, half cup sugar. Stir on ice 
until cold; add the whipped cream—carefully. Fill and leave on 
ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream as a dessert for luncheon or dinner. 


Almond Pudding a la Hedgehog 

Pouding aux Amandes, a la Herisson 

Half cup milk, six tablespoons dissolved Cox’s gelatine, two cups 
cut-up sponge cake, four tablespoons sugar, three tablespoons 
chopped almonds, two tablespoons brandy, one and a half cups 
whipped cream. 

Put milk and sugar in a saucepan on chopped ice; add dissolved 
gelatine, chopped almonds, and brandy; stir on ice until thickened, 
add carefully the sponge cake and last the whipped cream. Fill a 
mould that has been glazed with lemon aspic, leave on ice until 
cold. Dip in warm water and turn out on a paper doily; sprinkle 
heavily with grated chocolate and powdered sugar mixed, hedgehog 
it with almonds, that have been peeled, cut in strips. 

Serve with whipped cream. Garnish with spun sugar. 


Almond Pudding (Pouding aux Amandes) a la Gimo 

Glaze small plain individual moulds with lemon aspic; decorate 
with a daisy made from whipped cream (containing a little gelatine); 
crumb plain cake or sponge cake—not the brown part; chop al¬ 
monds or nuts very fine. Put one layer of nuts and one layer ot 
cake, repeating until the mould is full. Fill in between each layer 
with aspic. Put on ice until ready to serve. 

Dip in lukewarm water, turn out on a foundation of chartreuse 
of apple, puff paste, or sponge cake with whipped cream in the 
centre and spun sugar around. Serve with whipped cream. 
















THE SWEDISH, FRENCH, 


Cream Pudding with Maraschino, a la Hammond 

Ponding a la Creme, au Marasquin, a la Hammond 

Glaze mould with aspic; decorate with white, pink, or green 
cream and maraschino cherries; glaze again and fill. 

Filling. One and a half cups milk, seven tablespoons dissolved 
Cox’s gelatine, four tablespoons chopped nuts, two tablespoons 
brandy, whites of two eggs (or one cup cream), one tablespoon 
cornstarch, yolks of three eggs, four tablespoons sugar, three table¬ 
spoons chopped maraschino cherries. 

How to Make the Filling. Put one cup milk on stove; 
thicken with the cornstarch (dissolved in the other half cup milk) 
and the yolks of eggs and sugar—stirred to a souffle. When 
ready, add gelatine, brandy, nuts, maraschino cherries, and last 
the cream. ' 

Fill the mould; leave on ice until ready to serve. Serve with 
whipped cream. 

Raspberry Celestine (Celestine de Framboise ) a la Mabel Quist 

Glaze a melon mould with bromangelon, spread with raspberry 
jam, fill with cream. 

How to Make the Cream. Half cup milk, three tablespoons 
chopped almonds (or other nuts), six tablespoons gelatine, two 
tablespoons brandy, four tablespoons sugar, one cup cake crumbs, 
one and a half cups whipped cream. Fill the mould, leave on ice 
until ready to serve. 

Dip in warm water, turn out, sprinkle with chopped almonds. 
Serve with whipped cream. 

Almond Sponge in Aspic a la Violet 

Eponge a l’Amande en Aspic, a la Violet 

Glaze a melon mould with aspic, decorate with a large rose 
made from almond paste in the centre and little roses all round. 
Fill with aspic—to the height of the roses—and with the almond 
sponge. 

Almond Sponge. Yolks of three eggs, stir with half cup sugar 
and teaspoon cornstarch, flavor with brandy. Put in three table¬ 
spoons chopped almonds and two chopped bitter almonds. Stir on 
the stove with a cup hot milk until thickened, put on ice, add six 
tablespoons dissolved Cox’s gelatine. When it begins to get cold, 
add whites of three eggs that have been beaten to a stiff froth, 
leave the mould on ice until ready to serve. 

Dip in warm water, turn out on a paper doily, garnish with spun 
sugar. 


347 


AMERICAN COOK BOOK 


Spaghetti Baskets with Almond Cream, a la Fanchonette 

Corbeilles de Spaghetti, Creme d’Amandes, a la Fanchonette 

Select nice red apples, cut (with the skin on) in slices about half 
inch thick—all the same size; stick from nine to thirteen toothpicks 
in. Cook the spaghetti; twist all around the toothpicks, in and 
out in a basket style, until all are covered; put on each end of 
every toothpick a piece of maraschino cherry and a piece of an¬ 
gelica; glaze with lemon aspic; fill with almond cream, stick in a 
handle of orange peel that has been left in water until stiff, tie a bow 
of wfflite ribbon on. Arrange on a platter; garnish with spun sugar. 

Almond Cream. One cup whipped cream, two tablespoons 
dissolved Cox’s gelatine, three tablespoons chopped almonds, 
two tablespoons milk, three tablespoons sugar. Mix sugar, gela¬ 
tine, and almonds together; stir in the milk; flavor with brandy; 
last add the whipped cream. 

How to Cook the Spaghetti. Put spaghetti on stove with 
water to cover it and a little orange coloring, brandy, and lemon 
juice; cook until tender; add half cup sugar and cook again. When 
soft, take out of the water, put on a board; then it is ready to be 
made into the basket. 


Almond Cakes (Gateaux aux Amandes) a la Parisienne 

One cup butter, one small cup sugar, one egg, two cups flour, 
one teaspoon Royal baking powder. Free butter from salt by 
putting it in cold water, dry it on a cloth, stir the butter in a bowl 
to a cream, add sugar, then the egg, brandy, flour, and baking 
powder. Line small cake tins very thin, and bake. When baked, 
do not turn out of the forms but fill. 

Filling. Whites of two eggs, two tablespoons chopped almond 
paste, two tablespoons powdered sugar, one tablespoon brandy. 
Stir almond paste, sugar, brandy; add the beaten whites of eggs; 
fill the cakes, put in oven and bake. 

Turn out of the forms when cold. Serve on a paper doily, 
decorate top of each with candied fruit or maraschino cherries; 
garnish with spun sugar. 


Almond Cream Pudding a la Pompadour 

Pouding a la Creme d’Amandes, a la Pompadour 

Glaze a ring mould with aspic, decorate with colored cream— 
pompadour style—one tablespoon dissolved gelatine to the cup of 
whipped cream. Glaze again with the aspic and fill. 

Filling. Half cup milk, six tablespoons dissolved Cox’s gela- 























THE SWEDISH, FRENCH, 


348 


tine, two cups cut-up sponge cake, four tablespoons sugar, three 
tablespoons chopped almonds, two tablespoons brandy, one and a 
half cups whipped cream. Put sugar and milk in a saucepan on ice; 
add the dissolved gelatine, chopped almonds, and brandy; stir on 
ice until thickened; add, carefully, the sponge cake; last add the 
whipped cream. Fill the mould, leave on ice until ready to serve. 

Dip in warm water; turn out. Serve with macedoine of fruit. 

Golden Cream with Fruit, a la Hammond 
Creme d’Or aux Fruits, a la Hammond 

One and a half cups milk, one heaping tablespoon cornstarch, 
four tablespoons chopped almonds, seven tablespoons dissolved 
Cox’s gelatine, yolks of three eggs, five tablespoons sugar, two 
tablespoons brandy, one cup cream. 

Put milk on stove; when hot, thicken with the cornstarch 
dissolved in half cup milk; add yolks—stirred with the sugar to 
a souffle. When it begins to thicken, put the pan on ice; add 
brandy, gelatine, and almonds; stir until cold; add whipped 
cream. Glaze a ring mould with lemon aspic, decorate with 
cream, then put in about half inch of the compote of fruit—colored 
red; when settled, fill with the golden cream, leave on the ice 
till ready to serve. Turn out on a paper doily; serve with whipped 
cream in the centre and garnish with spun sugar. 

Almond Pudding (Pouding aux Amandes ) a la Charlotte 

Make a small jelly roll from three eggs, three tablespoons sugar, 
one teaspoon Royal baking powder, four heaping tablespoons 
Hour, one teaspoon brandy. Stir sugar and yolks to a souffle; add 
brandy, flour, baking powder, and, last, the whites of eggs—beaten 
up stiff. Spread on a baking sheet, bake in a hot oven for five 
minutes, then fill. To one cup currant juice add four tablespoons 
sugar; thicken with one tablespoon cornstarch, flavor with brandy, 
spread very thin and roll. When cold, cut in thin slices across. 
Glaze a mould, in the shape of a bee-hive, with aspic; line with the 
cake—making the rings smaller and smaller toward the top of the 
form; when completely lined, fill with almond a la Charlotte, and 
leave until cold. Dip in warm water, turn out on a paper doily, 
garnish with a rose made of almond paste or a rosette of spun sugar 
on the top. Serve with a fruit sauce. 

Almond a la Charlotte. Take three tablespoons milk, four 
tablespoons dissolved Cox’s gelatine; add one tablespoon brandy, 
two tablespoons chopped almonds (or almond paste), three table¬ 
spoons sugar; stir until it begins to thicken, then add one cup 
whipped cream. 


AMERICAN COOK BOOK 


Almond Cream Pudding with Meringue, a la Walde 

Pouding a la Creme d' Amandes, garni de Meringue, a la Walde 

Three eggs, four tablespoons sugar, five tablespoons flour, three 
tablespoons melted butter, one tablespoon brandy, one teaspoon 
Royal baking powder. Stir sugar and yolks to a souffle; add 
butter, flour, baking powder, and the brandy. Make into layers— 
each successive layer smaller; spread between each layer about 
half inch of almond cream; arrange one on top of another, 
so as to form a steep pyramid; beat up the whites of four eggs 
to a stiff meringue, adding one tablespoon sugar to each. Put 
on through a fancy tube, beginning at the top and going downward, 
leaving each meringue in pyramid shape. Put in oven for a few 
minutes—until nice and dry; put a rosette on top from a large 
rose of almond paste or spun sugar; place on a platter on a paper 
doily with whipped cream and apples around. Cut apples in 
halves; cook in half sugar and half water, with a little lemon 
juice and brandy. Glaze with a red glaze; decorate all around 
them with the meringue through a paper bag. 

Almond Cream. Four tablespoons almond paste, one heaping 
tablespoon cornstarch dissolved in half cup milk, yolks of three 
eggs, four tablespoons sugar, one tablespoon brandy. Put the 
milk on stove, add almond paste, thicken with the cornstarch, 
add yolks and sugar that has been stirred to a souffle, and brandy. 

Chartreuse of Almond (Chartreuse d’Amandes) a la Maria 

Three cups lemon aspic, three tablespoons brandy, three table¬ 
spoons dissolved Cox’s gelatine, six tablespoons chopped almond 
paste, one cup whipped cream. 

How to Make It. Put the aspic in an enameled bowl; add 
brandy, gelatine, and almond paste; beat until a white snow. 
Divide in five parts. Add to one part two tablespoons whipped 
cream. Glaze a fancy fluted mould with lemon aspic, put a layer 
of the white aspic in the mould. Add to another part two ounces 
dissolved chocolate, beat well then add two tablespoons whipped 
cream, fill on top of the white layer. Then color another part 
pink, flavor with raspberry, mix well, add two tablespoons whipped 
cream. Repeat in the same way, color with a pistachio coloring a 
light shade of green; mix well, put on top. Repeat the same way, 
color with red coloring, put that on top; leave on the ice; when 
ready to serve, dip in warm water and turn out on a five- 
minute cake, split in half with mashed strawberries (or any kind 
of a jelly) in between. 

Decorate with strawberries and rosettes of meringue. Garnish 
with spun sugar on the top; serve with whipped cream. 











THE SWEDISH, FRENCH 


Glazed Almond Cakes a la Parisienne 
Gateaux aux Amandes, places a la Parisienne 

One cup butter, one small cup sugar, one egg, two cups 
flour, one teaspoon Royal baking powder, one tablespoon 
brandy. 

How to Make Them. Free butter from salt by putting it in 
cold water. Dry it on a cloth. Stir the butter in a bowl until 
creamy; add sugar—slowly—then eggs, brandy, flour, and baking 
powder. Put in small buttered cake tins and bake in oven until 
brown; leave in the tin; fill. 

Filling. Whites of two eggs, two tablespoons almond paste, 
one tablespoon brandy, two tablespoons powdered sugar. 

How to Make the Filling. Stir almond paste, sugar, and brandy 
together; then add the whites of eggs—well beaten; fill; put in 
oven and bake again. 

When beginning to get cold, turn out, leaving the bottom up. 
Glaze with a red glaze; sprinkle with almonds. Arrange on a paper 
doily on a platter in the form of a ring. Serve with whipped 
cream in the centre as dessert for luncheon or supper. 


Almond Souffle a la Honey-comb 

Amandes soufdees a la Rayon de Miel 

Cook macaroni in two cups water, four tablespoons brandy, 
lemon juice, and the rind, about twenty-five minutes; then add 
half cup sugar, color with the orange coloring, cut in thin slices. 
Glaze a ring mould with lemon aspic, decorate with the macaroni 
in honey-comb style, glaze again; fill. 

Filling. One and a half cups milk, four tablespoons sugar, 
three eggs, one tablespoon butter, one tablespoon brandy, sherry, 
or vanilla, two tablespoons almond paste, one tablespoon flour, six 
tablespoons dissolved Cox’s gelatine. 

How to Make the Filling. Put the milk in a saucepan with the 
almonds to heat. Put the butter in a saucepan, add the flour, 
add the hot milk. In the meantime, stir the yolks with four 
tablespoons sugar to a souffle, add, flavor with brandy. Take 
off" stove, add the gelatine. Put the saucepan on ice, leave until 
cold—stir occasionally or it will become lumpy. Add the whites 
of eggs—beaten—and fill the decorated mould, put on ice, leave 
until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve as a des¬ 
sert for luncheon or dinner with whipped cream in the centre; 
garnish with spun sugar. 


AMERICAN COOK BOOK 


349 


Patties with Cream of Almonds, a la Chantilly 
Petits Pates de Creme d’Amandes, a la Chantilly 

Roll puff paste out about half inch thick; cut with the patty 
cutter the size required. With a cutter one size smaller press 
down in the centre but do not cut it through; this will form a 
cover when the petit is baked. Bake in a moderately hot oven. 
When done, remove the cover; scoop out, leaving them until ready 
to fill. Fill with whipped cream, sweetened to taste and flavored 
with brandy and chopped almonds; spread with raspberry 
jam, put the cover on, sprinkle chopped almonds all around. 
Arrange on a paper doily in a form of a ring. Garnish with spun 
sugar. 


Golden Cream ( Creme d’Or) a la Hammond 

One and a half cups milk, one heaping tablespoon cornstarch, 
four tablespoons chopped almonds (or one cup almond paste), 
seven tablespoons dissolved Cox’s gelatine, yolks of three eggs, 
four to five tablespoons sugar, two tablespoons brandy, one cup 
whipped cream. 

Put one cup milk on stove; when hot, thicken with the cornstarch 
—dissolved in half cup of the milk; add the yolks—stirred with 
the sugar to a souffle. When thickened, put the saucepan on ice, 
add brandy, gelatine, and almonds; stir until thickened; add the 
whipped cream. Glaze a ring mould with lemon aspic, decorate 
with dots of white and pink cream that contains a little gelatine; 
glaze again; fill mould, leave on the ice until ready to serve. 
Dip in lukewarm water, turn out on a paper doily. Serve with 
whipped cream. 


Macaroon in Aspic ( Macaron en Aspic ) a la Charlotte 

Half cup milk, four tablespoons sugar, one tablespoon sherry 
(or vanilla), two dozen macaroons, five tablespoons dissolved Cox’s 
gelatine, one and a half cups whipped cream, some lemon aspic. 

How to Make It. Glaze a ring mould with the lemon aspic, 
cut the macaroons with the biscuit cutter, line mould with the 
macaroons and around each put, first a ring of cream colored 
pink, then a ring of green, and a ring of white. Fill. 

Filling. Mix gelatine, milk, sherry (or vanilla), and sugar to¬ 
gether; stir on ice when thickened. Break the macaroons in small 
pieces, add them to the mixture, last add the whipped cream. 
Fill the mould. Leave on ice until ready to serve. 

Dip in warm water (take care not to have the water too hot as 







350 


THE SWEDISH, FRENCH 


that would spoil the decoration). Turn out on a paper doily on a 
platter and garnish with spun sugar, if at hand. Serve with 
whipped cream. 


Macaroon Pudding a la Walde 

Pouding aux Macarons, a la Walde 

Glaze a ring mould with lemon aspic, put the fancy roses of 
macaroons at the bottom, close to one another, cover with the aspic 
(flavored with brandy). Leave to get settled, put a layer of 
strawberry aspic on top, leave until stiff. Make the cream of 
macaroon. Put half cup milk, six tablespoons dissolved Cox’s 
gelatine, two tablespoons brandy, four tablespoons sugar in a 
saucepan. Stir on ice until commencing to thicken, add one cup 
cut-up macaroons, then half cup whipped cream; fill the mould, 
leave on ice. Dip in warm water, turn out on a paper doily. Serve 
with orange ice or whipped cream in the centre. 

Grapes ( Raisins ) a la Bavaroise 

Glaze a fancy ring mould with lemon aspic; put a row of chopped 
maraschino cherries all around and fill the centre with grapes that 
have been peeled and stoned and cut in very small dices. Then 
glaze again and fill. 

Filling. Six tablespoons dissolved Cox’s gelatine, four table¬ 
spoons milk, one tablespoon brandy, three tablespoons sugar, one 
and a half cups grapes, two cups whipped cream. Stir milk and 
gelatine on ice, add brandy, sugar, and grapes, and last, the whipped 
cream; put the mould on ice, leave until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream. 

Chocolate Pudding a la Pompadour 

Pouding au Chocolat, a la Pompadour 

Put a ring mould on ice, glaze with lemon aspic and line with 
colored cream—in strips, up and down, pompadour style— 
chocolate, green, pink, white; baste with aspic. Fill with the 
chocolate filling. 

Filling. One and a half cups water, five tablespoons sugar, 
three ounces chocolate, one tablespoon cornstarch, two tablespoons 
chopped almonds, two tablespoons brandy, one cup cake crumbs, 
one and a half cups whipped cream, six tablespoons dissolved 
Cox’s gelatine. Put one cup water on stove, dissolve the corn¬ 
starch in the half cup water, add the chocolate then the sugar. 


AMERICAN COOK BOOK 


When cooked, stir on ice; add almonds, cake crumbs, gelatine: 
last add the whipped cream. Fill the mould, leave on ice until 
ready to serve. 

Dip in warm water, turn out on a paper doily. Garnish with 
spun sugar if at hand. Serve with whipped cream. 

Chocolate with Cream in Aspic, a la Gimo 

Chocolat a la Creme fouettee, en Aspic, a la Gimo 

One tablespoon cornstarch, one cup lemon aspic, four ounces 
chocolate, one and a half cups water, six tablespoons sugar, seven 
tablespoons dissolved Cox’s gelatine, tv T o tablespoons brandy, 
one and a half cups whipped cream. 

How^ to Make It. Line mould with aspic. Decorate it with 
alternate dots of cream and chocolate (that have been sweetened 
and which contain some gelatine)—about the size of a marble— 
at the bottom of the mould; then fill with the aspic on top to cover 
the decoration. Put one cup water on the stove with four table¬ 
spoons sugar, thicken with the cornstarch dissolved in the other 
half cup w’ater, then add the ground chocolate. Cook tw r o minutes, 
put the pan in ice water and stir. Add six tablespoons gelatine, 
the brandy, and, last, the whipped cream. Fill the mould through 
a fancy tube carefully, so that the filling doesn’t get near the edges 
of the form. Fill with the aspic. Leave on ice till cold. 

W hen serving, dip in warm water and turn out on a paper doily. 
Serve with whipped cream in the centre. 

Baskets of Cake with Chocolate, a la Victoria 

Corbeilles de Gateau et de Chocolat, a la Victoria 

One cup butter, two cups sugar, four eggs, one cup milk, tw r o 
and a half cups flour, tw T o teaspoons Royal baking powder. Stir 
butter to a cream, add the sugar, then the yolks, milk, flour, 
baking powder, and brandy; last add the whites of eggs—beaten 
to a stiff meringue. Bake in little muffin pans. When baked, turn 
out, stand to get cold, cut a thin slice for a cover from the bottom 
of the cake, then scoop out, leaving a thin crust. Fill. 

Filling. One cup water, thicken with two tablespoons corn¬ 
starch, tw r o ounces chocolate, four tablespoons sugar. Stir on ice 
and, when thickened and cold, add a cup wdiipped cream. Frost 
the cakes with white frosting and decorate with pink around the 
edge, then fill. Put a teaspoon of whipped cream on the filling. 
Then put on the cover (which also has been frosted and decorated), 
puncture two small holes straight across the cover, for the handle, 
and into them stick a handle from citron peel. Arrange on paper 











THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


351 


doily on a platter as dessert for luncheon or supper. Garnish with 
spun sugar if at hand. 

Chocolate Blanc-mange a la Europeenne 

Blanc-manger au Chocolat, a la Europeenne 

One cup water, two tablespoons cornstarch, four ounces choco¬ 
late, five tablespoons sugar, one pound English walnuts, whites of 
four eggs. Put water on stove, thicken with the dissolved corn¬ 
starch, add three tablespoons sugar, chocolate, and half cup of 
the chopped nuts. Stir on ice till cold. Beat the whites stiff with 
two tablespoons sugar, and add. Glaze a mould with lemon aspic 
and decorate with English walnuts—about half inch apart; fill each 
space between the nuts with whipped cream that contains some 
gelatine. Then fill with the mixture; leave on ice until ready to 
serve. Dip in warm water, turn out on a paper doily. Serve 
with whipped cream in the centre of the ring. 

Chocolate ( Chocolat ) a la Chantilly 

Three ounces chocolate, five tablespoons sugar, one and a half 
cups of water, five tablespoons dissolved Cox’s gelatine, two table¬ 
spoons brandy, a small pinch salt, one and a half cups whipped 
cream, one tablespoon cornstarch. 

How to Make It. Put one cup water on stove, add sugar and 
brandy, thicken with the cornstarch that has been dissolved in 
the other half cup water, then add the cut-up chocolate; stir 
until it is nice and smooth, put in a saucepan on ice, add the 
gelatine, stir until it gets cold and begins to thicken; then gently 
add the whipped cream. Fill small ring moulds that have been 
glazed with lemon aspic, leave on ice until ready to serve. 
In the meantime, roll puff paste out very thin, cut with the 
large biscuit cutter, prick with a fork to make it remain in shape. 
Put in a moderate oven and bake until golden brown, let stand to 
get cold. Dip the moulds in warm water; place the chocolate on 
each pastry, decorate with little daisies or strips of cream con¬ 
taining some gelatine and, in the centre of the platter, serve orange 
ice. Garnish with spun sugar around. 

Chocolate Sponge in Aspic, a la Mildred 

Eponge au Chocolat en Aspic, a la Mildred 

Three eggs, stir the yolks in a pan with five tablespoons sugar to 
a souffle, a pinch of salt, three ounces chocolate that has been dis¬ 
solved in half cup boiling water, stir together in a double boiler 
until thickened, add seven tablespoons dissolved Cox’s gelatine. 


Stir on ice until cold. Have ready whites of the eggs beaten 
to a stiff froth, and to it add the chocolate mixture—very carefully. 
Fill a ring mould that has been glazed with aspic and decorated 
with colored cream. Leave on the ice until ready to serve. Dip 
in warm water and turn out on a paper doily. Serve with whipped 
cream in the centre and with spun sugar around. 

Chocolate with Cream, a la Fanchonette 

Chocolat a la Creme iouettee, a la Fanchonette 

Line cake tins with puff paste, fill with beans, bake. When 
baked, remove the beans. In the meantime, make little handles of 
puff paste by cutting the pastry in thin strips, twist like a cork¬ 
screw and lay on the pan in the shape of a horseshoe. Put one 
cup of water on stove; thicken with one tablespoon cornstarch 
dissolved in half cup water; add four ounces chocolate, four table¬ 
spoons sugar, a pinch of salt, and a teaspoon vanilla. When done, 
remove from the fire, stir in the saucepan on ice until cold; when 
cold, add one cup whipped cream. Fill the baskets, put some 
whipped cream on the top, stick the handles in. Arrange on a 
paper doily with whipped cream in the centre; garnish with spun 
sugar. 

Chocolate Cream in Glasses a la Europeenne 

Chocolat a la Creme en Verres, a la Europeenne 

Put one cup water on the stove, thicken wdth two tablespoons 
cornstarch dissolved in half cup water, two ounces chocolate, 
four tablespoons sugar. Stir on ice. When thickened and cold 
add one cup of whipped cream. Serve in little glasses with some 
sweetened cream and half of a maraschino cherry on top. Arrange 
on a paper doily on a platter, as a dessert for lunch or supper. 

Chocolate Blanc-mange a la Pompadour 

Blanc-manger au Chocolat, a la Pompadour 

Glaze a ring mould with lemon aspic flavored with brandy; 
decorate in pompadour style with chocolate layer cake cut in strips. 
Fill. 

Filling. One cup water, six tablespoons dissolved Cox’s 
gelatine, one tablespoon cornstarch, four ounces chocolate, four 
tablespoons sugar, one tablespoon brandy, one cup whipped cream. 

Put half cup water on stove, add the sugar, thicken with the 
cornstarch dissolved in the half cup water, add the cut-up choco¬ 
late, stir on ice, add the gelatine and brandy; when thick, add the 
whipped cream. Fill; leave on ice until ready to serve. 




352 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Dip in warm water, turn out on a paper doily. Serve with 
whipped cream. 

Petits Choux with Chocolate and Cream, a la Edna 
Petits Choux a la Creme au Chocolat, a la Edna 

Half cup water, half cup flour, one tablespoon butter, two eggs, 
one tablespoon brandy. 

Put water, brandy, and butter on stove; when the water is 
boiling add the flour, stir for about two to three minutes, let stand 
until cold, add the eggs one by one—stirring five minutes after 
each. Put the fat on stove in a wide and deep fat kettle, take 
tablespoonfuls and put them in—very smooth—about six to seven 
at a time (be careful not to have the fat hot or the petits choux will 
not puff as they should—the fat must commence to get warm and 
then become hot during the time). When the petits choux are 
golden brown, put them on a broiler or paper to get cold, fill with 
heavily whipped cream flavored with brandy and sweetened to 
taste. Glaze with chocolate; decorate with circles of white frosting. 

Serve on a platter as a dessert with whipped cream in the centre 
for luncheon or dinner. 

Chocolate Ice Cream (Glace au Chocolat) a l’Anglaise 

Line timbale mould with puff paste, fill with beans, bake. 
When baked, scoop out. Make lady locks and bake; put the 
timbale on a platter and stick the lady locks on with caramel. 
When ready to serve, fill the timbale with chocolate ice cream and 
the lady locks with whipped cream; garnish with spun sugar around. 

Chocolate Blanc-mange a la Walde 

Blanc-manger au Chocolat, a la Walde 

Put half cup water on stove, add three tablespoons sugar and 
one tablespoon brandy, thicken with one tablespoon cornstarch 
that has been dissolved in half cup water, add two ounces choco¬ 
late; when all is well mixed, put on ice, add three tablespoons dis¬ 
solved Cox’s gelatine and three tablespoons whipped cream. This 
is the decoration for the mould. First put a dot of chocolate (as 
big as a small chestnut), then one of whipped cream (containing 
some gelatine), then of chocolate, then of cream, etc., around the 
bottom of the mould; drip aspic on the top. Fill with the choco¬ 
late blanc-mange. 

Filling. One cup water, one tablespoon cornstarch, four ounces 
chocolate, seven tablespoons dissolved Cox’s gelatine, five table¬ 
spoons sugar, one and a half cups whipped cream. Put water on 


stove, add the dissolved cornstarch, sugar, and chocolate; stir on 
ice until cold; last add the whipped cream. Fill, leave on ice until 
ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream in the centre. 

Chocolate Blanc-mange with Cocoanut, a la Emma Charlotte 

Blanc-manger au Coco, a la Emma Charlotte 

One cup water, six tablespoons dissolved Cox’s gelatine, 
tablespoon cornstarch, four ounces chocolate, four tablespoons 
sugar, tablespoon brandy, cup whipped cream, cup cocoanut. 

How to Make It. Put half cup water on stove, add the sugar, 
thicken with the cornstarch dissolved in the half cup water, 
add the cut-up chocolate and cocoanut, stir on ice, add gelatine 
and brandy; when thick, add the whipped cream. Fill a ring 
mould (that has been glazed with lemon aspic), leave on ice until 
ready to serve. 

Dip in warm water, turn out on a paper doily, sprinkle with 
cocoanut. Serve with whipped cream in the centre. 

Chocolate Cream (Creme au Chocolat ) a la Pompadour 

Glaze a ring mould with lemon aspic, decorate with cream and 
chocolate. To one cup cream take two tablespoons dissolved 
Cox’s gelatine. Thicken half cup water with one small tablespoon 
cornstarch; add three tablespoons sugar and two ounces chocolate. 
Stir on ice until it begins to get cold. Decorate with alternate 
strips (about half inch wide)—first of cream, then of chocolate, 
and so on until the mould is lined. Then glaze again. Fill. 

Filling. Two ounces chocolate, five tablespoons sugar, six 
tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, 
one cup milk, two cups whipped cream. 

How to Make the Filling. Put the milk on the stove, thicken 
with the cornstarch, add the cut-up chocolate and sugar, stir on 
ice, add the gelatine, last add the whipped cream. 

Fill the mould; leave on ice until ready to serve. Dip in warm 
water; turn out on a paper doily. Serve with whipped cream in 
the centre; garnish with spun sugar. 

Timbales with Chocolate and Charlotte Russe, a la Brigitta 

Timbales de Charlotte Russe au Chocolat, a la Brigitta 

Glaze a large timbale cup with lemon aspic, make a chocolate 
roll [see recipe: Chocolate Roll], cut in thin slices, cover the tim¬ 
bale all around, fill with the charlotte russe. 






THE SWEDISH, FRENCH, 


Filling. Half cup milk, half cup powdered sugar, half pint 
cream, five tablespoons dissolved Cox’s gelatine. Put gelatine, 
brandy, sugar, and milk together; stir on ice until thickened; add 
the whipped cream. Fill the cup, leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream; garnish with spun sugar. 

Chocolate Meringue Pyramid, a la Eldora 

Meringue au Chocolat en Pyramide, a la Eldora 

Three eggs, four tablespoons sugar, five tablespoons flour, three 
tablespoons melted butter, one tablespoon brandy, one teaspoon 
Royal baking powder. Stir sugar and yolks to a souffle, add melted 
butter, flour, baking powder, brandy, a pinch of salt; last add the 
whites of eggs—beaten stiff. Bake on a baking sheet in a quick 
oven from five to ten minutes. Cut out with different forms, one 
smaller than the other, until the pyramid is of the height wanted. 
Fill with chocolate filling, glaze with white boiled frosting, leave 
until cold, decorate with meringues the shape of a button—smaller 
on top and larger toward the bottom (that have been sprinkled 
with chocolate before baked) of the pyramid—all around until 
covered. Serve with whipped cream as dessert. If wanted for a 
dinner party or for the decoration of the table it can be put on a 
foundation of sponge cake that has been frosted with chocolate 
and decorated with white. Garnish with spun sugar. 

Chocolate Filling. Two cups water, one large tablespoon 
cornstarch, one tablespoon brandy, four ounces chocolate, four 
tablespoons sugar. Put one and a half cups water on stove; dis¬ 
solve the cornstarch in the other half cup water; add the chocolate 
and sugar. 


Chocolate Biscuit ( Biscuit au Chocolat) a la Jessina 

Make a five-minute cake [see recipe: Chocolate Meringue 
Pyramid a la Eldora]; bake in a timbale form, leave until cold, 
loosen, then turn out, butter the form again, put the cake back, 
scoop out carefully (leaving a thin shell), cut with the cutter around 
the bottom of the cake as a border, put slices of maraschino cherry 
in each hole, leave until cold, then fill. 

Filling. Take half cup milk, put on stove, add two ounces 
chocolate that has been dissolved in water, put on ice, add six 
tablespoons dissolved Cox’s gelatine, five tablespoons powdered 
sugar, and two tablespoons brandy; stir until it begins to get cold, 
add the two cups cake crumbs that have been scooped out, last 
add two cups whipped cream. Fdl mould; leave until settled. 


AMERICAN COOK BOOK 


353 


Turn out, spread with chocolate frosting, sprinkle with coarsely 
chopped almonds. Decorate all around with quarters of oranges 
filled with different colored aspics. 

Cream of Strawberries (Creme de Fraises) a la Prussienne 

Glaze a ring mould with lemon aspic, decorate with strips about 
half inch in width of whipped cream that contains some gelatine, 
leaving a |-inch space between the strips. Then in between deco¬ 
rate with strawberries that have been pressed through a strainer; 
to half cup of strawberries add two tablespoons dissolved Cox’s 
gelatine and two tablespoons sugar, flavor with brandy, tint 
slightly with red coloring. When the mould is decorated, fill. 

Filling. Take one cup of strawberries that have been mashed 
through a strainer, add four tablespoons sugar, six tablespoons 
dissolved Cox’s gelatine, and four tablespoons chopped almonds 
paste, stir on ice until it commences to thicken, then add one and 
a half cups rich whipped cream. Fill the mould carefully, leave 
on ice until ready to serve. 

Then dip in lukewarm water, turn out on a paper doily and 
garnish all around with fresh strawberries and spun sugar. Serve 
with whipped cream in the centre. 

Strawberry Short Cake a la Surprise 
Gateau croquant aux Fraises, a la Surprise 

Cut round pieces of sponge cake—two for each individual; 
spread with mashed strawberries (sweetened to taste), put one 
layer on top of another and some more mashed strawberries on 
top. Put in oven on a buttered baking sheet to bake from five 
to ten minutes. In the meantime, beat up the whites of two or 
three eggs to a stiff meringue, sweeten with sugar and flavor with 
brandy. Spread all over with the meringue and decorate on the 
top with meringue through a fancy tube; garnish with fresh straw¬ 
berries, forming them in a ring on a platter. Serve with whipped 
cream. 

When fresh strawberries are not at hand, this dessert can be 
made with the preserved ones. 

Strawberry Pudding (Pouding aux Fraises) a la Delmonico 

Make a lemon aspic, see recipe: lemon aspic, flavor with brandy. 
Put a fancy ring mould on ice and glaze, put about one and a half 
inches of the jelly at the bottom. When settled, and beginning to 
get stiff, press strawberries into it; cover with shredded cocoanut. 
When firm, cover with the rest of the aspic (that has been kept 









354 


THE SWEDISH, FRENCH 


liquid) and make same as the first layer; put in a cold place to 
harden. Turn out on a paper doily. 

Serve with whipped cream in the centre and strawberries around. 

Strawberry Jelly with Cocoanut Cream, a la Hildur Alexandra 
Gelee de Fraises, Creme de Coco, a la Hildur Alexandra 

Glaze a fluted tube mould with lemon aspic and put one inch 
of strawberry jelly at the bottom, then a layer of cocoanut cream 
one and a half inches deep, then an inch of jelly, then the cocoanut 
cream, and so on until the mould is full; leave on ice until ready 
to serve. Dip in warm water and turn out on a paper doily; 
sprinkle with shredded cocoanut. Serve with custard or whipped 
cream. 

Cocoanut Cream. Half cup milk, four tablespoons cocoanut, 
three tablespoons sugar, one tablespoon brandy, five tablespoons 
dissolved Cox’s gelatine. Stir on ice until it begins to thicken, 
add gently one and a half cups whipped cream. 

Strawberry Chartreuse a la Maria Mathilda 
Chartreuse de Fraises a la Maria Mathilda 

One box strawberries, two cups whipped cream, half cup sugar, 
seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy. 

How to Make It. Glaze a plain ring mould with lemon aspic; 
decorate with one strawberry then cream; to one cup of cream 
add two tablespoons gelatine, two tablespoons sugar, then straw¬ 
berry, then cream all around until the bottom of the mould is 
lined; then add cold aspic to the height of the strawberries, take 
care not to float the cream. Fill with the chartreuse of straw¬ 
berries. 

Filling. One cup mashed strawberries, six tablespoons dis¬ 
solved Cox’s gelatine, half cup sugar, one tablespoon brandy. 
Stir on ice until thick, add one and a half cups whipped cream— 
put it in carefully (if not pink enough, tint with red coloring). 
Leave on the ice until cold and ready to serve. 

Dip in warm water; turn out on a paper doily. Garnish with 
spun sugar if at hand. Serve with whipped cream. 

Strawberries with Cream, a la Clodia 
Fraises a la Creme, a la Clodia 

Line a large timbale cup with puff paste, fill with beans or toasted 
corn flakes, bake. When baked, scoop out and fill with straw¬ 
berries. Have a hornlet made for each person, fasten with caramel 
all around. When ready to serve, fill with whipped cream flavored 


AMERICAN COOK BOOK 


with brandy and sweetened with sugar. Decorate each hornlet 
with a slice of strawberry or a small one on the top and tablespoon 
whipped cream in the centre. Garnish with spun sugar and a 
rosette of sugar on top. Hornlets can also be filled with vanilla 
ice cream, garnished and decorated in the same way. 

How to Make the Hornlets. Two eggs, three tablespoons 
powdered sugar, three tablespoons flour, one teaspoon brandy, a 
little pinch of Royal baking powder. Stir sugar with eggs; add 
flour, baking powder, and brandy. Spread very thin, put in hot 
oven to bake golden brown. While hot roll around the finger in 
the shape of a hornlet. Let stand until cold. 

Strawberries with Pastry (Tourte aux Fraises ) a la Chantilly 

Make a layer of five-minute pastry or puff pastry and bake. 
Then make small individual ones—one for each person—and bake. 
When ready, glaze the little ones with a fondant frosting, put 
on each a glazed strawberry and in between each a small quarter 
of glazed orange decorated with little white or pink frosting. 
Serve in the centre strawberries with whipped cream on the top; 
garnish with spun sugar. 

How to Glaze the Strawberries. Cook the sugar as for 
spun sugar. Take the strawberries that have a stem and that are 
large and not too ripe. Dip them in sugar and leave on an oiled 
paper to get cold. 

Cream with Strawberry (Creme aux Fraises ) a la Anna Erickzen 

Glaze little cake tins with lemon aspic and decorate with maras¬ 
chino cherries and colored cream. Line moulds with cream; to 
one cup whipped cream three tablespoons dissolved Cox’s gelatine, 
one teaspoon brandy, two tablespoons powdered sugar. Fill with 
strawberry mixture; to half cup cut-up strawberries add one 
tablespoon dissolved Cox’s gelatine and two tablespoons sugar. 
Fill the tins and put more cream on top; leave on the ice until 
ready to serve. 

Dip in warm water and turn out on a foundation of sponge cake 
on a paper doily. Make little handles from angelica or citron peel 
and stick in so as to form a basket. Serve with vanilla ice cream 
or whipped cream in the centre. Garnish with spun sugar. 

Strawberry Omelet (Omelette aux Fraises) a la Surprise 

Stew the strawberries. Make the omelet from two eggs, one 
tablespoon butter, two tablespoons milk, two tablespoons cream; 
mix well. Put one tablespoon butter in a pan, put in the mixture; 








Copyright, 1918, by Mrs. Ericsson Hammond 














THE SWEDISH, FRENCH, 


when ready, put the strawberries in and double, turn out, cover with 
a meringue from three eggs (sweetened). Decorate with a row of 
chopped strawberries, lengthwise, in the centre of the omelet; 
put in oven for about three to four minutes until it gets golden 
brown, then place gently on to a platter. Serve with strawberries 
all around that have been cooked in sugar, thickened with a little 
cornstarch, colored with red coloring, and flavored with brandy. 

Basket of Pastry with Strawberries, a la Charlotte 

Corbeilles de Patisserie aux Fraises, a la Charlotte 

Line a large tube mould with pastry, fill with beans, bake. 
When baked, scoop out, also make a separate handle from the 
pastry. Fill with whole strawberries and on the top with whipped 
cream that contains some gelatine. Decorate with alternate strips 
of strawberry and of cream, then with strawberries that have been 
glazed with sugar. Serve with spun sugar all around. 

This basket is beautiful filled with strawberry ice cream and 
decorated in the same way. 

Timbale of Strawberries (Fraises en Timbale ) a l’Anglaise 

Line a large timbale with puff pastry, fill with beans, bake. 
When baked, remove the beans. Make lady locks and bake; 
fasten to the pastry cup with caramel. Fill the lady locks with 
whipped cream and the cup with strawberries. Decorate with 
whipped cream and strawberries on the top. Twist a wreath of 
spun sugar around. 

Lady Locks with Chartreuse of Strawberry, a la Ruth Williams 
Gateau feuillete, Chartreuse de Fraises, a la Ruth Williams 

Roll puff paste very thin, cut in strips about one inch wide; 
twist around the lady locks at the widest end, and bake. When 
baked, fill with strawberry chartreuse, sprinkle with powdered 
sugar on the top, and serve. 

Filling. One cup mashed strawberries, six tablespoons dis¬ 
solved Cox’s gelatine, half cup sugar, one tablespoon brandy. 
Stir on ice until thick, add one and a half cups whipped cream. 
If not pink enough, tint with red coloring. Garnish with spun sugar. 

Velvet Cream with Strawberries, a la Hilda Sandgren 

Creme veloutee aux Fraises, a la Hilda Sandgren 

One cup milk, six tablespoons dissolved Cox’s gelatine, four 
tablespoons sugar, one tablespoon brandy, one cup preserved 
strawberries, two cups whipped cream. 


AMERICAN COOK BOOK 


355 


How to Make It. Put a ring mould on ice, glaze with lemon 
aspic, fill to a depth of one and a half inches with the strawberries. 
To each cup of preserved strawberries add four tablespoons 
gelatine. Arrange the strawberries carefully at the bottom of the 
mould, then strain the juice on top. Leave on the ice until settled, 
then fill with the velvet cream. 

Velvet Cream. Warm the milk; add the gelatine, brandy, 
and sugar; stir until it begins to thicken, then add the cream slowly. 
Fill the mould, leave on the ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with cus¬ 
tard or fruit sauce. 

Cream of Strawberry (Creme de Fraise ) a la Europeenne 

To one cup strawberry juice add one tablespoon dissolved corn¬ 
starch, flavor with wine. When thickened, take from the fire, stir 
on ice, add one cup whipped cream and sugar to taste. Put in a 
glass dish, decorate in checks on the top with whipped cream 
through a fancy tube, and serve. 

Cream of Strawberry Roll a la Normande 
Roulade a la Creme de Fraises, a la Normandie 

First make a fruit roll [see recipe: Fruit Roll]; when cold, cut 
in thin slices. Glaze a ring mould with lemon aspic, line with slices 
of the roll all around, drip on a little aspic, fill with the strawberry 
chartreuse. 

Filling. One cup mashed strawberries, six tablespoons dis¬ 
solved Cox’s gelatine, half cup sugar, one tablespoon brandy; stir 
on ice until thickened; add one and a half cups whipped cream. 
If not pink enough, tint with red coloring. Put carefully into the 
mould. Leave on ice until ready to serve. 

Dip in warm water and turn out. Serve with whipped cream. 

Cream of Strawberry Cake with Meringue, a la Maria 

Gateau a la Creme de Fraise, garni de Meringue, a la Maria 

Three eggs, four tablespoons flour, four tablespoons sugar, 
two tablespoons melted butter, one teaspoon Royal baking powder, 
one tablespoon brandy, and a pinch of salt. Stir sugar and yolks 
to a souffle; add flour, baking powder, brandy, and salt. Bake 
in two layers. Split each layer in halves and put one on top 
of the other, cut out the centre, separate each ring, spread with 
mashed strawberries (sweetened to taste), put one layer on the 
other, spread all over with meringue, decorate with little roses of 
meringues and strawberries that have been glazed with sugar. 













356 


THE SWEDISH, FRENCH 


When ready to serve fill the centre with vanilla ice cream, whipped 
cream, or fresh strawberries with whipped cream. Garnish with 
spun sugar and a rosette of it on top. 

A delicious dessert for luncheon or dinner. 

Strawberry Puffs (Bouchees de Fraise ) a la Chantilly 

Make round pieces of puff paste, and bake. When baked, split 
in halves and fill with a little strawberry jelly or fresh strawberries. 
To one cup of mashed strawberries four tablespoons dissolved 
Cox’s gelatine, sugar to taste, put the other layer on, glaze with 
caramel, put on top a glazed strawberry that has its stem on. 

Serve with whipped cream in the centre. Garnish with spun 
sugar all around. 

Homlets of Strawberry Cream, a la Dr. Quist 
Creme de Fraises, en Cornets, a la Docteur Quist 

Two eggs, three tablespoons powdered sugar, three tablespoons 
flour, one teaspoon brandy, a little pinch of Royal baking powder. 
Stir sugar with eggs, add flour, baking powder, and brandy. Spread 
very thin, put in hot oven, bake golden brown. While hot, roll 
around the finger, in the shape of a hornlet; leave until cold. 
Make a large one first, about four inches around, to stand in the 
centre. Fill the hornlets with whipped cream and strawberries. 
Put two strawberries in the bottom, fill with whipped cream, put a 
strawberry on the top. (If strawberries are not at hand, use 
maraschino cherries.) Fasten one hornlet in the centre, on the 
pyramid, with some caramel; then some all around until covered; 
then third row the same w 7 ay—close to one another, the point in 
and the lower part of the hornlet out. Garnish with spun sugar all 
around and serve. 

Fruit Cake with Meringue a la Bernard 

Gateau aux Fruits, au Meringue a la Bernard 

Five eggs, one cup powdered sugar, one cup flour, one teaspoon 
Royal baking powder, three tablespoons cornstarch, two table¬ 
spoons brandy, a pinch of salt, four tablespoons water. Add 
sugar slowly to the yolks, beat to a souffle for fifteen minutes, add 
cold water and brandy; sift flour, baking powder, and cornstarch; 
beat the whites of the eggs well, stir in the yolks and sugar, then 
the flour. Butter pie plates, make two layers from each cake, 
split each layer in halves, fill with fruit filling: one and a half cups 
strawberry juice, two tablespoons brandy, thicken with two 
tablespoons cornstarch, sweeten to taste. Make two cakes, put 


AMERICAN COOK BOOK 


one on top of the other, frost with a boiled frosting, decorate all 
around with rings of meringues one after the other on the lower 
cake. In the centre of the ring have a little pink meringue the 
shape of a small mushroom; then, on the top, stick little mush¬ 
rooms all around with little dots of meringue all made separately 
on a baking sheet and baked. When ready to serve, cut the centre 
out carefully, fill with vanilla ice cream or sweetened whippedcream. 
Garnish with spun sugar. The centre can be used as a cake the 
following meal. 

Rice Pudding in Aspic, a la Europeenne 

Pouding au Riz, en Aspic, a la Europeenne 

One cup currants, half cup rice, four tablespoons powdered sugar, 
six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, 
two cups whipped cream. 

How to Make It. Glaze a fancy ring mould with aspic, deco¬ 
rate with the currants—two rings around the bottom of the mould. 
Glaze again and fill. 

Pilling. Put the rice on stove in two cups water; cook— 
covered—until tender, then add one cup milk; cook again another 
ten to fifteen minutes. Put in a saucepan on ice; add the gelatine, 
brandy, and sugar; stir until it gets cold and begins to thicken, 
then add the rest of the currants; last add the whipped cream. 
Fill mould, leave on the ice until cold. 

Dip in warm water, turn out on a paper doily, garnish with 
spun sugar if at hand. Serve with whipped cream or custard 
sauce. 

Hozv to Cook the Currants. Clean and wash the currants well, 
put in a pan on stove with sufficient water to cover them, a little 
brandy and lemon juice; cook about five minutes, drain and let 
stand until cold. 


Rice Pudding in Aspic, a la Sultana 

Pouding au Riz, en Aspic, a la Sultana 

One and a half cups sultana raisins, two cups flaked rice, half 
cup milk, one and a half cups whipped cream, ten tablespoons 
dissolved Cox’s gelatine, four tablespoons brandy, five tablespoons 
sugar, juice of a half lemon. 

W ash the raisins well and put in a cup of water with two table¬ 
spoons brandy, lemon juice, and sugar; cook five minutes. Put 
four tablespoons gelatine to the raisins and let stand until cold. 
Glaze a ring mould, put into it about half inch thickness of the 
raisins, let stand on the ice until settled. In the meantime, 











THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


357 


put the milk on stove with the flaked rice; when it comes to a boil, 
stir on ice, adding six tablespoons gelatine, two tablespoons 
brandy, and four tablespoons sugar; when it commences to thicken 
add gently one and a half cups whipped cream. Put a layer of the 
rice on top of the raisins and, when stiff, put another layer of the 
raisins on top. When settled, fill the mould with the rice mixture 
that is left. Leave on ice until cold. 

Turn out and serve with whipped cream or fruit sauce in the 
centre. 

Stuffed Prunes with Rice, a la Sicilienne 

Riz aux Pruneaux farcis, a la Sicilienne 

Cook the rice until soft, sweeten and flavor it. Butter small / 
round individual moulds, line with the rice. Stone prunes, stuff 
with almond paste, put in the centre, fill the mould with the 
rice. Leave in the moulds until cold. Dip in warm water, turn 
out, glaze with a red glaze, stick a green leaf in each, place on 
puff paste that is spread with jam. Serve with whipped cream. 

Rice and Apples with Meringue, a la Digre 
Riz aux Pommes, garnis'de Meringue, a la Digre 

Cook one cup rice in two cups water, two tablespoons brandy, 
and five tablespoons sugar, from ten to fifteen minutes. Cut six 
apples in thin slices, sprinkle with cinnamon. Butter a melon 
mould, fill with the rice and apples, steam in water about one hour. 
Turn out, arrange on a baking sheet in any shape desired, cover 
with meringue. Decorate with strips of meringue (tinted with a 
little red coloring); and little dots in between, also with small red 
apples all around with dots of meringue all around the apples. 
Serve with whipped cream. 

Apples with Rice (Pommes au Riz ) a la Sultana 

Two cups hot milk, a pinch of salt, two tablespoons almond paste, 
one cup rice, one cup sugar, two cups cut-up apples, one cup 
sultana raisins. 

How to Make It. Peel apples, cut in dices. Wash and pick 
the sultana raisins; cook separately in water, sugar, brandy, and 
lemon juice; drain. Cook rice in two cups water; when soft 
add milk, sugar, and almond paste; cook until nice and creamy. 
Butter a melon mould, line with the rice, put the apples and sultana 
raisins in the centre, fill up with the rice, leave until cold, turn out, 
glaze with a red glaze, sprinkle with chopped almonds. 

Serve with whipped cream all around. 


Fig with Pastry, a la Chantilly 
Gateau feuillete aux Figues, a la Chantilly 

Roll puff paste about a half inch thick, cut in square pieces and 
bake. When baked, remove the top, scoop out the centre, fill, put 
the cover on, frost with the royal frosting. Put on each a fig that 
has been turned inside out, stuffed with almond paste, and glazed 
\ with caramel. Decorate with little pink or white frosting on the 
^ top in a circular style. Arrange on a paper doily with whipped 
cream. Garnish with spun sugar if at hand. Serve as a dessert 
for luncheon or dinner. 

„ Filling. One tablespoon almond paste, about five cooked figs 
(chopped). Flavor with brandy and sweeten to taste. 

Stuffed Figs with Almonds, a la Ericsson Hammond 

Figues farcies d’Amandes, a la Ericsson Hammond 

Cook figs in lemon and brandy with a little sugar and water. Leave 
in the juice until cold, cut the fig from the stem in four to five 
sections and spread them out in the shape of a water lily, leave on 
a platter until ready to fill. 

Filling. Two tablespoons milk, three tablespoons dissolved 
Cox’s gelatine, one cup whipped cream, two tablespoons powdered 
sugar, one tablespoon brandy, four tablespoons chopped almonds, 
five bitter almonds. 

Mix sugar, gelatine, milk, brandy, and almonds. Stir on ice; 
add the cream. Fill the figs, leaving them on a broiler, glaze with 
lemon aspic; decorate with whipped cream. 

Serve on puff paste with whipped cream in the centre, spun sugar 
all around, and a green leaf in each as a dessert for luncheon or 
dinner. Vanilla ice cream or orange ice can be served in the centre 
of this dish in place of whipped cream. 

Creamed Fig in Aspic, a la Pompadour 

Figues a la Creme, en Aspic, a la Pompadour 

One pound figs, half cup milk, six tablespoons dissolved Cox’s 
gelatine, one and a half cups whipped cream, four tablespoons 
sugar, one tablespoon brandy, one cup lemon aspic. Line mould 
with aspic, decorate with figs and whipped cream. 

Filling. Stir milk on ice; add gelatine, brandy, and sugar, 
then the figs (cooked and cut in small pieces); last add the whipped 
cream. Fill mould, leave on ice until ready to serve. 

Dip in lukewarm water and turn out. Serve with whipped 
cream. Can be decorated with spun sugar if at hand. 











358 


THE SWEDISH, FRENCH 


Charlotte Russe with Figs, a la Chantilly 
Charlotte Russe aux Figues, a la Chantilly 

Cook figs in little water, lemon juice, brandy, and sugar until 
very soft. Leave in the juice until cold. When cold, glaze little 
round plain moulds with aspic and when the aspic is cold, line 
with the figs—the inside turned to the aspic. Decorate around 
on the top with green cream that contains some gelatine, and fill 
with the charlotte russe. 

Filling. Three tablespoons milk, three tablespoons sugar, 
three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, 
one cup whipped cream. Stir milk, sugar, gelatine, and brandy 
together on ice. When cold, mix the cream gently to it. Fill 
moulds, leave on ice until cold. Dip in warm water and turn out 
on pastry or on a fig a la Bavaroise. 

Fig a la Bavaroise. One cup fig juice, half cup figs, two table¬ 
spoons brandy, six tablespoons dissolved Cox’s gelatine, whites 
of two eggs. Stir fig juice, brandy, and gelatine together; add 
the cut-up figs. When commencing to thicken, add the whites of 
eggs beaten to a stiff froth with one tablespoon sugar. 


Pudding of Figs in Aspic, a la Cabinet 

Pouding aux Figues en Aspic , a la Cabinet 

One pound figs, half cup milk, six tablespoons dissolved Cox’s 
gelatine, one tablespoon brandy, four tablespoons sugar, one cup 
lemon aspic, one cup whipped cream. Glaze mould with aspic, 
line with cooked figs and one cup whipped cream that contains 
some gelatine. Glaze again and fill. 

Filling. Stir milk on ice; add gelatine, brandy, and sugar, 
then the figs (cooked and cut in small pieces); last add the whipped 
cream. Fill mould, leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 


Chartreuse of Fig in Aspic, a la Ethel 

Chartreuse de Figues en Aspic, a la Ethel 

Take half pound figs that have been cooked in brandy, sugar, 
lemon, and water; let stand until cold. Glaze a ring mould with 
lemon aspic, press the figs out, cut in strips about half inch wide, 
turn the inside of the fig down to the mould. Decorate any de¬ 
sign desired with white and pink cream (that contains some gela¬ 
tine) on each side of the figs. Glaze again with the aspic, and fill 
with the chartreuse of fig. 


AMERICAN COOK BOOK 


Chartreuse of Fig. Chop figs very fine and pass through 
the machine; add to them three tablespoons brandy, juice of a 
lemon, seven tablespoons dissolved Cox’s gelatine, half cup fig juice, 
and two tablespoons sugar; stir on ice until thickened. When cold, 
carefully add one and a half cups whipped cream. Fill the mould, 
leave on ice until ready to serve. 

Turn out on a paper doily. Serve with whipped cream. Gar¬ 
nish with spun sugar. 

Compote of Fig with Almond, a la Charlotte 

Compote de Figues et d’Amande, a la Charlotte 

Put half pound of figs on stove with some lemon juice, water, 
sugar, and about two tablespoons brandy; cook until very soft, 
chop very fine, press through a sieve. Add to each cup of fig 
three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, 
part of the juice that the figs cooked in. Glaze individual ice 
cream or small individual moulds with aspic, line with the figs, fill. 

Filling. Three tablespoons dissolved Cox’s gelatine, three 
tablespoons milk, two tablespoons sugar, one tablespoon brandy, 
three tablespoons chopped almonds, Put the milk in a saucepan 
on ice; add the gelatine, sugar, brandy, and almonds; stir until 
thickened; carefully add one cup whipped cream and fill, leave 
on ice until ready to serve. 

Dip in warm water, turn out on puff paste or cake the size of the 
mould, put a green leaf in each. Serve with whipped cream in the 
centre and spun sugar all around. 

Pineapple Sponge a la Comte de Beaujeu 

Eponge a VAnanas a la Comte de Beaujeu 

One small pineapple, one cup sugar, seven tablespoons dissolved 
Cox’s gelatine. Cut a slice from the pineapple, scoop out, cut 
the best part in small dices and sweeten it. Grate the rest, press 
all the juice out. Stir yolks of four eggs to a souffle, add the cup 
of juice, put in a double boiler with a small pinch of salt, beat well 
so as not to let it curl. When thickened, put on ice, add the gela¬ 
tine, then the pineapple and the wdiites of eggs—beaten up stiff. 
Fill the pineapple; decorate with whipped cream and maraschino 
cherries on the top, and a rosette of spun sugar in the centre and 
all around. 

If the filling in the pineapple is not sufficient for the number of 
persons to be served, spoonfuls of the prepared filling can be served 
around, in baskets of spun sugar decorated with whipped cream and 
maraschino cherries. 







THE SWEDISH, FRENCH 


Aspic of Grape Fruit (Aspic de Pomelo ) a la Walde 

Cut the grape fruit in halves and scoop out; cut the best part in 
little dices and make juice of the rest; make a grape fruit aspic, 
see recipe: Lemon aspic, using grape fruit instead of lemon; divide 
the jelly in three—color part of it green, part of it pink, and leave 
the rest of it the natural color. Fill one with the pink, one with 
the green, and one with the natural color; then cut each half in 
halves. Serve in ring style on a paper doily with the bavarian 
of grape fruit in the centre. 

Bavarian. Half cup milk, seven tablespoons gelatine, one 
tablespoon brandy, four tablespoons sugar, half cup cut-up grape 
fruit. When thickened, add one and a half cups cream—slowly. 


Glazed Pears (Poires glacees ) a la Sultana 

Peel pears, leaving the stem on, and scoop out from the largest 
end, leaving the outside as thin as a shell, cook in two cups water, 
one cup sugar, a little lemon juice, and brandy. When cooked, 
take up from the juice to get cold. Fill. 

Filling. For six pears take one cup sultana raisins, one table¬ 
spoon almond paste, one tablespoon powdered sugar; chop very 
fine, add one tablespoon brandy. Stuff pears. Tint with orange 
coloring one and a half cups of the juice that they cooked in, 
add one tablespoon brandy, thicken with one and a half tablespoons 
cornstarch; glaze the pears on a broiler. Put an artificial leaf 
in each pear. 

Arrange on a bavarian of pears or puff paste. Serve with 
whipped cream. Garnish with spun sugar. 


Stuffed Pears with Chocolate, a la Barnegat 

Poires farcies de Chocolat, a la Barnegat 

Select small pears; peel—leaving the stem on; cut a little slice 
from the side, scoop out carefully—leaving the outside as thin as 
a shell, cook in two cups water, one cup sugar, a little brandy and 
lemon juice; leave in the juice until cold. When cold, fill. 

Filling. Three tablespoons dissolved Cox’s gelatine, one cup 
whipped cream sweetened and flavored with brandy. When 
filled, turn upside down on a broiler, glaze with a chocolate glaze. 

When ready to serve, arrange on round pieces of puff paste and 
in the centre serve whipped cream or vanilla ice cream. Garnish 
with spun sugar and a rosette in the centre with a wreath of spun 
sugar all around. Dessert for luncheon or dinner with cake. 


AMERICAN COOK BOOK 


359 


Stuffed Pears (Poires farcies ) a la Surprise 

Peel and core pears, cook in sherry, sugar, and water. When 
cooked, fill, then cover with meringue, decorate and put in oven 
to get brown. Place on pieces of puff paste or sponge cake 
with a green leaf in each. Garnish with spun sugar. 

Filling. For six pears take whites of two eggs, one and a half 
cups chopped almonds, one tablespoon sugar, and one tablespoon 
sherry or brandy. Beat the whites of eggs to a stiff meringue, add 
the sugar then the almonds and brandy; stuff the pears. 


Pears Stuffed with Sultanas, a la Eva 
Poires farcies de Raisins de Damas, a la Eva 

Secure small tender pears, peel and cut a little slice at the side, 
scoop out carefully. Put six pears in two cups water, one cup su¬ 
gar, juice of half lemon, four tablespoons brandy, cook until 
tender, leave until cold. When cold, take out and fill, put on a 
broiler, glaze with an orange glaze. Beat up the whites of two eggs, 
add two tablespoons sugar, put in a fancy paper bag, decorate on 
the top in circular style. Stand the pears on a baking sheet, 
put in oven until the meringue is settled. Serve on round 
pieces of sponge cake or puff paste with whipped cream or custard 
sauce in the centre. Canned or bottled pears can be substituted 
for the fresh ones. A little pink or white ribbon can be tied on 
the stem of the pear. 

Filling. One cup sultana raisins, one tablespoon almond paste, 
two tablespoons sugar. Wash and pick the raisins well, put in a 
pan with a little brandy and hot water until softened, chop the 
raisins with the almond paste, add sugar, flavor with brandy. 

Orange Glaze. Color one cup of the juice the pears have 
cooked in with a little orange coloring; when hot, thicken with 
one tablespoon cornstarch dissolved in half cup water. 

Stuffed Glazed Pears with Cream of Almonds, a la Gimo 

Poires glacees et farcies de Creme d’Amande, a la Gimo 

Peel the pears, cook in half sugar and half water with a little 
lemon juice and brandy. (If fresh pears are not at hand, preserved 
ones will do.) Take the pears, cut a little hole on the top, scoop 
out—carefully, so as not to let them break, fill with an almond cream. 
To one cup of whipped cream two tablespoons dissolved Cox’s 
gelatine, two tablespoons chopped almonds, two tablespoons 
sugar, one tablespoon brandy. Glaze the pears half white and 
half orange. Tie a white ribbon on the stem; serve on a foundation 













360 


THE SWEDISH, FRENCH 


of puff" paste, cake, or bavarian. Garnish with spun sugar all 
around and whipped cream in the centre. 

Pears with Port Wine, a la Charlotte 

Poires au Vin d’Oporto, a la Charlotte 

c 

Select nice, small, even-sized pears; peel—leaving the stem on. 
Cut on the side a piece about one and a half inches in length and 
three-quarters inch in width, scoop out with the potato scooper 
(be careful not to break). Put in a syrup made from one cup sugar, 
two cups water, a little lemon juice, and brandy; let simmer care¬ 
fully with a tight cover until nice and clear, leave in the juice 
until cold. When cold, take out, put on a platter, fill with the 
port wine a la charlotte. 

Filling. Half cup port wine, five tablespoons dissolved Cox’s 
gelatine, one tablespoon brandy, three tablespoons sugar, one cup 
whipped cream. Stir wine, sugar, gelatine, and brandy on ice 
until cold and begins to thicken; add the cream—saving a little 
for decoration. Fill the pears. 

Decorate on the top with small dots of whipped cream mixed 
with a little dissolved Cox’s gelatine with a slice of maraschino 
cherry. Serve on a paper doily with whipped cream in the centre 
and a rosette of spun sugar on the top and all around. Delicious 
dessert for luncheon or dinner. 

Charlotte Russe a la Diana 

Glaze a charlotte russe mould with lemon aspic, line with lady 
fingers—leaving a space of about quarter inch between them. 
Fill. 

Filling Half cup milk, half cup powdered sugar, half pint 
cream, five tablespoons dissolved Cox’s gelatine. Put the milk 
in a saucepan on ice; add sugar, gelatine, a small teaspoon vanilla 
(or one tablespoon brandy); stir until it gets cold and frothy, then 
add the cream (well whipped), saving part of it for the decoration. 
Fill the mould, leave on ice until ready to serve. 

Then dip in lukewarm water and turn out on a platter on a 
paper doily. With a fancy tube wave some cream around on 
top of the charlotte russe and a rosette in the centre. Decorate 
with maraschino cherries; garnish with spun sugar (if at hand) 
or chopped jelly. Serve for luncheon or dinner, with cake, as a 
dessert. 

Charlotte Russe a la Prussienne 

Glaze a mould with lemon aspic; put three inches of raspberry 
aspic, according to the mould, at the bottom, and lady fingers 


AMERICAN COOK BOOK 


next to one another around the side; fill with charlotte russe 
[see recipe: Charlotte Russe]. Leave on ice until ready to 
serve. Dip in warm water, turn out on a paper doily. Serve 
with whipped cream, garnish with chopped aspic and spun 
sugar. 


Manna Pudding (Pouding a la Marine ) 

Two cups milk, a pinch of salt, two tablespoons almond paste, 
four tablespoons farina or manna, one tablespoon sugar, whites of 
three eggs, cream and candied fruit for decoration. Cook milk 
with the sugar and dissolved almond paste, add the manna or 
farina and cook for ten minutes—carefully, stirring all the time 
to prevent burning. Add sherry, vanilla, or brandy, then the 
whites of eggs—well beaten. Pour up in a melon mould, leave 
until cold, turn out, and-'decorate^with whipped cream and candied 
fruit. Serve with custard for luncheon or dinner. 


Farina Blanc-mange ( Blanc-manger a la Farine ) 

Take four tablespoons farina, rinse well, add two cups milk, 
stir on stove until well cooked; add yolks of two eggs and four table¬ 
spoons sugar that have been stirred to a souffle, one tablespoon 
brandy, a pinch of salt. Put in a mould that has been dipped in 
cold water, leave on ice until cold. When cold, turn out, decorate 
with angelica. 

If hedgehoged with almonds, it is called: Blanc-manger de 
Farine a la Herisson. 


Lemon Snow Pudding with Banana in Aspic 
Pouding de Neige, au Citron et aux Bananes, en Aspic 

Glaze a fancy ring mould with lemon aspic, decorate with slices 
of banana resting one on top of another, then add some lemon 
aspic on the top. Pour in half an inch of raspberry aspic and, 
when cold, fill with lemon snow. 

Lemon Snow. One and a half cups of lemon aspic, whites of 
three eggs, two bananas, juice of a half lemon, two tablespoons 
sugar, three tablespoons dissolved Cox’s gelatine. Put the aspic 
in a saucepan on ice, add the lemon juice, sugar, and gelatine; stir 
until it is cold and frothy. Then add the whites of the eggs and 
leave on ice until ready to serve. 

Then dip in warm water and turn out on a paper doily. Serve 
with whipped cream. 







THE SWEDISH, FRENCH 





Stuffed Bananas with Raspberry, a la Breta 
Bananes farcies de Framboises, a la Breta 

Peel and cut bananas two and a half inches long, scoop out; fill. 

fiLLiNG. Two tablespoons raspberry jam, three tablespoons 
dissolved Cox’s gelatine, one tablespoon brandy, one tablespoon 
powdered sugar, half cup whipped cream. Stir raspberry jam, 
sugar, brandy, and dissolved gelatine. When commencing to 
thicken, carefully add the cream, fill; put on a broiler, chaud-froid 
with a white chaud-froid sauce, color part of the sauce pink and 
part of it green, put in a small paper tube and decorate with pink 
on a bias and green dots in between strips. 

Serve on puff paste with whipped cream in the centre; garnish 
with spun sugar. 

Bananas ( Bananes ) a la Bavaroise 

Glaze a ring mould with lemon aspic; decorate with colored 
cream, slices of banana, and maraschino cherries; fill. 

Filling. One cup bananas cut in small dices, one cup apple 
sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons 
brandy, juice of half lemon, sugar to taste, one cup whipped cream. 
Put gelatine in the apple sauce with brandy, lemon juice, and 
sugar; stir until cold, add bananas and then the whipped cream. 
Fill the mould, leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 

Banana Omelet (Omelette aux Bananes) a la Surprise 

Two eggs, one tablespoon butter, two tablespoons milk, two table¬ 
spoons cream; mix well. Put one tablespoon butter in anomelet pan, 
put the mixture of egg in, leave for two seconds, draw with the 
omelet knife from one side to the other then back again. Have 
some bananas cut in dices, sweetened with sugar, and flavored 
with brandy; double them in the omelet. Turn out on a platter, 
cover with meringue, and brown in oven. Serve with bananas 
all around. 


Banana in Aspic, a la Stockholm 

Banane en Aspic, a la Stockholm 

Two cups lemon aspic, one cup whipped cream, two large 
bananas. 

How to Make It. Glaze and put half inch of aspic at the bot¬ 
tom of a ring mould; when cold, decorate with slices of banana 


AMERICAN COOK BOOK 


361 


resting one on top of another, add the rest of the cold bromangelon 
on top. Fill. 

Filling. Color the other cup of aspic a raspberry shade, beat 
until frothy, add half cup of the bananas (cut in dices), then the 
whipped cream (or two whites of eggs beaten stiff). Fill the mould, 
leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 


Aspic of Orange (Aspic d’Orange) a la Charlotte 

Glaze a ring mould with aspic and decorate with little clefts of 
orange, one on top of another around the bottom of the mould, 
and fill with the orange charlotte. 

Orange Charlotte. One cup orange juice, seven tablespoons 
dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons 
sugar, one and a half cups whipped cream. Add the gelatine to 
the juice of the oranges, brandy, and sugar; stir on ice until thick¬ 
ened, add whipped cream, color with orange coloring, fill the mould, 
leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 


Aspic of Orange (Aspic d’Orange) a la Chartreuse 

Four large oranges, seven tablespoons dissolved Cox’s gelatine, 
two tablespoons brandy, one and a half cups whipped cream, a 
little of the orange rind. 

How to Make It. Glaze mould with aspic. Peel oranges, 
cut in slices, cut the centre of each slice out. Put about six slices 
of orange in the mould—leaving a space between each—and then 
decorate with green, pink, and white cream that contains some 
gelatine. First put around the orange a fine strip of green cream, 
and, in the centre of the orange, a dot of the white cream. On 
the outside of the orange put a strip of white cream and, next to 
that, a strip of pink. Then glaze with the aspic again until the 
cream and oranges are well settled in the mould. Then fill with the 
orange chartreuse. 

Orange Chartreuse. Half cup orange aspic, six tablespoons 
dissolved Cox’s gelatine, half cup orange juice, two tablespoons 
brandy; stir together in a saucepan on ice. When cold, add the 
cream gently to the mixture; fill. 

Serve with whipped cream in the centre. Garnish with spun 
sugar. 




















362 


THE SWEDISH, FRENCH, 


Orange Snow Pudding, a la Mabel 

Pouding de Neige a l'Orange, a la Mabel 

Glaze a ring mould with aspic, decorate with little clefts of 
orange, one on top of another, around the bottom of the mould; 

fill. 

Filling. Two cups aspic, five tablespoons whipped cream, 
flavor with brandy, beat on ice until frothy, put on top of the 
decoration in the mould, leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. 


Orange Bavarian (Orange a la Bavaroise) 

Glaze mould with aspic, decorate with clefts of oranges, meeting 
one another, and slices of maraschino cherry around the bottom 
of the mould; fill. 

Filling. Three tablespoons orange juice, seven tablespoons 
dissolved Cox’s gelatine, half cup milk, four tablespoons sugar, 
one cup cut-up oranges, one and a half cups whipped cream, one 
tablespoon brandy. Put milk in a saucepan on ice; add gelatine, 
brandy, orange juice, and sugar; w’hen thickened, add the cut-up 
oranges and then the whipped cream. Fill, leave on ice until 
ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 


Orange Charlotte in Aspic, a la Parisienne 
Charlotte a l’Orange en Aspic, a la Parisienne 

Glaze a fancy ring mould with strawberry aspic, put quarter 
inch of red jelly at the bottom, arrange the slices or clefts of orange 
at the bottom, according to taste. Decorate with green cream 
colored, cover with red jelly, then fill. 

Filling. Juice of four oranges, seven tablespoons dissolved 
Cox’s gelatine, half cup water, five tablespoons sugar, whites of three 
eggs, four tablespoons whipped cream. Put the orange juice and 
a little rind in water with sugar on the stove, let come to a boil, 
strain through a fine strainer, add the gelatine, beat on ice until 
it becomes frothy, tint with orange coloring, then add the whites 
of the eggs (beaten); last add the whipped cream. Fill mould and 
leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 


AMERICAN COOK BOOK 


Orange Baskets with Jelly, a la Upsala 

Corbeilles d’Oranges en Gelee, a la Upsala 

Cut two quarters out of the oranges—leaving a space for a 
handle; scoop out the oranges, and scallop around the edges. 
Press the inside through a sieve, put the juice on the stove to 
boil, add to each cup juice one tablespoon sugar. Add to one and a 
half cups of the juice eight tablespoons dissolved Cox’s gelatine, put 
on stove to come to a boil, strain, put on ice until settled. Cut an 
orange in small dices, put one layer of the dices in thejelly,then more 
jelly on top, then another layer of dices; repeat this until all the 
dices are gone. Fill with the jelly the baskets of oranges that 
have been left in ice water, leave in the ice until cold; garnish 
with some of the jelly all around and a little whipped cream in the 
centre. Tie on a white ribbon. Serve on a paper doily with 
whipped cream in the centre. 

Orange Baskets with Spun Sugar, a la Walde 
Corbeilles d’Oranges au Sucre file, a la Walde 

One cup butter, one small cup sugar, one egg, two cups flour, 
one tablespoon brandy, one teaspoon Royal baking powder. 

Free butter from salt by putting it in cold water, dry on a cloth, 
stir the butter in a bowl to a cream, add sugar slowly then the 
egg, brandy, flour, and baking powder. Line small cake tins, 
bake until golden brown. Make a nest from spun sugar, put one 
of the cakes in the nest, fill with the cut-up dices of orange, put 
some whipped cream on top. Garnish with a piece of orange that 
has been glazed with sugar, stick in a handle of spun sugar. 

Serve in crown style on a platter with spun sugar in the centre. 
These baskets can be filled with any kind of ice or ice cream. 

Orange Cake (Gateau a VOrange) a la Ericsson Hammond , 

Small half cup butter, one cup sugar, whites of four eggs, half 
cup milk, one and a half cups flour, half cup cornstarch, two tea¬ 
spoons Royal baking powder. Stir butter to a cream, add sugar, 
beat well; add milk. Royal baking powder, and cornstarch that 
have been sifted about three times; stir well. Beat whites of eggs 
stiff, add carefully—making two layers and also individual ones 
in the gem pan; bake. Fill the layers with an orange filling. Take 
the small cakes, scoop out carefully, trim the top—leaving the 
round sides in a perfect condition. Then fill the cakes with an 
orange a la charlotte, frost with a water, boiled, or fondant frosting. 
Put the little cakes on top of the cake foundation, raise in between 
each a cleft of orange that has been glazed with sugar. Serve with 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


363 


whipped cream in the centre. Garnish with spun sugar all 
around. 

Filling for the Foundation of the Cake. The juice from 
two oranges, one cup water, four tablespoons sugar, yolks of two 
eggs, one tablespoon cornstarch. Put orange juice and part of the 
water on stove; stir the sugar and yolks to a souffle; when the 
orange juice boils, thicken with the cornstarch dissolved in half 
cup water; add the yolks and sugar. Fill the cake while the filling 
is hot. 

Filling for Small Cakes. Juice of one orange, half cup milk, 
four tablespoons sugar, three tablespoons chopped almond paste, 
four tablespoons dissolved Cox’s gelatine, a little orange coloring, 
one cup whipped cream. Put the milk, sugar, almond paste, and 
gelatine in a saucepan, add the orange juice and part of the rind, 
stir on ice until it begins to thicken, then add the cream. Fill the 
cakes. 

Cake ( Gateau ) a la St. Honore 

Three eggs, five tablespoons flour, four tablespoons sugar, one 
tablespoon brandy, one teaspoon Royal baking powder, a pinch 
of salt. Stir sugar and yolks to a souffle; add flour, baking powder, 
brandy, pinch of salt. Bake in two layers. Fill with some kind 
of jam—raspberry, strawberry, or any kind at hand; put one layer 
on another. Then make some small cream puffs, fill with almond 
cream, put one after the other in crown style, fasten with some 
caramel. In the meantime, glaze some maraschino cherries with 
caramel and have ready some stuffed cooked prunes, some green 
grapes, and some slices of orange. Put one slice of the glazed 
orange on top of the cream puff, then on top of the orange a glazed 
prune, then one green grape, then a maraschino cherry. Put in 
between each statue one maraschino cherry and one grape. Make 
a royal frosting, make a star of white on each maraschino cherry 
and a dot of pink in the centre. Decorate all around with the 
frosting according to taste. Put a wreath of spun sugar all around. 
Fill the centre with vanilla ice cream or whipped cream. 

Fruit Cake ( Gateau aux Fruits ) a la Chantilly 

Make a rich light sponge cake, bake in two layers. When cold, 
cut out with the plain biscuit cutter. Split in two, make four indi¬ 
vidual layers for each, fill with a filling made from any kind of fruit. 
Spread whipped cream all around and on the top; decorate with 
fruit, maraschino cherries, and colored cream. Serve on a platter 
with macedoine of fruit. Garnish with spun sugar. [This dessert 
can also be filled with chocolate cream.] 


Filling. Put one cup fruit syrup on stove, when hot thicken 
with one tablespoon cornstarch dissolved in half cup water, 
flavor with three tablespoons brandy. When cold add one cup 
whipped cream. 

Fruit Omelet ( Omelette aux Fruits ) a la Surprise 

Two eggs. To each egg take two tablespoons milk, two table¬ 
spoons cream, pinch salt. Break eggs in a pan and mix; add 
milk, cream, stir slowly—do not beat it. To two eggs take one 
tablespoon butter; when butter is melted add the eggs carefully, 
let rest for a few seconds. Then with the omelet knife draw the 
eggs from one side to the other carefully; put in about four table¬ 
spoons preserved fruit, double the omelet over, let stand for a few 
seconds. Turn out on a buttered baking sheet, cover with the 
whites of three eggs (sweetened and flavored with brandy). Deco¬ 
rate with the fruit or maraschino cherries, put in oven until brown. 
Place on a platter. Serve with whipped cream. 

How to Serve Muskmelon for Dessert 

Select muskmelon of uniform size; cut across—allowing one 
piece for each person; remove the seeds carefully. Scallop from 
the outside by cutting out little pieces with a sharp knife. Put in 
the centre one maraschino cherry, decorate with wfflite and pink- 
colored cream from the cherry up to the edge. Serve on individual 
plates on a paper doily. 

Cantaloupe with Ice Cream ( Cantaloup a la Glace) 

Select cantaloupes of uniform size, cut in halves, remove 
seeds carefully; scallop from the outside by cutting out little pieces 
with a sharp knife. Serve with any kind of ice cream in the centre 
as a dessert for luncheon or supper. This dish is named according 
to the particular kind of ice cream that is served in it. 

Muskmelon can be prepared in the same way. 

Cream of Huckleberries ( Creme de Myrtille ) a la Europeenne 

Put one and a half cups of juice from huckleberries on the stove, 
sweeten to taste, thicken with one heaping tablespoon cornstarch 
dissolved in a little water, flavor with brandy; add one tablespoon 
lemon juice, stir on ice until cold, add one and a half cups whipped 
cream. Put in a glass dish; decorate the top with sweetened 
whipped cream waved through a fancy paper tube—strips of 
cream first one way then across the other way. 














364 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Put three or four huckleberries in each empty space. Leave 
in icebox until very cold. Serve with cake for luncheon or dinner. 

Fruit Salad ( Salade de Fruits ) a la St. Louis 

Glaze a melon mould with lemon aspic that has been flavored 
with brandy. Decorate with different kinds of fruit—apples, 
bananas, oranges, pears, plums, maraschino cherries, strawberries, 
and grapes—all cut in thin slices and different shapes. Fill with 
the fruit salad. 

Fruit Salad. Mix three tablespoons dissolved Cox’s gelatine 
to each cup of the fruit that has been sweetened to taste and 
flavored with brandy. Fill the mould and leave on ice until 
cold. 

Serve with whipped cream. Garnish with spun sugar and put 
a rosette of it on top. 

Macedoine Fruit a la Bavarian 

Macedoine de Fruits a la Bavaroise 

Glaze mould with aspic and decorate it by putting different 
kinds of macedoine fruits in the mould. Then cover with the 
lemon aspic and fill. 

Filling. Two cups whipped cream, three tablespoons powdered 
sugar, two tablespoons brandy, one cup macedoine fruit, six table¬ 
spoons dissolved Cox’s gelatine. Put saucepan on ice; add gel¬ 
atine, sugar, and brandy; thicken; stir in the macedoine fruit; 
last add the whipped cream, carefully. Leave on ice until ready 
to serve. 

Turn out on a paper doily. Serve with whipped cream. 

Fruit Pastries ( Tourtes ) a la Fanchonette 

Roll puff paste very thin, line cake tins, fill with beans or pieces 
of stale bread, bake. When baked, scoop out. Put the fruit of 
different kinds on a broiler and glaze. 

Glaze. Half cup water, two tablespoons dissolved Cox’s 
gelatine, one small tablespoon cornstarch, one tablespoon sugar, 
juice of half lemon; thicken water with the cornstarch dissolved in 
half cup water, add sugar, lemon juice, and gelatine, stir slowly 
on stove; when cooked, stir on ice. Color according to the fruit; 
if oranges, color orange; if strawberry, color red. Glaze. 

Put a green leaf in each, fill the basket with the fruit. Ar¬ 
range on a platter with whipped cream in the centre. 


St. Honore Cake ( Gateau St. Honore) a la Hammond 

Roll out puff paste, cut two layers, and bake. Then cut out 
some small individual ones with a biscuit cutter—say six or seven— 
and bake. When ready, put a little fruit in between the two 
layers and put together, sprinkle a little sugar on top. Arrange 
the small patties all around that have been frosted white, fasten 
them with a little boiled sugar. Then put a quarter of orange in 
between each piece of pastry and raise the rest of them from the 
inside to meet. Fasten a small maraschino cherry on each 
orange and garnish with spun sugar all around. Serve with 
whipped cream in the centre as a dessert for luncheon or dinner. 

Vanilla ice cream can be served in the centre of this dish instead 
of the whipped cream. 

Fruit Cake ( Gateau ieuillete aux Fruit ) a la Hildur 

Roll out puff paste, cut in two large layers, press a smaller 
cutter in the centre making a ring, but leave the centre in until 
it is baked. When baked, cut out centre, put one ring on top 
of another, stick together with a little jam, currant jelly, or 
marmalade. Glaze with sugar. Decorate with currant jelly; 
in the centre with whipped cream, or any kind of chartreuse of 
apple, stewed fruit, etc.; and with spun sugar all around. This 
is to be served immediately after it is made. 

Prune Pudding ( Pouding aux Pruneaux) a la Valois 

One pound prunes, half cup milk, six tablespoons dissolved 
Cox’s gelatine, three tablespoons brandy, two tablespoons chopped 
almonds (or nuts from the stones of the prunes), two cups whipped 
cream. 

How to Make It. Put the milk in a saucepan; add the gela¬ 
tine, brandy, sugar, and almonds; beat until it commences to 
get light and thick; add the whipped cream. Cook prunes in 
water, lemon juice, and sugar; leave in the juice until cold, remove 
the stones. Glaze a mould with aspic, decorate with half prunes 
stuck here and there all over the mould in the bottom and at the 
sides—the space between the prunes should be about quarter of 
an inch. Then fill every space with the cream, put one layer of 
cream in the bottom, then sprinkle with the rest of the prunes 
cut up, then alternately cream and prunes until the mould is 
completely full; leave on ice until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream or cold custard. Garnish with spun sugar and a 
rosette on top of the pudding. 















Copyright, 1918, by Mrs. Ericsson Hammond 






THE SWEDISH, FRENCH, 


Prune Pudding in Aspic, a la Lydie 
Pouding aux Pruneaux en Aspic, a la Lydie 

One pound cooked prunes, four tablespoons sugar, one table¬ 
spoon almond paste, three tablespoons brandy, one and a half 
cups whipped cream, seven tablespoons dissolved Cox’s gelatine. 
Line a ring mould with aspic, decorate with half cup whipped 
cream and one tablespoon gelatine. Stone eight to nine prunes, 
fill with almond paste, decorate mould with prunes and cream, 
add aspic until covered. 

Filling. One cup mashed prunes, add six tablespoons dis¬ 
solved Cox’s gelatine, three tablespoons brandy, beat on ice until it 
is cold and begins to thicken, then add one and a half cups whipped 
cream. Fill mould, leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. Garnish with spun sugar. 


Prune Pudding (Pouding aux Pruneaux ) 

Glaze a high mould with lemon aspic, decorate with cake and 
cooked prunes; fill. 

Filling. One cup mashed prunes, seven tablespoons dis¬ 
solved Cox’s gelatine, three tablespoons brandy; beat on ice 
until it is very cold and begins to thicken, then add one cup 
whipped cream. Fill the mould;leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. Garnish with meringues. 

Prunes ( Pruneaux ) a la Surprise 

Take prunes that have been well cooked in water and brandy 
sweetened with sugar, remove the stones, stuff with some almond 
paste flavored with brandy. Cook half cup rice in two cups water, 
add half cup milk, twx> tablespoons sugar, a small pinch of salt, 
and one tablespoon brandy; cook until thick, about tw T enty-five 
minutes; let stand to get cold. Put a tablespoon of rice in your 
hand, spread very thin, then put a stuffed prune on top, form the 
rice around the prune, put on a buttered baking sheet. Beat whites 
of two eggs to a meringue; add one tablespoon sugar and put a 
tablespoon of it on each ball of rice; sprinkle with almonds. Put 
a small stuffed prune on top of each. [If round forms are at hand, 
use them instead of the hands to form the rice as it is easier.] Put 
in oven and bake until the meringue is golden brown. When cold, 
serve in ring style on a platter with cold custard sauce or whipped 
cream in the centre and fruit sauce all around. 


AMERICAN COOK BOOK 


365 


Prune Blanc-mange in Aspic, a la Maria Mathilda 

Blanc-manger aux Pruneaux en Aspic, a la Maria Mathilda 

Glaze a ring mould with lemon aspic, decorate with a white 
and pink daisy from whipped cream that contains some gelatine; 
glaze again. Cut in small pieces some prunes that have been 
cooked in sugar, water, lemon, and brandy; put a layer of prunes 
then a layer of aspic—carefully, so as not to touch the edge, then 
another layer until it reaches the ring line of the mould. Fill 
with the second filling. 

Second Filling. Half cup prune juice, six tablespoons dis¬ 
solved Cox’s gelatine, juice of a half lemon, two tablespoons 
brandy, three tablespoons sugar. Stir prune juice and gelatine 
on ice until thickened, add one cup of cut-up prunes and last one 
cup whipped cream. Fill the mould and leave on ice until ready 
to serve. 

Dip in warm water and turn out on a nice paper doily. Serve 
with whipped cream. 


Prune Pudding with Cream, a la Gimo 
Pouding aux Pruneaux a la Creme, a la Gimo 

Glaze a ring mould with aspic, decorate with pink and white 
cream. Take half cup prune juice, six tablespoons dissolved Cox’s 
gelatine, juice of a half lemon, two tablespoons brandy, three 
tablespoons sugar; mix together and fill in the mould up to the 
ring line. Fill with the second filling. 

Second Filling. Half cup milk, three tablespoons sugar, 
five tablespoons gelatine, half cup cake crumbs, one cup whipped 
cream. Put milk, gelatine, and sugar in a saucepan, stir on ice, 
add cake, then the whipped cream. Fill, leave on ice until ready 
to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
whipped cream. 

Prunes {Pruneaux) a la Chantilly 

Two tablespoons almond paste, two tablespoons sugar, half 
pound prunes that have been cooked in water, sugar, for ten minutes, 
left until cold, chop them, leaving some whole for decoration, add one 
tablespoon brandy. Make small round pieces of puff paste, bake 
and split, stuff with the mixture, frost with a water or fondant 
icing. Put on top a glazed prune that has been stuffed with the 
same mixture. Arrange on a platter. Serve with whipped cream 
in the centre. 










366 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Prune in Vol-au-vent, a la Chantilly 
Vol-au-vent aux Pruneaux, a la Chantilly 

Make little patties by cutting them with the large fancy cutter 
and then just marking them with the small cutter (not cutting 
through) and bake. When baked, remove the cover, scoop out 
the soft part of the inside, and fill. 

Filling. One cup mashed prunes, add six tablespoons dis¬ 
solved Cox’s gelatine and three tablespoons brandy; beat on ice 
until it is cold and begins to thicken, then add one and a half 
cups whipped cream. 

Fill in the little patties, frost with fondant or water frosting, 
serve. Arrange on a paper doily. Garnish wfith spun sugar. 

Coffee Blanc-mange in Aspic, a la Teckla 

Blanc-manger au Cafe en Aspic, a la Teckla 

One cup strong coffee, one tablespoon brandy, one tablespoon 
cornstarch, five tablespoons sugar, one and a half cups whipped 
cream, six tablespoons dissolved Cox’s gelatine. 

Put coffee on the stove, thicken with one tablespoon cornstarch, 
adding sugar, brandy, and the pinch salt. When thickened, stir in 
a saucepan on ice, adding gelatine; stir until cold. When beginning 
to thicken, add the whipped cream. In the meantime, glaze a fancy 
ring mould with lemon aspic, decorate with different colored creams 
containing some gelatine, glaze with lemon aspic, drip about half 
inch coffee aspic on top, fill carefully, and then fill with coffee aspic 
around and on the top. Leave on the ice until ready to serve. Dip 
in warm water, turn out on a paper doily, garnish with balls of 
spun sugar around. 

Cream of Coffee (Creme de Cafe) a la Charlotte 

One cup coffee, three tablespoons pow T dered sugar, seven table¬ 
spoons dissolved Cox’s gelatine, half teaspoon vanilla, one and 
a half cups whipped cream. 

How to Make It. Mix gelatine with the coffee, stir on ice, 
add sugar and vanilla. Beat until cold and light. Add the cream 
carefully. Put up in a glazed and decorated mould, leave on the 
ice until ready to serve. Dip in warm water and turn out on a 
paper doily. 

Charlotte Russe in Aspic of Coffee, a la Ebba Monk 
Charlotte Russe en Aspic de Cafe, a la Ebba Monk 

Glaze mould with aspic, decorate with different colored cream, 
put in about half inch coffee aspic. To one cup coffee four 


tablespoons dissolved Cox’s gelatine, three tablespoons sugar; 
put in the mould, fill with the charlotte russe. 

Filling. Half cup milk, half cup powdered sugar, two cups 
whipped cream, five tablespoons gelatine. Put gelatine, sugar, 
and milk together and add to the whipped cream with one table¬ 
spoon brandy. Fill the mould, leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily, garnish with 
spun sugar. Serve with whipped cream. 

Cream of Claret (Creme de bordeaux ) a l’Anglaise 

Roll puff paste very thin; line a large timbale cup with it; fill 
with beans, rice, bread, or anything to keep the pastry in place; 
put in oven and bake. When baked, scoop out and fill. 

Filling. One cup claret, seven tablespoons dissolved Cox’s 
gelatine, six tablespoons sugar, three tablespoons whipped cream, 
whites of four eggs. Put claret in a saucepan, add four tablespoons 
sugar and the gelatine, stir until thickened, add the whites of eggs 
(well beaten and mixed with two tablespoons sugar); last add the 
whipped cream. Make some lady locks from puff paste, fasten 
with cooked sugar all around on the timbale of pastry, fill the lady 
locks with whipped cream (sweetened and flavored with brandy). 

Place on a platter. Put a rosette of spun sugar in the centre 
of the timbale and a wreath of spun sugar all around. 

Cream (Creme) a la Valois 

Glaze a large timbale mould with aspic, decorate with thin strips 
of sandwiches of sponge cake filled with raspberry jam flavored 
with brandy. Fill. 

Filling. Three-quarters cup milk, six tablespoons dissolved 
Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, 
one and a half cups whipped cream. Mix gelatine, sugar, brandy, 
and milk together; add the whipped cream carefully. Fill all 
the empty spaces first with the cream, then put alternate layers of 
the cream and the cake until the mould is full. Leave on the ice 
until ready to serve. 

Dip in warm water, turn out on a paper doily. Serve with 
macedoine of fruit or whipped cream. 

Golden Cream (Creme d’Or) a la Gimo 

Glaze a fancy ring mould with aspic and decorate with chopped 
maraschino cherries, two strips around, and colored cream; fill with 
the golden cream. 

Golden Cream, ^olks of four eggs and four tablespoons 











THE SWEDISH, FRENCH 


sugar stirred to a souffle, add two tablespoons brandy, cook in a 
double boiler until thickened. Stir on ice—adding six tablespoons 
dissolved Cox’s gelatine; when cold, add two cups whipped cream. 
If the yolks are not yellow enough, tint with a little orange color¬ 
ing. Fill; leave on the ice until ready to serve. 

Turn out on paper doily and serve with whipped cream. Gar¬ 
nish with spun sugar. 

Cream of Claret (Creme de bordeaux ) a la Charlotte 

Glaze mould with aspic, decorate with white daisies and thread 
with white cream put through a paper bag, add more aspic and 
fill to the ring line with claret jelly. To one cup claret four table¬ 
spoons dissolved Cox’s gelatine, two tablespoons sugar; when com¬ 
mencing to boil, skim; then let stand until cold, put in the mould 

I up to the line, and fill with claret charlotte. To one cup claret 
seven tablespoons gelatine, one tablespoon brandy, four tablespoons 
sugar, one and a half cups whipped cream. Stir claret, gelatine, 
sugar, and brandy until commencing to thicken; then add gently 
the whipped cream. When cold, turn out on a platter. Serve 
with whipped cream in the centre and spun sugar around. 

Charlotte Russe with Claret, a la Pompadour 
Charlotte Russe au bordeaux, a la Pompadour 

Two cups claret, two tablespoons cornstarch, nine tablespoons 
dissolved Cox’s gelatine, two tablespoons brandy, five tablespoons 
sugar, two cups whipped cream. 

How to Make it. Glaze a ring mould with lemon aspic; 
thicken one and a half cups of the claret with the cornstarch that 
has been dissolved in the other half cup claret. Stir one cup of the 
thickened claret on ice with two tablespoons gelatine. Decorate 
the mould with |-inch vertical strips, pompadour style—leaving 
spaces for the charlotte russe. To one cup of the cream add one 
tablespoon sugar and two tablespoons gelatine; fill each space 
with the cream, glaze with aspic. Stir the rest of the thickened 
claret in a saucepan on ice, add the claret that is left from the 
decoration, the gelatine, sugar, and brandy; stir until commencing 
to thicken, then add the whipped cream. Fill the mould, leave 
on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 

Lemon Foam a la Watermelon 
Ecu me de Citron, a la Pasteque 

Make a lemon aspic [see recipe: Lemon Aspic] and divide in three 
parts. Leave one part the natural color; flavor part with brandy 




AMERICAN COOK BOOK 


367 


and pistachio extract; color the remainder pink. Glaze mould 
with the aspic and leave on ice. Beat the green aspic on ice until 
it becomes frothy, line the mould when stiff; beat the uncolored 
aspic until frothy and put on top of the green. Beat the pink and 
put on top of the white. Have ready some almonds cut small, cooked 
in kitchen bouquet, sugar, and lemon juice; when brown, stick all 
over in the pink. Leave on ice until ready to serve. Dip in warm 
water and turn out; cut in halves, then each half in three clefts, 
and arrange on a platter in circular style. Garnish with spun 
sugar and serve with whipped cream, separately. 

If you wish the pudding to be richer, add two tablespoons 
whipped cream to each shade. 

Ribbon Pudding (Pouding rubane ) a la Royale 

Glaze a fancy ring mould with aspic; decorate with maraschino 
cherries and white and green cream; put in lemon aspic about 
half inch thick. Beat up one cup of lemon aspic until frothy, add 
three tablespoons whipped cream (or whites of two eggs), put on 
topof the lemon aspic. Then beatone cupof raspberry aspic, add the 
same amount of cream (or whites of eggs), put on top of the white. 
Beat up a cup of lemon aspic, color with pistachio coloring, also 
add the same amount of cream (or white of eggs), put on top of 
the pink. Last add the aspic of cherry that has been beaten. 
Leave on the ice until ready to serve. Dip in warm water, turn 
out on a paper doily. Serve with whipped cream. 

Snow Pudding in Aspic of Cherry 
Pouding de Neige en Aspic de Cerise 

Make a cherry aspic, put in the bottom of a fancy ring mould. 
Make a lemon aspic, beat up until frothy. Add to each cup half 
cup whipped cream. Fill the mould, leave on ice until ready to 
serve. Dip in lukewarm water and turn out on a paper] doily. 
Serve with whipped cream. 

Meringue with Spun Sugar, a la Ruth Williams 

Meringue au Sucre file, a la Ruth Williams 

Whites of three eggs, three-quarters pound powdered sugar. 
Beat the whites of eggs very stiff. Sift the powdered sugar and 
add it gradually—beating it slowly with a whisk. Put on a 
buttered paper on a board in the shape of a large half egg, put in 
oven and bake slowly from fifteen to twenty-five minutes—leaving 
the oven door open. When taken from the oven they must at 
once be lifted with a thin knife and scooped out from underneath; 
















368 


THE SWEDISH, FRENCH, 


leave on a plate on top of oven to dry. The mixture that is scooped 
out can also be made into meringues. Fill. 

Filling. Four eggs, six tablespoons dissolved Cox’s gelatine, 
half cup sugar, juice and rind of a lemon. Stir sugar and yolks 
to a souffle, add lemon juice and rind. Cook in a double boiler 
on stove until thickened, then add gelatine, stir on ice until cold, 
then the whites of the eggs—beaten to a stiff meringue. Fill the 
meringues. 

Decorate with whipped cream. Garnish with spun sugar all 
around. 

Meringue Baskets with Spun Sugar, a la Macedoine 

Corbeilles de Meringue au Sucre file, a la Macedoine 

[See recipe: Meringue with Spun Sugar a la Ruth Williams.] Take 
a meringue, twist the spun sugar around like a nest; fill with 
macedoine of fruit with whipped cream on the top. Make a little 
handle of twisted sugar on each. Arrange on a paper doily with 
a rosette of spun sugar in the centre. 

Golden Cream in Baskets of Meringue with Spun Sugar 
Creme d’Or en Corbeilles de Meringue, au Sucre file 

[See recipe: Meringue of Spun Sugar a la Ruth Williams.] 
Take half of meringue and twist spun sugar all around-like a nest; 
fill with golden cream. Make little handles of spun sugar. 

Golden Cream. Yolks of four eggs with four tablespoons 
sugar—stirred to a souffle; add tw 7 o tablespoons brandy, cook in a 
double boiler until thickened; when cold, stir on ice, adding four 
tablespoons dissolved Cox’s gelatine and one cup whipped cream. 
If the yolks are not yellow enough tint w T ith a little orange coloring. 
Fill the baskets. Arrange on a platter with a rosette of sugar in the 
centre. 

Meringue a la Parisienne 

Whites of three eggs, three-quarters pound sugar, four table¬ 
spoons chopped almonds. Beat the whites to a stiff froth, add 
sugar carefully, put through a tube in rings on a baking sheet. 
Color some of the mixture pink and pipe around the edge; sprinkle 
with almonds. Fasten the rings together with caramel. Serve 
on a platter with whipped cream, ice cream, or fruit, in the centre. 

Cream Pudding with Port Wine a la Oskar 

Pouding a la Creme, au Vin d'Oporto, a la Oskar 

Glaze a mould with aspic, decorate with rings of maraschino 
cherries at the bottom and with cream colored green and pink that con¬ 


AMERICAN COOK BOOK 


tains some gelatine. Put about one inch thickness of almond paste 
and cake crumbs at the bottom, then add aspic the height of the 
cake crumbs. Take one cup of good port wine, add six tablespoons 
dissolved Cox’s gelatine and three tablespoons sherry; stir on ice 
until it gets thick and frothy; color with some red fruit coloring, 
then add one and a half cups whipped cream. Fill the mould, 
leave on ice until ready to serve. Dip in warm water and turn 
out on a paper doily. Serve with whipped cream in the centre. 
Delicious dessert for luncheon or dinner. 

Wine Jelly with Cream (Gelee de Vin a la Creme ) a la Mabel 

Take one small package Cox’s gelatine, add one and a half cups 
cold water, let stand for about ten minutes to dissolve. Add the 
juice of a half lemon, five tablespoons sugar. Put on the stove, 
let come to a boil, skim, add one cup sherry. Put in a mould on 
ice until ready to serve. Dip in warm water and turn out on a 
paper doily. Serve with whipped cream. This can also be made 
fancy and decorated if so desired. 

Wine Jelly with Almonds, a la Charlotte 

Gelee de Vin aux Amandes, a la Charlotte 

Make the wine jelly [see recipe: Wine Jelly with Cream a la 
Mabel]. Put half inch of the jelly at the bottom of a ring mould, 
decorate with roses made of almond paste, one after another, until 
the mould is lined; cover carefully wfith the jelly that is very cold 
and beginning to settle, fill up the mould with charlotte. To 
half cup milk half cup powdered sugar, two cups whipped cream, 
three tablespoons dissolved Cox’s gelatine. Put gelatine, sugar, 
and milk together in a saucepan, add one tablespoon brandy; 
last add the whipped cream. Leave on the ice until ready to 
serve. Dip in warm water and turn out on a paper doily. Serve 
with whipped cream. 

Cream of Port Wine, a la Charlotte 

Creme de Vin d’Oporto, a la Charlotte 

Maraschino cherries for decoration, two cups whipped cream, 
six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, 
one cup port wine. 

How to Make It. Glaze mould with lemon aspic, decorate 
with the maraschino cherries and cream, cut the cherries in thin 
slices, fill the centre of each with a dot of whipped cream, put aspic 
on the top; fill. 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


369 


Filling. Put a cup of port wine in the saucepan, add six table¬ 
spoons dissolved Cox’s gelatine, a little red coloring, and sugar 
to taste—about four tablespoons. Stir until it commences to 
thicken, then add the whipped cream, fill the mould through a 
paper tube, put some lemon aspic all around the filling, leave on 
ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream as a dessert for luncheon or dinner. 

Port Wine with Charlotte Russe, a la Gimo 

Vin d’Oporto, Charlotte Russe, a la Gimo 

Make a quick sponge cake [see recipe: Quick Sponge Cake]. 
Spread very thin and bake, cut the cake in halves, fill and roll. 

Filling. One cup port wine thickened with two tablespoons 
cornstarch dissolved in half cup water, two tablespoons gelatine, 
four tablespoons sugar, two tablespoons brandy. Color with 
red coloring, roll. When cold, cut in thin slices. Decorate a ring 
mould with vertical strips. Fill with the charlotte russe. 

Charlotte Russe. Half cup milk, half cup powdered sugar, 
two cups whipped cream, five tablespoons dissolved Cox’s gelatine, 
Put milk, gelatine, and sugar in a saucepan; add the whipped cream 
(flavored with one tablespoon brandy).- Fill, leave on ice until 
ready to serve. 

Dip in lukewarm water and turn out on a paper doily. Serve 
with whipped cream. 

Lemon Sponge in Aspic, a la Victoria 

Pate mo lie au Citron, en Aspic, a la Victoria 

Four eggs, six tablespoons dissolved Cox’s gelatine, half cup 
sugar, juice and rind of a lemon. 

How to Make It. Stir sugar and yolks to a souffle, add lemon 
juice and rind. Cook in a double boiler on stove until thickened, 
then add gelatine and the whites of eggs—beaten to a stiff froth. 
Fill the ring mould that has been glazed with aspic and decorated 
with white and pink cream, leave on the ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 

Lemon Snow Pudding with Raspberry, a la New York 
Pouding de Neige, au Citron et aux Framboises, a la New York 

Take the juice of two lemons; add one cup water, five tablespoons 
granulated sugar, and seven tablespoons dissolved Cox’s gelatine; 
stir on ice until thickened. Beat the whites of four eggs, stir the 
lemon mixture carefully into them. Pour up in a melon mould 


that has one and a half inches of thick red raspberry jelly, leave 
on ice until ready to serve. Dip in warm water and turn out on a 
paper doily. Serve with whipped cream. 

Lemon Sponge (Eponge au Citron) a l’Anglaise 

Line a large timbale mould with puff paste, fill with beans, bake. 
Scoop out the beans. Roll out puff paste, cut in strips one 
inch wide, twist around lady locks, bake. Put the cup in the 
centre, stick the lady locks on with little caramel, fill the cup 
with lemon sponge and the lady locks with whipped cream. 
Place on a paper doily. Garnish with spun sugar. 

Lemon Sponge. Four eggs, six tablespoons dissolved Cox’s 
gelatine, half cup sugar, juice and rind of a lemon. Stir sugar and 
yolks to a souffle, add lemon juice and rind. Cook in a double 
boiler on stove until thickened, then add gelatine and whites of 
the eggs beaten to a stiff froth. 

Lemon Snow in Aspic (Citron frappe, en Aspic) a la Irene 

One cup water, juice of two lemons, six tablespoons sugar, 
seven tablespoons dissolved Cox’s gelatine, two cups whipped 
cream, and four bananas. 

Howto Make It. Glaze a fancy ring mould with lemon aspic, 
decorate with small dots of cream white and green; drip a little of 
the raspberry aspic on top, put slices of banana (one on top of 
another), drop on aspic again—about half inch. Fill with lemon 
snow. 

Lemon Snow. Mix the gelatine, water, lemon juice, sugar 
together; stir on ice until commencing to thicken, add the 
whipped cream, fill the glazed and decorated mould, leave on 
ice until ready to serve. 

Dip in warm water; turn out. Serve with custard sauce or 
whipped cream in the centre. 

Lemon Sponge in Aspic of Raspberry, a la Camille 
/ Eponge au Citron, en Aspic de Framboises, a la Camille 

Line mould with lemon aspic, decorate with daisies of whipped 
cream which contain some gelatine, put on more of the lemon 
aspic, put about half inch of red aspic on top. When stiff fill with 
the sponge. 

Lemon Sponge. Two eggs, five tablespoons dissolved Cox’s 
gelatine, four tablespoons sugar, juice and rind of a lemon. Stir 
sugar and yolks to a souffle, add lemon juice and rind. Cook 
in a double boiler on stove until thickened, then put on ice; add 








370 


THE SWEDISH, FRENCH 


gelatine and the whites of the eggs—beaten to a stiff meringue. Fill 
the mould, leave on the ice until ready to serve. 

Dip in warm water, turn out on a paper doily, serve inside a 
meringue border. 

Chartreuse of Peach ( Chartreuse de Peche) a la Thyra 

Glaze a fancy ring mould with lemon aspic, decorate with thin 
slices of maraschino cherries (with a dot of white cream in the 
centre of each) and a strip of green cream around each slice; glaze 
again. Make a compote of peaches: boil peaches soft, press 
them through a fine sieve—enough to make two cupfuls. To one 
cup of peaches add three tablespoons dissolved Cox’s gelatine, 
one tablespoon brandy, and sugar to taste. Mix well, leave on 
ice until it commences to thicken. Then pour it into the mould 
up to where it is joined—about three-quarters inch in thickness; 
then fill with the chartreuse of peaches. 

Chartreuse of Peaches. One cup of mashed peaches, six 
tablespoons dissolved Cox’s gelatine, two tablespoons brandy, 
sugar to taste; stir on ice until it gets nice and cold, then add 
gently one and a half cups whipped cream. Fill the mould, leave 
on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream in the centre. 

Aspic of Peach ( Aspic de Peche) a la Bavaroise 

Glaze mould with lemon aspic, decorate with peaches (cut in 
thin slices put one on top of another), and with pink cream around 
each peach in the mould; add aspic to the height of the peaches, 
then fill. 

Filling. Half cup milk, seven tablespoons dissolved Cox’s 
gelatine, two tablespoons brandy, one cup cut-up peaches, four 
tablespoons sugar, one and a half cups whipped cream. Add 
sugar, gelatine, and brandy to the milk; stir on ice and, wdien 
commencing to thicken, add the cut-up peaches and then the 
whipped cream. Fill the mould, leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream. 

Peach Charlotte ( Charlotte aux Peches) a la Eldora 

Peel the peaches, split in halves, cook in two cups water, half 
cup sugar, and two tablespoons brandy. When soft, form around 
the finger, leave until cold; then fill, put on a broiler and glaze. 
Decorate with a strip of whipped cream lengthwise and a strip 


AMERICAN COOK BOOK 


of red on the top, put on through a paper tube as fine as a thread, 
made from a little of the juice, thickened with cornstarch. Color 
a dark red. Arrange on a foundation of puff paste or a layer of 
sponge cake filled with a peach compote with vanilla ice cream or 
whipped cream in the centre. Garnish with spun sugar. 

Filling. Two tablespoons dissolved Cox’s gelatine, three 
tablespoons sugar, one tablespoon brandy, two tablespoons 
chopped almond paste, one cup whipped cream. Add gelatine, 
brandy, sugar, and almond paste to the whipped cream. 

Glaze. Put one cup of the juice that the peaches have cooked 
in on the stove with a little orange coloring, two tablespoons 
brandy, one tablespoon gelatine; let come to a boil. Thicken 
with one tablespoon cornstarch dissolved in half cup water, stir 
on ice a few minutes. 

Peach with Cream in Baskets of Spun Sugar 
Peche a la Creme, en Corbeilles de Sucre file 

Spin the sugar [see recipe: Spun Sugar]. Make little nests of 
the spun sugar by pressing it closely together and forming it in 
individual shapes about five inches around and two and a half 
inches deep. If the sugar is very brittle on a clear and cold day, 
form them over a warm stove. Make handles from the sugar by 
pressing it together and forming it in the shape of a horse¬ 
shoe. When ready to serve, arrange on a platter in the form of a 
ring, fill with peaches that have been cut in thin slices and sweet¬ 
ened with sugar with a tablespoon whipped cream on the top and 
a maraschino cherry in the centre. Put one of the handles in 
each, and a rosette of spun sugar in the centre of the platter. 
They can also be filled with individual peach ice cream. Dessert 
for luncheon or supper. 

Glazed Peaches ( Peches glacees) a la Princesse 

Cut peaches in halves, shape in nice round pieces, cook until 
soft in half sugar and half water, brandy and lemon juice. Put 
on a broiler; when cold, cover with a peach glaze (made from the 
juice they are cooked in) and a little cornstarch, and color with 
orange and red coloring. Decorate the top with a slice of mara¬ 
schino cherry and some whipped cream. Serve on cake with 
whipped cream in the centre and spun sugar all around. 

Peach (Peche) a la Chantilly 

One tablespoon brandy, two tablespoons powdered sugar, four 
tablespoons dissolved Cox’s gelatine, one and a half cups whipped 










THE SWEDISH, FRENCH, 


cream. Glaze little ice cream moulds with aspic. Mix cream, 
gelatine, brandy, and sugar together, line with the cream. Have 
cooked peaches either canned or fresh, put one in each mould; 
fill with the cream. When cold, turn out. Serve on puff paste 
with whipped cream in the centre. Garnish with spun sugar. 


Cream Pudding with Sultanas, a la Hammond 

Pouding a la Creme, aux Raisins de Damas, a la Hammond 

Make a cake [see recipe: Rich Butter Cake]. When cold, 
scoop out—leaving the outer crust on; put back in the mould and 
fill with the cream a la sultana. Wash and clean one cup sultana 
raisins, chop with two tablespoons almond paste, add three table¬ 
spoons sugar. Put half cup milk in a saucepan, add the raisins, 
almond paste, brandy, and sugar then add five tablespoons dis¬ 
solved Cox’s gelatine; stir until it commences to thicken then add 
the scooped-out cake that has been finely crumbed and one and a 
half cups whipped cream. Fill the cake, let stand until settled, 
turn out; decorate the top with whipped cream and maraschino 
cherries. Serve with whipped cream all around, as a dessert for 
luncheon or dinner. 


Cream Pudding with Sultanas a la Pompadour 
Pouding a la Creme, aux Raisins de Damas, a la Pompadour 

Glaze mould with aspic, decorate with strips of cake about half 
inch in width, fill with chocolate in between, pompadour style, 
glaze again and fill. 

Filling. One cup milk, one cup chopped raisins, seven table¬ 
spoons dissolved Cox’s gelatine, one cup cake crumbs, two table¬ 
spoons chopped almonds, four tablespoons sugar, two tablespoons 
brandy, one and a half to two cups whipped cream. Put milk 
in a saucepan on ice, add chopped raisins, gelatine, sugar, brandy, 
cake crumbs, and almonds; last add the whipped cream. Fill 
the mould, leave on ice until ready to serve. Turn out on a paper 
doily. Serve with whipped cream. 

How to Make the Chocolate for the Decoration. Put 
half cup water on the stove with three tablespoons sugar.. When 
hot, thicken with one tablespoon cornstarch dissolved in little 
water, add three tablespoons dissolved Cox’s gelatine and two 
ounces cut-up chocolate, put the saucepan on ice, stir until 
it thickens, then put in a paper tube and fill between the 
cake. 


AMERICAN COOK BOOK 


371 


Sultanas in Fanchonette ( Fanchonette aux Raisins de Damas ) 

One cup sultana raisins, wash well, put in a saucepan with one 
tablespoon brandy, four tablespoons water, let simmer for five 
minutes, take off*, leave until cold; then add three tablespoons 
chopped almond paste, one tablespoon sugar. Roll the puff paste 
very thin, put one tablespoon of the raisins in the centre, fold 
the pastry around forming it in the shape of a ball, put in 
fluted cake tins, prick with a fork on top. Put a rosette of 
pastry on, first egg the pastry in the centre; cut diamonds of rolled- 
out pastry about five for each, put in the centre a little rosette. 
Put in oven, bake golden brown—from ten to fifteen minutes. 
Serve hot or cold on a folded napkin or paper doily with whipped 
cream. 

Caramel Pudding ( Pouding au Caramel) a la Charlotte 

One cup caramel, juice of a lemon, six tablespoons dissolved 
Cox’s gelatine, two tablespoons brandy, one and a half cups 
whipped cream. 

How to Make It. Cook one cup sugar until it is brown then 
add half cup hot water. Add lemon juice, dissolved Cox’s gelatine, 
and brandy, stir on ice, add whipped cream. Glaze mould with 
aspic, decorate with colored cream that contains some gelatine; 
fill. Leave on ice until ready to serve. 

Dip in warm water and turn out on a paper doily. Serve with 
whipped cream and garnish with spun sugar if at hand. 

Chartreuse of Caramel ( Chartreuse au Caramel) a l’Anglaise 

One cup caramel, four tablespoons brandy, six tablespoons 
dissolved Cox’s gelatine, one tablespoon cornstarch, juice of a 
lemon, one and a half cups whipped cream. 

Thicken the caramel when hot with the cornstarch that has 
been dissolved in half cup water. Put the saucepan on ice and 
stir; add gelatine, brandy, lemon juice, and, last, the whipped 
cream. Have a large pastry cup in the centre and lady locks 
stuck on with some caramel on a tray. Fill the pastry cup with 
the chartreuse and some whipped cream on the top. Fill the 
lady locks with jelly and decorate with some whipped cream. 
Garnish with spun sugar all around. 

Compote of Rhubarb ( Compote de Rhubarbe) a la Bavaroise 

Glaze a ring mould with aspic, cook the rhubarb in half sugar 
and half water, pinch baking soda, and brandy. To one cup 




372 


THE SWEDISH, FRENCH, 


add five tablespoons dissolved Cox’s gelatine. When cold, line 
the mould. Take one and a half cups rhubarb add two table¬ 
spoons brandy, put on stove, thicken with one tablespoon corn¬ 
starch dissolved in a little water. Stir on ice, add seven table¬ 
spoons dissolved Cox’s gelatine. When cold, add one and a half 
cups whipped cream, fill the mould, leave on ice until ready to 
serve. Dip in warm water and turn out on a paper doily. Serve 
with whipped cream. 

Baskets with Cream of Cocoanut, a la Victoria 
Corbeilles a la Creme de Coco, & la Victoria 

One cup butter, four eggs, one cup milk, two tablespoons 
brandy, two teaspoons Royal baking powder, two and a half 
cups flour, two cups sugar. Stir butter to a cream, add yolks 
of eggs, then milk, brandy, flour, and Royal baking powder. Stir 
until very smooth, beat the whites well, and add. Bake in muffin 
pan and, when done, turn out and let stand until cold, then cut 
the bottom of the cake off for a cover. Fill. 

Filling. Half cup milk, three tablespoons cocoanut, three 
tablespoons sugar, one tablespoon brandy, four tablespoons dis¬ 
solved Cox’s gelatine, one cup of cake finely crumbed, mix well; 
add one cup whipped cream; put the cover on, spread raspberry 
jam (or apple glaze) on the outside then sprinkle with cocoanut. 

Serve on a paper doily as a dessert for luncheon or dinner. 

Cakes with Cream of Cocoanut, a la Fanchonette 
Gateaux a la Creme de Coco, a la Fanchonette 

Bake a quick sponge cake on a baking sheet. Cut out with 
the small ring cutter—two pieces for a portion. Split one of the 
pieces in halves and cut the centre out of one of them with the 
smaller ring cutter. Also cut the centre out of the whole piece. 
Put at the bottom a piece of cake that has not had the centre cut 
out, and on top the other two pieces. Spread all around with 
jam and sprinkle with cocoanut; fill in the centre with whipped 
cream. Stick in a handle of angelica. Serve with a fruit sauce. 

Croustades with Almond Cream, a la Ericsson Hammond 
Croustades de Creme d’Amandes, a la Ericsson Hammond 

Two yolks and one white of egg, four tablespoons milk, four 
tablespoons flour, three tablespoons water, two tablespoons 
cream, pinch of salt. 

How to Make It. Mix eggs with the milk, flour, water, salt, 
and cream. Get the croustade iron hot in deep fat. Dip the 


AMERICAN COOK BOOK 


end of the iron in the batter. Cook in hot fat until brown—do not 
have it too hot or they will cook too quickly—it takes about five 
minutes for each one to cook. Fill with custard, form spun 
sugar round and decorate with whipped cream and maraschino 
cherries. 

Custard. Put one and a half cups milk on stove, when hot 
thicken with one tablespoon cornstarch dissolved in half cup milk, 
add three tablespoons chopped almond paste and one tablespoon 
brandy. Add yolks of two eggs and four tablespoons sugar that 
have been stirred to a souffle. 

Fruit with Cream in Croustades, a la Macedoine 

Croustades a la Macedoine, Creme fouettee 

Make croustades [see recipe: Croustades of Spun Sugar], and 
fill. 

Filling. Half cup milk, six tablespoons dissolved Cox’s 
gelatine, one cup macedoine of fruit, one tablespoon brandy, three 
tablespoons sugar, one cup whipped cream. 

Stir sugar, milk, gelatine, and brandy on ice; add fruit, then the 
whipped cream, leave on ice until cold, fill each cup. 

Decorate with spun sugar all around. Serve with whipped 
cream on top a slice of maraschino cherry with a rosette of spun 
sugar in the centre of the platter. 

Mountain Custard (Monceau de Flan ) 

Two cups milk, six tablespoons sugar, three eggs, one tablespoon 
brandy, a pinch of salt, one tablespoon cornstarch. 

How to Make It. Put the milk on stove. Beat whites of eggs, 
t\yo tablespoons sugar, then cook; put spoonfuls at a time in the 
milk, let it come to a boil, take them up, put on a platter to drain. 
Stir yolks, the sugar, cornstarch, pinch of salt, and brandy to a 
souffle; then add to the milk that will form a light, soft custard. 
Put the meringues in a glass or silver dish. Pour the custard 
over. Sprinkle with nutmeg or grated chocolate and sugar. 

Serve hot or cold. 

Custard (Flan) a la Victoria 

One and a half cups milk, three tablespoons sugar, three eggs, 
a pinch of salt, one tablespoon brandy, sherry, or vanilla. 

Mix all together in a bowl. Butter large timbale cups and fill. 
Put in a pan of hot water, cook in oven—uncovered, from fifteen 
to twenty minutes. When cold, turn out on a platter and decorate 






THE SWEDISH, FRENCH, 


in a circular style all around with some raspberry glaze put through 
a fine paper bag. 

Serve on puft paste with fruit sauce. 

Chocolate Mountain Custard 

Flan an Chocolat, a la Montagne 

Two cups milk, six tablespoons sugar, three eggs, one table¬ 
spoon brandy, two tablespoons chocolate, a pinch of salt, one 
teaspoon cornstarch. 

Put two cups milk on stove. Beat whites of eggs, two table¬ 
spoons sugar, then cook; put spoonfuls at a time in the milk, let 
it come to a boil, take up, put on a platter to drain. Stir yolks, 
the four tablespoons sugar, cornstarch, pinch of salt, and brandy 
to a souffle, then add to the milk that will form a light, soft custard; 
add the chocolate. Put the meringues in a glass or silver dish. 
Pour the custard over. Sprinkle with nutmeg or chopped almonds 
and sugar. 

Serve hot or cold. 

Floating Island (lie Hottante) 

Put one and a half cups milk on stove. While it is coming to 
a boil, stir the yolks of two or three eggs (with one tablespoon 
sugar to each egg) to a souffle, then add an even tablespoon corn¬ 
starch; mix well, thicken the milk, add a little pinch of salt, flavor 
with a tablespoon brandy. Pour up in a dish (glass or silver). 
Beat the whites of two eggs, add two tablespoons sugar to the 
meringue, flavor with a few drops of vanilla, put tablespoonfuls 
of the meringue here and there on the custard while hot. 

Serve hot or cold. 

Custard (Flan) a la St. James 

Three eggs, six tablespoons sugar, two tablespoons brandy, six 
tablespoons mdk, two tablespoons cream, three tablespoons 
chopped maraschino cherries. 

How to Make It. Separate the whites and the yolks of the eggs. 
Add to each three tablespoons sugar, one tablespoon brandy, three 
tablespoons milk, and one tablespoon cream; mix well. Butter 
large timbale cups, put about a half inch of the white mixture in 
the bottom of each, stand them in hot water in oven until settled, 
then put a layer of the chopped cherries on top, then a layer of 
the yolk mixture; put in oven again; put alternately a layer of the 
cherries, then white mixture then yolk mixture until full—putting 
it in the oven after each addition of the mixture to settle; leave 


AMERICAN COOK BOOK 


373 


stand until cold. Dip in hot water, turn out on a paper doily. 
Serve with whipped cream or custard sauce. 


Farina Custard with Meringue 

Meringue au Flan a la Farine 

Two cups milk, four tablespoons farina, three eggs, seven table¬ 
spoons sugar, two tablespoons brandy. 

How to Make It. Put the milk in a saucepan on the stove, 
add the farina, stir until it becomes thick, let cook slowly (stirring 
all the time)—about five minutes. In the meantime, stir the yolks 
to a souffle with four tablespoons sugar, flavor with the brandy, 
add a pinch of salt, then the yolks, and sugar—carefully; let 
come to a boil. Pour it into the souffle dish. Beat the whites 
of the eggs to a stiff meringue, sweeten with three tablespoons 
sugar, arrange on the top, put in hot water in the oven—uncovered 
—until the meringue becomes golden brown. 

1 his pudding can be served hot or cold with fruit sauce. 


Baked Caramel Custard 

Flan au Caramel, cuit au four 

Put half cup sugar with four tablespoons water on stove, 
cook to a brown caramel. Butter timbale (or earthen) cups, 
pour caramel in each about half inch thick; leave to get cold. To 
three eggs take one and a half cups milk, four tablespoons sugar, 
flavor with brandy or vanilla, and a small pinch of salt. Fill the 
cups, put in oven to bake in hot water from fifteen to twenty 
minutes—according to heat of the oven. [If baked too much 
it gets watery. Try with a fork or a knife in the centre; the knife 
or fork comes out dry, the custard is ready.] Leave until cold. 
When ready to turn out, put in hot water ten minutes on the 
stove to loosen the caramel in the cups. Turn out on a platter. 
Serve with caramel around. 


Baked Chocolate Custard a la Hammond 

Flan au Chocolat, cuit au four, a la Hammond 

To three eggs take one and a half cups milk and four table¬ 
spoons sugar; flavor with brandy or vanilla and a pinch of salt. 
Mix all together. Butter large timbale (or earthen) cups, fill 
them, put in oven in hot water from fifteen to twenty minutes, 
and bake. Turn out, sprinkle heavily with grated chocolate. 
Serve hot or cold. 

















374 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Chocolate Custard ( Flan au Chocolat ) 

Yolks of two eggs, four tablespoons sugar, one tablespoon 
brandy, one and a half cups milk, three ounces chocolate, two 
tablespoons cornstarch. 

How to Make It. Stir yolks, sugar, and brandy to a souffle. 
Put one cup milk on stove; when it boils, thicken with the corn¬ 
starch dissolved in the other half cup milk; add the chocolate, 
then the eggs and sugar; stir well, on the stove. Butter timbale 
cups and fill, leave stand until cold. 

Turn out on a paper doily. Serve with whipped cream. 

Cocoanut Custard with Meringue 
Flan au Coco, a la Meringue 

Two cups milk, half cup cocoanut, three eggs, half cup sugar, 
one tablespoon cornstarch, two tablespoons brandy. 

How to Make It. Put one and a half cups milk on stove, add 
the cocoanut, thicken with the cornstarch dissolved in half cup 
milk. Stir the yolks and sugar to a souffle; beat well; add brandy. 
Thicken the milk; put into a souffle dish. Beat whites of the 
eggs to a meringue, sprinkle cocoanut on the top. Bake in oven, 
in hot water, until golden brown. 

Boiled Soft Custard ( Flan mou, bouilli) 

Two cups milk, three eggs, four tablespoons sugar, one table¬ 
spoon cornstarch, a pinch of salt, two tablespoons brandy. 

How to Make It. Put one and a half cups milk on stove, thicken 
with the cornstarch dissolved in the other half cup milk; add the 
yolks and sugar (stirred to a souffle), the pinch of salt, and the 
brandy. Put in souffle dish, cover with whites of the eggs beaten 
to a stiff meringue with three tablespoons sugar. Brown in oven. 
Serve hot or cold. 

Tapioca Custard ( Flan au Tapioca ) 

Half cup tapioca, three cups milk, three eggs, half cup sugar, 
one teaspoon vanilla, a small pinch of salt. 

How to Make It. Wash the tapioca, put in the pudding dish 
with one cup water, soak for one hour, add three cups milk, let 
soak for another fifteen minutes, put on stove, cook slowly. In 
the meantime, stir the yolks and sugar to a souffle and add to the 
pudding. When thickened, take off stove, put on top the whites 


of eggs—beaten stiff with three tablespoons sugar. Brown in 
the oven. 

Serve hot or cold. 

Flaked Rice Custard a la Europeenne 

Flan au Riz ecaille, a la Europeenne 

Three cups milk, two to three eggs, half cup sugar, one table¬ 
spoon brandy, one cup flaked rice, and a pinch of salt. 

How to Make It. Put milk on stove until it boils, add flaked 
rice. In the meantime, have the yolks and sugar stirred to a 
souffle; add—do not stir fast—just take care not to let it burn. 
Let come to a boil, put in a souffle dish, beat whites of the eggs 
to a souffle (add one tablespoon sugar to each), flavor with a 
little vanilla, put on top. Put the dish in cold water in the oven 
until the meringue is golden brown. 

Serve hot or cold for luncheon or dinner as a dessert. 

Apple Custard ( Flan aux Pommes ) 

Select six small apples, peel and core well, put in a saucepan 
two cups water, two cups sugar, juice of a lemon and some of the 
rind, and two tablespoons brandy, let simmer slowly, until well 
done. Remove carefully from the pot to a souffle dish. Take 
one cup of the syrup from the apples, thicken with a small table¬ 
spoon cornstarch dissolved in half cup water or milk, add one cup 
hot milk, then three yolks of eggs and three tablespoons sugar 
stirred to a souffle. Flavor with brandy to taste, pour over the 
apples, sprinkle with cinnamon. Decorate with strips across of 
the whites of two eggs beaten to a meringue with two table¬ 
spoons sugar. Put the dish in the oven for a few minutes until 
settled. This is served hot, but on a hot day it is delicious cold. 

HOT SOUFFLES 

Prune Souffle ( Pruneaux souffles ) 

One cup prune juice, one tablespoon butter, one large table¬ 
spoon flour, two tablespoons brandy, one teaspoon lemon juice, 
one cup cooked mashed prunes, four eggs, half cup sugar, and a 
pinch of salt. 

How to Make It. Put the butter in a saucepan, add flour, 
mashed prunes, and the prune juice, leave until cold. When cold, 
beat the yolks and sugar to a souffle, add lemon juice and brandy, 
then the yolks and sugar; last carefully the whites of eggs—beaten to 












THE SWEDISH, FRENCH, 


a stiff meringue. Butter and sugar a souffle dish, pour the mixture 
in, sprinkle with sugar. Put the dish in hot water and bake un¬ 
covered in a not-too-hot oven for about twenty minutes. 

Serve with whipped cream or hard sauce. 

Rice Souffle {Riz souffle) 

Half cup rice, one cup milk, three-quarters cup sugar, one 
tablespoon brandy, a pinch of salt, and a little nutmeg. 

Cook rice in two cups water until very soft, add the cup of 
milk and cook again; take from the stove and then let stand until 
cold. Stir sugar and yolks to a souffle, add the rice, the brandy, 
last add the whites of eggs—well beaten. Butter and sugar a 
souffle dish, pour the mixture in, sprinkle with sugar and nutmeg. 
Put the dish in hot water and bake in oven from twenty-five to 
thirty minutes. When done, serve with foam sauce or whipped 
cream. 

Can be served either hot or cold, also frozen by putting it in a 
melon mould, pack in ice and salt and freeze about three hours. 
Turn out and serve with fruit sauce. 

Chocolate Souffle (Chocolat souffle) 

One tablespoon butter, two tablespoons flour, one cup milk, 
three ounces chocolate, four tablespoons sugar, four eggs. 

How to Make It. Put butter in a pan, add the flour, stir 
until dissolved, add boiling milk, then brandy, and chocolate 
(cut up fine), a pinch of salt. Take off the stove and let stand 
to get cold. When cold, separate yolks from whites. Beat the 
yolks with the sugar to a souffle, add to the chocolate mixture. 
Beat the whites stiff and add carefully. Butter and sugar a souffle 
dish, fill, sprinkle sugar on the top, bake in hot water in the 
oven—uncovered—from thirty to forty-five minutes. 

When taken out of the hot water, let it go right to the] table. 
Serve with foam sauce or any wine sauce. 

'Almond Souffle (Amandes soufflees ) 

One and a half cups milk, one tablespoon butter, one tablespoon 
flour, two tablespoons sherry, a small pinch of salt, four table¬ 
spoons almond paste, four eggs, five tablespoons sugar. 

How to Make It. Put the milk on the stove to get hot. Put 
the butter in a saucepan, then add the flour, milk, sherry, salt, 
and almond paste (or finely chopped almonds); leave to get cold. 
In the meantime, stir the yolks to a souffle with five tablespoons 


AMERICAN COOK BOOK 


375 


sugar and add to the mixture, beat the whites of the eggs to a 
meringue, and add. Mix very carefully. Butter and sugar a 
deep form or souffle dish and fill, sprinkle sugar on top, put in a 
pan of boiling water and bake—uncovered—from twenty to 
thirty minutes according to the heat of the oven. 

Send in hot water up to the pantry. There it should be put 
in a silver dish and served immediately with a cold foam sauce. 


Brandy Souffle (Cognac souffle) 

Three eggs, four tablespoons powdered sugar, two tablespoons 
brandy, a small pinch of salt. Stir yolks, sugar, and salt to a 
souffle; add brandy; beat whites of eggs very stiff, add carefully. 
Butter a souffle dish, sprinkle with sugar, fill, sprinkle sugar on 
the top. Bake in hot water from twenty to twenty-five minutes, 
send up to the pantry in hot water until ready to serve, then take 
out, put in a silver dish, and serve with cold foam sauce. 


Peach Souffle (Peches soufflees) 

Take one cup mashed peaches—fresh, canned, or glassed. Put 
one heaping tablespoon flour in a saucepan with cup hot milk 
and three tablespoons brandy, beat until nice and smooth, add 
the peaches, let come to a boil, take off the stove, leave until cold. 
Beat three-quarters cup sugar with yolks of three eggs to a souffle, 
add to the mixture; last add the whites of the eggs—well beaten. 
Put in a souffle dish that has been well buttered, sprinkle wtih 
powdered sugar, putin hot water, bake in oven from fifteen to twenty- 
five minutes—according to heat of the oven. Serve hot with a 
peach foam sauce. 


Orange Souffle (Orange souffle) a la Ericsson Hammond 

Put in a saucepan on the stove the juice of three oranges and 
the rind of one with one cup water. When hot, put one table¬ 
spoon butter in a pan, add one heaping tablespoon flour, mix well, 
add the orange juice and water, stir until it becomes smooth; 
leave until cold, add the yolks of four eggs that have been stirred 
with five tablespoons sugar to a souffle, last add whites of the eggs 
—well beaten. Butter and sugar a souffle dish well, put at the 
bottom of it the meat of one to two oranges—cut in small dices; 
put the souffle on top. Sprinkle with sugar. Bake in oven until 
raised and well browned on top. Serve immediately with foam sauce. 









376 


THE SWEDISH, FRENCH 


COLD SOUFFLES 

Almond Souffle with Macedoine Fruit, a la Surprise 

Amandes Souffiees, Macedoine a la Surprise 

Put one and a half cups milk on stove. Put one tablespoon 
butter in a saucepan then one heaping tablespoon flour, add the 
milk, flavor with two tablespoons sherry and a very small pinch 
of salt. Add to the mixture four tablespoons chopped almond 
paste (if almond paste is not at hand, use finely chopped almonds 
instead); leave to get cold. In the meantime, stir the yolks of 
four eggs to a souffle with five tablespoons sugar; add it to the 
mixture. Then beat the whites of the eggs to a meringue and add 
it. Mix it in very carefully. Butter and sugar a deep form or 
souffle dish and fill, sprinkle sugar on top, put in boiling water 
and bake—uncovered—from twenty to thirty minutes, according 
to heat of the oven; when done, leave to get cold. Then turn 
out on a well-buttered baking sheet, cut the centre out, decorate 
all around with beaten whites of eggs (sweetened and flavored with 
brandy), and decorate with maraschino cherries. Put in oven for a 
few minutes—until the meringue gets settled (take care not to let it 
get brown). Slip it carefully from the baking sheet to the platter 
it is going to be served on, fill the centre with macedoine fruit and 
all around with whipped cream. 

A delicious dessert for luncheon, dinner, or supper, served very 
cold. 

Rice Souffle (Riz souffle ) a la Surprise 

Half cup rice, one cup milk, three-quarters cup sugar, one table¬ 
spoon brandy, a pinch of salt, and a little nutmeg. 

Cook rice in two cups water until very soft, add the cup of 
milk and cook again; take from the stove and let stand until 
cold. Stir sugar and yolks to a souffle, add the rice, then the 
brandy, last the whites of eggs—well beaten. Butter and sugar 
a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg 
and bake in hot water in the oven twenty-five to thirty minutes; 
when done, let stand to get cold, turn out, cover with meringue, 
and brown in the oven. Place on a platter, serve with a cold fruit 
sauce, foam sauce, or whipped cream. 

Prune Souffle (Pruneaux souffles) a la Surprise 

One cup prune juice, one tablespoon butter, one large table¬ 
spoon flour, two tablespoons brandy, one teaspoon lemon juice, 
one cup cooked mashed prunes, four eggs, half cup sugar, and a 
pinch of salt. 


AMERICAN COOK BOOK 


How to Make It. Put the butter in a saucepan, add flour, 
the mashed prunes, and the prune juice, leave until cold. When 
cold, beat the yolks and sugar to a souffle, add brandy, then 
the yolk and sugar; last add carefully whites of the eggs—beaten 
to a stiff froth. Butter and sugar a souffle dish, pour the mixture 
in, sprinkle with sugar, put the dish in hot water and bake in a 
not-too-hot oven for about twenty minutes. Let stand until 
cold, turn out on a buttered baking sheet, cover with a meringue 
white and pink that has been sweetened and flavored with brandy, 
decorate with maraschino cherries, put in oven for a few minutes 
-—until the meringue is settled, lift carefully on to a silver platter, 
on top of a paper doily. 

Serve with whipped cream. 


FRITTERS ( Beignets ) 

Bread-and-Butter Fritters a la Marie 

Beignets de Tartines, a la Marie 

Select stale bread, cut in thin slices and butter, then spread 
with any kind of jam, put two together in the style of a sandwich, 
cut in small strips about three inches in length and one and a half 
inches in width, dip in egg, and fry in hot fat. Serve as a dessert 
for luncheon or supper with a sweet sauce. 

Apple Fritters (Beignets de Pommes ) a la Mathilda 

Core and peel well four or five green cooking apples, cut in slices 
—about four to five, according to size of the apples, put in a bowl, 
sprinkle with sugar and brandy, let stand from fifteen to twenty 
minutes. In the meantime, take one cup milk, two eggs, three 
tablespoons sugar, one and a half cups flour, and a small pinch of 
salt; mix all well together. Dip the apples in the batter, fry in 
boiling hot fat. [The batter must not be too stiff, it must show 
the ring of the apple plainly.] When done, arrange on a paper 
doily—one resting on top of another; sprinkle with powdered 
sugar. Serve with hard sauce as a dessert for any meal. 

Apple Fritters (Beignets de Pommes ) a la Europeenne 

Core and peel well five green apples. Make the batter [see 
recipe: Apple Fritters a la Mathilda], chop the apples, mix with 
the batter. When the fat is very hot, take tablespoons of the mix¬ 
ture—the shape of a half egg, put into the hot fat, cook until 
well done. Take out, put on a broiler to dry. Arrange, while 






THE SWEDISH, FRENCH, 


hot, on a paper doily, sprinkle with powdered sugar. Serve 
with a hard sauce. 

Pineapple Fritters (Beignets d’Ananas) a la Degre 

Select a nice pineapple, peel well. Make the batter [see recipe: 
Apple Fritters a la Mathilda], To two cups of the shredded 
pineapple add the batter, mix w T ell. When the fat is hot put 
into it tablespoons of the mixture in the shape of half eggs, cook 
until done. Put on a broiler until ready to serve. Arrange on a 
paper doily, sprinkle with powdered sugar. Serve hot with hard 
sauce. 

Banana Fritters (Beignets de Bananes ) a la Erland 

Peel and chop bananas. Make the batter [see recipe: Apple 
Fritters a la Mathilda]. Mix the bananas and batter together. 
When the fat is very hot, put into it tablespoons of the mixture 
in the shape of half eggs, cook until done. Put on a broiler to 
dry. Arrange on a paper doily, sprinkle with powdered sugar. 
Serve with fruit sauce. 

Peach Fritters (Beignets de Peches ) a la Gilbert 

Peel and chop five nice peaches. Make the batter [see recipe: 
Apple Fritters a la Mathilda]. Mix together. When the fat is 
very hot, put into it tablespoons of the mixture in the shape of 
half eggs, cook until done. Put on a broiler. Arrange on a paper 
doily, sprinkle with powdered sugar. Serve with hard sauce. 

Chocolate Roll a la Surprise 
Roulade au Chocolat, a la Surprise 

Three eggs, four tablespoons flour, four tablespoons powdered 
sugar, one small teaspoon Royal baking powder, one tablespoon 
brandy. 

How to Make It. Stir yolks and sugar to a souffle, add flour, 
brandy, baking powder, and, last, whites of the eggs—well beaten. 
Spread on a well-buttered baking sheet, bake in a hot oven about 
five or six minutes; turn out, then fill. 

Filling. One and a half cups water, four heaping tablespoons 
granulated sugar, one heaping tablespoon cornstarch, four ounces 
cut-up chocolate. 

How to Make the Filling. Put one cup water on stove, add 
the sugar. Dissolve the cornstarch in the other half cup water, 
thicken the water, add the chocolate. Spread the cake with the 


AMERICAN COOK BOOK 


377 


filling, take a strong knife, roll the cake quickly around, cut in 
thick slices. Beat up the whites of two eggs to a stiff meringue, 
sweeten with two tablespoons sugar, flavor with brandy or vanilla. 
Cover the roll with the meringue, put the rest of meringue in a 
fancy paper tube, wave all around according to taste. Sprinkle 
with grated chocolate, put in oven for about three or four minutes 
—until brown—be careful not to let it burn. 

Serve as a dessert for luncheon or dinner with custard sauce or 
whipped cream. 

Jelly Roll a la Surprise 

Gateau de Savoie a la Gelee, a la Surprise 

Make sponge cake [see recipe: Chocolate Roll a la Surprise], 
spread with any kind of jam—strawberry, raspberry, currant, 
etc.—and roll while the cake is hot. Cut in thick slices. Beat up 
the whites of two eggs, sweeten with two tablespoons sugar, 
flavor with brandy, cover the roll. Decorate with part of the 
meringue on each side of a row (lengthwise) of chopped maraschino 
cherries. Put in oven about three or four minutes—careful not 
to let it burn. Serve as a dessert with cold foam or custard sauce. 

Almond Roll a la Surprise 

Gateau aux Amandes, a la Surprise 

Make sponge cake [see recipe: Chocolate Roll a la Surprise], 
and fill. 

Filling. One and a half cups milk, three tablespoons chopped 
almonds, one tablespoon cornstarch, yolks of three eggs, three 
heaping tablespoons sugar. 

How to Make the Filling. Put one cup milk on stove, add 
almonds. Dissolve the cornstarch in the other half cup milk, 
add the yolks and sugar (stirred to a souffle)* Fill and roll, cut 
in thick slices, cover with the meringue from the whites of two 
eggs beaten stiff, sweeten with two tablespoons sugar, flavor with 
vanilla or brandy. Decorate with the meringue according to 
taste, sprinkle with chopped almonds. Put in oven from three or 
four minutes—careful not to let it burn. 

Serve with whipped cream or a custard sauce as a dessert for 
luncheon or dinner. 


Peach Roll a la Surprise 

Gateau aux Peches, a la Surprise 

Make sponge cake [see recipe: Chocolate Roll a la Surprise], 
and fill. 








378 


THE SWEDISH, FRENCH, 


Filling. Wash and cut five peaches in pieces, mash through a 
strainer; add five tablespoons sugar, one cup water, two table¬ 
spoons brandy; put on stove. When it comes to a boil, thicken 
with one tablespoon cornstarch dissolved in half cup water, add 
the yolks of two eggs (stirred to a souffle with three tablespoons 
sugar). Fill and roll, cut in thick slices, cover with meringue. 
Decorate the top with slices of peach. Put in oven for three or 
four minutes—be careful not to let it burn. 

Serve with whipped cream, foam sauce, or any kind of a custard 
wine sauce, as a dessert for luncheon or dinner. 

These rolls can be made with different fillings according to 
desire and covered with meringue. 


HOT PUDDINGS (Poudings chauds ) 

Christmas Plum Pudding (Plum Pouding de Noel ) 

One and a half pound raisins, one pound currants, three-quarters 
pound beef suet, three-quarters pound mixed citron, lemon, orange 
peel, three-quarters pound bread crumbs, eight eggs, large glass 
brandy, large glass sherry, one cup sugar, and a pinch of salt. 

How to Make It. Put beef suet through the machine. Pre¬ 
pare the bread crumbs made from stale bread. Stone .raisins 
and cut in halves. Pick the currants and cut citron peel in very 
small thin slices. Beat yolks of eggs with the sugar to a souffle. 
Mix crumbs and beef suet lightly together; add the fruit gradually, 
then the yolks of eggs, sugar, brandy, and wine; last beat the whites 
of eggs to a stiff froth and add. Put in a well-buttered mould or 
cloth bag that has been dipped in cold water and sprinkled with 
flour. Cook eight hours—six on the day it is made and two on 
the day it is used. 

This pudding should be made in September for Christmas or 
New Year. Serve with foam sauce or any kind of a brandy sauce. 
Put brandy on it and let it go burning to the table. This pudding 
can be kept all year around. 

Steamed Prune-and-Rice Pudding 

Pouding au Riz et aux Pruneaux, cuit a la vapeur 

Cook three-quarters cup rice for about fifteen minutes in two 
cups water, one cup milk; add about one cup of raw cut-up prunes 
and the chopped nuts from them, one tablespoon butter, two 
tablespoons brandy, a speck of cinnamon, and three-quarters cup 
sugar. Mix together, put in a well-buttered and sugared melon 
mould, cook for about two hours. Turn out, cover with meringue, 


AMERICAN COOK BOOK 


decorate with maraschino cherries, brown in oven. Serve with 
wine sauce, whipped cream, or foam sauce. 

I bis pudding can also be served plain when turned out of the 
mould; put a little of the prunes at the bottom of the mould 
before filling it. 


Almond Steamed Pudding 
Pouding aux Amandes, cuit a la vapeur 

Three eggs, the weight of three eggs in sugar, the weight of two 
eggs in butter and flour, three tablespoons chopped almonds (or 
almond paste), the juice and rind of one orange, and a small 
teaspoon of Royal baking powder. 

How to Make It. Stir butter to a cream; add the sugar, 
almonds, yolks, orange juice, rind, and flour with the baking 
powder. Beat whites of eggs well and add. Butter a melon 
mould and fill, put in a pan on top of a small mould so that it 
does not rest against the bottom of the pan, boil two hours with a 
tight cover—take care during the time that the water does not 
boil away or the pudding will burn (if needed add hot water during 
the time of steaming). 

Turn out on a paper doily. Serve with foam, hard, wine, or 
custard sauce, as a dessert for luncheon or dinner.' 

Steamed Sultana Pudding 

Pouding aux Raisins de Damas, cuit a la vapeur 

One pound sultana raisins, half pound of beef suet, one large 
coffee cup of bread crumbs, two tablespoons flour, one teaspoon 
Royal baking powder, three tablespoons sugar, two well-beaten 
eggs, one cup milk, one teaspoon ginger, half teaspoon nutmeg, 
two tablespoons brandy. 

How to Make It. Mix bread crumbs and well-chopped suet, 
flour, Royal baking powder, brandy, and spices. Beat yolks, 
add to the mixture after first adding the milk, then raisins; last 
add whites of the eggs—well beaten. Fill in buttered mould, 
steam three hours. 

Serve with any wine sauce. 


Guards’ Steamed Pudding 

Pouding du Garde, cuit a la Vapeur 

Two ounces butter, three ounces bread crumbs, three ounces 
sugar, three eggs, three tablespoons raspberry jam, half teaspoon 
carbonate of soda, one tablespoon flour, one cup sherry. 




THE SWEDISH, FRENCH 


How to Make It. Stir butter and sugar to a cream, add the 
yolks, wine, jam, soda, bread crumbs, and flour; last add whites 
of the eggs—well beaten. Butter a mould, fill and steam three 
hours. Turn out on a paper doily. 

Serve with wine sauce. 

Steamed Pudding a la Europeenne 

Pouding cuit a la vapeur, a la Europeenne 

One cup beef suet (chopped), one cup seeded raisins, one cup 
currants (washed and picked), one and a half cups grated bread, 
one cup flour, one teaspoon ginger, cinnamon, and nutmeg, one 
teaspoon Royal baking powder, half cup brown sugar, one cup 
milk, three tablespoons brandy, two tablespoons sherry, two eggs. 

How to Make It. Mix flour, baking powder, bread crumbs, 
and suet; add fruit, wine, and milk. Stir yolks and sugar and 
add to the mixture; last add the spices and whites of eggs— 
beaten to a stiff froth. Butter and flour a mould, fill, steam four 
hours, turn out on a paper doily. 

Serve with a wine sauce. 

Steamed Citron Pudding 

Pouding au Citron, cuit a la vapeur 

Two eggs, two tablespoons butter, one cup sugar, one and a 
half cups flour, three tablespoons brandy, one teaspoon Royal 
baking powder, three-quarters cup mixed citron peel, four table¬ 
spoons whipped cream. 

Stir sugar and butter to a cream, add the yolks; beat again, 
then add the cream, flour, baking powder, and brandy, then the 
citron and last the whites of the eggs—well beaten. Butter 
melon mould and fill, put in hot water—well covered; steam for 
one and a half to two hours, turn out on a platter. 

Serve hot with a foam sauce or any kind of a wine sauce as 
dessert for luncheon or dinner. 

Steamed Raisin Cabinet Pudding 

Pouding aux Raisins secs, cuit a la vapeur 

Three-quarters pound stale sponge cake, one pound raisins, 
half cup chopped almonds, ten bitter almonds, two eggs, three 
tablespoons brandy, nutmeg to taste, one cup milk, half cup sugar, 
and a pinch of salt. 

Butter the pudding mould well, line with sponge cake and raisins, 
put alternate layers of raisins and cake, sprinkle in the almonds. 
Mix milk, eggs, sugar, brandy, nutmeg, and salt together; pour 


AMERICAN COOK BOOK 


379 


over the cake and raisins, put cover on, boil two hours, turn out 
on a paper doily. 

Serve with foam sauce or any kind of a wine sauce. 


Steamed Apple Pudding 
Pouding aux Pommes, cuit a la vapeur 

Two tablespoons butter, two eggs, one cup sugar, one teaspoon 
cinnamon, nutmeg, ginger, two tablespoons brandy, one and a 
half cups of bread crumbs, three tablespoons flour, one cup of 
milk, one teaspoon of Royal baking powder, six apples (cored, 
peeled, and chopped). 

Stir butter and sugar to a cream, add spices and the yolks, 
then the bread crumbs, flour, baking powder, and milk; stir until 
smooth, add the brandy; add the whites of eggs—beaten to a 
stiff froth. Butter and flour a mould, fill, and steam from two 
to three hours; turn out on a paper doily. 

Serve with a hard or foam sauce or any kind of a wine sauce. 


Steamed Chocolate Pudding 

Pouding au Chocolat, cuit a la vapeur 

Two cups bread crumbs, four ounces grated chocolate, two table¬ 
spoons melted butter, two tablespoons brandy, a pinch of salt, 
two eggs, one cup milk, two tablespoons flour, one teaspoon Royal 
baking powder, half cup brown sugar. 

How to Make It. Mix bread crumbs and grated chocolate. 
Stir yolks and sugar to a souffle, add milk and brandy to the bread 
crumbs, then the yolks and sugar, and melted butter. Add the 
salt and, last, whites of the eggs—beaten to a stiff froth. Steam 
two hours, turn out on a paper doily. 

Serve with sweetened whipped cream or foam sauce. 


Steamed Ginger Pudding 
Pouding au Cingembre, cuit a la vapeur 

Four ounces bread crumbs, two tablespoons syrup, two tea¬ 
spoons ginger, four ounces sugar, two tablespoons flour, two table¬ 
spoons butter, two eggs, two tablespoons cream, three tablespoons 
brandy, one teaspoon Royal baking powder, half cup preserved cut¬ 
up ginger—if not at hand, cut-up citron can be used instead. 

How to Make It. Stir butter and sugar; add syrup, ginger, 
brandy, cream, and yolks, then the bread crumbs, flour, baking 
powder, cut-up ginger, last whites of the eggs, beaten. Butter and 







380 


THE SWEDISH, FRENCH, 


flour a mould well, and fill; put in hot water, cover, and steam 
for three hours, turn out on a paper doily. Serve with foam sauce. 
This pudding can also be made plain without the citron peel. 


Steamed Prune Cabinet Pudding 

Pouding aux Pruneaux, cuit a la vapeur 

Two eggs, one pound of uncooked prunes, four cups stale sponge 
cake, or bread, three tablespoons nuts, two cups water (or prune 
juice), one cup sugar, rind of a lemon, two tablespoons brandy. 

How to Make It. Butter mould, decorate with prunes and 
cake (or bread). Fill with small pieces of the prunes and cake. 
Mix sugar, water, brandy, lemon rind, and eggs. Pour over the 
contents. Sprinkle the nuts in the filling, cover mould, steam for 
three hours. 

Serve with foam sauce. 


Steamed Blackberry Pudding 

Pouding aux Mures sauvages, cuit a la vapeur 

Three tablespoons butter, half cup sugar, two teaspoons Royal 
baking powder, two cups flour, two eggs, two tablespoons brandy, 
one pint blackberries; one cup milk. 

How to Make It. Stir butter and sugar to a cream; add the 
yolks, milk, flour, Royal baking powder; mix well, add the black¬ 
berries, then whites of the eggs—well beaten. Butter and flour a 
pudding mould well, fill, put in hot water with something under¬ 
neath, steam from two to two and a half hours with a tight cover, 
turn out on a paper doily. 

Serve with a hard or foam wine sauce. 


Steamed Fig Pudding 
Pouding aux Figues, cuit a la vapeur 

Three-quarters pound bread crumbs, half cup syrup, three- 
quarters cup butter, two eggs, half cup brown sugar, half cup 
milk, one pound figs, three tablespoons flour, three tablespoons 
brandy, three tablespoons sherry, one teaspoon nutmeg, one 
teaspoon baking soda, one teaspoon cream of tartar, a pinch of 
salt, and some lemon juice. 

How to Make It. Mix butter and flour; add wine, figs, 
syrup, bread crumbs, yolks, sugar, milk, brandy, sherry, nut¬ 
meg, lemon juice, baking soda, and cream of tartar dissolved in 
little warm water, salt, and last the whites of eggs—beaten to a 


AMERICAN COOK BOOK 


stiff froth. Butter and flour the mould, fill, steam for three hours, 
turn out on a paper doily. 

Serve with wine or foam sauce. 

Steamed Molasses-and-Raisin Pudding 
Pouding a la Melasse et aux Raisins secs, cuit a la vapeur 

Two ounces beef suet, three-quarters pound flour, salt, a teaspoon 
carbonate of soda, one teaspoon ginger, one egg, one tea cup 
molasses, four tablespoons milk, one cup cut-up raisins, half cup 
bread crumbs. 

Chop beef suet very fine, rub it into the flour, add a small pinch 
of salt and the raisins, bread crumbs, also the ginger. Beat up 
the egg, mix with it the molasses, milk, then the soda that has 
been dissolved in little warm water, stir this into the other mixture. 
If the pudding is not sufficiently moist add a little milk. Butter 
the mould, fill, steam from two to three hours. 

Serve with hot custard sauce or wine sauce. 

Steamed Lemon Pudding 

Pouding au Citron, cuit a la vapeur 

Quarter pound beef suet, one lemon, two cups bread crumbs, 
two tablespoons flour, three tablespoons sugar, three tablespoons 
honey, two eggs, half glass sherry, half glass brandy, one teaspoon 
Royal baking powder, two ounces citron peel, twelve sweet al¬ 
monds, three bitter almonds. 

How to Make It. Grind the beef suet through the machine 
and add the bread crumbs, flour, baking powder, rind and juice 
of lemon, chopped almonds, the cut-up citron peel, brandy, sherry, 
and honey. Stir yolks and sugar to a souffle, add to the mixture; 
last add the whites of eggs—well beaten. Butter and flour a 
mould and fill, put the mould in boiling water with something 
under the mould, boil two hours. 

Serve with hard sauce, any kind of a wine sauce, whipped cream, 
or boiled custard. 


Admiral Steamed Pudding 

Pouding a VAmiral, cuit a la vapeur 

Half pound potatoes, three-quarters pound carrots, half pound 
sugar, half pound flour, half pound currants, quarter pound 
candied peel, one egg, quarter pound beef suet, four tablespoons 
brandy. 

How to Make It. Cook potatoes and carrots. Rub to a 
smooth paste; add brandy, flour, egg, sugar, and suet (that have 




THE SWEDISH, FRENCH, 


been mixed), currants, and candied peel. Butter a mould and fill, 
boil four hours in hot water—well covered. 

Serve with a brandy foam sauce. 

Steamed Caramel Pudding a la Ericsson Hammond 

Pouding au Caramel, cult a la vapeur, a la Ericsson Hammond 

One and a half cups bread crumbs, one cup sugar, two eggs, 
one teaspoon nutmeg, half cup milk, two tablespoons flour, one 
teaspoon Royal baking powder, juice of half a lemon and the rind, 
a little pinch salt, two tablespoons brandy, two tablespoons 
melted butter, two tablespoons water. 

How to Make It. Put bread crumbs in a bowl, add flour 
and baking powder, mix well. Put water with part of the sugar 
in a pan, let cook to a light coffee color, add the milk and butter to 
the caramel, mix all together, add brandy, nutmeg, the yolks beaten 
with rest part of the sugar to a souffle, and last, the whites of eggs 
—well beaten. Put in a buttered and floured mould, in a pan of 
hot water—well covered—and steam from two to three hours. 
Turn out on a paper doily, serve with a hot or cold foam sauce. 

Steamed Almond Pudding with Chocolate, a la Hedgehog 
Ponding aux Amandes et au Chocolat, c uit a la vapeur, a la Herisson 

Three eggs, the weight of three eggs in sugar, the weight of 
two eggs in butter and flour, three tablespoons chopped almonds 
(or almond paste), the juice and rind of one orange, a little pinch 
of salt, a small teaspoon Royal baking powder. 

Stir butter to a cream, add the sugar and yolks, orange juice, 
rind, and flour with the baking powder. Beat whites of eggs well 
and add. Butter a melon mould and fill, put in a pan on top of 
a small mould so that it does not rest against the bottom of the 
pan, boil two hours with a tight cover (take care that the water 
does not boil away or the pudding will burn; if needed, add some 
hot water during the time of boiling). 

Turn out on a paper doily, glaze with chocolate, and hedgehog 
with white almonds cut in strips. Serve with a hard sauce. 

Steamed Huckleberry Pudding a la Savoie 
Pouding aux Myrtilles, c uit a la vapeur , a la Savoie 

Cut sponge cake in thin slices. Line a small, well-buttered 
pudding mould that has no tube in the centre, then cut the rest 
of the cake in small pieces. Put one layer of cake, then sprinkle 
with huckleberries, then another layer of cake and more huckle¬ 
berries. Add to two cups of the cut-up cake half cup huckje- 


AMERICAN COOK BOOK 


381 


berries. Mix half cup huckleberry juice with two eggs; add one 
tablespoon sugar, one tablespoon brandy, pour this over the mould, 
cover, put in hot water, steam from one to one and a half hours. 

Turn out on a paper doily. Serve with foam sauce or whipped 
cream. 


Steamed Jam Pudding a la Hammond 

Pouding a la Confiture, cuit a la vapeur, £ la Hammond 

Butter ten thin slices of stale bread, spread with blackberry 
jam, put two slices together; then cut in small strips about half 
inch in width. Line the bottom and sides of a buttered mould, 
cut in dices the rest of the spread bread, fill the mould. Take 
half cup milk, three unbeaten whites of eggs, one tablespoon 
melted butter, three tablespoons sugar, two tablespoons brandy; 
mix all well together and pour over the filling. Put pieces of 
butter on top, cover, put in hot water, steam from one to one and 
a half hours. 

Serve with a foam sauce as a hot dessert for luncheon or dinner. 


Steamed Cocoanut Pudding a la Octavious 

Pouding au Coco, cuit a la vapeur, a la Octavious 

One cup fresh (or dried) cocoanut, two tablespoons butter, 
four tablespoons sugar, two eggs, four heaping tablespoons flour, 
two tablespoons brandy, one teaspoon Royal baking powder, a 
small pinch of salt. 

How to Make It. Stir sugar and butter to a cream, add the 
yolks, beat the whites to a stiff meringue, add part of the whites, 
the brandy, flour, three-quarters cup cocoanut, and, last, the rest 
of the whites. Fill a melon mould that has been buttered and 
sprinkled with flour, put the buttered cover on top, put on a ring 
or tin of some kind, cook in hot water from one to one and a half 
hours (take care not to let the water stop boiling while cooking). 

When ready, turn out on a warm platter, spread with fondant 
frosting, sprinkle with cocoanut. Serve hot for luncheon or 
dinner with a fruit sauce. 


Steamed Cocoanut Pudding a la Eldora 

Pouding au Coco, cuit a la vapeur, a la Eldora 

Two tablespoons butter, three-quarters cup sugar, two eggs, 
one cup milk, one cup bread crumbs, three tablespoons flour, 
two teaspoons Royal baking powder, half pound cocoanut (fresh 
or dry), juice and the rind of a lemon, two tablespoons brandy. 





382 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


How to Make It. Stir butter to a cream; add sugar and yolks, 
beat well; add milk, brandy, flour, baking powder, bread crumbs, 
lemon juice and rind, then cocoanut. Beat the whites of the eggs 
and add to the mixture. Fill a melon mould that has been buttered 
and sprinkled with flour, cover, put on a mould of some kind, 
cook in hot water from two to two and a half hours (take care 
not to let the water stop boiling while cooking).. 

Turn out, cover with meringue, sprinkle with cocoanut and 
decorate with maraschino cherries. Serve with foam sauce or 
any wine sauce. 

Ginger-and-Molasses Pudding, a la Sultana 

Pouding a la Melasse et au Gingembre, a la Sultane 

Half pound sultana raisins, four tablespoons flour, half pound 
bread crumbs, half cup milk, half pound beef suet, two tablespoons 
sugar, one ounce ground ginger, one cup molasses, one teaspoon 
baking soda, one teaspoon cream of tartar, one egg, two table¬ 
spoons brandy, juice of a half lemon. 

How to Make It. Put the chopped beef suet in a bowl, add 
the bread crumbs, mix well; then add the flour, ginger, brandy, 
lemon juice, molasses, milk, and egg. Dissolve the baking soda 
and cream of tartar in two tablespoons lukewarm water, add and 
mix well, add the sultana raisins that have been washed. Fill 
in a well-buttered and floured mould, put the cover on that has 
been buttered and sprinkled with flour. Stand in a pot containing 
hot water to the height of half the mould, put a ring (or mould of 
any kind) underneath, so that the pudding mould will not rest 
against the bottom of the pan, as that would prevent the pudding 
from becoming as light as it should be. Boil for about two hours 
—take care not to let the water stop boiling during the time. 

When ready, turn out on a warm platter on a paper doily. 
Serve with any kind of a wine sauce as foam, hard, custard, 
etc. Dessert for luncheon or dinner. 

Southern Cornmeal Pudding a la New York 

Pouding a la Farine de Ma'is du Midi, a la New York 

One cup molasses, one cup chopped beef suet, one and a half 
cups milk, two cups cornmeal, half cup rye flour, half cup wheat 
flour, half cup brown sugar, two eggs, a little pinch salt, half 
teaspoon nutmeg, two tablespoons brandy, juice of a half lemon 
and a trifle of the rind, one and a half teaspoons Royal baking 
powder. 

Mix cornmeal, beef suet, flour, baking powder, salt, and nutmeg 
together; stir the sugar and yolks to a souffle, beat the whites to a 


stiff froth, add the molasses and milk with the flour and cornmeal 
that have been mixed, then add the yolks and sugar, last add the 
whites of the eggs. Boil for three hours. 

Serve with any kind of sweet sauce as foam or wine sauce. 

Steamed Indian Pudding 

Pouding Indien, c uit a la vapeur 

Two and a half cups yellow cornmeal (sifted), one cup flour, 
half pound beef suet (chopped), one cup molasses, one and a half 
cups stoned raisins cut in halves, a pinch of salt, two tablespoons 
brandy, juice of half lemon, one teaspoon ginger, two eggs, one 
teaspoon baking soda, and one teaspoon cream of tartar. 

How to Make It. Put cornmeal, flour, salt, and ginger in a 
bowl, mix with the beef suet, then add the molasses, brandy, 
lemon juice, milk, and yolks. Dissolve the baking soda and cream 
of tartar in a little lukewarm water, add to the mixture, then add 
the raisins, last add whites of the eggs—beaten. Put in a pudding 
form that has been well buttered and sprinkled with flour, cover, 
put in boiling water standing on something that will let the water 
underneath the form; boil from three to four hours. 

Serve with a hard sauce or any kind of a wine sauce. 

I 

Rice-and-Apple Pudding {Pouding au Riz et aux Pommes ) 

Put one cup rice and three cups water on the stove in a sauce¬ 
pan, cook until the rice is half done. Add a pinch of salt, five 
tablespoons sugar, one tablespoon brandy, half cup hot milk; 
cook again about ten minutes. In the meantime, peel and core 
six large green apples, cut in small dices, put in one cup water 
with one cup sugar and a little lemon peel and brandy; cook until 
it becomes tender; drain. Line a melon mould with the rice, 
put the apples in the centre, then put the rest of the rice on top, 
put in boiling water (with a mould or something underneath so 
that it does not rest against the bottom of the pan), steam from 
two to two and a half hours. Serve with the sauce made from 
the juice the apples have cooked in. 

How to Make the Sauce. Tint the apple juice with a little 
red fruit coloring, flavor with brandy when it comes to a boil, 
thicken with cornstarch dissolved in a little water. 

Rice Custard Pudding a la Surprise 

Pouding au Riz et au Flan, a la Surprise 

Rinse five tablespoons rice in hot water, put in a pudding dish, 
add four cups milk, put on a hot stove, cook well covered until 






THE SWEDISH, FRENCH, 


the rice is done, from thirty-five to forty minutes, then add onetable- 
spoon washed sultana raisins, two tablespoons brandy or one tea¬ 
spoon vanilla, simmer another five to ten minutes, during the time 
stir the yolks of three eggs with five tablespoons sugar and a small 
pinch of salt to a souffle, add carefully, take care not to let it boil, 
put the pudding dish in a pan of water, cover with meringue from 
the whites of the eggs sweetened with one tablespoon sugar to 
each, put in the oven until the meringue gets a light shade of 
brown. Serve hot or cold for luncheon or supper. 

Country Rice Pudding 

Pouding au Riz a la Paysanne 

Take five tablespoons rice, five cups of milk, four tablespoons 
sugar, one tablespoon vanilla, a small pinch of salt. Put on stove 
with a tight cover, let simmer slowly about half hour, then add 
half cup cream—if at hand, if not put a little butter on top, sprinkle 
with a little nutmeg. Put in oven, cook another half hour, slowly, 
(do not stir—just let it simmer and brown on the top). This 
pudding is served hot or cold. 

Cold Rice Pudding {Pouding au Riz, froid,) a la Europeenne 

Cook half cup rice in two cups water until well done, add one 
cup milk. Stir yolks of two eggs with four tablespoons sugar to a 
souffle, add the yolks, one tablespoon brandy, a little salt; leave 
until cold, then add half cup whipped cream. Put in a glass dish, 
decorate with whipped cream and maraschino cherries. 

Bread Pudding {Pouding au Pain rassis ) a la Europeenne 

Two cups dices of dry bread, half cup sultana raisins, two table¬ 
spoons brandy, three eggs, a pinch of salt, half cup sugar, three 
cups milk. 

Put the bread in pudding dish, add the milk, leave on stove 
until it comes to a boil then add the raisins (that have been washed) 
and the yolks and sugar (stirred to a souffle); mix carefully with 
a spoon—take care not to let it boil, it needs only to become thor¬ 
oughly hot. Then take off, put in a pan of hot water, beat whites 
of the eggs to a meringue, sweeten with one tablespoon sugar to 
each egg, cover the pudding with the meringue, put in oven until 
it becomes golden brown. 

Take out, put in a silver dish (or pin a napkin neatly around 
it) and serve on a platter on top of a paper doily. This pudding 
can be served hot or cold. 


AMERICAN COOK BOOK 


383 


Lemon Pudding {Pouding au Citron ) a la Surprise 

Put one and a half cups milk on stove, thicken with two table¬ 
spoons cornstarch dissolved in the other half cup milk, juice of 
one half lemon and rind of one; stir; add yolks of three eggs and five 
heaping tablespoons sugar that have been stirred to a souffle gently. 
Takeoff the stove and fill in a pudding dish, put the dish in hot 
water, cover with the whites of two eggs—beaten to a meringue 
and sweetened with one tablespoon sugar to each egg, decorate 
with maraschino cherries. Bake in oven until the meringue is 
golden brown. Serve hot for luncheon or dinner as a dessert. 

Custard Tapioca Pudding {Pouding au Tapioca et au Flan) 

Three-quarters cup tapioca, wash well in cold water, leave to 
soak in three cups milk, then put in a double boiler and cook 
from half to one hour. In the meantime, stir the yolks of three 
eggs with three-quarters cup sugar to a souffle, put the tapioca in 
a saucepan, add another half cup of milk. When boiling, add the 
yolks and sugar—carefully, so as to make it very light. Pour 
it into a souffle dish, cover with meringue and bake in oven until 
golden brown. Serve hot or cold with whipped cream. 


Apple Tapioca Pudding 
Pouding aux Pommes et au Tapioca 

Peel and core eight apples, put in a souffle dish—one apple for 
each person. Soak two cups tapioca in a quart of water one hour, 
add one cup sugar, juice of half lemon, a pinch of salt, two table¬ 
spoons brandy. Fill the dish with the tapioca, arrange the sliced 
apples on top, sprinkle with cinnamon and nutmeg and a table¬ 
spoon butter (in small pieces). Put in oven with a buttered 
paper on top and a tight cover and cook for one and a half hours. 
Decorate with meringue. Serve hot with hard sauce. If cold, 
serve with whipped cream. 


Bah-Bah Pudding {Pouding au Baba ) a la Ericsson Hammond 

Two eggs, three tablespoons sugar, three tablespoons flour, 
one teaspoon melted butter, one tablespoon brandy, one cup of 
fruit (such as mixed citron peel, raisins, and currants), a pinch of 
salt, one teaspoon Royal baking powder. 

How to Make It. Stir yolks and sugar to a souffle, add melted 
butter and brandy, then add part of the whites of eggs (beaten), 
then flour, salt, baking powder, and fruit; last add the rest of the 




384 


THE SWEDISH, FRENCH, 


whites of eggs. Butter a ring mould well, fill with the mixture, 
bake in oven for about twenty minutes—slowly. 

This pudding can also be raised with yeast and baked and 
served in the same way. Serve with foam sauce or macedoine of 
fruit. 

Chocolate Pudding a la Hedgehog 
Pouding au Chocolat, a la Herisson 

Butter a ring mould well and half fill with a rich butter cake 
made from one cup butter, two cups sugar, four eggs, two and a 
half cups flour, one cup milk, two teaspoons Royal baking powder, 
two tablespoons brandy. Stir butter and sugar to a cream, then 
add the yolks carefully, then the milk, flour, baking powder, and 
brandy; beat until nice and smooth, then add whites of the eggs 
(beaten to a stiff froth). Bake in a slow oven until golden brown 
—about twenty minutes. Turn out, glaze with a rich chocolate 
glaze, hedgehog with almonds (cut in strips), put them all over. 
Serve hot with whipped cream, foam sauce, or a chocolate sauce, 
for luncheon or dinner. 

Chestnut Pudding a la E. G. Anderson 
Pouding aux Marrons, a la E. G. Anderson 

Two tablespoons butter, half pound chestnuts, one tablespoon 
lemon juice, six tablespoons sugar, three eggs, two tablespoons 
brandy, a pinch of salt, five tablespoons flour, one teaspoon 
Royal baking powder. 

How to Make It. Put the chestnuts on the stove in hot water, 
cook about ten minutes, remove the shells. Put on stove with 
water (sufficient to cover them), two tablespoons sugar, one 
tablespoon brandy, and lemon juice; cook from fifteen to twenty 
minutes, until well done. Drain off the water, leave until cold, 
chop. Add four tablespoons sugar to the butter, stir until creamy, 
add the yolks. Mix well, add the one tablespoon brandy, then 
part of the whites of eggs (beaten to a meringue), flour, baking 
powder, last add the rest of the whites. Butter a ring or melon 
mould and fill, bake in a moderate oven for twenty to thirty-five 
minutes—according to the heat of the oven. 

Turn out, serve with any kind of wine sauce—such as hard, 
custard, or foam. 

* 

Pineapple ( Ananas ) a la Savarin 

Two cups whipped cream, four tablespoons melted butter, one 
cup flour, two eggs, three tablespoons brandy, one heaping tea¬ 
spoon Royal baking powder, four tablespoons sugar. 


AMERICAN COOK BOOK 


Stir sugar and butter to a cream, add the yolks, flour, Royal 
baking powder, brandy, whipped cream, last the whites of eggs— 
well beaten; mix well, put in a well-buttered mould, put in oven 
to bake until golden brown—from fifteen to twenty-five minutes. 
Peel and cut the pineapple in large clefts, put in a pan with half 
cup sugar, one cup water, a little brandy; leave until the pudding 
is to be served. Raise the clefts around the pudding, pour the 
syrup over, leave in the oven for a few seconds. 

Serve with whipped cream in the centre as a hot dessert for 
luncheon or dinner. 


Oranges ( Oranges ) a la Savarin 

Take three oranges, three eggs, four heaping tablespoons sugar, 
four heaping tablespoons flour, four tablespoons melted butter, 
one teaspoon Royal baking powder, one tablespoon brandy. 

Stir yolks and sugar to a souffle, add the melted butter, beat 
whites of eggs to a stiff froth, add part of them, then the flour, 
baking powder, the juice of one orange, and the brandy; last add 
the rest of the whites of eggs. Put in a well-buttered ring mould, 
bake from twenty to twenty-five minutes. When done, turn out 
on a buttered baking sheet.' Grate the rind of one orange, mix 
with the rest of the orange juice, pour over the pudding, put in 
oven about five to ten minutes, uncovered. Turn out on a platter, 
garnish with quarters of unpeeled oranges (the peel scalloped 
all around). 

Serve for luncheon or dinner. 


Brioches a la Hedgehog (Brioches a la Herisson ) 

Three eggs, four tablespoons sugar, four heaping tablespoons 
flour, two tablespoons butter, two tablespoons brandy, one tea¬ 
spoon Royal baking powffler, three tablespoons chopped almond 
paste. 

Stir yolks and sugar to a souffle, add melted butter, brandy, 
flour, then Royal baking powder, part of the whites of eggs (beaten), 
then the rest of them. Put in a melon mould, bake in quite a hot 
oven. When done, turn out, fill with rum, brandy, or any liquor 
desired, put in oven again a few minutes, sprinkle with cocoa 
or grated chocolate, hedgehog very closely with almonds that 
have been toasted about ten minutes in hot fat or butter and 
cut in very thin strips. Can also be made in fancy timbale cups. 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


385 


Brown Betty ( Pomme a la Charlotte ) 

Cut stale bread in small dices. Measure four cups and put in 
a bowl. In the meantime, peel six large green apples, put on a 
board and chop. Mix bread and apples together, add to that 
one cup of granulated sugar, two tablespoons brandy, one tea¬ 
spoon cinnamon, and a little salt. Take a souffle dish, butter 
well, fill with the apples and bread, put on top some slices of 
peeled and cored apples, sprinkle with a little cinnamon and 
about one tablespoon butter in small pieces. Butter a paper, 
put on the top, put the cover on, put in oven to bake from one 
to one and a half hours—according to the heat of the oven. When 
done, decorate on top with the whites of two eggs beaten to a 
meringue. Serve hot with a hard sauce. If served cold, it 
can be garnished with cream on the top and served with whipped 
cream. 

Yorkshire Pudding 

Pouding a la Pate de Farine, cult au four 

Two eggs, one cup milk, six tablespoons flour, a pinch of salt. 
Mix all together to a batter, put in a flat pan, put little pieces of 
butter on top, bake in oven from twenty-five to thirty minutes. 
[The old-fashioned way is to roast the beef on a grater in the oven 
and to put the pudding underneath so that the fat drops on.] 
When done, cut in large square pieces and serve around roast 
beef. 

PIES ( Tourtes ) 

Pie Crust 

One cup shortening, two cups flour, three-quarters cup ice water. 

How to Make it. Chop the flour and the shortening on the 
table. Mix the water to it, leave on ice until ready to use. 

Orange Pie ( Tourte aux Oranges ) a la Ericsson Hammond 

Line a pie plate with puff pastry [see recipe: Puff Paste]. 
Put a buttered paper at the bottom, fill with beans or 
bread, roll puff pastry thin, put a cover on top of the pastry, 
clip it even around. Then egg around, twist a strip of pastry 
in corkscrew style, fasten it all around on top of the egg. Make a 
rosette of the pastry in the centre. Put in oven, bake until 
well done and golden brown. When done, remove the cover— 
careful not to break, put on a plate and put in oven to dry. Re¬ 
move the beans carefully and fill. 


Filling. Six oranges, one cup water, one tablespoon corn¬ 
starch, three-quarters cup sugar, yolks of two eggs, rind of one 
orange, two to three cups whipped cream. 

How to Make the Filling. Squeeze two oranges, peel and slice 
the rest—be careful not to take any of the skin—and leave in a 
strainer so that the juice can drain off them. Take the orange 
juice (about one cup), add a half cup water, when hot thicken with 
the cornstarch dissolved in the other half cup water, add the rind, 
last add the yolks (stirred with the sugar to a souffle). Cook very 
slowly—about three minutes, let stand until cold. 

When cold, put a layer of the custard in the pie crust, then the 
sliced oranges, then the rest of the custard on top. Cover with 
whipped cream that has been sweetened and flavored with brandy, 
put the cover on and serve. 

Orange Meringue Pie {Tourte a la Meringue d’Orange) 

Make pie crust [see recipe: Pie Crust]. Roll out very thin. 
Line a pie plate, bake in oven until golden brown, then fill. 

Filling. One cup orange juice, one cup water, four eggs, half 
cup sugar, a pinch of salt, two tablespoons cornstarch. 

How to Make the Filling. Put half cup water with orange juice 
and part of the rind on the stove. Thicken with the cornstarch 
dissolved in half cup water, stir the sugar and yolks of eggs to 
a souffle with a pinch of salt, add carefully. Fill the baked pie 
crust. 

Beat the whites of the eggs with two tablespoons sugar to a 
meringue, cover the pie and brown in oven. 

Lemon Souffle Pie {Tourte au Citron souffle) 

Line a pie plate with pie crust [see recipe: Pie Crust], bake 
in oven until golden brown, then fill. 

Filling. Three or four eggs, three-quarters cup sugar, juice 
of one and a half lemons, a little of the rind, a small pinch of salt. 

How to Make the Filling. Beat yolks and sugar to a souffle, 
add the lemon juice and rind, and the salt, put in a double boiler, 
beat very rapidly until it begins to thicken, add the whites of the 
eggs (beaten to a stiff meringue). 

Fill the pie crust and serve. 

Lemon Meringue Pie {Tourte a la Meringue de Citron) 

Line a pie plate with pie crust [see recipe: Pie Crust], prick 
with a fork, bake in the oven until golden brown, then fill. 








386 


THE SWEDISH, FRENCH 


Filling. Two cups water, juice of two lemons and rind of 
one, four eggs, a pinch of salt, three-quarters cup sugar, two 
tablespoons cornstarch. 

How to Make the Filling. Put one and a half cups water on stove 
with the lemon juice and rind. Thicken with the cornstarch dis¬ 
solved in the other half cup water. Stir the yolks and sugar to a 
souffle with a pinch of salt, add carefully, fill the baked pie crust. 

Beat the whites to a stiff meringue with two tablespoons sugar, 
cover the pie, brown in the oven. 


Strawberry Pie ( Tourte aux Fraises ) a la Walde 

Line a pie plate with puff pastry [see recipe: Orange Pie a 
la Ericsson Hammond], fill. 

Filling. Pick and wash the strawberries, put in a dish, sprinkle 
with sugar according to taste—if the strawberries are sour, add 
more sugar; if sweet, add less—leave until ready to serve. Then 
put them into the pastry, put whipped cream (sweetened and 
flavored with brandy) on the top, then put the cover on. 

Serve as dessert for luncheon or dinner. 


Strawberry Pie ( Tourte aux Fraises ) a la Hammond 

Make pie crust from puff pastry [see recipe: Orange Pie a la 
Ericsson Hammond], fill. 

Filling. Take one quart strawberries, pick and wash well, 
put on stove with one cup water, three-quarters cup sugar—if the 
berries are sweet, add less sugar; if sour, add more. Cook for 
fifteen minutes, thicken with one tablespoon cornstarch dissolved 
in half cup water, leave until cold, fill the pie crust that has al¬ 
ready been baked. 

Cover with whipped cream sweetened and flavored wdth brandy. 
Put the cover on and serve. Can be made of fresh or preserved 
strawberries. 


Peach Pie ( Tourte aux Peches ) a la Walde 

Make a pie crust from puff pastry and bake [see recipe: Orange 
Pie a la Ericsson Hammond], fill. 

Filling. Wash and peel the peaches, cut in thin slices, put 
in the baked pie crust, sprinkle with sugar according to taste, 
cover with whipped cream sweetened and flavored with brandy, 
put the cover on. 

Serve as dessert for luncheon or dinner. 


AMERICAN COOK BOOK 




Peach Pie ( Tourte aux PSches ) a la Hammond 

Make a pie crust from puff pastry and bake [see recipe: Orange 
Pie a la Ericsson Hammond], fill. 

Filling. Eight peaches, one tablespoon cornstarch, half cup 
sugar, yolks of two eggs. 

How to Make the Filling. Wash, peel, and slice the peaches. 
Put the peelings in a saucepan with some water, cook about 
fifteen minutes, press through a fine sieve, measure about one and 
a half cups peach juice. Thicken the juice with the cornstarch 
dissolved in half cup water, add the yolks (stirred with the sugar 
to a souffle), cook very slowly about three minutes, leave until 
cold. When cold, put a layer of the custard in the baked pie 
crust, then the sliced peaches, then the rest of the custard on the 
top. 

Cover with whipped cream that has been sweetened and flavored 
with brandy, put the cover on and serve. 


Apple Pie ( Tourte aux Pommes) a la Hammond 

Make a pie crust from puff pastry and bake [see recipe: Orange 
Pie a la Ericsson Hammond], fill. 

Filling. Take one quart apples, peel and cut in slices, cook in 
two cups water, one cup sugar, a little lemon juice and brandy; 
leave until cold. When cold, strain off the juice. Thicken one 
cup apple juice with one tablespoon cornstarch dissolved in half 
cup water, add one tablespoon brandy and the juice of a lemon. 
Fill the baked pie crust with the apples, pour the thickened juice 
over the apples when cold. 

Cover with wdiipped cream sweetened and flavored with brandy, 
put the cover on and serve. 


Apple Pie ( Tourte aux Pommes) a la Europeenne 

Make pie crust [see recipe: Pie Crust]. Line the pie plate 
with the crust, then fill. 

Filling. Take one quart apples, peel and cut in slices, cook in 
two cups water, one cup sugar, and a little lemon juice and brandy; 
leave until cold. Take up with a croquette drainer, fill the pie 
plate that has been lined. Sprinkle a little cinnamon or nutmeg 
on the top, put on a teaspoon butter in small pieces, put the crust 
on the top. 

Trim the edges all around, prick with a fork, make three cuts 
in the centre, bake in a rather quick oven twenty-five minutes. 
Serve cold with American cheese as dessert. 






THE SWEDISH, FRENCH 


Apple Meringue Pie a la Walde 

Tourte a la Meringue aux Pommes, a la Walde 

Make a pie crust from puff pastry and bake [see recipe: Orange 
Pie], fill. 

Filling. Take one quart apples, peel and cut in slices, cook in 
two cups water, one cup sugar, and a little lemon and brandy, 
leave until cold. Take up the apples, put in the baked pie crust, 
sprinkle with cinnamon or nutmeg. Decorate with whites of 
three eggs—beaten to a stiff meringue with three even tablespoons 
sugar. Decorate the pie with the meringue on the top in strips 
across (checks) and all around through a fancy tube. 

Bake in oven until golden brown on top. Serve with whipped 
cream as dessert. 


Apple Pie ( Tourte aux Pommes ) a l’Americaine 

Take one quart apples, peel and cut in thin slices, sprinkle with 
one cup sugar, a little cinnamon, and a little nutmeg. Flavor 
with three tablespoons brandy, add one cup water, one tablespoon 
butter, mix all together. Fill a deep dish with the apples, roll 
the pie crust thin [see recipe: Pie Crust], cover the dish with the 
crust. Bake in oven until the apples are well done and the crust 
golden brown. Serve cold with whipped cream. 


Plum Pie ( Tourte aux Prunes ) a l’Americaine 

Put two quarts plums on stove with one cup sugar and two cups 
water. Let simmer—skimming repeatedly until the syrup be¬ 
comes nice and glossy. Leave in the juice until cold, then remove 
the stones. Line the pie plate with pie crust, put the plums 
into the crust. Cut fancy strips of the pie crust and put them in 
checks across the pie. Put in oven, bake until well done. A 
little speck of clove in this pie greatly improves its flavor. 


Plum Pie ( Tourte aux Prunes ) a la Europeenne 

Cook two quarts plums and leave until cold. To one and a 
half cups of the liquid add one tablespoon cornstarch dissolved in 
half cup liquid, thicken the juice, add the plums—half of them 
stoned and half unstoned—leave until cold. Line the pie plate 
with the pie crust [see recipe: Pie Crust], fill with the plums, 
cut fancy strips of the pie crust and put in checks across the top 
of the pie. Put in oven, bake until golden brown. 


AMERICAN COOK BOOK 


387 


Plum Pie ( Tourte aux Prunes) a la Ericsson Hammond 

Cook the plums and leave until cold. Line a pie plate with 
puff pastry, fill with beans, make a cover from the pastry, put on, 
and bake. When done, remove the cover and beans, fill. To one 
and a half cups of the liquid the plums have cooked in add one 
tablespoon cornstarch dissolved in half cup water, thicken the 
juice, add the plums, leave until cold, fill the crust, cover with 
whipped cream. Put the cover on and serve. 

Cherry Pie ( Tourte aux Cerises) a la Europeenne 

Put two quarts cherries on the stove with one cup sugar and 
two cups water, let simmer—skimming repeatedly—until nice 
and glossy, leave in the juice until cold. To one and a half cups 
of the liquid add one tablespoon cornstarch dissolved in half cup 
of the juice, thicken the juice, add the cherries, leave until cold. 
Line a pie plate with pie crust [see recipe: Pie Crust], fill with the 
cherries. Cut fancy strips of the pie crust and put in checks 
across the top of the pie. Put in oven, bake until well done. 

Cherry Pie ( Tourte aux Cerises) a la Ericsson Hammond 

Cook the cherries. Line a pie plate with puff pastry, fill with 
beans, put a cover of pastry on, and bake. When baked, remove 
the beans, fill with the cherries. To one and a half cups of the 
liquid add one tablespoon cornstarch dissolved in half cup juice, 
add the cherries; fill the crust. Cover with whipped cream, put 
the cover on and serve. 

Huckleberry Pie ( Tourte aux Myrtilles) a l’Americaine 

Line a pie plate with pie crust. Wash and pick a box of huckle¬ 
berries, sweeten with half cup sugar, put into the lined pie plate 
with a little pinch of salt. Cover with a pie crust, prick with a 
fork, make three cuts in the centre. Bake in oven from thirty to 
forty-five minutes. Serve hot or cold. 

Huckleberry Pie {Tourte aux Myrtilles) a la Ericsson Hammond 

Put into a saucepan one box huckleberries that have been washed 
and picked; add three-quarters cup sugar and half cup water, cook 
about fifteen minutes, thicken with one heaping tablespoon corn¬ 
starch dissolved in half cup water, flavor with a little brandy, 
leave until cold. When cold, make a pie crust from puff pastry 
and bake [see recipe: Orange Pie a la Ericsson Hammond]. Fill with 
the huckleberries, cover with some whipped cream sweetened and 




388 


THE SWEDISH, FRENCH 


flavored with brandy. Put the cover on. Serve as dessert for 
luncheon or dinner. 


Huckleberry Meringue Pie a la Walde 

Tourte a la Meringue aux Myrtilles, a la Walde 


Make a pie crust and bake [see recipe: Orange Meringue Pie], 
fill. 

Filling. Take one box huckleberries, pick and wash well, 
put in a saucepan with three-quarters cup sugar and half cup water, 
cook about fifteen minutes, thicken with one tablespoon corn¬ 
starch dissolved in little water, leave until cold. Put the huckle¬ 
berries in the baked pie crust, sprinkle with cinnamon or nutmeg, 
decorate with the whites of three eggs beaten to a stiff meringue 
with three even tablespoons sugar. Check the pie with the me¬ 
ringue on top and all around through a fancy tube. Bake in 
oven until golden brown on top. Serve with whipped cream as 
dessert. 


Cocoanut Custard Pie ( Tourte au Flan au Coco) 

Make pie crust [see recipe: Pie Crust]. Line a pie plate, bake 
in oven until golden brown, then fill. 

Filling. Two cups milk, two tablespoons cornstarch, two 
tablespoons brandy, three eggs, one cup chopped cocoanut, three- 
quarters cup sugar, a pinch of salt. 

How to Make the Filling. Put one and a half cups milk on stove, 
add three tablespoons chopped cocoanut. When hot, dissolve 
the cornstarch in the other Half cup milk, thicken the milk, add 
the yolks and the sugar (stirred to a souffle), brandy, and salt. 
Let come to a boil, fill the baked pie crust. 

Beat the whites of the eggs to a stiff meringue, add three table¬ 
spoons sugar, cover the pie, sprinkle with cocoanut. Bake in 
oven until golden brown. Serve cold as dessert. 

Custard Cream Pie ( Tourte au Flan a la Creme ) 

Make a pie crust [see recipe: Pie Crust]. Line a pie plate, bake 
in oven until golden brown, fill. 

Filling. Two cups milk, two tablespoons cornstarch, two 
tablespoons brandy, four eggs, a pinch of salt, three-quarters cup 
sugar. 

How to Make the Filling. Put one and a half cups milk on stove. 
When hot, dissolve the cornstarch in the other half cup milk, 
thicken the milk, add the yolks and the sugar (stirred to a souffle), 
brandy, and salt. Let come to a boil, fill the baked pie crust. 


AMERICAN COOK BOOK 


Beat the whites of the eggs to a stiff meringue with three table¬ 
spoons sugar, cover the pie, bake in oven until golden brown. 


Pumpkin Pie ( Tourte a la Citrouille ) 

Line a pie plate with pie crust [see recipe: Pie Crust], fill. 

Filling. Four eggs, four cups pumpkin, one cup sugar, juice 
and the rind of a lemon, one to two cups cream, one teaspoon 
cinnamon, one of cloves, one of mace, one of all-spice, one of 
ginger, one of nutmeg, two tablespoons brandy. 

How to Make the Filling. Cut the pumpkin in large pieces, 
scoop out the seeds and peel, cook in a little water about fifteen 
to twenty minutes, put in a drainer, drain the water off, mash 
through a fine sieve. When cold, measure four cups, add the 
eggs (not beaten), then the lemon juice, rind, brandy, all the spices, 
and cream. Fill the pie crust with the mixture very full. 

Put in a hot oven, bake about twenty-five minutes till golden 
brown on the top. Serve ice cold for luncheon or dinner as dessert. 


Squash Pie ( Tourte a la Gourde verte) 

Follow directions for Pumpkin Pie [see preceding recipe], squash 
for pumpkin. 


Lemon Molasses Pie ( Tourte a la Melasse au Citron ) 

Line pie plate with pie crust [see recipe: Pie Crust], bake in 
oven until golden brown, then fill. 

Filling. One cup molasses, three eggs, two lemons, a pinch 
of salt, two tablespoons cornstarch, one and a half cups water. 
Put one and a half cups water on stove, add lemon juice and rind 
and a pinch of salt; stir yolks and molasses to a souffle, add corn¬ 
starch, thicken the water when it boils. Fill the pie crust, beat 
whites of the eggs to a stiff meringue, add two tablespoons sugar, 
and put on the top. Decorate with the meringue through a fancy 
tube. 


Mince Pie a la Ericsson Hammond 

Pate de Hachis, a la Ericsson Hammond 

One quart apples, three pounds currants, three pounds raisins, 
one pound citron peel, two pounds lean beef, one pound beef suet, 
one pint brandy, one pint sherry, all spices, one and a half pounds 
granulated sugar. 

How to Make It. Chop beef suet and beef together; pick 











THE SWEDISH, FRENCH 


and wash currants; seed the raisins, cut in quarters; chop citron 
peel quite fine; core and peel apples and chop fine. Mix all to¬ 
gether. The mincemeat should be made from two weeks to one 
month before it is used. Can be made in the fall and kept for all 
year round. When using it, add a little brandy and sherry to 
taste. Fill the pie plate that has been lined with pie crust [see 
recipe: Pie Crust], put another crust on the top. If puff paste is 
at hand, decorate top of the pie with strips of it—according to 
taste. Bake in a hot oven from twenty-five to thirty-five minutes 
—take care not to let it burn. 

Mince pie is served warm. It is generally used for Thanks¬ 
giving, Christmas, or New Years, but is equally suitable for any 
other occasion. 

Rhubarb Pie ( Tourte a la Rhubarbe) 

Peel two bunches of rhubarb and cut in pieces. Put on stove 
in one and a half cups water and one small cup sugar, let come to 
a boil, thicken with one tablespoon cornstarch dissolved in half 
cup water. Fill the pie plate that has been lined with pie crust 
[see recipe: PieCrust]. Decorate the top with strips of the pastry 
put in checks. Put in oven and bake until golden brown. 

Rhubarb Pie ( Tourte a la Rhubarbe) a la Hammond 

Select a bunch of nice fresh rhubarb, peel and cut in pieces, 
put on stove with one and a half cups water and four tablespoons 
sugar, let boil about ten minutes, thicken with one tablespoon 
cornstarch dissolved in half cup water, let stand until cold. In 
the meantime, prepare a pie crust from puff paste [see recipe: Orange 
Pie a la Ericsson Hammond]. When ready to serve, fill the pie 
with the rhubarb, cover with three cups whipped cream—sweetened 
to taste with sugar and flavored with brandy. Put the cover 
on, place on a platter and serve. 

Rhubarb Pie ( Tourte a la Rhubarbe) a la Walde 

Select a bunch of fresh rhubarb, peel and cut in pieces, put on 
stove in one and a half cups water and four tablespoons sugar, 
let cook from ten to fifteen minutes, thicken with one heaping 
tablespoon cornstarch dissolved in half cup water. In the mean¬ 
time, stir the yolks of two eggs with half cup sugar to a souffle, 
add, let come to a boil, fill a baked pie crust [see recipe: Pie 
Crust], decorate in checks with the whites of the eggs beaten to 
a meringue sweetened with two tablespoons sugar, put in the 
oven to brown, let stand until cold. Place on a platter and serve. 


AMERICAN COOK BOOK 


389 


Cheese Cakes ( Talmouses ) a la Hammond 

Line small fluted cake tins with puff paste [see recipe: Puff Paste], 
fill with beans, put in oven and bake. In the meantime, stir the yolks 
of three eggs with three tablespoons sugar to a souffle, add one 
tablespoon butter (stirred to a cream), the juice of one and a half 
lemons and a little of the rind. Beat the whites to a stiff meringue, 
add half; sweeten the other half with one tablespoon sugar. Fill 
the crust that is nearly baked, put in oven, bake about ten minutes. 
Take out, decorate with the rest of the whites, put through a fancy 
paper tube, a ring around top. Put in oven again for three or 
four minutes, then take out and, when cold, arrange on a paper 
doily, serve as dessert for luncheon or supper. 

This can also be made into a pie instead of small individual 
cakes. 

Cottage Cheese Cakes a la Mabel Quist 

Talmouses rustiques a la Mabel Quist 

Put two quarts milk on stove; when it boils, add one cup sour 
cream or milk. After turning, keep cooking slowly, on the stove, 
from one to two hours. Pour in a cheesecloth, drain all the juice 
off, let hang one hour. Make the pastry. Take one cup of the 
cheese, yolks of three eggs, four tablespoons sugar, juice of a 
lemon, one tablespoon butter. Stir sugar and yolks to a souffle. 
Stir cheese and butter together, add the lemon juice to the cheese, 
add the yolks and sugar. Beat whites of two eggs to a meringue, 
add, fill the pastries that have been baked, put in oven, bake from 
ten to fifteen minutes. Serve cold as a dessert for luncheon or 
supper. 

This can also be made into a pie. 

PASTRIES ( Gateaux) 

Five-Minute Pastry 

Three-quarters pound flour, half pound butter, one egg, one 
teaspoon Royal baking powder, three-quarters cup ice water, a 
pinch of salt, the juice of a lemon, two teaspoons alcohol. 

How to Make It. Wash the butter, put on a cloth to dry, 
leave on ice. Make a dough from the flour, lemon juice, egg, ice 
water, etc. Knead until light and smooth, put on the ice for fifteen 
minutes, roll the dough out, put the butter on, fold the dough all 
around, beat out with a rolling pin, roll it out a half yard long 
and eighteen inches wide, roll four times, repeating the folding 
each time. Put on the ice until ready to use. 







390 


THE SWEDISH, FRENCH 


Puff Paste (Pate feuilletee) a la Ericsson Hammond 

One pound butter, one pound flour, the juice of half lemon, two 
teaspoons alcohol, one cup ice water, one egg. 

How to Make It. Wash the butter, press it out round in a 
white linen cloth ten inches all the way across. Leave on ice twenty 
minutes until cold. Put the flour in a bowl (leave out enough 
for rolling); mix water, alcohol, and egg together. Make a nice 
smooth dough, leave on ice twenty minutes to rest. Roll the 
dough out, put the butter in the centre, turn the dough all around 
to cover the butter, beat it with a rolling pin and shape it, roll 
it a yard long and fifteen inches wide. Fold in three, turn pastry 
to you so the open side of three is to you and from you. Beat it 
and roll out a yard long and fifteen inches wide. Leave on ice twenty 
minutes to rest. Repeat this twice more, each time resting it on 
ice. When rolled six times, double it and put it together well. 
Leave on ice till the next day as puff paste must not be used the 
day it is made. It is good for four days after. 

Make into different cakes, patties, vol-au-vents, etc. 


How to Make a Vol-au-vent Case 

Take a vol-au-vent tin, put the bottom on, roll the puff pastry 
very thin then put the case on top of the pastry, put the pastry 
inside the form so as to form a vol-au-vent. Egg all around— 
be careful not to touch the mould. Cut long strip of the pastry 
the height of the mould, put inside—pressing it down to the bottom 
that has been egged. Egg the joining of the pastry to make it 
stick together—take care not to let any of the egg get into the form, 
or it will be hard to get out. Put a piece of paper in the form, fill 
with beans or bread. Make a cover of the paste, cut evenly all 
around. Prick the top of the vol-au-vent with a fork, cut in 
slashes in the centre, to let the steam out. In the centre put 
a rosette made from cut diamonds of pastry, put in oven on a 
baking sheet, bake until golden brown. Take care that the side 
of the vol-au-vent is baked well, if it is not, it is apt to fall when 
the filling is removed. The cover can be taken off, put in again 
to ensure having it well baked. A paper can be put on the top 
to prevent the cover from burning. When done, remove the 
bottom of the tin, take out the skewer which fastens the vol-au- 
vent case together, remove vol-au-vent carefully from the tin. 
When ready to use, put in the oven and heat it. 

This vol-au-vent can be served, with any kind of filling, as an 
entree with Poularde aux Champignons, Sweetbreads, or any kind 
of fish. 


AMERICAN COOK BOOK 


How to Make a Vol-au-vent 

[See recipe: Puff Paste.] Beat the pastry about three-quarters 
inch thick. Take a fluted vol-au-vent cutter large enough for 
the pastry and cut the pastry out. Then take another cutter 
tw r o sizes smaller, and press that down in the centre—take care 
not to press too deep or you will spoil the vol-au-vent. This 
cut will form a cover when it is baked. Put neatly one on top of 
another the trimmings from the pastry that is left, beat with the 
rolling pin and make a layer underneath by egging the rolled-out 
part and putting the cut vol-au-vent on the top; then trim it 
neatly. This will form a bottom and save the rest of the pastry 
from being burned. [This is necessary only if the vol-au-vent 
cutter is very large and the pastry rolled out thinner than it 
should be.] Put on a baking sheet in a moderate oven—it should 
not be too hot, or the vol-au-vent will bake all around and will 
not be able to rise. On the other hand, if the oven is not sufficiently 
hot, the butter will run out and the vol-au-vent will be dry and 
will not go up as it should. When done, remove the cover, scoop 
out the inside, leave in the stove until dry and crisp. 

When ready to serve, heat it; then fill. Can be filled with dif¬ 
ferent kinds of shell fish, sweetbreads, chicken, etc., served as 
entree. 


How to Make Patties 

Roll puff pastry about half inch in thickness, cut out with a 
large biscuit cutter. Then take another cutter—one size smaller 
—and press it down (be careful not to press too deep or you will 
spoil the patty). Place on a baking sheet, put in a moderate 
oven, and bake. When done, remove the cover, scoop out the 
inside, leave to dry. When ready to fill, if for entrees, heat the 
petits before filling, if for desserts, as the different recipes will 
show, have the patties cold. 

Pastry Jumbles a la Horseshoe (Brioches en Fer de Cheval) 

Make puff paste [see recipe: Puff Paste]. Roll out about 
quarter inch in thickness, cut in thin strips about five inches in 
length, lay on a baking sheet in the shape of a horseshoe—be 
careful not to let the pastry stand in the position in which it is 
cut, it must spread on a pan instead of rising. Put in a hot oven 
for three seconds, take out, sprinkle heavily with coarse granulated 
sugar, put in oven with a good heat on the top, bake until golden 
brown. If the heat of the oven is just right, they should be glossy 
on the top as if glazed with caramel. 







THE SWEDISH, FRENCH 


Wreaths ( Guirlandes ) 

Roll puff paste very thin, cut in strips about quarter inch in 
width and five inches in length. Twist in corkscrew style, put 
in the form of a ring. Dip in egg that has been beaten, then in 
coarse granulated sugar and chopped almonds, put on a baking 
sheet, bake in a hot oven until golden brown. Serve for afternoon 
tea as fancy cakes, with ice cream, etc. 

Lady Locks ( Boucles de Dame) 

Roll puff paste very thin, cut about one inch in width. Butter 
some lady lock sticks, wood or tin. Fasten the pastry on the 
top, roll it around and around to the end of the stick, letting the 
strips overlap one another about quarter inch. Put on a baking 
sheet, bake in a moderate oven from fifteen to twenty minutes— 
until browned even. While hot loosen and take carefully from 
the stick. 

Lady locks can be filled with cheese for an entree. For desserts, 
fill with any kind of jam, cream, fruits, etc. 

Thousand-Leaf Cake ( Gateau a mille feuilles ) a la Sultana 

Take one cup ultana raisins, wash well, put in a saucepan with 
three tablespoons brandy, four tablespoons water, one tablespoon 
sugar, and a little lemon juice; cook about ten minutes, then 
drain and put on a platter to get cold. In the meantime, roll 
puff paste very thin, cut in three layers by putting a cake tin on 
top of the pastry and cutting around it so as to get it even, put 
on a baking sheet, bake in a moderate oven until brown. Take 
out, leave until nice and dry. In the meantime, make royal 
frosting, spread a little frosting in between each layer, sprinkle 
with chopped almond paste and the sultana raisins—put layers 
one on top of another, frost with a transparent or fondant frost¬ 
ing, decorate with frosting that is colored pink. This is a delicious 
dessert. Serve with whipped cream. The centre of this cake 
can be cut out, filled with whipped cream or vanilla ice cream. 
Garnish with a wreath of the spun sugar around and a rosette of the 
sugar in the centre. This can be filled with chocolate, jam, jelly, 
fruit, etc. 


Thousand-Leaf Almond Cake a la Gimo 

Gateau a mille feuilles aux Amandes, a la Gimo 

[See recipe: Puff Paste.] Roll the pastry thin, cut in four layers 
by putting a cake tin on top of the pastry and cutting around it 


AMERICAN COOK BOOK 


391 


so as to get it even. Put on a baking sheet, bake in a moderate 
oven until nice and brown. Take out. Have ready royal 
frosting—chocolate or white. Put a little in between, sprinkle 
with finely chopped almonds or almond paste, put layers one on 
top of another until the four layers are filled, frost with a fondant 
frosting, decorate around with little lady fingers by fastening 
them with the frosting around, decorate with pink frosting on 
top of the cake any design according to taste. Place on a paper 
doily, garnish with spun sugar. Serve as a dessert with whipped 
cream. The centre of this cake can be cut out and filled with 
whipped cream sweetened and flavored with brandy or ice cream. 
Garnish with a rosette of spun sugar on top. 

For lady fingers [see recipe: Almond Sugar-Leaf Jumbles], 
put in a paper tube on a buttered baking sheet the length of which 
should be equal to the height of the cake and the width quarter 
inch. Bake until well done. 

Chocolate ( Chocolat ) a la Napoleon 

[See recipe: Puff Paste.] Roll the pastry thin, cut in two layers, 
put on a baking sheet, bake until done. Spread one of the layers 
with a little chocolate frosting, white frosting, or marshmallow 
filling, etc. Put the other layer on the top, cut out in the size 
wanted. Put on a broiler, glaze with a white fondant frosting 
in the centre, with chocolate frosting at both ends. If small 
they are served for afternoon tea or as cakes with the dessert. 
If large, arrange on a paper doily with whipped cream in the centre. 
Dessert for luncheon or dinner. 

Puff Paste ( Gateau feuillete ) a la Conde 

Roll puff paste thin. Cut in two layers, put on a baking sheet, 
bake until done. Spread one of the layers with a little currant 
jelly, sprinkle heavily with chopped almonds put one layer on top 
of another, cut in oblong or fancy shapes, frost with a pink fondant 
frosting, sprinkle with chopped almonds. Serve for afternoon 
tea or as cake with the dessert. 

Napoleon with Almond Cream, a la Hammond 

Napoleon a la Creme d’Amande, A la Hammond 

Roll puff paste thin. Cut in two layers, put on a baking sheet, 
bake until done. When ready to serve, fill the pastry with a 
heavy cold almond custard, sprinkle with sugar. Cut in oblong 
or fancy shapes. Arrange on a paper doily, with a tablespoon 







392 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


whipped cream (sweetened and flavored with brandy) on the 
top of each. Serve as dessert for luncheon or dinner. 

Apple ( Pomme ) a la Napoleon 

Make two layers of puff paste, split and fill with apple sauce. 
To one cup apple sauce four tablespoons dissolved Cox’s gelatine, 
glaze with transparent icing; decorate with pink icing and a lily 
made from almond paste on each. 

Napoleon Chocolate ( Chocolat Napoleon) a la Parisienne 

Roll puff paste very thin, prick with a fork and bake a large 
layer. When cold, cut in halves, and fill with chocolate filling. 
Put the other layer on the top; cut in square, diamond, or oblong 
pieces—according to taste; put on each a tablespoon whipped cream 
that has been sweetened with sugar and flavored with brandy; 
decorate with maraschino cherries on the top. Serve as a dessert 
for luncheon or supper. 

Chocolate Filling. Put one cup water on the stove, add a 
heaping tablespoon sugar to the water and a very small pinch of 
salt, thicken with a large tablespoon cornstarch that has been 
dissolved in half cup of cold water, add three ounces grated choco¬ 
late, one tablespoon brandy; leave until cold. When cold, fill. 

Fruit Cakes ( Gateaux aux Fruits) a la Lydie 

[See recipe: Puff Paste.] Roll very thin, cut in squares. Put 
on top of each a little marmalade, jam, a quarter of orange, quar¬ 
ter of cooked apple, or half a peach, etc. Double the pastry over, 
put on a baking sheet, sprinkle with sugar, bake in oven until well 
done. Serve on a platter with whipped cream in the centre as a 
dessert for luncheon or supper. 

Pastry (Gateaux) a la Polonaise 

[See recipe: Puff Paste.] Roll pastry about eighth of an inch 
in thickness, cut in triangles, put on a buttered baking sheet, bake 
in a moderately hot oven until golden brown. When done, open. 
Put a little currant jelly in each, spread with pink frosting (flavor 
with currant jelly), sprinkle with almonds. Serve with whipped 
cream as a dessert for luncheon or supper. 

Pastry with Apple (Chaussons) a la Mathilda 

[See recipe: Puff Paste.] Roll thin, cut with a cutter according 
to the size wanted, put on a baking sheet, and bake; spread with 


apple marmalade, sprinkle with chopped maraschino cherries. Cut 
strips from puff paste that has been rolled very thin, put on the 
top in checks. Put in the oven with a good top heat and bake 
until golden brown. Place on a paper doily. Serve cold with 
whipped cream as a dessert for luncheon or supper. 

Fancy Pastry ( Gateaux de fantasie) 

[See recipe: Puff Paste.] Roll quite thin, cut in very narrow 
strips about eight inches long, lay the pastry on a buttered baking 
sheet, form in a semi-circle, then draw the pastry at both ends in 
small circles. Put in oven until it spreads sufficiently, take out, 
sprinkle with granulated sugar, put in oven again until brown. 
Serve for afternoon tea. 

Pastry Lady Fingers ( Doigts de Dame) 

Roll puff paste thin, sprinkle with coarse granulated sugar 
and finely chopped almonds, roll down gently into the pastry. 
Cut thin strips in the shape of a finger, put on a buttered baking 
sheet, bake in an oven that has a good top heat. When ready, 
the sugar should melt on top, making them look as if they were 
glazed with caramel. Serve with ice cream, afternoon tea, and 
different desserts. 

Almond Rings ( Ronds aux Amandes) 

Roll puff pastry very thin, sprinkle with coarse granulated 
sugar and chopped almonds, roll down gently into the pastry. 
Take a cutter that has a ring in the centre, stamp out. Put them 
carefully on a buttered baking sheet, and bake in a hot oven. 
Serve for afternoon tea with ice creams, etc. 

Tarts ( Tartes ) 

Roll puff paste thin. Line little fluted cake tins with the pastry, 
cut even around theedge,fill with beans and bake. When done,scoop 
out the beans. Fill with any kind of jam or fruit, with whipped 
cream on the top. Serve as dessert for luncheon or supper. 

Apple Tarts ( Tartes au Pomme) a la Ericsson Hammond 

Mix one cup hot apple sauce with three tablespoons chopped 
almond paste, flavor with a little brandy. Let stand to get cold. 
Line cake tins with puff paste, put one tablespoon of apple sauce 
in each, twist a strip of pastry all around, put in oven and bake. 





THE SWEDISH, FRENCH, 


Remove from the tin, let stand to get cold, put one tablespoon of 
sweetened whipped cream on each before serving. Arrange on a 
paper doily, with wiiipped cream in the centre. Serve as a dessert 
for luncheon or supper. 

Pastry ( Gateaux ) a la Tartine 

[See recipe: Puff Paste.] Roll out very thin, make two layers 
of puff paste, put on a baking sheet and bake. Spread with any 
kind of jam, put the other layer on the top, cut in any shape de¬ 
sired, sprinkle with coarse or powdered sugar. Serve as cake for 
afternoon tea with ice cream or any kind of desserts. 

Fancy Cakes with Chocolate Caramel 

Gateaux de fantasie au Caramel de Chocolat 

Roll puff paste very thin, prick with a fork, cut out with a 
small cutter, put on a baking sheet and bake. Melt two ounces 
of chocolate, add one cup powdered sugar and a teaspoon vanilla, 
fill in between the pastry, put one layer on another, cover with 
caramel. Serve in little paper cases. 

St. Honore Cake (Gateau St. Honor e) a la Lydie Matilde 

Make nice puff paste, roll thin, put a cake tin on top and cut 
out two in a round shape, put on a baking sheet and bake. Then 
cut seven out with a large biscuit cutter and bake these also nice 
and brown. Spread one of the large pastries with a little currant 
jelly, sprinkle with chopped almonds, put the other layer on top. 
Then split the small ones, and fill them also with a little jelly, 
arrange them on the pastry foundation, fasten them with caramel. 
In the meantime, prepare seven slices of orange, fourteen half- 
cooked prunes (stoned and stuffed with almond paste), fourteen 
large green grapes, fourteen candied or maraschino cherries. 
Put some caramel on each pastry, put a slice of orange on top; 
glaze the orange with caramel, then put a prune on top; glaze 
the prune, then put a grape on top; glaze again, and put a candied 
cherry on top of that; then glaze again. This is put together 
with the caramel. In between each statue put a prune; glaze 
with caramel, then put a grape on top; glaze again, then put a 


AMERICAN COOK BOOK 


393 


cherry on top; then glaze again. In the meantime, have some 
royal frosting made. Decorate the top of each cherry with a 
star of frosting with a little pink dot in the centre. Wave the 
frosting around the slices of orange, with little dots around the 
prune. This can be decorated according to taste. 

When ready to serve, put on a paper doily on a platter, fill the 
centre with whipped cream or vanilla ice cream, decorate around 
with a heavy w T reath of spun sugar. 

This is considered the king of all known desserts. 

Croustades ( Croustades ) 

[They are also called Swedish Timbales or Fountain Cups.] 
Made from tw'o yolks and one white of egg, four tablespoons 
water, four tablespoons milk, four tablespoons flour, two table¬ 
spoons cream, some salt. 

How to Make Them. Stir eggs and water together, add 
flour, w r ork to a smooth batter; then add milk, cream, and salt. 
Have the croustade iron hot, in fat on the stove, wipe it dry, 
dip in the batter (be careful not to let it over the top of the iron), 
dip twice, then dip in the boiling fat, cook until golden brown. 
Take the croustade off the iron, turning it bottom up, leave to 
get dry. Can be filled, with fish or meat for an entree with any 
kind of cream or ice creams for a dessert. 

Rosettes ( Rosettes ) a la Victoria 

Make batter [see recipe: Croustades]. Dip the rosette iron 
in the batter the thickness wanted. They can be made either 
small and thin, or very thick and heavy, with the same iron. 

If wanted very dainty dip the edge of the hot iron and cook 
until browm. When ready, sprinkle with powdered sugar. Ar¬ 
range them on top of one another on a paper doily. Serve as 
cake for afternoon tea. Can also be served with ice cream or any 
kind of dessert. 

If wanted heavy, dip the entire iron in the batter three or four 
times—take care that it does not go over the top as then it would 
be impossible to get them off. 

Can be filled with jam, garnished with whipped cream, and served 
as a dessert. 







CAKES ( Gateaux) 


I have found, from actual and long experience, that Royal 
baking powder is the best in the market for all kinds of bread, 
cakes, cookies, etc., and they who use it carefully, according to 
my recipes, will surely experience equally satisfactory results. 

No other baking powder can fitly take its place, the quantities 
mentioned here being applicable only to Royal baking powder. 

Wedding Fruit Cake a la Walde 
Gciteau de Noce aux Fruits, a la Walde 

Half pound butter, half pound sugar, half pound flour, one 
pound currants, one pound raisins, four eggs, quarter pound 
mixed citron peel, one cup chopped almonds, one teaspoon mace, 
one teaspoon cinnamon, one teaspoon rose extract, two teaspoons 
nutmeg, one teaspoon Royal baking powder, half cup sherry, and 
half cup brandy. 

How to Make It. Stir butter and sugar to a cream. Add 
yolks of eggs, flour, baking powder, sherry, brandy, spices, and 
all the fruit; last add the whites—well beaten. [An iron or copper 
pan is best to bake this cake in.] Butter and paper the pan very 
heavily wfith about three papers at the bottom, put the mixture 
in, bake in a very slow oven—two to three hours, then steam in 
the same pan from four to five hours—with a tight cover. 

If it is to be served as an ordinary fruit cake it is not necessary 
to steam it. 

Molasses Fruit Cake a la Bamegat 

Gateau a la Melasse aux Fruits, a la Bamegat 

Half cup butter, one cup molasses, half cup sugar, two table¬ 
spoons brandy, half cup milk, one teaspoon soda and one teaspoon 
cream of tartar (dissolved in little lukewarm water); one teaspoon 
each of ginger, cinnamon, and cloves; half teaspoon grated nutmeg, 
three cups flour, juice of half lemon, one cup raisins, one cup cur¬ 
rants, three eggs. 

How to Make It. Cream the butter and sugar; add yolks 
of eggs, the molasses, milk, the flour (well sifted), and spices. 
Beat well for five minutes; add the dissolved soda and cream of 
tartar, lemon juice, brandy, the raisins and currants, then the 
whites of the eggs—beaten to a stiff meringue. Bake in a well- 
buttered and papered pan about one hour. Turn out, frost with a 
boiled spice frosting, decorate with white. 


Fruit Cake (Gateau aux Fruits) a la Ericsson Hammond 

One cup butter, two cups sugar, two and a half cups flour, 
two teaspoons Royal baking powder, four eggs, half cup milk, 
three-quarters cup raisins, one cup currants, three-quarters cup 
citron peel, two tablespoons chopped almonds, half teaspoon each 
of nutmeg and cinnamon, two tablespoons brandy. 

How to Make It. Stir butter and sugar to a white cream; 
add the yolks of the eggs—one after the other—stirring about 
three minutes between each addition; then add the milk, flour, 
baking powder, brandy, spices, then the fruit and the cut-up 
almonds; stir until smooth, add the whites of the eggs—well 
beaten. Bake in any kind of well-buttered and papered cake 
tins—time according to the thickness of the cake. 

Copper or iron pans should be used if at hand as they are the best. 

Marble Cake (Gateau marbre) a la Gimo 

This cake is made in two batters, a dark and a light one. 

For the Dark One: Three-quarters cup butter, one and a 
half cups brown sugar, two cups flour, two teaspoons Royal 
baking powder, yolks of four eggs, three-quarters cup milk, and 
one teaspoon each of cinnamon, cloves, ginger, and all-spice. 

For the Light One: Three-quarters cup butter, one and a 
half cups powdered sugar, two cups flour, two teaspoons Royal 
baking powder, whites of four eggs, three-quarters cup milk, one 
tablespoon brandy (or vanilla). 

How to Make Them. Rub butter and sugar to a cream, add 
the yolks, beat for ten minutes, then add the milk, flavor, baking 
powder. [In the light batter, the whites must be put in last— 
well beaten.] Line the cake tins with paper. Drop teaspoons of 
each batter until it is enough in the tin. Bake in a rather quick 
oven thirty-five to forty minutes. Frost with a spice frosting, deco¬ 
rate with white. 

Wine Cake (Gateau au Viri) a la Edward 

Three-quarters cup butter, one and a half cups powdered sugar, 
two cups flour, two teaspoons Royal baking powder, one cup 
sherry, four eggs, two tablespoons cornstarch. 

How to Make It. Rub butter and sugar to a light cream. 
Add the yolks, beating five minutes after each addition—wine, 


394 



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Copyright igi8. by Mrs. Ericsson Hammond 











THE SWEDISH, FRENCH, 


flour, baking powder, cornstarch, and last, the whites of the eggs— 
well beaten. Bake in well-buttered and papered cake tins about 
forty-five minutes. Frost with a white boiled frosting. 

Coffee Cake ( Gateau au Cafe) a la Juliet 

One cup butter, two cups brown sugar, four eggs, one cup strong 
coffee, two teaspoons Royal baking powder, two and a half cups 
flour, two tablespoons brandy, half pound stoned raisins, quarter 
pound chopped citron peel, one teaspoon each of cinnamon, nut¬ 
meg, and cloves. 

How to Make It. Rub butter and sugar to a cream; add the 
yolks, coffee, brandy, flour, and baking powder; stir until nice 
and smooth; add the fruit (cut small) and all the spices; last add 
the whites of the eggs—beaten to a stiff meringue. Bake in well- 
buttered and papered tins (time according to the thickness of 
the cake) from fifty minutes to an hour. An iron or copper pan 
should be used for this cake, if at hand, as they are best. 

Silver Cake ( Gateau d’Argent) a la Lincoln 

Whites of four eggs, two tablespoons butter, one and a half cups 
sugar, half cup milk, two and a quarter cups flour, two teaspoons 
Royal baking powder, two tablespoons brandy. 

How to Make It. Stir butter and sugar to a cream; add the 
milk, brandy, flour, and baking powder; stir until nice and creamy; 
last add the whites of the eggs—beaten to a stiff meringue. Bake 
in a well-buttered and papered pan—time according to thickness of 
the cake. 


Gold Cake ( Gateau d’Or) a la Prince Carl 

Three-quarters cup butter, one and a half cups powdered sugar, 
yolks of six eggs, two cups flour, two teaspoons Royal baking 
powder, juice and rind of one orange, two tablespoons brandy, 
one small cup milk. 

How to Make It. Cream the butter with half of the sugar. 
Beat yolks and the other half of the sugar to a souffle. Add the 
milk to the butter, the orange juice and rind, then the yolks; 
last add the flour and baking powder. Bake in well-buttered 
and papered pans in a moderately hot oven. Frost with a boiled 
orange frosting. 

Angel Cake ( Gateau d’Ange) a la Ingeberg 

Three-quarters cup powdered sugar, whites of six eggs, one tea¬ 
spoon lemon juice, half cup flour, one teaspoon cream of tartar, 
one tablespoon cornstarch. 


AMERICAN COOK BOOK 


395 


How To Make It. Beat whites of eggs to a stiff froth, stir in 
sugar gently; add the lemon juice, then the flour, cornstarch, and 
cream of tartar—that have been sifted six times. Bake in papered 
tins twenty-five minutes, leave until cold; frost with the water 
frosting. 

Pound Cake ( Gateau a la Farine,) a la Anna Karin 

One cup butter, one and a half cups sugar, four eggs, one and a 
half cups flour, two teaspoons Royal baking powder, two table¬ 
spoons potato flour; season according to taste with brandy or 
vanilla. 

How to Make It. Rub the sugar and butter to a light white 
cream. Add one egg at a time (beating seven minutes after each 
addition), the brandy, and the flour (that has been sifted with 
the baking powder). Mix well, bake in a well-buttered and 
papered pan from fifty to sixty minutes. 

* 

Spice Cake ( Gateau d’Epices) a la Breta 

Three-quarters cup butter, one cup brown sugar, three-quarters 
cup milk, one and a half cups flour, two teaspoons Royal baking 
powder; all different kinds of spices according to taste such as 
cinnamon, nutmeg, ginger, cloves, etc.; juice of half lemon, two 
tablespoons brandy, two eggs. 

How to Make It. Stir butter and sugar to a cream; add the 
yolks, milk, flour, and baking powder (sifted), lemon juice, brandy, 
and spices; last add the whites of the eggs—well beaten. Bake in 
a well-buttered and papered cake tin. This cake can also be made 
in small individual tins and baked from ten to twelve minutes. 
Frost with a spice frosting or any kind of a white frosting. 

Golden Spice Cake ( Gateau d’Epices en or) a la Anna Maria 

Half cup butter, yolks of four eggs, one cup brown sugar, half 
cup molasses, half cup milk, two teaspoons Royal baking powder, 
two and a half cups flour, one teaspoon ground cloves; one teaspoon 
each of cinnamon, ginger, nutmeg; and one and a half cups of 
mixed currants, raisins, almonds, citron peel. 

How to Make It. Stir butter to a cream, add molasses and 
the milk, sift flour and baking powder, add all the spices and fruit; 
last add the yolks of the eggs and brown sugar—stirred to a souffle. 
Bake in well-buttered and papered cake tins about forty-five 
minutes in a slow oven. Frost with a boiled spice frosting, deco¬ 
rate according to taste. 






396 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Ginger Sponge Cake a la Theresa 

Gateau de Savoie au Gingembre, a la Therese 

Two cups brown sugar, four eggs, two tablespoons cornstarch, 
two cups flour, juice of half lemon, two teaspoons ginger, two 
teaspoons Royal baking powder, four tablespoons brandy, half cup 
water. 

How to Make It. Stir yolks of eggs and sugar to a souffle; 
add brandy, ginger, and lemon juice. Sift flour and Royal baking 
powder, add the water to the yolks, then the sifted flour and 
cornstarch, last the whites of eggs—well beaten. Bake in a well- 
buttered and papered pan about forty minutes. Frost with a 
boiled spice frosting. 

Ginger Cake a la Ericsson Hammond 
Gateau au Gingembre, a la Ericsson Hammond 

Two tablespoons butter, three tablespoons sugar, two heaping 
teaspoons ginger, one egg, four cups sifted flour, three heaping 
teaspoons Royal baking powder, one cup syrup, two cups milk. 

How to Make It. Put the butter in a bowl, add the sugar, 
mix well; add the ginger, egg, flour, baking powder, syrup, and milk; 
mix together until smooth. Put in a well-buttered iron pan and 
bake in a slow oven from thirty to thirty-five minutes. Frost 
with a boiled frosting. 

Rich Butter Cake ( Gateau savoreux au Beurre ) a la Vera 

One cup butter, two cups sugar, four eggs, one cup milk, two 
tablespoons brandy, two and a half cups flour, two teaspoons 
Royal baking powder. 

How to Make It. Stir butter and sugar to a cream; add the 
yolks of eggs—one at a time—then milk, flour, baking powder, 
brandy, beat well (be careful not to get it lumpy). Last add 
the whites of the eggs well beaten. Bake in a well-buttered 
and papered cake pan about thirty-five minutes. Frost with a 
white boiled frosting. 

This is one of the richest cakes we have. Can be made into 
small individual cup cakes, layer cakes, also for filled cakes, etc. 

Sponge Cake ( Gateau de Savoie ) a la Mabel 

One cup pow T dered sugar, five eggs, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal 
baking powder, three tablespoons cornstarch, and a pinch of 
salt. 

How to Make It. Add sugar slowly to the yolks. Beat to 
a souffle for fifteen minutes, add cold water and brandy and the 
whites—well beaten. Sift flour, baking powder, and cornstarch and 


add. Bake in a well-buttered and papered pan about thirty minutes; 
frost with a w T hite boiled frosting. 

Five-Minute Cake ( Gateau de Vitesse ,) a la Ethel 

Three eggs, four tablespoons powdered sugar, four tablespoons 
flour, tw T o tablespoons butter (melted), one teaspoon Royal bak¬ 
ing powder, two tablespoons brandy. 

How to Make It. Stir yolks of eggs and sugar to a souffle, 
add the butter, beat the whites to a stiff meringue, add part of 
the whites, then flour, baking powder, and brandy. Mix well, 
last add the rest of the whites. Butter and paper a loaf pan and 
fill; bake in a hot oven from twelve to fifteen minutes. This can 
also be made in small cake tins. 

Swedish Sugar Almond Cake, a la Irene 

Gateau Suedois aux Amandes, sucre, a la Irene 

Four eggs, eight tablespoons sugar, half tablespoon chopped 
almonds, one teaspoon vanilla, four tablespoons potato flour, 
and a pinch of salt. 

How to Make It. Stir yolks and sugar to a souffle; add flour, 
almonds, vanilla, salt, and, last, the whites of eggs—well beaten; 
bake in a well-buttered and papered pan, in a very slow oven, 
about twenty-five minutes. Frost with a fondant or water 
frosting. 

Almond Loaf Cake ( Gateau aux Amandes) a la Alexandra 

Half cup butter, two cups sugar, four eggs, one glass brandy, 
half cup milk, half cup shredded almonds, four bitter almonds, 
two cups flour, two teaspoons Royal baking powder. 

How To Make It. Stir butter and sugar to a cream; add the 
yolks (one at a time, beating five minutes after each addition), 
the milk, brandy, flour, and baking powder; mix carefully, then 
add the shredded almonds and, last, the whites of the eggs— 
well beaten. Bake in a buttered and papered loaf pan, in a rather 
quick oven, about forty minutes. Frost with a white boiled frosting. 

Molasses Cake a la Octavious 

One half cup butter, one half cup brown sugar, one cup mo¬ 
lasses, one half cup milk, three eggs, three and a half cups flour, 
one teaspoon each of cream of tartar and baking soda dissolved, 
juice of a lemon, two tablespoons brandy, two teaspoons ginger. 

How To Make It. Rub butter and sugar to a cream, add 
yolks, milk, molasses, flour, stir until creamy, add baking soda, 







THE SWEDISH, FRENCH, 


cream of tartar, ginger, brandy, lemon juice, last the whites— 
beaten. Bake in an iron pan forty minutes. 


Vanilla Cake (Gateau a la Vanille ) a la Victoria 

Three-quarters cup butter, one cup sugar, one teaspoon corn¬ 
starch, yolks of three eggs, one and a half cups flour, one and a half 
teaspoons Royal baking powder, one cup whipped cream, one tea¬ 
spoon vanilla. 

How to Make It. Rub butter and sugar to a cream; add 
yolks, then the cream, the sifted flour, cornstarch, baking 
powder, and the vanilla. Mix to a smooth and firm batter; bake 
in well-buttered and papered shallow pans thirty-five to forty 
minutes. Frost with a yellow boiled frosting. Decorate with 
white. 


White Mountain Citron Cake a la Benoria 

Gateau au Citron en Montagne blanche, a la Benoria 

Small half cup butter, one cup sugar, whites of four eggs, half 
cup milk, one and a quarter cups flour, half cup cornstarch, two 
teaspoons Royal baking powder, one cup finely chopped citron 
peel. 

How to Make It. Stir butter and sugar to a cream; beat well; 
add milk, then flour, baking powder, and cornstarch that have 
been sifted about three times, then the chopped citron peel; 
last add the whites of the eggs—well beaten. Bake in well- 
buttered and papered cake tins about thirty minutes; frost with 
a fondant frosting. 


Chocolate Loaf Cake a la Elvira 

Gateau au Chocolat en pain, a la Elvira 

Half cup butter, one and a half cups sugar, two cups flour, 
two teaspoons Royal baking powder, a pinch of salt, half cup milk, 
one teaspoon vanilla, four eggs, four ounces chocolate dissolved 
in five tablespoons hot water. 

How to Make It. Stir butter to a cream, add sugar, stir 
well, add yolks one at a time, then the milk, flour, baking powder, 
and vanilla. Stir well, add the dissolved chocolate, then the 
whites of the eggs—well beaten. Bake in well-buttered and 
papered cake tins, in a moderate hot oven, from forty to fifty 
minutes. Frost with a boiled chocolate frosting; decorate with 
white. 


AMERICAN COOK BOOK 


397 


Chocolate Loaf Cake a la Mathilda 

Gateau au Chocolat en pain, a la Mathilda 

One cup butter, one and a half cups brown sugar, one cup sour 
milk, four ounces chocolate, one teaspoon baking soda, one tea¬ 
spoon cream of tartar, three cups flour. 

How to Make It. Stir butter and sugar to a cream; add the 
chocolate (that has been dissolved) and stir again; then add the 
yolks, sour milk, and flour; stir until nice and smooth (about five 
minutes), then add the baking soda and cream of tartar—dis¬ 
solved in a little lukewarm water. Bake in a well-buttered and 
papered cake pan about thirty to forty minutes. Frost with a 
boiled chocolate frosting. 


Honey Cake (Gateau au Miet) a la Hammond 

Three-quarters cup butter, one cup sugar, three-quarters cup 
honey, two cups flour, one teaspoon Royal baking powder, three eggs, 
juice of half lemon, one tablespoon brandy, small teaspoon nut¬ 
meg. 

How to Make It. Stir butter and sugar to a cream; add the 
yolks—one after the other, stir about ten minutes, add the honey, 
then flour, baking powder, lemon juice, brandy, and nutmeg; 
mix well until smooth; last add the whites of the eggs—well beaten. 
Bake in a well-buttered and papered cake tin (can also be made 
in small individual cake tins). Turn out; frost with a royal 
honey frosting. 

Queen Cake (Gateau a la Reine ) a la Maude 

Half cup butter, one and a half cups sugar, three eggs, half cup 
milk, juice and rind of one orange, two cups flour, two teaspoons 
Royal baking powder, a pinch of salt. 

How to Make It. Stir butter and sugar to a cream, add the 
yolks, stir until light and creamy; add the milk, flour, baking 
powder, and orange juice and rind. Last add the whites of the 
eggs—beaten to a stiff meringue. Mix carefully. Bake in well- 
buttered and papered cake tin—time according to the thickness 
of the cake. One cup of chopped nuts can be added. 

Queen Citron Cake 

Gateau au Citron a la Reine 

Make batter in accordance with preceding recipe (Queen Cake 
a la Maude) adding one and a half cups chopped citron peel. 




398 


THE SWEDISH, FRENCH, 


Queen Raisin Cake 
Gateau aux Raisins secs, a la Reine 

Make batter in accordance with recipe: Queen Cake a la Maude, 
adding two cups of stoned and cut raisins. 


Plain Cup Cake (Baba simple ) a la New York 

Half cup butter, one and a half cups sugar, two eggs, one cup 
milk, two cups flour, one tablespoon brandy, two teaspoons 
Royal baking powder. 

How to Make It. Stir sugar and butter to a cream; add the 
yolks, then milk, flour, baking powder, and brandy; beat until 
nice and creamy; last add the whites of the eggs—well beaten. 
Bake in a buttered tube mould about twenty minutes. Can 
also be baked in small buttered tins. Frost with a boiled frosting. 


Cake ( Gateau ) a la Sultana 

One cup butter, two cups sugar, four eggs, one cup milk, two 
and a half cups flour, two teaspoons Royal baking powder, two 
tablespoons brandy, two cups washed sultana raisins. 

How to Make It. Stir sugar and butter to a cream, add 
yolks (gradually—one at a time), milk, brandy, pinch of salt, then 
flour, baking powder, beat well—carefully, so as not to get it 
lumpy; add the sultana raisins; last add the whites of the 
eggs—beaten to a stiff froth. Bake in oven about thirty to 
forty minutes. Frost with a pink frosting, decorate with 
raisins. 


Ladies’ Cake (Gateau de Dames ) a la Ethel Bayes 

Half cup powdered sugar, two tablespoons butter, half cup flour, 
three tablespoons potato flour, whites of four eggs, a few bitter 
almonds, half teaspoon cream of tartar. 

How to Make It. Wash the butter well free from salt, put 
in a bowl, add the sugar—stirring to a white rich cream; then add 
the potato flour and mix well; add, slowly, the flour (that has been 
sifted with the cream of tartar) and part of the whites of the eggs 
—well beaten; flavor with the bitter almonds; last add the rest 
of the beaten whites of eggs. Bake in a slow oven in a well- 
papered and buttered pan. Frost with a water frosting. 


AMERICAN COOK BOOK 


Almond Birthday Cake a la Henrietta 

Gateau de Fete, aux Amandes, a la Henrietta 

One cup powdered sugar, five eggs, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal baking 
powder, three tablespoons cornstarch, a pinch of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to a 
souffle for fifteen minutes; add cold water and brandy. Sift 
flour, baking powder, and cornstarch, and add. Last add the 
whites of the eggs—well beaten. Bake slowly in a buttered and 
papered pan (iron or copper) in oven thirty minutes. 

Filling. Two cups milk, yolks of three eggs, five tablespoons 
sugar,two tablespoons brandy (or vanilla), four tablespoonschopped 
almond paste (or half cup finely chopped almonds with four 
bitter almonds), one tablespoon cornstarch, and a pinch of salt. 

How to Make the Filling. Put one and a half cups milk on the 
stove; if almond paste, add to the milk. When boiling, thicken 
with the cornstarch dissolved in half cup milk; in the meantime, 
stir the yolks and sugar to a souffle, add to the thickened milk, 
stir carefully until it comes to a boil, flavor with brandy (or vanilla, 
or any flavor desired) and a little pinch of salt. 

Cut the cake in four layers, fill between each layer with the 
mixture, put one on top of the other [if no almond paste is added, 
sprinkle with the chopped almonds in between the layers], frost 
with a boiled frosting. Decorate all around with unpeeled crushed 
almonds, and on the top with different colored frostings according 
to taste. Can be decorated with the name of the person the cake 
is intended for, date and year. 


Chocolate Layer Cake a la Mathilda 

Gateau au Chocolat, en couches, a la Mathilda 

One cup butter, two cups sugar, four eggs, one cup milk, two 
tablespoons brandy, two and a half cups flour, two teaspoons 
Royal baking powder. 

How to Make It. Stir butter and sugar to a cream, add yolks 
of eggs, then milk, brandy, flour, and baking powder. Stir until 
very smooth, beat the whites well, put in last. Bake in cake tins 
—four layers—fill with the chocolate filling, frost with a chocolate 
frosting. 

Chocolate Filling. Two cups water, one large tablespoon 
cornstarch, one tablespoon brandy, nine tablespoons dissolved 
chocolate. Put one and a half cups water on the stove, thicken 
with the cornstarch dissolved in half cup water, add the chocolate 
that has been dissolved with the sugar for frosting. 




THE SWEDISH, FRENCH 


Chocolate Frosting. Half pound chocolate, two cups pow¬ 
dered sugar, half tablespoon butter, three-quarters cup hot water. 
Add water to the chocolate; put in sugar very carefully—stir 
all the time until all the sugar is in the chocolate. Add the 
butter. 

Frost the cake with the rest of the chocolate frosting after the 
nine tablespoons has been taken out for the filling. 





Chocolate Layer Cream Cake a la Maria 

Gateau au Chocolat a la Creme, en couches, a la Maria 

Three eggs, four tablespoons sugar, five tablespoons flour, three 
tablespoons melted butter, one tablespoon brandy, one teaspoon 
Royal baking powder. 

How to Make It. Stir sugar and yolks to a souffle; add 
melted butter, flour, baking powder, brandy, a pinch of salt; 
last add the whites of the eggs—well beaten. Bake in cake tins, 
in four layers, and fill. 

Filling. Put one and a half cups water on stove, add four 
tablespoons sugar, thicken with two tablespoons cornstarch dissolved 
in half cup water, add four ounces chocolate. Stir chocolate in after 
the water is thickened, stir on ice until cold, add half pint whipped 
cream. 

Fill the layers, frost with a chocolate frosting, decorate with 
white. 


Thirteen-Layer Chocolate Cake a la Ericsson Hammond 

Gateau au Chocolat en treize couches, a la Ericsson Hammond 

Five eggs, one cup powdered sugar, one cup flour, one teaspoon 
Royal baking powder, three tablespoons cornstarch, two table¬ 
spoons brandy, a pinch of salt, four tablespoons cold water. 

How to Make It. Add sugar slowly to the yolks. Beat to 
a souffle for fifteen minutes; add cold water, brandy, and the whites 
of the eggs—well beaten. Sift flour, baking powder, and cornstarch. 
Butter cake tins, spread very thin with the batter—making thir¬ 
teen layers—and bake. Then fill. 

Filling. Two cups water, two large tablespoons cornstarch, 
one tablespoon brandy, seven tablespoons dissolved chocolate. 

Thicken water with the cornstarch, add brandy and the choco¬ 
late that has been dissolved with the sugar for the frosting, frost 
the cake with a boiled chocolate frosting, decorate with white 
frosting according to taste. 


AMERICAN COOK BOOK 


399 


Chocolate Custard Layer Cake a la Irene 
Gateau au Flan au Chocolat en couches, a la Irene 

Three eggs, four tablespoons powdered sugar, four tablespoons 
flour, one tablespoon brandy, one small teaspoon Royal baking 
powder. 

How to Make It. Stir yolks and sugar to a souffle; add brandy, 
baking powder, and last the whites—beaten stiff. Bake in two 
layers, then split each layer in two and fill. 

Filling. Put one and a half cups milk on stove, thicken with 
one tablespoon cornstarch dissolved in half cup milk; stir the 
yolks of two eggs with four tablespoons sugar to a souffle, add to 
the hot milk, add four ounces cut-up chocolate, stir until smooth. 

Fill the cake, frost with a boiled chocolate frosting, decorate 
according to taste. 

Chocolate Layer Cake with Marshmallow, a la Walde 

Gateau au Chocolat a la Guimauve, en couches, a la Walde 

Four eggs, one cup sugar, two tablespoons brandy, three table¬ 
spoons cornstarch, four tablespoons melted butter, one cup flour, 
one teaspoon Royal baking powder, four ounces chocolate. 

How to Make It. Stir yolks and sugar to a souffle with a 
pinch of salt and brandy; dissolve chocolate in half cup hot water; 
add, slowly, the yolks, flour, cornstarch, and baking powder; mix 
together; last add the whites—beaten stiff. Bake in four layers 
and fill. 

Filling. Put one cup granulated sugar on stove with four 
tablespoons water, add a little marshmallow extract, cook until 
it ropes, beat up whites of four eggs, add the sugar (beating all 
the time) in a pan on ice, add five tablespoons dissolved Cox’s 
gelatine. 

Fill the cake, put one layer on top of another, frost with a boiled 
chocolate frosting, decorate with white frosting according to taste. 

Chocolate Layer Cake with Almond, a la Brita Stina 

Gdteau au Chocolat aux Amandes, en couches ; a la Brita Stina 

Four eggs, one cup sugar, two tablespoons brandy, three table¬ 
spoons cornstarch, four tablespoons melted butter, one cup flour, 
one teaspoon Royal baking powder, four ounces chocolate. 

How to Make It. Stir yolks and sugar to a souffle with a pinch 
of salt and brandy; dissolve chocolate in half cup hot water; add 
(slowly) the yolks, flour, cornstarch, and baking powder; mix 
together; last add the whites—well beaten. Bake in four layers 
and fill. 











400 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Filling. Two cups milk, two tablespoons cornstarch, five 
tablespoons sugar, two tablespoons brandy, four tablespoons 
chopped almond paste, whites of two or three eggs—well beaten. 
Put one and a half cups milk on stove, add almond paste; when 
the milk boils, add the sugar, dissolve the cornstarch in half cup 
of the milk, add the brandy to the cornstarch, thicken the milk, 
stir until smooth, let come to a boil. In the meantime, have 
the whites of the eggs well beaten, add them to the milk. 

Fill the layers, frost with a boiled chocolate frosting, sprinkle 
with chopped almonds on the top and all around. 

Mocha Cake No. 1, a la Ericsson Hammond 

Gateau au Moka No. 1, a la Ericsson Hammond 

Five eggs, one cup powdered sugar, four tablespoons cold 
water, two tablespoons brandy, one cup flour, one teaspoon 
Royal baking powder, three tablespoons cornstarch, and a pinch 
of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to 
a souffle for fifteen minutes, add cold water and brandy. Sift 
flour, baking powder, and cornstarch and add. Last add the 
whites of the eggs—w T ell beaten. Bake slowly in oven thirty 
minutes. 

Filling. One cup strong Mocha coffee, one cup sugar, one 
teaspoon vanilla, one pound chopped mixed nuts, one tablespoon 
cornstarch, and one pint cream. 

How to Make the Filling. Add sugar to coffee, put in a saucepan 
on stove until hot. Dissolve the cornstarch in half cup water, 
thicken the coffee, stir on ice until cold. Mix gently to the cream 
(that has been whipped), add the vanilla. 

Fill the cake (that has been cut in four layers), sprinkle with 
the nuts after each filling; when done, frost with a boiled coffee 
frosting, sprinkle with nuts. 

Mocha Cake (Gateau au Moka) No. 2 

Three eggs, four tablespoons sugar, five tablespoons flour, three 
tablespoons melted butter, one tablespoon brandy, and one 
teaspoon Royal baking powder. 

How to Make It. Stir sugar and yolks to a souffle; add 
melted butter, flour, baking powder, brandy, a pinch of salt; 
last add the whites of the eggs—well beaten. Bake in cake tins— 
four layers—and fill. 

Filling. Quarter cup butter, one cup very strong black coffee, 
two to three cups confectionery sugar, teaspoon vanilla. Wash 


the butter, dry on a cloth, put in a saucepan, stir; add the vanilla, 
then the sugar; stir to a cream. Divide the coffee; leave half on 
the stove. Dissolve one tablespoon cornstarch in the other half 
cup of cold coffee, and when it is boiling thicken with the corn¬ 
starch, put the saucepan on ice, stir very gently until it becomes 
cold; when cold, add to the butter and sugar that have been stirred 
to a cream; leave part of the sugar and butter out for the decoration 
before adding the coffee. If the coffee should turn the butter 
a little more sugar will settle the mixture. Fill the layers, put 
one on top of another, spread some of the coffee filling on the top 
and all around, making it nice and smooth; decorate with white 
butter in strips—across and all around—waved through a fancy 
tube. 

Mocha Cake (Gateau au Moka) No. 3 

One cup butter, two cups sugar, four eggs, one cup milk, two 
tablespoons brandy, two and a half cups flour, two teaspoons 
Royal baking powder. 

How to Make It. Stir butter and sugar to a cream; add 
yolks of eggs, then milk, brandy, flour, and baking powder. Stir 
until very smooth, beat the whites well, put them in last. Bake 
in cake tins—four layers—then fill. 

\ Filling. Add to one cup ground coffee one cup cold water 
and half the white of an egg; leave on stove to settle for ten min¬ 
utes, add two and a half cups boiling water, leave for another 
ten minutes—not to boil, just simmer; strain up the coffee, which 
will amount to about two cups. Put one and a half cups coffee 
in a saucepan on stove, dissolve one heaping tablespoon cornstarch 
in the other half cup of coffee (that has been left to get cold), 
thicken the coffee, add the yolks of two eggs that have been 
stirred with five tablespoons sugar to a souffle; mix (be careful 
not to stir). 

Fill the cake, cover with a boiled coffee frosting, decorate with 
white frosting according to taste. 

Mocha Cake (Gateau au Moka) No. 4 

Small half cup butter, one cup sugar, whites of four eggs, half 
cup milk, one and a quarter cups flour, half cup cornstarch, two 
teaspoons Royal baking powder. 

How to Make It. Stir butter to a cream, add sugar, beat well 
until creamy; add milk, flour, baking powder, and cornstarch 
that have been sifted about three times; stir well. Last beat 
whites stiff, add carefully to the cake. Bake in layers and fill. 




THE SWEDISH, FRENCH 


Filling. Make two cups of very strong coffee; put one and 
a half cups of it on the stove, add five tablespoons sugar, one 
tablespoon brandy. Dissolve two tablespoons cornstarch in the 
rest of the coffee (that is cold), thicken the coffee on the stove— 
very carefully, so as not to let it get frothy. 

Fill the cake, put one layer on top of another, frost with a boiled 
coffee frosting, decorate with white frosting that can be taken 
away from the frosting before the coffee is added. Put in a 
paper bag that has a very small opening the size of a pin head, 
start in the centre and go in a circular style all around to the edge 
of the cake, leave a space between each about half inch in width. 
Take the back of a knife and pull from the fourth circle in the 
centre to the edge all around in small quarters. 

Apple Almond Cake a la Lydie Matilde 
Gateau aux Amandes, Compote de Pommes, a la Lydie Matilde 

One cup powdered sugar, five eggs, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal baking 
powder, three tablespoons cornstarch, and a pinch of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to 
a souffle for fifteen minutes; add cold water and brandy. Sift 
flour, baking powder, and cornstarch and add. Last add the 
whites of the eggs—well beaten. Bake slowly in oven about 
thirty minutes. 

Filling. Two cups apple sauce half cup chopped almonds, 
three tablespoons brandy, two cups whipped cream. 

How to Make the Filling. Take the apple sauce that has been 
pressed through a fine sieve; when cold, add almonds, whipped 
cream, and brandy. 

Cut the cake in four layers; fill, put one layer on top of another; 
cover with a white boiled frosting, decorate all around with 
coarsely chopped almonds. Can be decorated with different 
colored frostings according to taste, with name, date, and year. 
If for a birthday cake, candles can be put in as desired. 

Apple Layer Cake a la Mrs. Erickzen 

Gateau aux Pommes en couches, a la Mme. Erickzen 

One cup powdered sugar, five eggs, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal 
baking powder, three tablespoons cornstarch, and a pinch of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to a 
souffle for fifteen minutes; add cold water and brandy. Sift flour, 
baking powder, and cornstarch and add. Last add the whites 


AMERICAN COOK BOOK 


401 


of the eggs—well beaten. Bake slowly in oven about thirty 
minutes. 

Filling. Cook one quart apples in two cups water with half 
cup sugar; mash through a fine sieve. Put on stove, thicken with 
two tablespoons cornstarch dissolved in water. Stir yolks of 
two eggs with half cup sugar to a souffle, add to the apples, flavor 
with brandy or vanilla. 

Fill cake (that has been cut in four layers), frost with a boiled 
white frosting, decorate according to taste. 


Apple White Mountain Cake a la Hildur Alexandra 

Monceau aux Pommes a la Hildur Alexandra 

Small half cup butter, one cup sugar, whites of four eggs, half 
cup milk, one and a quarter cups flour, half cup cornstarch, two 
teaspoons Royal baking powder. 

How to Make It. Stir butter to a cream, add sugar, beat 
well until creamy; add milk, flour, baking powder, and cornstarch 
(that have been sifted about three times); stir well; last beat the 
whites to a meringue and add carefully to the cake. Bake in 
layers and fill. 

Filling. Two cups apple sauce, half cup chopped almonds, 
two cups whipped cream, three tablespoons brandy. Press 
apples through a fine sieve; when cold add almonds, whipped 
cream, and brandy. 

Fill the layers, sprinkle with almonds. Frost with a white 
boiled frosting. 


Ginger Layer Cake with Apple a la Gimo 

Gateau au Gingembre, Sauce aux Pommes, en couches, a la Gimo 

Two cups brown sugar, four eggs, two tablespoons cornstarch, 
two cups flour, juice of half lemon, two teaspoons ginger, two 
teaspoons Royal baking powder, two tablespoons brandy, half 
cup water. 

How to Make It. Sift flour and baking powder; add the water 
to the yolks (that have been stirred with the sugar to a souffle), 
add lemon juice, ginger, brandy, then the sifted flour and corn¬ 
starch, and, last, the whites—well beaten. Bake in a large pan 
about forty minutes. Cut the cake in four layers and fill. 

Filling. Two cups apple sauce, one cup finely chopped pecan 
nuts, tw T o tablespoons cornstarch, half cup w T ater, whites of three 
eggs. 










402 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


How to Make the Filling. Add the chopped nuts to the apple 
sauce, thicken with the cornstarch dissolved in the water, add 
the whites of the eggs—well beaten. 

Fill the cake, frost with a boiled frosting, sprinkle with chopped 
nuts all around, decorate on the top according to taste. 

Apple Short Cake No. 1, a la Ericsson Hammond 

Gateau croquant aux Pommes No. 1, a la Ericsson Hammond 

One cup shortening, three cups flour, two teaspoons Royal 
baking powder, one cup milk, a pinch of salt, two tablespoons 
sugar, three tablespoons cream. 

How to Make It. Rub butter or shortening and flour together; 
add salt, baking powder, sugar, then the milk. Bake in one cake. 
While hot, split in halves and fill. 

Filling. Take one quart apples, peel and core well, cut in 
small dices—macedoine style; cook in two cups water and two 
cups sugar, lemon juice, and brandy until well done. Diride 
half of the apples in three parts, making one part a light green, 
one part pink, leaving the other part the natural color. 

Fill with the other half of the apples, baste with the juice that 
they have cooked in, put the other layer on top, baste with the 
rest of the juice; then decorate on top with the dices of the apples 
in strips and the whites of two eggs beaten with two tablespoons 
sugar to a stiff meringue. Make a row of the meringue across 
the centre; on each side make a row of the pink apples, then the 
white apples on each side, then the green, then white. W ave the 
meringue all around the edge through a fancy tube. Put in 
oven about five minutes to get thoroughly hot. Serve hot with 
whipped cream. 

Apple Short Cake ( Gateau croquant aux Pommes ) No. 2 

Make the batter [see recipe: Apple Short Cake No. i]; leave 
until cold, split in halves and fill. 

Filling. Take one quart apples, peel and core well, cut in 
slices; cook in two cups water and one cup sugar until well done, 
leave until cold. Diride half of the apples in two parts, making 
one part pink, leaving the other part the natural color. 

Fill with half of the apples, baste with the juice that they cooked 
in, then a layer of whipped cream; put the layer of cake on top, 
baste again. Decorate with the slices of apples in ring style 
about one inch from the edge, first white, then whipped cream, 
then the pink apples, then whipped cream, then the white apples 
again, then whipped cream; and decorate all around the edge with 


the whipped cream. Serve cold with whipped cream as a dessert 
for dinner. 

Apple Short Cake (Gateau croquant aux Pommes No. 3 

Three eggs, four tablespoons sugar, five tablespoons fiour. three 
tablespoons melted butter, one tablespoon brandy, one teaspoon 
Royal baking powder. 

How to Make It. Stir sugar and yelks to a souffle: add melted 
butter, flour, baking powder, brandy, a pinch of salt. and. last, 
the whites of the eggs—well beaten. Bake in buttered and papered 
tins in two layers and fill. 

Filling. Cut the apples in small dices and cook. Divide in 
halves, then diride one half in three parts, making one part 
green, one part pink, and leaving the other part the natural color. 

Fill with the apples, baste with some of the apple juice, put the 
other layer on top. then baste again with part of the juice that is 
left. Decorate the top with the dices of apples in strips, and the 
whites of two eggs beaten with two tablespoons sugar to a stiff 
meringue. First make a strip of meringue, then white, green, 
and pink apples, alternately wave the meringue all around, put 
in oven five minutes. Serve hot with whipped cream as a dessert. 

Apple Short Cake (Gateau croquant aux Pommes, No. 4 

Make the batter [see recipe: Apple Short Cake No. ri. Bake 
in buttered and papered cake tins—in two layers—and fill. 

Filling. Cut the apples in thin slices and cook. Divide in 
halves, color one part green, one part pink, and leave the rest 
white. 

Fill with the apples, baste with some of the apple juice, put the 
layer on top, then baste again. Decorate the top with the slices 
of the apples in ring style, cream about one inch from the edge— 
first white, then with whipped cream, pink apples, whipped cream, 
green apples, whipped cream, white apples, whipped cream, 
and so on. Decorate all around the edge with whipped cream. 
Serve cold with whipped cream as a dessert. 

Strawberry Short Cake No. 1, a la Maria Mathilda 

Gateau croquant aux Fraises No. l,ala Mari a Mathilda 

One cup shortening, three cups flour, two teaspoons Roval 
baking powder, one cup milk, a pinch of salt, a pinch of sugar, 
three tablespoons cream. 

How to Make It. Rub butter and flour together; add salt. 





THE SWEDISH, FRENCH 


baking powder, sugar, then milk. Bake in one cake. While 
hot cut the cake in halves and fill. 

Filling. Pick and wash one quart of strawberries well; mash 
part of them and sweeten to taste. 

Fill with the mashed strawberries, baste with some of the straw¬ 
berry juice, put the other layer on top, then baste again. Deco¬ 
rate with a strip of meringue in the centre, then a row of straw¬ 
berries, then meringue, and so on; decorate with a waved strip of 
meringue all around the edge. Put in oven about five minutes. 
Serve hot with whipped cream as a dessert. 

Strawberry Short Cake (Gateau croquant aux Fraises) No. 2 

Three eggs, four tablespoons sugar, five tablespoons flour, 
three tablespoons melted butter, one tablespoon brandy, one tea¬ 
spoon Royal baking powder. 

How to Make It. Stir sugar and yolks to a souffle; add 
melted butter, flour, baking powder, brandy, a pinch of salt, and, 
last, the whites of the eggs—well beaten. Bake in cake tins, in 
two layers, and fill. 

Filling. Clean the strawberries, mash some of them, sweeten 
to taste. 

Fill with the strawberries, baste with a little of the juice, put 
the layer on top, baste again. Decorate with a strip of whipped 
cream all around, then a row of strawberries, then whipped cream, 
then strawberries, and so on. Serve cold with whipped cream as a 
dessert. 

Grilled Strawberry Short Cake a la Ericsson Hammond 

Gateau croquant aux Fraises, grille, a la Ericsson Hammond 

Eight round slices of stale French bread, one cup maple syrup, 
one tablespoon butter, two tablespoons brandy, one box ripe 
strawberries, whites of four eggs. 

How to Make It. Trim around the slices of bread. Add the 
brandy to the maple syrup. Soak the bread about one hour in 
the syrup. Put the butter in a frying pan, fry the bread until 
brown (take care not to let it get hard and burn). Put on a 
buttered baking sheet. Arrange the picked and washed straw¬ 
berries over the bread, sprinkle with grated chocolate, put under 
a salamander to get hot. In the meantime, beat up the whites 
of the eggs, mash some of the strawberries, put through a strainer, 
sweeten to taste, add to the beaten whites. Put a layer of the 
meringue on top, then the second piece of French bread, arrange 
berries, as before, sprinkle with grated chocolate. Decorate 


AMERICAN COOK BOOK 


403 


with the meringue, sprinkle with chocolate, leave under the sala¬ 
mander until ready to serve. 

Arrange on a platter with whipped cream in the centre. Serve 
as a hot dessert for luncheon, dinner, or supper. 


Orange Layer Cake a la Mabel Quist 
Gateau a VOrange en couches, a la Mabel Quist 

Five eggs, one cup powdered sugar, four tablespoons cold water, 
three tablespoons brandy, one cup flour, one teaspoon Royal bak¬ 
ing powder, three tablespoons cornstarch, and a pinch of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to 
a souffle; add cold water and brandy. Sift flour, baking powder, 
and cornstarch. Add to the yolks and sugar. Last add the 
whites of the eggs—well beaten. Bake slowly in a buttered and 
papered pan in oven thirty minutes. Cut in four layers and fill. 

Filling. One and a half cups water, one cup orange juice, 
two tablespoons cornstarch, yolks of three eggs, one cup sugar, one 
tablespoon brandy. 

Put one cup water on the stove, add the orange juice and a little 
of the rind. Dissolve the cornstarch in the other half cup water. 
Add the yolks and sugar that have been stirred to a souffle. Add 
brandy. 

Fill cake, frost with a boiled orange frosting, decorate with 
white frosting according to taste. 


Lemon Layer Cake (Gateau au Citron en couches ) a la Teckla 

Make batter [see recipe above: Orange Layer Cake]; cut in 
four layers and fill. £ 

Filling. Two cups w T ater, juice of two lemons and the rind 
of one, yolks of four eggs, a pinch of salt, three-quarters cup sugar, 
two tablespoons cornstarch. 

How to Make the Filling. Put one and a half cups water on stove 
with the lemon juice and rind. Thicken with the cornstarch 
dissolved in the other half cup water. Stir the sugar and yolks 
to a souffle with the pinch of salt; add carefully. 

Fill cake and frost with a boiled lemon frosting. 


Caramel Cake (Gateau au Caramel ) a la Hildur Alexandra 

Five eggs, one cup powdered sugar, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal baking 
powder, three tablespoons cornstarch, and a pinch of salt. 







404 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


How to Make It. Add sugar slowly to the yolks. Beat to a 
souffle, add cold water and brandy. Sift flour, baking powder, 
and cornstarch. Add to the yolks and sugar. Last add the 
whites of the eggs—well beaten. Bake slowly in a buttered and 
papered pan in oven thirty minutes. Cut in four layers and fill. 

Filling. One cup granulated sugar, half cup water, cook until 
a caramel (be careful not to make it too brown). Put three-quarters 
cup caramel with one and a half cups water on stove, add three 
tablespoons brandy and the juice of a lemon; thicken the caramel 
with two tablespoons cornstarch that has been dissolved in half 
cup water; add the yolks of three eggs stirred with five tablespoons 
sugar to a souffle; mix—carefully, so as not to take the lightness 
out of the yolks. 

Fill the cake, frost with a boiled caramel frosting, decorate 
with white frosting according to taste. 


Honey Cake (Gateau au Miel) a la Mildred 

Make the batter [see recipe: Caramel Cake]; cut in four layers 
and fill. 

Filling. One cup honey, a pinch of salt, two cups water, 
the juice of a lemon and a little of the rind, two tablespoons corn¬ 
starch, yolks of three eggs, three tablespoons powdered sugar, 
three tablespoons brandy, a pinch of salt. 

How to Make the Filling. Put three-quarters cup honey and 
one and a half cups water on stove, leaving the rest of the honey 
for the frosting. Dissolve cornstarch in half cup water; thicken 
the honey—adding lemon juice, rind, and salt. Stir sugar and 
yolks to a souffle; add it slowly. 

Fill the cake, frost with a royal honey frosting, decorate with 
white frosting according to taste. 


Cocoanut Cake (Gateau au Coco ) a la Ericsson Hammond 

Make the batter [see recipe: Caramel Cake]; cut in four layers 
and fill. 

Filling. One pound cocoanut, two cups milk, two tablespoons 
cornstarch, two tablespoons brandy, yolks of three eggs, three- 
quarters cup sugar, and a pinch of salt. 

How to Make the Filling. Put one and a half cups milk on stove, 
thicken with the cornstarch dissolved in half cup milk. Stir 
yolks of eggs and sugar to a souffle, add cocoanut—leaving one 
quarter of it for the decoration. Add brandy, yolks, and sugar. 


Fill cake, frost with a boiled chocolate frosting, and sprinkle 
with cocoanut all around. 


Cocoanut Chocolate Cake a la Lydie Matilde 

Gateau au Coco et au Chocolat, a la Lydie Matilde 

Four eggs, one cup sugar, two tablespoons brandy, three table¬ 
spoons cornstarch, four tablespoons melted butter, one cup flour, 
one teaspoon Royal baking powder, four ounces chocolate. 

How to Make It. Stir yolks and sugar to a souffle with a 
pinch of salt and brandy. Dissolve chocolate in half cup hot 
water; add (slowly) the yolks, flour, cornstarch, and the baking 
powder; mix together; last add the whites of the eggs—beaten 
stiff. Bake in two layers; split each in halves and fill. 

Filling. One pound cocoanut, two cups milk, two tablespoons 
cornstarch, two tablespoons brandy, yolks of three eggs, three- 
quarters cup sugar, a pinch of salt. 

How to Make the Filling. Put one and a half cups milk on stove, 
thicken with the cornstarch dissolved in half cup milk. Stir yolks 
of eggs and sugar to a souffle, add cocoanut—leaving one quarter 
of it for the decoration. Add brandy, yolks, and sugar. 

Fill cake, frost with a boiled chocolate frosting, and sprinkle 
with cocoanut all around. 


Cocoanut Cream Cake a la Ethel Bayes 

Gateau au Coco, Creme fouettee, a la Ethel Bayes 

Three eggs,' four tablespoons powdered sugar, four tablespoons 
flour, one tablespoon brandy, one small teaspoon Royal baking 
powder. 

How to Make It. Stir yolks and sugar to a souffle; add flour, 
brandy, and baking powder, then the whites—beaten stiff. Bake 
in two layers, then split each in halves and fill. 

Filling. One and a half cups water, five tablespoons granu¬ 
lated sugar, two tablespoons cornstarch, four ounces cut-up choco¬ 
late, two cups whipped cream. 

How to Make the Filling. Put one cup water on stove, add 
sugar, thicken with the cornstarch dissolved in half cup water, 
add chocolate. Take pan off stove, put on ice, stir very slowly 
until the custard becomes cold, add whipped cream—gently. 

Fill the cake, sprinkle with cocoanut in between the layers. 
(If fresh cocoanut is not at hand, the dried will do.) Frost with a 
boiled chocolate frosting; sprinkle with cocoanut. 













THE SWEDISH, FRENCH 




Jelly Layer Cake a la Emma Charlotte 

Gateau a la Gelee en couches, a la Emma Charlotte 

Three eggs, one cup powdered sugar, three tablespoons cream, 
one cup flour, one teaspoon Royal baking powder, a pinch of salt, 
one tablespoon brandy. 

How to Make It. Beat yolks of eggs and sugar to a souffle; 
add salt, brandy, and cream. Sift the flour with the baking 
powder, add a little at a time, beat well, last add the whites— 
well beaten. Bake, in four layers, from five to ten minutes. 
When cold, spread with currant jelly or any kind of fruit, put one 
layer on top of another, frost with a boiled pink frosting, decorate 
with white according to taste. 

Cream Fruit Cake with Pignolias 
Gateau aux Fruits a la Creme aux Pignolats 

Three eggs, four tablespoons sugar, five tablespoons flour, three 
tablespoons melted butter, one teaspoon Royal baking powder, 
one tablespoon btandy. 

How to Make It. Stir sugar and yolks to a souffle; add melted 

I butter, flour, baking powder, brandy, a pinch of salt, and, last, 
the whites of the eggs—well beaten. Bake in cake tins, in two 
layers; split each in halves and fill. 

Filling. One cup fruit syrup, one and a half cups water, two 
tablespoons cornstarch, two cups whipped cream, quarter pound 
pignolia nuts—part chopped very fine. Put the fruit syrup on 
stove, flavor with brandy and lemon juice, then add one cup 
water, thicken with the cornstarch dissolved in the other half cup 
water, stir on ice until cold. When cold, add two cups whipped 
cream. 

Fill the layers, sprinkle with the chopped pignolia nuts in 
between, put one layer on top of another, frost with a boiled pink 
frosting, decorate with white frosting and roses of the pignolia 
nuts. 

Cake ( Gateau) a la Minnehaha 

Make the batter [see recipe: Cream Fruit Cake a la Pignolia]. 
Filling. Half cup fruit jelly, one cup raisins, one cup currants, 
half cup almonds, two and a half cups water, four tablespoons 
brandy, juice of half lemon, two tablespoons sugar, two table¬ 
spoons cornstarch. 

How to Make the Filling. Cook jelly with two cups water; add 
fruit, almonds, sugar, lemon juice, and brandy, when boiling thicken 
with the cornstarch dissolved in half cup water. 


AMERICAN COOK BOOK 


405 


Fill the cake, frost with a pink boiled frosting, decorate with 
white. 

Cream Cake (Gateau a la Creme) a la Washington 

One cup butter, two cups sugar, four eggs, one cup milk, two 
tablespoons brandy, two and a half cups flour, two teaspoons 
Royal baking powder. 

How to Make It. Stir butter and sugar to a cream, add yolks 
of the eggs, milk, brandy, flour, and baking powder. Stir until 
smooth, beat the whites well and put in last. Bake in two layers 
and fill. 

Filling. One pint cream, three tablespoons powdered sugar, 
one tablespoon brandy. Whip the cream, add sugar and brandy. 
Put part of it between the layers, decorate with the rest on the 
top. 


Port Wine Layer Cake with Pignolias 

Gateau au Vin d’Oporto, en couches, aux Pignolats 

Three eggs, four tablespoons powdered sugar, one small tea¬ 
spoon Royal baking powder, four tablespoons flour, one table¬ 
spoon brandy, two tablespoons melted butter. 

How to Make It. Stir sugar and yolks to a souffle; add melted 
butter, flour, baking powder, brandy, a pinch of salt, and, last, 
the whites of the eggs—well beaten. Bake in cake tins, in four 
layers, and fill. 

Filling. One cup water, one cup port wine, two tablespoons 
cornstarch, two tablespoons brandy, four tablespoons sugar, 
four tablespoons chopped pignolias. 

How to Make the Filling. Put half cup water and the port wine 
on stove; add sugar and brandy; dissolve the cornstarch in the 
other half cup water; thicken the wine, add a little red coloring. 

Fill the cake, frost with a port wine frosting. Decorate with 
white frosting and pignolia nuts in any design. 

Port Wine Layer Cake a la Violet 

Gateau au Vin d’Oporto, en couches, a la Violet 

Half cup butter, one and a half cups sugar, three eggs, one cup 
milk, two and a half cups flour, two teaspoons Royal baking 
powder, one teaspoon vanilla. 

How to Make It. Stir butter and sugar to a cream; add 
yolks, then milk, vanilla, flour, baking powder, and, last, the 
whites of the eggs—well beaten. Bake in four layers and fill. 











406 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Filling. One cup water, one cup port wine, two tablespoons 
cornstarch, two tablespoons brandy, four tablespoons sugar. 

How to Make the Filling. Put half cup water on stove; add the 
port wine, sugar, and brandy; dissolve the cornstarch in the other 
half cup water; thicken the wine, add a little red coloring. 

Fill the cake, frost with a royal port wine frosting, decorate ac¬ 
cording to taste. 

Fig Layer Cake (Gateau aux Figues en couches ) a la Beatrice 

One and a half cups of sugar, half cup butter, half cup sweet 
milk, one and a half cups flour, a pinch of salt, one teaspoon Royal 
baking powder, half cup cornstarch, whites of three eggs. 

How to Make It. Stir butter and sugar to a cream. Add 
milk, flour, cornstarch, brandy, baking powder, and, last, the whites 
of the eggs—well beaten. Bake in two layers; split each layer 
in halves, fill with the fig filling, frost with a boiled brown frost¬ 
ing, decorate with white according to taste. 

Filling. One pound figs, two tablespoons chopped almonds, 
two tablespoons brandy, half cup water, one tablespoon corn¬ 
starch, one cup caramel, yolks of two eggs, three tablespoons 
sugar, juice of a lemon and the rind. Cut figs in very small pieces, 
add to the caramel, cook and thicken with the cornstarch dissolved 
in the water, add yolks of eggs and sugar that have been stirred 
to a souffle. 

Peach Layer Cake a la Ebba Munk 

Gateau aux Peches en couches, a la Ebba Munk 

Five eggs, one cup powdered sugar, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal bak¬ 
ing powder, three tablespoons cornstarch, a pinch of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to 
a souffle for fifteen minutes; add cold water and brandy. Sift 
flour, baking powder, and cornstarch. Add to the yolks and 
sugar. Last add the whites of the eggs—well beaten. Bake 
slowly in a buttered and papered pan in oven thirty minutes. 

Filling. Take about six peaches that have been peeled, chop 
very fine and the rest stew down with the peelings in three 
cups water. Press through a sieve; when ready to fill the cake, 
put the peach puree (which will amount to about two and a half 
cups) in a pan on the stove. Thicken with two heaping tablespoons 
cornstarch dissolved in half cup water; stir—adding half cup sugar 
and yolks of two eggs that have been stirred to a souffle. 


Fill the cake that has been split in four layers, cover with a peach 
boiled frosting, decorate according to taste. 

Almond Marshmallow Fruit Cake a la Ericsson Hammond 
Gateau aux Fruits et aux Amandes a la Ericsson Hammond 

Three eggs, four tablespoons sugar, five tablespoons flour, 
four tablespoons melted butter, one tablespoon brandy, one tea¬ 
spoon Royal baking powder, one cup mixed raisins, citron, cur¬ 
rants, almonds—all chopped very fine. 

How to Make It. Stir sugar and yolks to a souffle; add 
melted butter, flour, baking powder, brandy, salt, and fruit. 
Bake in four layers and fill. 

Filling. One cup sugar, four tablespoons water; cook until 
it ropes. Beat the whites of three eggs to a stiff meringue, add 
the sugar, stir about ten minutes, then add five tablespoons dis¬ 
solved Cox’s gelatine; stir again until nice and light. 

Spread between the layers, sprinkle with chopped almonds, 
put one layer on another, cover with a white boiled frosting, 
sprinkle with coarsely chopped almonds around. 

Ribbon Cake (Gateau ruhane) 

This is made in separate batters—a light one and a dark one. 
For the Dark One: 

Half cup butter, one cup brown sugar, half cup milk, one cup 
flour, three tablespoons potato flour, four yolks, two teaspoons 
Royal baking powder, all different spices, one tablespoon brandy, 
juice of half lemon. 

How to Make It. Stir butter and sugar to a cream; add the 
yolks, then milk, flour, and baking powder—sifted—spices, lemon 
juice, and brandy. Mix to a smooth batter. To half of the batter 
add a little dissolved chocolate. Bake in two layers. 

For the Light One: 

Three-quarters cup butter, one cup powdered sugar, two cups 
flour, two teaspoons Royal baking powder, whites of four eggs, 
half cup milk, one tablespoon brandy (or vanilla). 

How to Make It. Rub butter and sugar together; add the 
milk, flour, flavor, and baking powder, and, last, the whites of 
the eggs—beaten up stiff. Divide in three parts, coloring one 
part with pistachio green coloring, on@ part with red fruit coloring 
—making it pink, and leaving the other part white. Butter and 







THE SWEDISH, FRENCH 


paper cake tins; fill each tin and bake, making three different-colored 
layers. 

Filling. Whites of three eggs, one and a half cups granulated 
sugar, three-quarters cup water, a little lemon juice. Cook the 
sugar with the water until it ropes. In the meantime, beat up 
the whites of the eggs to a stiff froth, add the sugar to the whites, 
then lemon juice. 

First take the spice layer while hot; spread with the filling, 
then put the white layer on top; spread again, then the green; 
spread again, then the chocolate; spread again, then put the 
pink on top. [This frosting in between is not to be put in as 
a filling, it is only to fasten the layers together to ensure having a 
solid cake.] Frost the cake all over with the rest of the frosting 
that is left, coloring some of it pink, some chocolate, etc. Wave 
alternately shaded strip across the cake, and all around a border 
according to taste. This is an excellent cake and will keep for 
a long time if put in a cool place. 


White Mountain Cake with Chocolate a la Hammond 

Monceau au Chocolat a la Hammond 

This is made in two batters, a dark and light one. 

Three-quarters cup butter, one cup brown sugar, two cups flour, 
two teaspoons Royal baking powder, yolks of four eggs, half cup 
milk, two squares of chocolate that have been dissolved. 

How to Make It. Rub the butter and sugar to a cream; 
add the yolks, beat for ten minutes, then add the milk, flour, 
baking powder, and the chocolate. Bake in two layers. 

For the light one take small half cup butter, one cup sugar, 
whites of four eggs, half cup milk, one and a quarter cups flour, 
half cup cornstarch, two teaspoons Royal baking powder, three 
tablespoons almond paste. 

How to Make It. Stir butter to a cream, add sugar and 
almond paste, milk, flour, baking powder, and cornstarch that 
have been sifted about three times, stir well, beat whites stiff, 
add carefully, bake in two layers. 

Filling. Put one and a half cups milk on stove, add four 
tablespoons sugar and four tablespoons chopped almond paste; 
thicken with one tablespoon cornstarch dissolved in half cup 
milk, last add the white of an egg—well beaten. 

Spread on the chocolate layer, then put the white layer on top, 
spread again, etc. Frost the cake with a chocolate frosting and 
decorate with white. 


AMERICAN COOK BOOK 


407 


Golden Marshmallow Cake with Pignolia 

Gateau d’Or a la Guimauve, aux Pignolats 

Half cup butter, one cup sugar, small cup milk, yolks of six 
eggs, two cups flour, one tablespoon brandy, one heaping table¬ 
spoon Royal baking powder, rind and juice of a lemon or orange. 

How to Make It. Cream the butter with half of the sugar. 
Beat yolks and other half of sugar to a souffle; add the milk to 
the butter, the lemon juice and rind, then the eggs; last mix 
the flour and baking powder; add. Bake in four layers in 
well-papered pans in a moderate oven. Fill with marshmallow 
filling, sprinkle with chopped pignolia nuts in between the layers, 
frost with a white boiled frosting, decorate with a branch of green 
cream and roses of the pignolias. 

Marshmallow Filling. Put one cup granulated sugar on 
stove with four tablespoons water; add a little marshmallow ex¬ 
tract, cook until it ropes. Beat up whites of four eggs, add the 
sugar, beating all the time in a pan on ice, adding five tablespoons 
dissolved Cox’s gelatine. 


Almond Cake (Gateau aux Amandes ) a la Lily 

Half cup butter, one-third cup sugar, whites of three eggs, one and 
a half cups flour, one and a half teaspoons Royal baking powder, 
half cup milk, one tablespoon brandy or any kind of flavor extract. 

How to Make It. Stir butter and sugar to a souffle; add milk, 
flour, baking powder, brandy, and, last, the whites of the eggs— 
well beaten. Butter and paper the cake tins, bake in four layers 
and fill. 

Filling. One and a half cups milk, one tablespoon cornstarch, 
whites of three eggs, one tablespoon brandy, half cup chopped 
almonds—some sweet and some bitter—pinch of salt, four table¬ 
spoons granulated sugar. 

How to Make the Filling. Put one cup milk on stove, thicken 
with the cornstarch dissolved in half cup milk, add the sugar, 
brandy, almonds, and, last, the whites of eggs—well beaten. Frost 
with a white boiled frosting. 


Birthday Cake with Custard Filling a la Teckla 

Gateau de Fete rempli de Flan, a la Teckla 

Five eggs, one cup powdered sugar, four tablespoons water, two 
tablespoons brandy, one cup flour, one teaspoon Royal baking 
powder, three tablespoons cornstarch, and a pinch of salt. 







408 


THE SWEDISH, FRENCH 


How to Make It. Add sugar slowly to the yolks. Beat to a 
souffle, add cold water and brandy. Sift flour, baking powder, 
and cornstarch. Add to the yolks and sugar, then the flour. Last 
add the whites of the eggs—well beaten. Bake slowly in oven 
thirty minutes. Cut in four layers and fill. 

Filling. Yolks of three eggs, two cups milk, two tablespoons 
cornstarch, four heaping tablespoons sugar, one tablespoon vanilla. 
Stir yolks and sugar to a souffle. Put one and a half cups milk on 
the stove, when boiling thicken with the cornstarch dissolved in 
one half cup milk, add vanilla, yolks, and sugar. 

Rum Cake (Baba an Rhum ) a la James Gilliland 

Make the batter [see recipe above: Birthday Cake with Custard 
Filling]. Cut in four layers and fill. 

Filling. One cup caramel, one heaping tablespoon cornstarch, 
half cup rum, half cup water, yolks of two eggs, two tablespoons 
powdered sugar, juice of half lemon. Put the caramel, rum, and 
lemon juice on the stove, add the cornstarch that has been dis¬ 
solved in the water. Stir yolks and sugar to a souffle and add. 
Fill the cake, frost with a boiled brown frosting flavored with 
rum, decorate with white according to taste. 

Silver Caramel Cake a la Benoria 

Gateau d’Argent au Caramel, a la Benoria 

Whites of three eggs, three-quarters cup milk, one cup sugar, 
two cups flour, half cup butter, a pinch of salt, two teaspoons 
Royal baking powder, one tablespoon brandy. 

How to Make It. Cream the butter and sugar; add milk, 
flour, baking powder, brandy, pinch of salt, last, the whites of the 
eggs—beaten to a stiff 7 froth, mix gently. Bake in four layers in 
a moderate hot oven about thirty minutes and fill. 

Filling. Take one cup granulated sugar and half cup water, 
cook until a caramel. Put three-quarters cup caramel with one 
and a half cups water on stove, add three tablespoons brandy 
and the juice of a lemon. Thicken the caramel with two table¬ 
spoons cornstarch dissolved in half cup water, add the yolks of 
three eggs stirred with five tablespoons sugar to a souffle; mix 
carefully, fill the cake, frost with a boiled caramel frosting. 

Peppermint Cocoanut Layer Cake a la Anna Karin 

Gateau en couches a la Menthe poivree et au Coco, a la Anna Karin 

Five eggs, one cup powdered sugar, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal bak¬ 
ing powder, three tablespoons cornstarch, and a pinch of salt. 


AMERICAN COOK BOOK 


How to Make It. Add sugar slowly to the yolks. Beat to a 
souffle for fifteen minutes; add cold water and brandy. Sift flour, 
baking powder, and cornstarch. Add to the yolks and sugar. 
Last add the whites of the eggs—well beaten. Bake slowly in 
a buttered and papered pan in oven about thirty minutes. Cut in 
four layers and fill. 

Filling. Whites of three eggs, one cup sugar, half cup water. 

Cook the sugar and water until it ropes; beat the whites to a 
stiff froth, add the sugar, then a little peppermint extract. 

Fill, sprinkle with cocoanut in between the layers; frost with 
a white boiled frosting; sprinkle with cocoanut. 

Banana Cream Cake a la Hildur 

Gateau a la Creme aux Bananes, a la Hildur 

One cup butter, two cups sugar, four eggs, one cup milk, two 
tablespoons brandy, two and a half cups flour, two teaspoons 
Royal baking powder. 

How to Make It. Stir butter and sugar to a cream; add 
yolks of eggs, then milk, brandy, flour, and baking powder. Stir 
until very smooth, beat the whites well and put in last. Bake in 
cake tins, two layers, and fill. 

Filling. Whip half pint of cream; add three tablespoons 
sugar and a small teaspoon vanilla. Spread the layer with the 
cream, then make a layer of bananas, then with the cream, put the 
other layer on top, spread with the cream, arrange the bananas 
around, then a ring of whipped cream, then bananas, then 
whipped cream, etc. Little slices of maraschino cherries will 
improve the look of the cake immensely. 


Golden Peppermint Layer Cake a la Irene 
Gateau d’Or a la Menthe poivree, en couches, a la Irene 

Half cup butter, one cup sugar, one cup milk, yolks of four 
eggs, two cups flour, one tablespoon brandy, half teaspoon salt, 
one heaping teaspoon Royal baking powder, rind and juice of a 
lemon or orange. 

How to Make It. Cream the butter with half of the sugar, 
beat yolks and the other half of sugar to a souffle, add to the 
butter, the lemon juice, rind, then the yolks, last add the flour and 
baking powder. Bake in well-papered pans in four layers and 
fill. 

Filling. One and a half cups milk, one tablespoon cornstarch, 
six grated peppermints, whites of four eggs, five tablespoons 
sugar. 












^V*\vv* v 


Copyright, 1918, by Mrs. Ericsson Hammond 




THE SWEDISH, FRENCH, 


How to Make the Filling. Put one cup milk on stove, thicken 
with cornstarch dissolved in half cup milk; add peppermints, 
beat the whites with the sugar, add the peppermint mixture. 

Fill the cake, frost with a boiled frosting flavored with pepper¬ 
mint. 

Sultana Layer Cake a la Gimo 
Gateau aux Raisins de Daznas, en couches, a la Gimo 

Three eggs, four tablespoons flour, four tablespoons sugar, 
one tablespoon brandy, one teaspoon Royal baking powder, half 
cup sultana raisins. 

How to Make It. Stir yolks and sugar to a souffle; add flour, 
baking powder, brandy, a pinch of salt, raisins, and, last, the 
whites of the eggs—well beaten. Bake in two layers, split each 
in halves and fill. 

Filling. Half cup raisins, whites of four eggs, one cup sugar, 
half cup water. Cook the sugar and water until it ropes, flavor 
with lemon juice, beat the whites of the eggs well, add the sugar, 
fill the layers. Cook the raisins in water (sufficient to cover them), 
little lemon juice, brandy, about five minutes. 

Sprinkle with the raisins in between the layers; frost with a 
white boiled frosting. 

Raspberry Layer Cake a la Upsala 
Gateau aux Framboises, en couches, a la Upsala 

One cup powdered sugar, five eggs, four tablespoons cold water, 
two tablespoons brandy, one cup flour, one teaspoon Royal bak¬ 
ing powder, three tablespoons cornstarch, a pinch of salt. 

How to Make It. Add sugar slowly to the yolks. Beat to a 
souffle, add cold water and brandy. Sift flour, baking powder, 
and cornstarch. Add the yolks and sugar. Last add the whites 
of the eggs—well beaten. Bake slowly in a buttered and papered 
pan in the oven about thirty minutes, cut in four layers, and fill. 

Filling. Put one cup sugar with four tablespoons water on 
stove and cook until it ropes. Beat up whites of three eggs, add 
one cup of the boiled sugar, some raspberry jam, and, last, four 
tablespoons dissolved Cox’s gelatine; color with a little raspberry 
fruit coloring if it is not pink enough. 

Fill the cake, frost with a pink boiled frosting. 

Cocoanut Spice Cake a la Walde 

GUteau aux Epices et au Coco, a la Walde 

Three-quarters cup butter, one cup brown sugar, two cups flour, 
two teaspoons Royal baking powder, three eggs, half cup milk, 


AMERICAN COOK BOOK 


409 


two tablespoons brandy, half teaspoon each of nutmeg, cinnamon, 
cloves, and all-spice. 

How to Make It. Rub the butter and sugar to a cream, add 
the yolks (beat for ten minutes), then the milk, flour, brandy, 
baking powder, all the spices, and, last, the whites of the eggs— 
beaten stiff". Butter and paper cake tins; fill with the mixture— 
making four layers—and bake. 

Filling. One and a half cups milk, five tablespoons sugar, 
two tablespoons cornstarch, whites of three eggs, one teaspoon 
vanilla. 

How to Make the Filling. Put the milk on stove with the sugar, 
dissolve the cornstarch in a half cup milk, thicken the milk, add 
vanilla. Beat the whites up stiff, add them, cook a few minutes. 

Fill the cake; sprinkle with cocoanut in between each layer. 
Frost with a boiled frosting; sprinkle with cocoanut around. 


Maple Sugar Layer Cake a la Sofia 

Gateau au Sucre d'Erable, en couches, ^ la Sofia 

Three eggs, four tablespoons sugar, five tablespoons flour, one 
tablespoon brandy, one teaspoon Royal baking powder. 

How to Make It. Stir sugar and yolks to a souffle; add flour, 
baking powder, brandy, and a pinch of salt. Bake in two layers, 
split each layer in halves and fill. 

Filling. Half pound maple sugar, two tablespoons brandy, 
one and a half cups water, one heaping tablespoon cornstarch, 
yolks of two eggs, two tablespoons sugar, juice of a lemon. 

How to Make the Filling. Cut the maple sugar in small pieces, 
dissolve in a little water—take out quarter cup of the maple sugar 
for the frosting, put the rest of it in a saucepan; add the lemon 
juice, brandy, and one cup water; let come to a boil. Thicken 
with the cornstarch dissolved in the half cup water, add the yolks 
of the eggs (that have been stirred with the sugar to a souffle). 
If not dark enough, color with a little caramel. 

Fill the cake, frost with a maple sugar boiled frosting. 


Wild Cherry Layer Cake a la Lydie Matilde 

Gateau a la Cerise sauvage, en couches, a la Lydie Matilde 

Small half cup butter, one cup sugar, whites of four eggs, half 
cup milk, one and a quarter cups flour, half cup cornstarch, two 
teaspoons Royal baking powder. 

How to Make It. Stir butter and sugar to a cream; beat well; 
add milk, flour, baking powder, and cornstarch that have been 









410 


THE SWEDISH, FRENCH, 


sifted about three times, and, last, the whites of the eggs—well 
beaten. Bake in four layers and fill. 

-Filling. Put one cup granulated sugar with four tablespoons 
water on the stove, add a little extract of wild cherry, cook until 
it ropes. Beat up whites of four eggs, add in the sugar (beating 
all the time) in a pan on ice, add five tablespoons dissolved Cox’s 
gelatine. Color with a little cherry coloring, frost with a pink 
boiled frosting, decorate with white according to taste. 

Rolled Cakes ( Gateaux routes) 

Rolled Cakes of any kind are made from a quick sponge 
cake batter without butter as one cannot roll a cake that contains 
butter; the filling must be ready and, when the cake is baked, it 
must be rolled very quickly—while hot. 

Quick Sponge Cake ( Gateau de Savoie a la vitesse ) 

Three eggs, four tablespoons flour, four tablespoons powdered 
sugar, one small teaspoon Royal baking powder, one tablespoon 
brandy. 

How to Make It. Stir yolks and sugar to a souffle; add flour, 
brandy, baking powder, last, the whites of the eggs—well beaten. 
Spread on a well-buttered baking sheet; bake in a hot oven about 
five or six minutes. 

Chocolate Roll a la Ericsson Hammond 

Roulade au Chocolat a la Ericsson Hammond 

Make a quick sponge cake [see preceding recipe] and fill. 

Filling. One and a half cups water, four heaping tablespoons 
granulated sugar, one heaping tablespoon cornstarch, four ounces 
cut-up chocolate. 

How to Make the Filling. Put one cup water on stove, add the 
sugar. Dissolve the cornstarch in the other half cup water, 
thicken the water, add the chocolate. 

When the cake is baked spread with the chocolate filling, take 
a strong knife and roll the cake quickly around, leave until cold, 
frost with a chocolate frosting. 

Jelly Roll ( Roulade a la Gelee ) a la Edna 

Make a quick sponge cake [see above recipe: Quick Sponge 
Cake] and spread with any kind of jam—such as strawberry, 
raspberry, currant, etc.—and roll while the cake is hot. Sprinkle 
powdered sugar on the top. 


AMERICAN COOK BOOK 


Almond Roll ( Roulade aux Amandes ) a la Mathilde 

Make a quick sponge cake [see above recipe: Quick Sponge 
Cake] and fill. 

Filling. One and a half cups milk, three tablespoons chopped 
almonds, one tablespoon cornstarch, yolks of three eggs, three 
heaping tablespoons sugar. 

How to Make the Filling. Put one cup milk on stove, add al¬ 
monds. Dissolve the cornstarch in the other half cup milk, 
add; then the yolks and sugar (that have been stirred to a souffle). 

Fill and roll; frost with a boiled frosting; sprinkle with chopped 
almonds. 

Banana Roll ( Roulade aux Bananes ) a la Breta 

Make a quick sponge cake [see recipe above] and fill. 

Filling. One and a half cups milk, one cup chopped bananas, 
two tablespoons chopped almonds, two tablespoons sugar, one 
tablespoon brandy, one small tablespoon cornstarch, whites of 
two eggs. 

How to Make the Filling. Put one cup milk on stove, add 
bananas, chopped almonds, sugar, brandy; thicken the milk with 
the cornstarch dissolved in half cup milk, then add the whites 
of the eggs—well beaten. 

Fill and roll the cake; frost with a thin white frosting; sprinkle 
with almonds. 


Maple Sugar Roll a la Maria 

Roulade au Sucre d’Erable, a la Maria 

Make a quick sponge cake [see recipe above] and fill. 

Filling. Half pound maple sugar, two tablespoons brandy, 
one and a half cups water, one heaping tablespoon cornstarch, 
yolks of two eggs, two tablespoons sugar, juice of a lemon. 

How to Make the Filling. Cut the maple sugar in small pieces, 
dissolve in a little water; take out quarter cup of the maple sugar 
for the frosting; put the rest of the sugar in a saucepan, add the 
lemon juice, brandy, one cup water; let come to a boil, thicken 
with the cornstarch dissolved in half cup water, add the yolks 
that have been stirred with the sugar to a souffle. 

Fill and roll; frost with a maple sugar water frosting. 

Honey Roll ( Roulade au Miel ) a la Victoria 

Make a quick sponge cake [see recipe] and fill. 

Filling. One cup honey, a pinch of salt, two cups water, juice 
of a lemon and a little of the rind, two tablespoons cornstarch, 




THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


411 


yolks of three eggs, three tablespoons powdered sugar, three 
tablespoons brandy. 

How to Make the Filling. Put three-quarters cup honey, one 
and a half cups water on stove, leaving the rest of the honey 
for the frosting. Dissolve the cornstarch in half cup water, 
thicken the honey—adding lemon juice, rind, and salt. Stir sugar 
and yolks to a souffle, add it slowly. 

Fill the cake and roll; frost with a royal honey frosting. 

Fruit Roll ( Roulade aux Fruits ) a la Digre 

Make a quick sponge cake [see recipe] and fill. 

Filling. One cup water, one cup fruit juice, two tablespoons 
cornstarch, two tablespoons brandy, four tablespoons sugar. 

How to Make the Filling. Put half cup water on stove; add 
fruit juice, the sugar and brandy; dissolve the cornstarch in the 
other half cup water, thicken the fruit juice. 

Fill the cake and roll, frost with a pink boiled frosting. [Port 
wine can be used instead of the fruit juice. It is then called 
Port Wine Roll.] 

Fig Roll ( Roulade aux Figues ) a la Charlotte 

Make a quick sponge cake [see recipe] and fill. 

Filling. Half pound figs, two tablespoons chopped almonds, 
three tablespoons sugar, two tablespoons brandy, one cup water, 
one tablespoon cornstarch, one cup caramel, yolks of two eggs, 
juice and rind of a lemon. 

How to Make the Filling. Cut figs in very small pieces, add to 
the caramel. Cook and thicken with the cornstarch dissolved 
in the water, add the yolks and sugar that have been stirred to a 
souffle. 

Fill and roll; frost with a boiled frosting. 

Peach Roll ( Roulade aux Peches ) a la Olive Griffin 

Make quick sponge cake [see recipe]; put on a buttered baking 
sheet, sprinkle with the peaches that have been peeled and chopped; 
when baked, fill. 

Filling. Six peaches; chop half fine and the rest stew down 
with the peelings in three cups water. Press through a sieve, 
put the peach puree (which will amount to about two cups) 
in a pan on the stove. Thicken with two tablespoons cornstarch 
dissolved in half cup water; stir—adding half cup sugar and yolks 
of two eggs that have been stirred to a souffle. 

Fill and roll; spread with a boiled frosting. 


Apple Roll ( Roulade aux Pommes) a la Camille 

Make a quick sponge cake [see recipe] and fill. 

Filling. Cook one quart apples in two cups water with half 
cup sugar; mash through a fine sieve. Put on stove, thicken with 
two tablespoons cornstarch dissolved in some water. Stir yolks 
of two eggs with half cup sugar to a souffle, add to the apples; 
flavor with brandy or vanilla. 

Fill and roll; frost with a boiled white frosting. 

Orange Roll ( Roulade h V Orange) a la Laconia 

Make a quick sponge cake [see recipe] and fill. 

Filling. One and a half cups water, one cup orange juice, 
two tablespoons cornstarch, yolks of three eggs, one cup sugar, 
one tablespoon brandy. 

How to Make the Filling. Put one cup water on stove, add 
orange juice and a little of the rind. Dissolve the cornstarch in 
the other half cup water. Add the yolks and sugar that have been 
stirred to a souffle. Add brandy. 

Fill and roll; frost with a boiled orange frosting. 

Peppermint Sultana Roll a la Gimo 

Roulade £i la Menthe poivree et aux Raisins de Damas, a la Gimo 

Make a quick sponge cake [see recipe] and fill. 

Filling. One cup sugar, half cup water, whites of three eggs, 
about six grated peppermints. 

How to Make the Filling. Put the water with the sugar on stove, 
cook until it ropes. Beat the whites of the eggs to a stiff froth; 
to it add the sugar, then the grated peppermints. 

Spread the cake, sprinkle with sultana raisins that have been 
cooked about five minutes in a little water, brandy, and lemon 
juice, put some of the filling on the top of the roll, sprinkle with 
grated peppermint. 

Cocoanut Roll ( Roulade au Coco) a la Continental 

Make a quick sponge cake [see recipe] and fill. 

Filling. Whites of two eggs, one cup sugar, half cup water. 

How to Make the Filling. Cook the water and sugar until it 
ropes; beat up the whites of the eggs, add the sugar (beating all 
the time). 

Spread the cake, sprinkle with cocoanut and roll, put some of 
the filling on the top, sprinkle with cocoanut. 







412 


THE SWEDISH, FRENCH 


Cocoanut Custard Roll a la Stockholm 
Roulade au Flan et au Coco, a la Stockholm 

Make a quick sponge cake [see recipe] and fill. 

Filling. Two cups milk, two tablespoons cornstarch, two 
tablespoons brandy, yolks of three eggs, three-quarters cup sugar, 
a pinch of salt. 

How to Make the Filling. Put one and a half cups milk on stove, 
thicken with the cornstarch dissolved in half cup milk. Stir 
yolks and sugar to a souffle, add some cocoanut. 

Spread the cake and roll; frost with a boiled frosting; sprinkle 
with cocoanut. 

Strawberry Roll (Roulade aux Fraises ) a la Sabina 

Make a quick sponge cake [see recipe] and fill. 

Filling. Strawberries cleaned and picked, one and a half 
cups water, five tablespooons sugar, two tablespoons cornstarch. 

How to Make the Filling. Put about two cups fresh strawberries 
with one cup water on stove, add the sugar, cook about ten minutes, 
thicken with the cornstarch dissolved in half cup water, let cook a 
few seconds. 

Fill the cake and roll; frost with a pink boiled frosting. 

Marshmallow Roll a la Ericsson Hammond 
Roulade a la Guimauve, a la Ericsson Hammond 

Make a quick sponge cake [see recipe] and fill. 

Filling. Put one cup granulated sugar on stove with four 
tablespoons water, add a little marshmallow extract, cook until 
it ropes. Beat up whites of four eggs, add to the sugar; beat 
in a pan on ice; adding five tablespoons dissolved Cox’s gela¬ 
tine when settled. 

Fill and roll; spread with white frosting. 

Roll ( Roulade) a la Minnehaha 

Make a quick sponge cake [see recipe] and fill. 

Filling. Half cup fruit jelly, one cup raisins, one cup cur¬ 
rants, half cup almonds, two and a half cups water, four table¬ 
spoons brandy, juice of half lemon, two tablespoons sugar, two 
tablespoons cornstarch. 

How to Make the Filling. Cook jelly with two cups water; 
add fruit, almonds, sugar, lemon juice, and brandy; thicken with 
the cornstarch dissolved in half cup water. 

Fill and roll; frost with a pink boiled frosting. 


AMERICAN COOK BOOK 


Lemon Roll (Roulade au Citron) a la Grace 

Make a quick sponge cake [see recipe] and fill. 

Filling. Two cups water, juice of two lemons and the rind of 
one, four eggs, a pinch of salt, three-quarters cup sugar, two 
tablespoons cornstarch. 

How to Make the Filling. Put one and a half cups water on 
stove with the lemon juice and rind. Thicken with two table¬ 
spoons cornstarch dissolved in the other half cup water. Stir 
the sugar and yolks to a souffle with the pinch of salt; add care¬ 
fully. 

Fill and roll, frost with a boiled lemon frosting. 

SMALL CAKES 

Macaroons ( Macarons ) a la Ericsson Hammond 

Half pound almond paste, half pound sugar, one tablespoon 
brandy, two tablespoons flour, whites of three eggs, half teaspoon 
Royal baking powder. 

How to Make Them. Mix sugar and almond paste with one 
white of egg to a smooth batter; add brandy, flour, and baking 
powder; last add the whites of two eggs—beaten to a stiff froth. 
Put through a tube on a buttered pan, bake from twelve to fifteen 
minutes in a slow oven. Can also be made through a fluted tube 
like little rosettes with a little piece of candied cherry in the centre. 

Cup Cakes ( Brioches ) a la Edward 

One cup butter, two cups sugar, four eggs, three cups flour, 
two teaspoons Royal baking powder, one tablespoon brandy or 
vanilla. 

How to Make Them. Rub butter and sugar to a cream. Add 
two eggs at a time, beating five minutes after each addition. 
Add the sifted flour and baking powder, then the brandy. Mix 
to a smooth batter. Bake in well-buttered cups or muffin pans 
in a hot oven about twenty minutes. Frost with a white frosting. 

Almond Sugar-Leaf Jumbles a la Mabel 
Gimblettes sucrees, aux Amandes, a la Mabel 

One egg, two tablespoons sugar, one teaspoon brandy, a small 
pinch of salt, two heaping tablespoons flour, a pinch of Royal 
baking powder. 

How to Make Them. Stir egg with sugar; when well mixed, 
add the brandy, salt, flour, and baking powder; stir to a smooth 
paste, spread very thin on a baking sheet, sprinkle with chopped 







THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


413 










almonds and sugar. When baked, roll around the finger; let stand 
until cold. Serve for afternoon tea. Also as garnishing for desserts. 

Chocolate Cigarettes ( Cigarettes de Chocolat) 

Made from same batter [see preceding recipe: Almond Sugar- 
Leaf Jumbles]. Make about two inches long and half inch wide. 
When baked, dip each end in chocolate frosting, and stick one 
end in chopped pistachio nuts. 

Almond Jumbles a la Breta Stina 

Gimblettes aux Amandes, a la Breta Stina 

Three-quarters cup butter, one cup sugar, three-quarters cup 
milk, two eggs, half cup cornstarch, one and a half cups flour, one 
tablespoon brandy, one teaspoon Royal baking powder, one table¬ 
spoon almond paste, some chopped almonds. 

How to Make Them. Stir butter, sugar, and almond paste 
to a smooth cream, add the yolks, stir again; add the milk, brandy, 
flour, baking powder, and cornstarch, the whites of the eggs—well 
beaten. Try a little before baking. If it spreads add a little 
more flour. Put spoonfuls on a baking sheet, about three inches 
around, spread very thin, sprinkle with almonds. Can also be 
made in S’s and wreaths. Some can be sprinkled with currants, 
raisins, or peanuts. 

Swedish Bretelles {Bretelles Suedoises) a la Walde 

One cup butter, one small cup sugar, one egg, two cups flour, 
one teaspoon Royal baking powder, one tablespoon brandy. 

How to Make Them. Free butter from salt by putting it in 
cold water. Dry on a cloth. Stir the butter in a bowl to a cream. 
Add sugar slowly, then the eggs and brandy, flour and baking 
powder. Put through a tube in the forms of S’s and circles on a 
buttered baking sheet and bake until brown. 

Sand Tarts ( Tartes, couleur de sable ) 

[See recipe: Swedish Bretelles.] Line small cake tins with the 
mixture, bake in a moderate hot oven until golden brown. 

Ginger Snaps a la Ericsson Hammond 

Craquelins au Gingembre, a la Ericsson Hammond 

Half cup butter, half cup brown sugar, half cup water, one 
teaspoon extract of ginger, one teaspoon cinnamon, pinch cloves, 
two cups flour, one teaspoon Royal baking powder, one egg. 


How to Make Them. Stir sugar and butter together, 
add spices, egg, brandy, extract, and water; last add the flour 
and baking powder. Roll the dough thin, cut out with the biscuit 
cutter. Sprinkle with sugar and chopped almonds. Bake in 
a buttered baking sheet until brown—about eight minutes. 

Swedish Ginger Snaps 
Craquelins au Gingembre, it la Suedoise 

One cup butter, half cup brown sugar, one cup molasses, three 
tablespoons whipped cream, one egg, one teaspoon each of baking 
soda and cream of tartar, two teaspoons ginger, a pinch of nutmeg, 
juice of half lemon, rind of a lemon, three to four cups flour. 

How to Make Them. Stir butter and sugar to a cream; add 
ginger, nutmeg, molasses, and cream. Dissolve the baking soda 
and cream of tartar in a little lukewarm water—in the cup in which 
the molasses has been measured, as it helps the raising of the soda. 
Add the lemon juice to the mixture, then the flour, baking soda, 
and cream of tartar. Roll very thin, cut with the biscuit cutter 
or in any shape desired, put a half almond on each, put on a but¬ 
tered baking sheet in a very hot oven. Bake light brown. Can be 
kept a long time if put in stone jars and covered. 

Sugar Cookies ( Petits Gateaux sucres ) a la Mathilda 

One cup butter, one cup sugar, one egg, three tablespoons 
whipped cream, two tablespoons brandy, one teaspoon vanilla, 
three cups flour, one teaspoon Royal baking powder. 

How to Make Them. Stir butter and sugar to a cream; add 
the egg, cream, brandy, flour, and baking powder; stir until smooth, 
roll very thin, cut with an oval cutter, sprinkle with sugar, put a 
piece of almond (cut lengthwise) on each. Bake on a buttered 
baking sheet until dark brown. 

Fruit Cookies a la Anna Karin 

Petits Gateaux aux Fruits, a la Anna Karin 

Half cup butter, one and a half cups sugar, half cup milk, one 
egg, two teaspoons Royal baking powder, two tablespoons brandy, 
half teaspoon nutmeg, half teaspoon cinnamon, cloves, and ginger, 
half cup currants (well washed and cleaned), half cup raisins, 
three cups flour. 

How to Make Them. Rub butter and sugar to a cream; add 
egg, milk, brandy, all spices, flour, and baking powder; mix well, 
then add the currants and raisins. Roll thin, cut in any shape 








414 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


desired, put on a buttered baking sheet, brush over with cream, 
sprinkle with granulated sugar or chopped nuts. Bake until 
golden brown. 

Sponge Drops ( Petits Gateaux de Savoie ) a la Mrs. Erickzen 

Two eggs, three tablespoons sugar, three tablespoons flour, 
two tablespoons melted butter, one tablespoon brandy, one tea¬ 
spoon Royal baking powder. 

How to Make Them. Stir yolks and sugar to a souffle; add 
melted butter, brandy, flour, and baking powder; last add the 
whites of the eggs—well beaten. Drop teaspoonfuls on a buttered 
baking sheet, sprinkle with currants. Bake until golden brown. 

Cakes ( Gateaux ) a la Madeleine 

Half cup butter, one and a half cups sugar, four eggs, half cup 
cornstarch, one and a half cups flour, three tablespoons chopped 
almond paste, one teaspoon Royal baking powder, half cup milk. 

How to Make Them. Stir butter and sugar to a cream; add 
eggs, flour, baking powder, almond paste, and milk; bake in little 
buttered oblong moulds; turn out; frost with a white transparent 
icing or fondant. 

Fancy Small Cakes with Almonds a la Ericsson Hammond 

Petits Gateaux de Fantasie, aux Amandes, a la Hammond 

Two tablespoons butter, two eggs, two tablespoons cream, two 
tablespoons cornstarch, three tablespoons powdered sugar, three 
tablespoons chopped almonds, three tablespoons flour, one table¬ 
spoon brandy, one teaspoon Royal baking powder. 

How to Make Them. Stir yolks and sugar to a souffle, add 
the melted butter, flour, baking powder, cornstarch, cream, and 
brandy. Beat whites of the eggs to a stiff froth. Mix gently. 
Put on a buttered baking sheet, sprinkle with chopped almonds, 
and bake; cut in fancy shapes, while hot frost with a boiled or 
fondant frosting, decorate with flowers made from almond paste. 

How to Make the Flowers. Quarter cup almond paste, three 
tablespoons sugar, quarter teaspoon lemon juice. Mix all to¬ 
gether; work a long time. Make into any color and shape desired. 

Fancy Maple-Sugar Cakes a la Gustaf 

Gateaux de Fantasie au Sucre d’Erable, a la Gustaf 

Three eggs, four tablespoons flour, four tablespoons powdered 
sugar, one small teaspoon Royal baking pow T der, one tablespoon 
brandy. 


How to Make Them. Stir yolks and sugar to a souffle; add 
flour, brandy, baking powder, and then whites of the eggs—well 
beaten. Spread on a well-buttered baking sheet. Bake in a quick 
oven from five to six minutes. 

Filling. Quarter pound maple sugar, three tablespoons water, 
whites of two eggs. Cook the sugar and water until it ropes. In 
the meantime, beat up whites of the eggs, add to them the sugar, 
color with a little caramel, flavor with lemon juice and brandy. 
Split the cake in halves and fill. Cut in diamond or any shape 
desired, frost with a maple-sugar frosting, decorate with white. 

Chocolate Bretelles ( Bretelles au Chocolat ) a la Teckla 

Half cup butter, half cup sugar, one tablespoon milk, one egg, 
one square of chocolate, one cup flour, one tablespoon cornstarch, 
one tablespoon brandy, half teaspoon Royal baking powder. 

How to Make Them. Work butter and sugar to a cream, add 
egg, milk, then the dissolved chocolate, brandy, flour, cornstarch, 
and baking powder. Put through a fancy tube in any shape de¬ 
sired on a buttered baking sheet. Bake in oven until brown. Can 
also be made in S’s and circles. 

Lady Fingers (Doigts de Dame ) a la Sicilienne 

Four eggs, eight tablespoons sugar, four tablespoons potato 
flour, two tablespoons flour, a pinch of salt, one teaspoon vanilla. 

How to Make Them. Stir yolks and sugar to a souffle, add 
the flour, vanilla, salt, and last whites of the eggs—well beaten. 
Bake in well-buttered lady-finger pans. 

Lady Fingers ( Doigts de Dame ) a la Mabel 

Beat the yolks of two eggs with three tablespoons sugar to a 
souffle, add three tablespoons flour, one tablespoon cornstarch, 
one tablespoon brandy, one tablespoon melted butter and one 
teaspoon Royal baking powder. Beat the whites of three eggs 
stiff, add; put in buttered lady-finger pans and bake in a hot oven. 

Vanilla Snaps a la Olive Griffin 

Craquelins a la Vanille, a la Olive Griffin 

Small half cup butter, small half cup milk, three-quarters cup 
su 8 ar ’ ® ne e Sg> quarter cup cornstarch, three-quarters cup flour, 
one tablespoon vanilla, one teaspoon Royal baking powder. 

How to Make Them. Stir butter and sugar; add the yolk, 
milk, vanilla, baking powder, and cornstarch; last add white of the 









THE SWEDISH, FRENCH 


egg—well beaten. Put spoonfuls on a buttered baking sheet, 
spread very thin, and bake until done. 

Brandy Snaps a la James Gilliland 

Craquelins au Cognac, a la Janies Gilliland 

One cup butter, one cup sugar, whites of two eggs, half cup 
brandy, three cups flour, one large teaspoon Royal baking powder. 

Stir butter and sugar to a cream; add brandy, flour, baking 
powder; last add whites of the eggs—unbeaten. Make into a 
firm dough that can be rolled out. Roll very thin, cut in any shape 
desired—round, heart, square, diamond, etc. Sprinkle with coarse 
granulated sugar. Bake in a quick oven. 

Cocoanut Cookies ( Petits Gateaux au Coco ) a la Winifred 

Half cup butter, one cup sugar, two eggs, one cup grated cocoa- 
nut, one teaspoon Royal baking powder, two to three cups flour, 
one tablespoon brandy, one tablespoon cream. 

How to Make Them. Stir butter and sugar to a cream; add 
the eggs, grated cocoanut, baking powder, brandy, and flour; 
last add the cream; make into a firm dough, flour the table, put the 
dough on, roll out thin, cut with the small fancy ring cutter or 
in any shape desired, brush cream on top, sprinkle with unchopped 
cocoanut. Put on a buttered baking sheet and bake until a 
delicate brown. 

Small Fancy Cakes with Pignolias, a la Justina 

Petits Gateaux aux Pignolats a la Justina 

Three eggs, four tablespoons powdered sugar, one small tea¬ 
spoon Royal baking powder, four tablespoons flour, one table¬ 
spoon brandy, two tablespoons melted butter, some pignolias. 

How to Make Them. Stir yolks and sugar to* a souffle; add 
brandy, flour, baking powder, and melted butter, last add whites 
of the eggs—well beaten to a stiff froth. Spread on a buttered 
baking sheet and bake. When baked, cut in any shape desired. 
Cover with a boiled frosting—part pink and part white. Deco¬ 
rate with pignolia nuts—made to look like a daisy, with a cur¬ 
rant in the centre and stem of angelica. 

Wreaths ( Guirlandes ) a la Gilbert 

Half tablespoon butter, half cup water, half cup flour, two eggs, 
one teaspoon vanilla. 

How to Make Them. Put the water, butter, and flour on 


AMERICAN COOK BOOK 


415 


stove; cook about three minutes—until nice and glossy; add 
vanilla, let stand until cold. Then add the eggs—one at a time— 
stirring about six minutes between each. Put in a bag that has a 
fancy tube, make in wreaths on a buttered baking sheet (size 
according to taste), bake in a slow oven. When done, put on a 
broiler, frost with a white or pink water frosting, sprinkle with 
cocoanut, almonds, or nuts of any kind. 

Serve for afternoon tea, with ice creams or desserts. 


Walnut Wafers ( Oublies aux Noix ) a la Ericsson Hammond 

One tablespoon butter, one cup brown sugar, one cup broken 
walnut meat, three tablespoons flour, one tablespoon cornstarch, 
one small teaspoon Royal baking powder, one teaspoon vanilla 
(or brandy), two eggs. 

How to Make Them. Put the walnut meat through machine, 
or chop very fine, put through a fine sieve, make to a smooth paste. 
Work the sugar, walnut meat, and butter together, then add the 
yolks, flour, cornstarch, baking powder, brandy (or vanilla); 
last add whites of the eggs—well beaten. Put squares on a but¬ 
tered baking sheet sprinkled with chopped walnuts and coarse 
granulated sugar. Bake in a hot oven. Serve for afternoon tea. 


Spice Drops ( Gouttes d’Epice ) a la Grace 

Half cup butter, one cup brown sugar, one teaspoon cinnamon, 
nutmeg, cloves, etc., yolks of two eggs, the juice of half lemon, 
two and a half cups flour, one teaspoon Royal baking powder. 

How to Make Them. Work the butter and sugar until nice 
and smooth, add the spices, then the yolks, lemon juice, flour, and 
baking powder. Put teaspoonfuls on a well-buttered baking 
sheet, spread very thin, put a large pressed raisin in the centre of 
each. Bake in oven until golden brown—about six to eight 
minutes. 


Cream Pastry Cakes ( Gateaux a la Creme) a la Sweden 

Half pint sour or sweet cream, half cup butter, one teaspoon 
Royal baking powder, white of one egg, three-quarters cup butter, 
three to four cups flour. 

How to Make Them. Wash the butter, stir to a cream, add 
the whipped cream, then brandy or vanilla, white of egg, flour, 
baking powder. Make a stiff dough, roll thin, cut with the fancy 
cutter, in different shapes. Bake on a buttered baking sheet. 




416 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Small Chocolate Cakes ( Petits Gateaux au Chocolat ) a la Ethel 

Three tablespoons sugar, two eggs, two ounces chocolate, one 
tablespoon melted butter, three tablespoons flour, one teaspoon 
Royal baking powder. 

How to Make Them. Stir yolks and sugar to a souffle, add 
the chocolate (dissolved), then the melted butter, flour, baking 
powder; last add whites of the eggs—well beaten. Bake in small 
buttered cake tins—little heart shapes or in any shape desired. 
Glaze with chocolate and white fondant frosting. 

Chocolate Sugar-Leaf Jumbles a la Brigitta 

Gimblettes au Chocolat sucre, a la Brigitta 

Two eggs, three heaping tablespoons sugar, three tablespoons 
flour, one teaspoon Royal baking powder, one ounce chocolate, 
one teaspoon vanilla (or brandy). 

How to Make Them. Stir the eggs in a bowl, add the sugar, 
stir until nice and light, add flour, baking powder, grated chocolate, 
vanilla, or brandy. Spread on a buttered baking sheet, four inches 
in length and three inches in width, sprinkle with chopped almonds 
or other nuts, bake in a hot oven until brown. Turn out, shape 
quickly around the finger. 

Almond Musslor ( Petit Gateau a VAmande) a la Europeenne 

One cup butter, three-quarters cup almond paste, whites of 
four eggs, one cup powdered sugar, the juice and rind of one 
lemon, one and a half cups flour, half teaspoon Royal baking 
powder. 

How to Make It. Wash the butter, add the sugar, work until 
creamy. Stir the almond paste until smooth, then mix it to 
the butter; stir again, add the lemon juice. Beat whites of the 
eggs very stiff, add part of them, then flour and baking powder, 
stir until smooth, then add the rest of the whites of the eggs. 
Bake in ring forms or any kind desired Can also be rolled out 
and cut in fancy shapes and baked. Can be iced and sprinkled 
with chopped almonds. 

Serve for afternoon tea, in small fancy paper cups. 

Royal Cookies ( Petits Gateaux a la Roy ale) 

Half cup butter, one cup sugar, whites of two eggs, three and a 
half cups flour, one teaspoon Royal baking powder, one table¬ 
spoon brandy, one cup whipped cream. 

How to Make Them. Stir butter and sugar to a cream, add 


whites of the eggs, cream, flour, baking powder, and brandy. Mix 
the dough well—soft enough to handle. Flour the board, roll 
the dough very thin, cut out with a cutter in any shape. Bake 
until brown—about six minutes. 

Oatmeal Cookies a la Gimo 

Petits Gateaux a la Farine d’Avoine, a la Gimo 

One egg, half cup sugar, half cup milk, one cup flour, quarter 
cup cream, two cups fine oatmeal, a half cup butter, one 
and a half teaspoons Royal baking powder, a pinch of salt, one 
tablespoon brandy. 

How to Make Them. Stir butter and sugar to a cream, add 
egg, milk, cream, and brandy. Sift the oatmeal, flour, and baking 
powder, pinch of salt, and add; roll very thin, cut in any shape. 
Bake in a moderately hot oven. 

Walnut Wafers ( Oublies aux Noix ) a la Walde 

Half pound brown sugar, half pound shelled walnuts, three table¬ 
spoons flour, one teaspoon butter, half teaspoon Royal baking 
powder, two eggs. 

How to Make Them. Stir butter and sugar, add the eggs, 
nuts, flour, and baking powder. Drop teaspoonfuls on a buttered 
pan, sprinkle with nuts, bake in a quick oven. 

Currant Cookies a la Alexandra 

Petits Gateaux aux Raisins de Corinthe, a la Alexandra 

Wash well half cup of butter, dry on a cloth free from water, 
put] in a bowl with one cup sugar, stir to a cream, add the 
white of one egg, two tablespoons whipped cream, two cups 
flour, and one teaspoon Royal baking powder; flavor with a little 
vanilla extract; make into a stiff dough. Put on a floured board, 
roll out very thin, sprinkle with currants and granulated sugar. 
Cut out in any shape wanted, and bake in a very hot oven. When 
done, put together in twos with a little meringue in between; 
sprinkle granulated sugar on the top. Put into oven until the 
sugar becomes glossy. 

* * \ 

Eclairs ( Eclairs ) a la New York 

One pint water, one pint flour, two tablespoons butter, eight 
eggs. 

How to Make Them. Put water on stove, add butter and 
flour, cook three minutes, let stand to get cold. When cold, add 




THE SWEDISH, FRENCH, 


the eggs—one at a time—stirring five minutes after each addition. 
Put through a tube on a pan three inches long and half inch in 
height. Bake in a slow oven about twenty-five minutes. When 
done, open, fill with sweetened and flavored whipped cre^m or 
custard, put on a broiler, and glaze with a chocolate frosting. 

Custard Filling. Two cups milk, two small tablespoons corn¬ 
starch, one tablespoon brandy, half cup sugar, yolks of two eggs, 
a pinch of salt. 

How to Make the Filling. Stir yolks and sugar to a souffle, 
add brandy. Put one and a half cups milk on stove; when it 
boils, thicken with the cornstarch (dissolved in the other half cup 
milk), add the yolks and sugar gently. Fill the eclairs. 


* 

Cream Puffs ( Eclairs au Flan ) a la Mabel Quist 

Make batter [see preceding recipe: Eclairs], put in a tube, make 
in a rather oblong shape, and bake. Open and fill with the custard 
filling. When filled, put on a broiler, glaze with a water frosting 
at each end and chocolate frosting in the centre. Can also be filled 
with whipped cream. Serve as a dessert. 


Cake with Cream a la Nigger Head 

Eclairs a la Tete de Negre 

[See recipe: Eclairs.] Take teaspoons of the batter, cook in 
deep fat that commences to get warm, let come to a heat, slowly. 
When swelled and golden brown, take out. Take some whipped 
cream, flavor with brandy and sweeten with sugar, fill, put on a 
broiler, glaze with a chocolate frosting. Serve as dessert. 


Eclairs with Chocolate ( Eclairs au Chocolat ) a la Violette 

[See recipe: Eclairs.] Take the teaspoonfuls of the batter, 
fry in fat that commences to get warm—not too many at a time, 
so that they can swell, then fill. 

Filling. One and a half cup water, one tablespoon cornstarch, 
four tablespoons sugar, two squares chocolate, one cup whipped 
cream, one teaspoon vanilla. 

How to Make the Filling. Put one cup water on stove, add sugar. 
When it boils, thicken with the cornstarch dissolved in half cup 
water, add the cut-up chocolate, add vanilla, stir on ice, add the 
whipped cream. Fill the eclairs. 

Put on a broiler, glaze with water frosting. Serve with whipped 
cream as a dessert. 


AMERICAN COOK BOOK 


417 


4 4 

Eclairs with Custard ( Eclairs au Flan) a la Thera 

[See recipe: Eclairs.] Take with a teaspoon, put in lukewarm 
fat that is just beginning to get hot, cook very slowly, give them 
a chance to puff. When puffed, let the fat come to a heat, make 
them golden brown, fill with custard. Put on a broiler, glaze 
with pink frosting, decorate with circles of white. Serve as a des¬ 
sert with whipped cream. 


Wind Balls with Hard Sauce a la Diana 
Zephires, Sauce dure, a la Diana 

[See preceding recipe: Eclairs with Custard a la Thera.] When 
golden brown, take up, put on a broiler, put in oven for two seconds 
to get hot. Turn out on a paper doily, sprinkle with powdered 
sugar. Serve with a hard sauce. 

4 4 

Caramel Eclairs ( Eclairs au Caramel) a la Hammond 

[See recipe: Eclairs.] Take with a teaspoon, put in lukewarm 
fat that is just beginning to get hot, cook very slowly, give them 
a chance to puff. When puffed, let the fat come to a heat, make 
them golden brown. Fill. 

Filling. Two tablespoons milk, two tablespoons sugar, two 
tablespoons chopped almonds, two tablespoons caramel, two 
tablespoons dissolved Cox’s gelatine. Stir until it begins to 
thicken, then add one cup whipped cream. Make a small hole 
in the petits choux, put the mixture in a paper tube, and fill. 
Put on an oiled broiler, glaze with a very hot caramel frosting, 
sprinkle with chopped almonds. 

When ready to serve, arrange on a paper doily. Serve with 
whipped cream as a dessert for luncheon. 

4 4 

Eclairs ( Eclairs ) a l’Espagnole 

[See recipe: Eclairs.] Put the batter in a paper tube, make it 
the thickness and the length of a small finger, sprinkle with chopped 
almonds, put in a hot oven, and bake. When baked, open and 
—while hot—fill with a fruit filling and sprinkle with powdered 
sugar. Arrange on a platter. Can be served for afternoon tea 
as cakes with any kind of desserts. Can also be served as a 
dessert with whipped cream for luncheon or supper. 

Fruit Filling. Take half cup fruit syrup, add two tablespoons 
brandy, the juice of half lemon, and half cup water; put on stove. 
When it boils, thicken with one tablespoon dissolved cornstarch. 





418 


THE SWEDISH, FRENCH, 


Rings with Pistachio ( Ronds a la Pistache ) a la Maria Mathilda 

[See recipe: Eclairs.] Butter small individual ring moulds, 
put the mixture in a paper tube, half fill the rings. Put on a 
baking sheet, bake in a moderately hot oven until well done. 
Put on a broiler, glaze with a pink fruit water frosting, sprinkle 
with chopped pistachio nuts. Serve for afternoon tea with 
whipped cream or any kind of ice cream. 

4 4 

Eclairs with Lemon ( Eclairs au Citron ) a la Mecque 

Make batter in accordance with recipe: Cream Puffs; flavor 
with lemon juice. Butter an oval-shaped form well with sweet 
butter, put about half inch of the mixture in the form, sprinkle 
with chopped almonds and sugar, put on a baking sheet in a 
moderate oven and bake. When done, turn out; when cold, 
open the side and fill with whipped cream (sweetened and flavored 
with brandy). Serve as a dessert for luncheon or supper. 

Profiteroles ( Profiteroles ) a la Mildred 

Make batter in accordance with recipe: Cream Puffs. Butter 
small oval forms, half fill with the mixture. Put on a baking sheet 
in a moderate oven and bake. Then remove carefully from the 
form, put on a platter on a paper doily, sprinkle with confectionery 
or powdered sugar. Serve with a hot chocolate sauce. These 
can also be cooked in fat, like the Nigger Heads. 

Crullers ( Noeuds Gordiens ) a la Ericsson Hammond 

One and a half cups sugar, one cup milk, two eggs, a pinch of 
nutmeg, two tablespoons butter, one teaspoon vanilla (or one 
tablespoon brandy), a pinch of salt, one teaspoon Royal baking 
powder, four cups flour. 

How to Make Them. Stir sugar and butter to a cream, add 
the two eggs, vanilla, nutmeg, salt, and milk. Mix flour and 
baking powder and add. Work to a soft dough, roll out, cut in 
squares or with a fancy cutter, twist in any shape desired, cook 
in hot fat. 


Wonders ( Surprises ) a la Hammond 

Two eggs, two tablespoons sugar, two tablespoons melted butter, 
two teaspoons Royal baking powder, one and a half cups flour, 
three-quarters cup milk, four tablespoons whipped cream. 

How to Make Them. Mix well to a smooth and stiff dough. 


AMERICAN COOK BOOK 


Add more flour if needed. Put on table and roll out thin, cut in 
squares, make a slash on a bias from one corner to the other, then 
take two opposite corners and turn into the slash so the points 
show on the other side. Put in very hot fat and cook until golden 
brown and crisp. Put on a broiler to dry, sprinkle heavily with 
confectionery sugar. 

Serve as cake. 

Doughnuts ( Petits Gateaux rissoles ) a la Mathilda 

Two eggs, one cup powdered sugar, one and a half cups milk, 
one teaspoon Royal baking powder, a pinch of salt, four cups flour, 
one tablespoon brandy, three tablespoons whipped cream. 

How to Make Them. Add the sugar to the eggs, beat to a 
souffle, add the milk, baking powder, salt, flour, brandy, then the 
whipped cream. Make into a smooth and firm dough. Put on 
a board, roll out thin, cut with a ring cutter, twist the ring once 
then put it into hot fat and cook. They can also be made in 
small balls, put in hot fat and cook until golden brown. Arrange 
on a paper doily, sprinkle heavily with powdered sugar. 

Serve with a foam or hard sauce as dessert. 

Cakes ( Petits Gateaux ) a la Bonne Femme 

One cup milk, one tablespoon butter, two heaping tablespoons 
flour, three tablespoons sugar, yolks of two eggs, one tablespoon 
brandy (or vanilla). 

How to Make Them. Put the butter in a saucepan, add flour, 
then milk, sugar, and yolks, brandy, leave on ice until cold. Roll 
into small balls, roll in flour, dip in egg, leave on the table until dry, 
from twenty-five to forty minutes; again roll in flour then in egg, 
then in flour again. Put in boiling hot fat, cook until golden brown. 

Serve on a paper doily with a hard, foam, or wine sauce of any 
kind as a hot dessert for luncheon, dinner, or supper. 

Waffles ( Gaufres ) a la Europeenne 

Two cups flour, two teaspoons Royal baking powder, three 
tablespoons melted butter, one cup water, one cup milk, one egg, 
two tablespoons sugar, a pinch of salt. 

How to Make Them. Beat together to a smooth batter. 
Have the waffle iron hot, butter well and fill. When filled, turn 
over immediately, the waffle will be full on both sides; bake until 
nice and crisp. Turn out, sprinkle with powdered sugar, place 
on a paper doily, one resting on top of another. 






THE SWEDISH, FRENCH 


Waffles ( Gaufres ) a la Hilda Sandgren 

Three eggs, two cups milk, two cups flour, one cup cream, two 
tablespoons sugar, one teaspoon Royal baking powder, one tea¬ 
spoon salt, one tablespoon melted butter. 

How to Make Them. Stir yolks, sugar, and salt to a souffle, 
add the milk, sifted flour, and baking powder gradually. Mix 
butter to it, then the cream, last the whites—beaten. Put in a hot 
waffle iron. 

Serve with lemon, cream, sugar, butter, etc. 

French Pancakes ( Crepes a la Frangaise) 

One egg, one and a half cups milk, one cup flour, one teaspoon 
sugar, a pinch of salt, four tablespoons rich cream, half teaspoon 
Royal baking powder. 

How to Make Them. Stir yolks, milk, flour, baking powder, 
sugar, and salt to a smooth batter; add the cream and whites of 
the eggs—beaten; make very thin in a frying pan and brown— 
first on one side then on the other. Put in jelly and roll. 

Sprinkle with sugar, and serve hot. 

Rice Griddle Cakes a la Ericsson Hammond 

Calettes de Riz, a la Ericsson Hammond 

Two cups milk, two yolks and three whites of eggs, one cup 
well-cooked rice, one teaspoon Royal baking powder, one and a 
half cups flour, two tablespoons sugar, one teaspoon salt. 

How to Make Them. Cook the rice well, let stand until cold. 
Put in a bowl, add the milk, flour, sugar, baking pow T der, salt, 
and the two yolks, last add the whites of the eggs—beaten stiff; 
after it is mixed do not stir. Make griddle cakes; serve one on 
top of another with lemon, cream, sugar, or syrup. 

Griddle Cakes (Galettes) a la Europeenne 

One and a half cups milk, two eggs, one teaspoon Royal baking 
powder, two cups flour, two tablespoons sugar, one teaspoon salt. 

How to Make Them. Mix yolks, sugar, salt, and milk together, 
add flour, baking powder; beat until smooth; then, last, add whites 
of the eggs—well beaten. Heat and butter a griddle iron, put a 
tablespoon of the mixture on it for each, bake until nice and brow T n, 
then turn over and brown on the other side. 

Serve on a folded napkin or paper doily, one on top of another, 
with maple sugar, for breakfast, luncheon, or dinner. Can also 
be served with sugar and butter, garnished with lemon. 


I 


AMERICAN COOK BOOK 


419 


Raised Buckwheat Cakes a la Mathilda 
Galettes de Sarrasin, sautes, a la Mathilda 

Take four cups buckwheat flour, two cups wheat flour, put in a 
bowl with half cup molasses, one tablespoon salt, half cake yeast 
(dissolved in lukewarm milk), four cups milk; mix all well together. 
If too thick, add a little more milk (or water if no milk at hand). 
Make a thick batter, raise from five to six hours or overnight. 
Then beat up the whites of two or three eggs and add to the mix¬ 
ture. Grease the griddle iron, put tablespoons of the mixture 
on and bake; when brown on one side, turn over and brown on 
the other side. Serve with cream or maple sugar. 

Buckwheat Cakes ( Galettes de Sarrasin) a la Maria 

Three cups buckwheat flour, one cup wheat flour, three table¬ 
spoons molasses, one tablespoon salt, three teaspoons Royal 
baking powder, two cups milk, one cup water, two eggs, three 
tablespoons melted butter or cream. 

How to Make Them. Put flour in a bowl, add molasses, salt, 
baking powder, milk, water, the yolks, butter, and last the whites 
of the eggs—well beaten. Have the griddle iron very hot, grease 
well, put spoonfuls of the mixture on the iron and bake. 

Serve with cream or maple sugar. 

Roly-Poly with Raisins ( Pouding route) a la Mildred 

Two cups flour, a pinch of salt, one teaspoon Royal baking 
powder, two tablespoons butter, one egg, half cup milk, one cup 
raisins, two tablespoons sugar, three tablespoons chopped almonds, 
one tablespoon brandy. 

How to Make It. Rub butter to the flour. Mix egg and 
milk, add to the flour with salt and brandy. Roll out very thin, 
sprinkle with raisins, almonds, and sugar. Press down with the 
pin, then roll; pinch the ends together. Lay in a dish or buttered 
pie plate. Steam two hours. Dry off in the oven ten minutes. 

Serve with foam or any kind of wine sauce. 

Apple Dumplings ( Chaussons aux Pommes) a la Catharina 

Select nice apples, peel and core. Roll pie crust out thin 
[see recipe: Pie Crust], cut pieces large enough for the apple, lay 
a small piece of butter in the centre. Put the apple on top of 
the butter, fill with cinnamon and sugar, fold the crust around the 
apples. Put on a buttered pan, turn the smooth side up, prick 
with a fork and bake. When baked, sprinkle with sugar. 





420 


THE SWEDISH, FRENCH, 


Fruit Roll (Roulade aux Fruits ) a la Europeenne 

Two cups flour, one tablespoon sugar, a pinch of salt, two tea¬ 
spoons Royal baking powder, two tablespoons butter, half cup 
milk, one tablespoon brandy, half cup chopped nuts, one cup 
seeded raisins and currants, one cup maple sugar. 

How to Make It. Rub butter to the flour, add sugar, 
baking powder, salt, brandy, and milk. Make a nice dough. 
Cut in halves. Roll out one half, sprinkle with chopped almonds 
and raisins. Roll out the other half, cover and roll out half inch 
thick, spread with soft butter, sprinkle with sugar and cinnamon. 
Roll up like a jelly roll, cut in inch slices. Lay close together 
in a well-buttered pan and bake in a quick oven. 


Cinnamon Buns (Brioches a la Cannelle ) a la Irene 

Two cups flour, one tablespoon sugar, half teaspoon salt, two 
teaspoons Royal baking powder, two tablespoons butter, milk 
(enough for a soft dough), two tablespoons cinnamon. 

How to Make Them. Mix flour, sugar, baking powder, and 
one teaspoon cinnamon. Rub in the butter, moisten with the 
milk to a soft dough. Roll out half inch thick. Spread with 
butter, sprinkle with sugar and cinnamon. Roll up like a jelly 
roll, cut in inch slices. Lay close together in a buttered pan and 
bake in a quick oven. 

Apple Roll (Roulade aux Pommes) a la Europeenne 

One egg, one cup lukewarm water, two cups flour, two table¬ 
spoons butter, eight to nine apples, two teaspoons cinnamon, half 
cup raisins (if wanted), three tablespoons chopped almonds (or 
other nuts), one cup sugar. 

How to Make It. Mix one tablespoon butter, egg, water, 
and flour; knead for a long time—make in a very firm dough— 
and make in a ball. Leave on the table, cover with a dish for about 
one hour. When ready to use, keep pulling out and if possible 
pull as thin as a sheet of blotting paper, or thinner. When very 
thin in the centre, put on a tablecloth, make the edges thin to 
correspond with the centre. In the meantime, have the apples 
peeled and cut in very thin slices. Brush over the dough with 
butter, put the apples on, sprinkle with sugar, cinnamon, and the 
nuts and raisins all over. Roll it up with the cloth, keeping the 
cloth up from the table. Put on a baking sheet, brush with butter 
on the top, bake from forty minutes to one hour—according to 
heat of the oven. 


AMERICAN COOK BOOK 


Dough for Bread and Rolls a la Ericsson Hammond 

Seven pounds flour, two quarts liquid—half milk and half water, 
one yeast cake, one large cup shortening, one tablespoon salt, 
four tablespoons sugar. 

How to Make It. Sift the flour; add sugar and salt. Dissolve 
yeast cake in a cup of lukewarm milk or water. Add the two quarts 
liquid (half milk and half water) warm—not hot, with the shortening 
and the dissolved yeast cake. Mix—carefully, so as not to get it 
lumpy—work until it leaves the hands. Cover, put aside in a 
warm place free from draught to rise overnight, from about ten 
to twelve hours, then form the dough and half fill the buttered pans, 
let rise, until it comes up to the edge of the pan, in a warm place 
—well covered. Put into a hot oven and bake until well done. 

Any bread to be baked should be put in a hot oven, but if the 
bread is very thick, the fire should be reduced after the bread is 
settled and baked enough not to fall. 


How to Bake the Rolls 

Cut the dough as large as an egg, roll out the thickness of a 
finger and about ten inches long. Put on a pan, twining it 
around. These are called Swedish Ringlets. Can also be made of 
sweet dough. Southern Rolls are rolled out and put on a pan close 
together like hot cross buns. Breakfast Buns. Cut the size of an 
egg, roll, put on a pan, let rise once the size as when made, bake 
in a very hot oven. Dinner Rolls. Cut the dough size of an egg, 
roll out about four inches long; make it thicker in the centre and 
pointed at each end. Finger Rolls. Cut the dough the size of 
a small egg, roll about four inches long and the thickness of a 
finger, clip at each end. Bake on a buttered baking sheet a 
light brown, rub over the top with melted butter or a wet cloth. 


Dough for Sweet Rolls a la Breta Stina 

Seven pounds flour, two quarts liquid—half milk and half 
water, one yeast cake, one and a half cups shortening, one and a 
half cups sugar, yolks of two eggs, a little salt. 

Sift flour. Dissolve yeast cake in cup of lukewarm milk or 
water, add the warm milk and water, the shortening, the yeast 
cake, yolks of two eggs, and the sugar. Mix—carefully, so as not 
to get it lumpy, work until it leaves the hands. Cover, put aside 
in a warm place free from draught to rise from eight to ten hours. 
Then bake in any kind of rolls or biscuits. 









THE SWEDISH, FRENCH 


Rye Bread ( Pain de Seigle ) a la Walde 

Two quarts rye flour, one pint Indian cornmeal, one quart 
wheat flour, one small cup molasses, a handful of salt, one yeast 
cake, about two quarts of milk and water (mixed), half cup short¬ 
ening, butter or lard. 

Heat the milk and water rather more than lukewarm. Dis¬ 
solve the yeast in part of the warm milk. Mix rye flour, corn- 
meal, wheat flour, and salt together, then add the milk and then 
water, dissolved shortening, and yeast cake. Make the dough 
quite hard, knead it until it drops from the hand, let stand to 
rise. When it has risen, if it becomes too soft add a little more of 
the wheat flour, knead it and let rise for the second time. Then 
put in small loaf pans about half full, stand in a warm place to 
rise, and then bake in a medium hot oven for about thirty minutes. 
It also makes excellent muffins. 


Graham Bread ( Pain Graham.) a la Gimo 

Six cups graham flour, four cups wheat flour, one yeast cake, 
half cup molasses, two tablespoons salt, two and a half cups milk, 
two cups water, one cup shortening. Knead it until it leaves the 
hands; let rise overnight. Make in loaves, let stand again to rise 
in a very quick oven, until settled. When settled, reduce the 
heat and bake until well done. 


Brown Bread ( Pain Bis) a la Boston 

Two cups yellow Indian cornmeal, one cup rye meal, one cup 
wheat flour, two and a half cups milk, one and a half cups molasses, 
two tablespoons butter, half teaspoon salt, two teaspoons Royal 
baking powder, and one teaspoon cream of tartar mixed in quarter 
cup lukewarm water, one egg. 

How to Make It. Mix well together. Pour into buttered 
brown bread mould. Steam five hours. Can also be used for 
fancy sandwiches. 

Gluten Bread ( Pain au Gluten) a la Maria Mathilda 

Two quarts gluten flour, one tablespoon salt, small half cup 
shortening, one cup wheat flour, two and a half cups milk, two 
tablespoons sugar, one yeast cake. 

How to Make It. Mix the flour, salt, and sugar together, 
melt the butter, add to the milk. Have the milk lukewarm, pour 
in the flour, add the yeast cake (dissolved in part of the lukewarm 


AMERICAN COOK BOOK 


421 


milk). Knead it until smooth, for about ten to fifteen minutes, 
let stand to rise about six hours—until it has risen like ordinary 
dough. Turn out on a table, cut in pieces the size for the loaf 
pans. Butter the loaf pans, half fill them with the dough, let 
stand to rise until nice and light, the height of the pan. Bake in 
a not-too-hot oven. 


Raisin Bread ( Pain au Raisins secs) a la Eva 

Three cups milk, one yeast cake, three quarts flour, yolks 
of two eggs, half cup sugar, one cup butter, one tablespoon salt, a 
pinch of nutmeg, and one cup raisins. 

How to Make It. Heat the milk more than lukewarm. Dis¬ 
solve the yeast cake in part of the warm milk. Sift the flour; add 
salt, sugar, and yolks. Melt the butter in the warm milk, add the 
milk and the dissolved yeast cake, work until it leaves the hands, 
add the cut-up raisins, put aside in a warm place away from 
draught to rise from six to ten hours. Grease the pan well 
with some butter, lard, or dripping. When the dough has risen 
take a piece the size of an egg, form in the centre of the pan. Then 
cut pieces of dough same size, roll and put around the ball; then 
another one, etc., until the pan is full. Let stand to rise to the 
edge of the pan, rub with some melted butter, sprinkle with a little 
cinnamon, bake in a very hot oven. 

When done, turn out, brush over with egg, sprinkle with pow¬ 
dered sugar. Currants and citron can also be added. 


Parker House Rolls ( Petits Pains Parker) a la Europeenne 

Three cups milk, three quarts flour, three tablespoons sugar, 
one small cup butter (or shortening), yolks of two eggs, a pinch 
of salt, one yeast cake. 

How to Make Them. Put the flour in a pan, add the lukewarm 
milk, then the yolks (well mixed). Dissolve the yeast cake in 
half cup lukewarm milk; add the shortening, sugar, dissolved yeast 
cake, salt, and a pinch of nutmeg. Work it until it leaves the 
hands, let stand to rise from five to seven hours, according to the 
time of the year and the temperature of the room. When done, 
roll in small balls the size of an egg, then flatten, double it over 
the top about half inch shorter than the bottom. Put close to¬ 
gether on a buttered pan, let stand to rise, brush over with egg 
mixed with milk, put in a hot oven and bake until well done. 

When ready, brush over with cold or melted butter. 




422 


THE SWEDISH, FRENCH, 


Hot Cross Buns (Gateaux de Paques ) a la Lydie Matilde 

Make dough [see preceding recipe: Parker House Rolls]. To 
four pounds of the dough add half cup raisins (stoned and cut in 
pieces) and half cup currants. Cut in small pieces the size of 
an egg, roll in balls, put them close to one another on a buttered 
pan, let stand until risen, which takes one to one and a half hours. 
Then with a knife cut a cross on each, brush over with egg, sprinkle 
with sugar and a little ground cinnamon, put in a hot oven and 
bake. If wanted sweet, add a little more sugar. 

Sweet Dinner Rolls a la Hildur Alexandra 
Petits Pains sucres, a la Hildur Alexandra 

Make dough [see recipe: Parker House Rolls]. Roll out, cut 
in small pieces about four inches in length and the thickness of a 
finger, put them close to one another on a buttered pan, let stand 
to rise, then put in a hot oven and bake. When done, brush over 
with some milk and yolk of egg (mixed). Arrange on a paper 
doily and serve. The dough can be made up in different shapes— 
S’s, twists, fancy dinner rolls, etc. 

Hot Cross Buns (Gateaux de Paques) a la Royale 

Two quarts flour, three cups milk, one tablespoon salt, three- 
quarters cup sugar, two teaspoons Royal baking powder, three- 
quarters cup butter. 

How to Make Them. Dissolve the butter with the milk, add 
baking powder, sugar, salt, and flour—carefully; mix to a smooth 
dough, add half cup cut-up raisins, half cup well-washed currants, 
and a pinch of cinnamon. Roll in small balls, put on a buttered 
pan, close to one another, make a cross on each, put in oven and 
bake. 

When done, brush over with egg and sprinkle with sugar and 
powdered cinnamon. Serve. 

Corn Bread (Pain de Mais ) a la New York 

Two cups yellow cornmeal, one cup flour, two eggs, one table¬ 
spoon sugar, two teaspoons Royal baking powder, two cups milk, 
two tablespoons melted butter. 

How to Make It. Mix flour, cornmeal, baking powder, sugar, 
and salt together; add the milk, yolks, melted butter, and, last, 
whites of the eggs—well beaten. Put in a pan of any thickness, 
bake from fifteen to twenty-five minutes. 

Serve for breakfast. 


AMERICAN COOK BOOK 


Water Rolls (Petits Pains croquants) a la Stockholm 

Three quarts flour, half cup shortening—half lard and half 
butter, one tablespoon salt, one quart water, one yeast cake 
dissolved in lukewarm water. 

How to Make Them. Mix all to a smooth dough, let stand 
to rise in the lower part of the icebox or any cold place, overnight. 
Put in biscuit forms, when half risen in the form, slash with a knife 
in the centre, dipping the knife in cold water each time; let rise 
again to the edge of the forms, put in icebox for about four hours. 
Take out, leave in the kitchen to get warm, about half hour. 
Bake in a quick oven from ten to fifteen minutes. 

Parker House Rolls (Petits Pains Parker ) a la Royale 

One and a half cups milk, four cups flour, two teaspoons Royal 
baking powder, half cup shortening, yolks of two eggs, three table¬ 
spoons sugar, a pinch of salt. 

Howto Make Them. Mix flour and shortening well together, add 
the sugar, yolks, baking powder, and milk. Roll about half inch 
in thickness, put butter in the centre, fold one part over to the 
other—the top about half inch shorter than the bottom. Bake 
in oven about thirty minutes. 

Rolls (Petits Pains) a la Sweden 

Two tablespoons melted butter, one and a half cups milk, one 
tablespoon sugar, a little salt, four cups flour, two teaspoons 
Royal baking powder. 

How to Make Them. Add the butter to the milk, sugar, salt, 
flour, and baking powder; mix until nice and smooth. Sprinkle 
with a little flour, roll out about four inches around. Dip a knife 
in cold water and cut the batter in about i-inch pieces, dipping 
the knife in water every time. When cutting it, turn the cut side 
up, put close together on a buttered baking sheet, and bake about 
twenty minutes. 


Gems ( Bijoux) a la Octavious 

Quarter cup butter, one tablespoon sugar, three eggs, one pint 
flour, a pinch of salt, two teaspoons Royal baking powder, one 
cup milk. 

How to Make Them. Stir butter and sugar to a cream; add 
the yolks, salt, milk, flour, baking powder, and last whites of the 
eggs—well beaten. Bake in small buttered iron gem pans in a 
hot oven from eighteen to twenty minutes. 




THE SWEDISH, FRENCH 


Graham Rolls a la James Gilliland 
Petits Pains de Farine Graham, a la James Gilliland 

Two cups graham flour, two cups wheat flour, three teaspoons 
Royal baking powder, small half cup shortening, two tablespoons 
sugar, one and a half cups milk. 

How to Make Them. Melt the shortening, add the sugar and 
salt, put the flour and baking powder in a bowl, add the milk and 
shortening, stir to a nice light dough. Make in balls the size of 
a half egg, put on a buttered baking sheet, brush the top over with 
cream or melted butter. Bake in a very hot oven from twelve 
to fifteen minutes. 


Rice Gems (Bijoux au Riz) a la William 

Put quarter cup rice on stove in one cup water; cook until well 
done. Then add some milk, cook until nice and creamy. When 
done, measure it. Put one and a half cups rice in a bowl, add one 
cup milk, whites of two eggs, one cup flour, two teaspoons Royal 
baking powder, a pinch of salt, and one tablespoon sugar. Stir 
well until creamy. Then add one tablespoon melted butter and 
mix well. Fill in the gem pans, that have been heated and buttered. 
Put in a hot oven and bake from fifteen to twenty minutes, and 
turn out while hot. Then turn upside down and leave until 
ready to serve. 

Serve on a folded napkin or paper doily for breakfast or luncheon. 


Muffins ( Galettes ) a la New England 

Two tablespoons butter, two tablespoons sugar, two eggs, one 
cup milk, two cups flour, two teaspoons Royal baking powder, a 
pinch of salt. 

How to Make Them. Stir butter and sugar together, add 
eggs, milk, flour, baking powder, salt, then the well-beaten whites 
of eggs. Butter muffin pans; fill. Bake in a quick oven about 
twenty minutes. 

Muffins ( Galettes ) a la Europeenne 

One tablespoon butter, one tablespoon sugar, a pinch of salt, 
one and a half cups milk, two cups flour, two teaspoons Royal 
baking powder. Mix sugar and butter to a cream, add milk, flour, 
baking powder, and salt; mix well. Fill the buttered muffin 
pans, bake in oven about twenty minutes. 


AMERICAN COOK BOOK 


423 


Graham Muffins ( Galettes de Farine Graham) a la Alfred 

Two cups graham flour, one cup wheat flour, two tablespoons 
molasses, one teaspoon Royal baking powder, one cup milk, two 
eggs, two tablespoons melted butter. Stir all together quickly, 
put in buttered muffin pans, bake in a hot oven until brown. [Can 
also be made in a loaf.] 

Corn Muffins ( Galettes de Ma'is) a la Royale 

One cup Indian cornmeal, one cup flour, one tablespoon sugar, 
two teaspoons Royal baking powder, one tablespoon butter, one 
egg, one and a half cups milk, pinch salt. 

How to Make Them. Mix the cornmeal, flour, baking powder, 
sugar, salt, add the milk and the egg. Beat well, last add the 
melted butter. Bake in well-buttered muffin cups from twenty- 
five to thirty minutes. 

Rice Muffins ( Galettes de Riz) a la Ericsson Hammond 

Two cups cold boiled rice, one pint flour, one teaspoon salt, 
two tablespoons sugar, two eggs, one large tablespoon butter, one 
cup milk, two teaspoons Royal baking powder. 

How to Make I hem. Stir sugar and butter together, add the 
yolks, then the rice, milk, flour, baking powder, salt, and, last, the 
whites of the eggs—well beaten. Butter muffin pans and fill, bake 
in a hot oven about twenty minutes. 

Serve for breakfast. 

Yankee Muffins ( Galettes a VAmericaine) 

Make a batter of two cups sweet milk, one tablespoon sugar, 
one teaspoon salt, two tablespoons butter (or shortening), half 
yeast cake (dissolved in warm milk), four cups flour, one egg, one 
teaspoon Royal baking powder. 

How to Make I hem. Add butter to the warm milk, egg, salt, 
sugar; add flour and the dissolved yeast, stir to a smooth batter, 
leave near the stove until it begins to rise, then add the baking 
powder. Mix well, put in well-buttered muffin or gem pans, 
bake in a quick oven about fifteen minutes. 

Serve very hot for breakfast or luncheon. [Can also be put in 
greased rings in a frying pan, like English muffins.] 

Rye Muffins ( Galettes de Seigle) a la Continentale 

Two cups rye flour, one cup Indian cornmeal, one cup wheat 
flour, two tablespoons molasses, one tablespoon salt, three table- 


% 








424 


THE SWEDISH, FRENCH 


spoons Royal baking powder, one to two tablespoons melted butter, 
two eggs, two cups milk. 

Mix flour, meal, baking powder, and salt together, add molasses, 
milk, and butter. Stir until nice and smooth, add the two yolks, 
beat the whites of the eggs—separately—and add these last. 
Butter heavy iron muffin pans, fill three-quarters full, put in a hot 
oven, bake from twenty to twenty-five minutes. 

When ready, turn out. Serve hot for breakfast or luncheon. 

English Muffins (Galettes anglaises ) a la Camille 

Four cups flour, half teaspoon sugar, one teaspoon salt, two 
large teaspoons Royal baking powder, three and a half cups milk, 
whites of three eggs (well beaten). 

How to Make Them. Mix all well together. Put the muffin 
rings in hot fat in a frying pan on the stove then put as many rings 
on the griddle iron as possible, half fill with the batter, bake on a 
very hot fire until golden browm underneath and until the batter 
has settled on the top. Remove the rings carefully, turn the 
muffins over with an omelet knife, and let brown on the other side 
the same way. 

When done, put on a platter, one resting on top of another, 
and serve. These can be toasted and spread with butter and served 
for breakfast. Can also be served hot the way they are. 

Baking-powder Biscuits (Biscuits Royaux ) a la Ericsson 

Half cup butter (or lard), one tablespoon sugar, a pinch of salt, 
four cups flour, one and a half cups milk, two teaspoons Royal 
baking powder. 

How to Make Them. Rub butter and flour together, add 
sugar, salt, and baking powder; last add the milk. Mix to 
a firm dough. Roll out, cut with the biscuit cutter. Put close 
together on a baking pan (buttered). Bake in a quick oven. 

Serve hot for breakfast, luncheon, or supper. 

Tea Biscuits a la Hammond 

One egg, three cups flour, two tablespoons sugar, one cup cream, 
two tablespoons Royal baking powder, one tablespoon butter, 
half cup milk. 

How to Make Them. Rub the flour, butter, and baking powder 
together. Stir sugar and egg, add milk, cream, and salt, mix well 
to the flour. Roll out, cut with the small timbale cutter, bake in 
a hot oven from fifteen to twenty minutes. 

Serve for afternoon tea. 


AMERICAN COOK BOOK 


Baking-powder Biscuits (Biscuits Royaux ) a la Europeenne 

Three and a half cups flour, two tablespoons sugar, one table¬ 
spoon salt, two teaspoons Royal baking powder, one cup milk, one 
cup whipped cream. 

How to Make Them . Mix the cream and milk; then mix the 
sugar, salt, flour, and baking powder, and add to the milk and 
cream. [If not sufficient flour add a little more, but have the 
batter moist when rolling out.] Roll out half inch thick, cut with 
the small biscuit cutter, dipping it in water each time. Put in a 
buttered baking sheet close together. Bake in a quick oven. 
Serve hot for breakfast, luncheon, or supper. 


Graham Luncheon Biscuits a la Theresa 

Biscuits de Farine Graham, a la Theresa 

Three cups graham flour, one and a half cups wheat flour, half 
cup molasses, one tablespoon salt, three teaspoons Royal baking 
powder, one and a quarter cups milk, two tablespoons butter (or 
shortening). 

How to Make Them. Rub the butter and flour together, then 
the graham flour, molasses, milk, salt, and baking powder; mix to 
a smooth dough, easy to handle. [If a little more milk is needed, 
add it—the dough must be so that it can be rolled in the hands.] 
Put on the table, roll out, cut with the biscuit cutter, bake in a 
very hot oven. [Can also be rolled like small balls; put close to 
one another on the pan, brush over with some melted butter be¬ 
fore putting it into the oven; then bake.] 

Serve for luncheon. Can also be used for breakfast or supper. 


Pop-overs (Gateaux feuilletes ) a la Ericsson Hammond 

One cup milk, six heaping tablespoons flour, a pinch of salt, 
two eggs. 

How to Make Them. Break the eggs in a bowl, add half of 
the milk, and the salt and flour. Mix well until creamy, then add 
the rest of the milk. Butter heavily deep muffin pans, put two 
tablespoons of batter in each pan, put a small piece of butter 
in the centre of each. Put in an oven that has a good underheat, 
bake from twenty to twenty-five minutes. 

When done, turn out at once, upside down, and leave until 
ready to serve. Arrange on a paper doily. Serve for breakfast, 
luncheon, or supper. 




THE SWEDISH, FRENCH 


Crumpets ( Madeleines ) a la Katrina 

One tablespoon melted butter, yolk of one egg, one and a half 
cups milk, one teaspoon salt, one to two teaspoons sugar, two 
heaping teaspoons Royal baking powder, two and a half cups flour, 
whites of two eggs. 

How to Make Them. Stir the yolks, sugar, and salt together; 
add half of the milk, then the flour and baking powder, beat to a 
smooth dough, add the rest of the milk, then the melted butter, 
last the whites of the eggs—beaten to a stiff meringue. Put the 
crumpet rings in hot fat, put a griddle iron on the stove, arrange 
the rings on the iron, half fill, let cook slowly. When settled 
on top, remove the ring, turn the crumpet over. They should be 
cooked on a very slow fire; take care not to let them get too brown— 
just a light golden. 

Send to the table while hot. Can be split in halves toasted, and 
spread with butter. 

Rice Crumpets ( Madeleines au Riz ) a la Anna Maria 

Cook the rice until creamy. To one cup of cold rice take two 
cups flour, two eggs, two teaspoons Royal baking powder, one 
tablespoon butter, and two tablespoons sugar. 

Stir butter and sugar to a cream, then add the yolks, milk, rice, 
flour, and baking powder. Beat together until smooth; last add 
whites of the eggs—well beaten. Fill the crumpet pans (that 
have been well buttered), bake in a moderate oven from fifteen 
to eighteen minutes. Serve for breakfast, luncheon, or supper. 

Knack ( Babiole ) a la Continentale 

Two cups milk, half cup whipped cream, one tablespoon salt, 
one tablespoon sugar, one tablespoon lard, five to six cups flour, 
two teaspoons Royal baking powder. 

How to Make It. Mix flour, salt, sugar, baking powder 
together; rub the lard well into the flour; then add the milk and 
cream. Mix to a firm dough, put on the table, roll out as thin 
as possible. Prick with a fork, put on a baking sheet, bake in a 
moderate oven until well done. 

When serving, break in pieces, put on a paper doily and serve 
in place of bread for breakfast, dinner, or supper. This can also 
be made in round cakes—any size wanted. 

Knack ( Babiole ) a la Europeenne 

Two cups milk, half cup whipped cream, five cups sifted graham 
flour, one cup wheat flour, one tablespoon salt, one tablespoon 


AMERICAN COOK BOOK 


425 


sugar, one tablespoon lard, two teaspoons Royal baking 
powder. 

How to Make It. Mix flour, salt, sugar, and baking powder 
together, rub the lard well into the flour, then add the milk and 
cream. Mix to a firm dough, put on the table, roll out very thin, 
prick with a fork. Put on a buttered baking sheet, bake in a 
moderate oven until well done. 

Break in pieces, place on a paper doily. Serve, in place of bread, 
for breakfast, dinner, or supper. 


Breakfast Coffee ( Cafe du Dejeuner) 

Put one and a half cups ground coffee in a coffee pot with the 
white of an egg and one and a half cups cold water; mix well, 
let stand to draw for about ten minutes on a low fire—-take care 
not to let it burn. Then pour five cups of boiling water over the 
coffee and let come to a boil. Let simmer about three or four 
minutes—gently. Coffee made in this way needs no straining. 
Serve with cream. Hot milk should always be served at the side. 


After-dinner Coffee ( Cafe du Dessert ) 

Take a French coffee pot, put in boiling water on the stove, 
then put one and a half cups of finely ground coffee into the drainer, 
pour over four cups boiling water. When the water has gone 
through, pour in a cup, pour over the coffee again, and so on until 
the essence gets sufficiently strong. Serve in small cups after 
dinner. 


Cocoa (Cacao) 

Two cups water, five cups milk, five tablespoons cocoa. 

How to Make It. Have the water and milk boiling. Put the 
cocoa into the water, whisk it well, strain it into the hot milk, 
sweeten according to taste. 

Serve in cups with whipped cream on top. 


Chocolate ( Chocolat) 

Is made in the same way as preceding [see recipe Cocoa]. Dis¬ 
solve the chocolate in the water, then strain it into the hot milk. 
Make it strong or weak according to taste (some prefer it weaker 
than others). When serving cocoa or chocolate, hot milk should 
be placed at the side. 






426 


THE SWEDISH, FRENCH 


Tea (The) 

To four cups of hot water take two tablespoons tea. Put the 
tea in a warm tea pot, pour a little of the hot water on, let stand to 
draw for a few seconds. Then pour over the boiling water and 
serve immediately. Hot water should always be at the side, as 
some prefer tea much weaker than others. 

PRESERVES ( Confitures) 

Quince Jelly (Ge/ee de Coings) 

[Quinces for jelly should not be quite ripe—they should be 
pale yellow.] Rub off the down, core and cut them in small 
pieces. Put them in a preserving kettle with a teacupful of water 
for each pound, let stew gently until soft—without mashing. Put 
them in a thin muslin bag with the liquid, press them very lightly. 
To each pint of the liquid add a pound of sugar, stir until it is all dis¬ 
solved, then set it over the fire and let boil gently (remove all the 
skum); by cooling some on a plate, you will find when it is ready. 
Then turn it into pots or tumblers, put a piece of brandied paper 
on top, secure as directed for jellies. 

Raspberry Jelly (Ge/ee de Framboises) 

To each pint of raspberries allow one pound sugar. Let the 
raspberries be freshly gathered, quite ripe, picked from the stalks. 
Put them into a large jar then break the raspberries a little with a 
wooden spoon and place this jar—covered—in a saucepan of boiling 
water on the stove. When the juice is well drawn (which will 
be from three-quarters of an hour to one hour) strain the fruit 
through a fine sieve or cloth. Measure the juice and to every pint 
allow the above proportion of white sugar. Put the juice and 
sugar into a preserving pan, place it over the fire, and let boil 
gently until the jelly thickens. Pour the jelly into small pots, 
cover, and keep in a dry place ready for use. 

Currant Jelly (Ge/ee de Raisins de Corinthe) 

[Currants for jelly should be perfectly ripe and gathered during 
the first week of the season. They lose their jelly-producing 
properties if they hang on the bushes too long and become too 
juicy—the juice will not be apt to congeal.] Strip them from the 
stalks, put them into a stone jar and set it in a vessel of hot water 
over the fire. Keep the water around it boiling until the currants 
are all broken—stir them up occasionally. Then squeeze them 


AMERICAN COOK BOOK 


through a coarse cloth. To each pint of juice allow a pound and 
a quarter of refined sugar. Put the sugar into a porcelain kettle, 
pour the juice over it (stirring frequently), skim it before it boils. 
Boil about twenty minutes—or until it congeals in the spoon when 
held in the air. Keep skimming it. Pour it into hot jelly glasses, 
put on the top round pieces of white paper (dipped in good 
brandy), and seal. 

Wild frost grape jelly is nice made after this recipe. 


Peach Jelly (Ge/ee de Peches ) 

Wash the peaches, take out the stones. Then slice, add to them 
about a quarter of the kernels, place in a kettle with enough water 
to cover them, stir them often until the fruit is well cooked. 
Then strain and to every pint of the juice add the juice of a lemon. 
Measure again, and allow a pound of sugar to each pint of juice, 
and add when the juice has boiled twenty minutes. Let it come 
to a boil, and boil until it jellies. See recipe: Currant Jelly. 


Apple Jelly (Ge/ee de Pommes) 

Select apples that are rather tart and highly flavored. Slice 
them without peeling, place in a porcelain preserving kettle, 
cover with water, and let them cook slowly until they turn brown. 
Pour into a colander, drain off the juice, and let this run through 
a jelly bag. Replace the kettle (which must first be carefully 
washed) and boil half an hour. Measure it, and allow to every 
pint of juice a pound of sugar and the juice of half a lemon. Boil 
quickly for ten minutes. The juice of apples boiled in a shallow 
vessel without a particle of sugar makes the most sparkling, de¬ 
licious jelly. Red apples give the jelly the color and clearness of 
claret while light fruit gives it an amber shade. Pour up in 
glasses and seal. See recipe: Currant Jelly. 


Grape Jelly (Ge/ee de Raisins) 

Wash the grapes well. Pour all into a preserving kettle and cook 
slowly for a few minutes to extract the juice, strain through a col¬ 
ander and then through a flannel jelly bag, keeping as hot as possible 
for it is not allowed to get cold before putting again on the stove. 
Measure the juice, allowing a pound of loaf sugar to every pint of 
juice and boil at least half an hour, during the time keep skimming. 
Try a little on a plate and, when done, remove, put in glasses and 
seal. See recipe: Currant Jelly. 





THE SWEDISH, FRENCH 


Crab-apple Jelly (Gelee de Pomm.es Sauvages) 

The apples should be juicy and ripe. Quarter; remove the 
black spots in the cores, put over the fire into a preserving kettle 
containing a teacup of water to prevent burning—more water is 
added as it evaporates while cooking. When boiled to a pulp, 
strain through a coarse flannel. Then proceed in accordance with 
recipe: Currant Jelly. 

Bar-le-Duc Jelly (Gelee a la Bar-le-Duc) 

Three quarts small currants, two pounds sugar. 

Pick and clean the currants. Cook the sugar with one quart 
currants until well done; then strain through a fine cloth. Put 
on stove, cook and skim well to a nice clear syrup, add the other 
two quarts of currants to the syrup, let simmer slowly, skim. 
Take care not to let the currants break. When cooked from ten 
to fifteen minutes, pour into hot jelly glasses and seal in accord¬ 
ance with recipe: Currant Jelly. 

Mint Jelly (Gelee de Merit he) 

To six large bunches of mint take two quarts of green apples. 
Wash and core the apples well, cut in quarters. Put on stove with 
three pounds sugar, three cups water, half cup vinegar, and the 
washed stems of the mint. Cook in a large kettle from thirty 
minutes to one hour (take care not to let the apples break), then 
strain through a cheesecloth. In the meantime, chop the leaves 
of the mint as fine as snuff, add the mint to the jelly, leave on 
the stove to cook again for about ten minutes. If not suffi¬ 
ciently green, darken with a little green coloring. Put on the 
stove. When it comes to a boil, skim, put in glasses. Have 
ready some white writing paper, clip it the size of the glass, dip 
in brandy and put on top, screw the cover on, leave upside down 
until cold. [Crab-apples can be used in place of the apples for 
this purpose.] 

Raspberry Jam (Confiture de Framboises) 

To five or six pounds of fine red raspberries add an equal quan¬ 
tity of the finest quality of good white sugar. Mash the whole 
well in a preserving kettle, add about one quart of currant juice 
(a little less will do) and boil gently, keep skimming it all the time 
until it jellies when tried upon a cold plate. Then put into small 
jars, cover with paper (that has been dipped in brandy), and tie 
a thick white paper over them. Keep in a dark, cool place. 


AMERICAN COOK BOOK 


427 


Blackberry and strawberry jam are made in the same way but 
excluding the currant juice. 

Gooseberry Jam (Confiture de Groseilles ) 

Pick the gooseberries just as they begin to ripen. Stem, wash, 
and weigh. To four pounds fruit add half a teacup water, boil 
until soft, add four pounds sugar, boil again—until clear, during 
that time keep skimming. If the fruit is picked at the right stage 
the jam will be amber colored and firm, and very much nicer than 
if made from fruit that is ripe. Pour up in glasses and seal. 
See recipe: Currant Jelly. 

Strawberry Jam (Confiture de Fraises) 

To five or six pounds of fully ripe strawberries add an equal 
quantity of the finest quality of white sugar. Mash the whole 
well in a preserving kettle and boil slowly from twenty to thirty 
minutes, during that time keep removing the scum. Try on a 
cold plate; when it jellies, put into small jars, cover with paper 
(that has been dipped in brandy), and tie a thick paper over them. 
Keep in a dark, cool place. 

Blackberry jam is made in the same way. Raspberry is made 
likewise, adding one quart of currant juice to the quantity after 
it is mashed through a coarse sieve. 

Rhubarb Jam (Confiture de Rhubarbe) 

Peel and cut the rhubarb in half-inch pieces, lengthwise. To 
one pound of the rhubarb take one pound white loaf sugar. Cook 
slowly until it jellies upon a cold plate, keep removing the 
scum. Put into small jars, cover with paper (that has been dipped 
in brandy), and tie a thick paper over them. Keep in a dark 
cool place. 

Orange Marmalade (Marmelade d’ Oranges) 

Select twelve nice seedless oranges. Wash and wipe well. Cut 
in halves, scoop out without breaking the oranges. Then peel 
the inside from the outer skin, leaving just a thin shell of the out¬ 
side. Cut in narrow shreds the rinds from five oranges, put in 
water and boil; then set them aside. Grate the rinds from four 
oranges—take care not to go too deep into the white part as that 
would make the marmalade very bitter. Remove the white skin 
from the meat of the oranges and chop fine. Weigh it. To each 
pound of the meat add one pound of granulated sugar. Strain 





428 


THE SWEDISH, FRENCH, 


the water from the rind, and add; then add also the grated rind— 
not too much, lest it make the marmalade bitter; if the outside only 
is taken, it gives a delicious flavor, but the other part, as men¬ 
tioned above, would make it very bitter. Let come slowly to a 
boil, stir until the sugar is dissolved—keep skimming all the time 
as long as any scum comes to the surface. Try on a cold plate— 
if it jellies it is thick enough to put in glasses. Pour in jars or 
glasses while hot. Have ready some round pieces of white writing 
paper (that has been dipped in any kind of liquor). Put the paper 
on top, put the cover on and screw tightly, turn the jars or glasses 
upside down. If no covers are available, seal with wax or put dou¬ 
bled wax paper over the top. Leave upside down until cold, then 
put in a dark place and leave there until ready to use. 

Apple Marmalade ( Marmelade de Pommes ) 

Select three quarts sour red apples, cut in quarters and core, 
then cut in small pieces. Put in a preserving kettle, add one 
quart water, and cook—stir, so as not to let them burn—then 
put in a fine strainer and press through; weigh the juice. To one 
pound juice take one pound of granulated sugar, put in a preserv¬ 
ing kettle, stir until the sugar is melted (otherwise it would burn), 
put in a bark of cinnamon, let cook about one hour—keep skim¬ 
ming during that time. As soon as no scum comes to the surface, 
try the marmalade on a plate and, when it is thick enough to 
jelly, have ready glasses and fill. Put on the top a piece of white 
writing paper (large enough to cover it) that has been dipped 
in brandy. Put around the glasses rubbers that have been left 
in hot water, screw the cover on, turn upside down, leave until 
cold. When cold, tighten the covers still tighter, put away in a 
cold place. If the glasses have no tops they can be sealed with 
writing paper and wax. 

Peach Marmalade ( Marmelade de Peches ) 

Is made in the same way. [See preceding recipe: Apple Mar¬ 
malade.] 

Preserved Quinces (Conserve de Coings ) 

Pare, core, and quarter the quinces then weigh it and allow an 
equal quantity of white sugar. Put the parings and cores in a 
preserving kettle, cover them with water and boil for half an hour; 
then strain through a sieve; put the juice back into the kettle, 
and boil the quinces in it a little at a time until they are tender. 
As they are done lift out with a drainer and lay on a dish. If the 


AMERICAN COOK BOOK 


liquid seems scarce add more water. When all are cooked put 
into this liquid the sugar and allow it to boil ten minutes before 
putting in the quinces. Let them boil until they change color— 
about an hour and a quarter—on a slow fire. While they are 
boiling, shake the pan occasionally to ensure that they do not 
burn, but on no account stir them. Have two fresh lemons cut 
in thin slices and when the fruit is being put in jars lay a slice or 
two in each and seal. See recipe: Apple Marmalade. 


Preserved Pears (Conserve de Poires ) 

One pound fruit, one pound sugar. Pare off the peeling thin. 
Make a nice syrup of two cups water and one pound sugar and, 
when clarified by boiling and skimming, put pears in and stew 
gently until clear. Choose, rather, pears like the sickle for pre¬ 
serving—both on account of their flavor and size. A nice way is 
to stick a clove in the blossom end of each pear, for this fruit re¬ 
quires some extraneous flavor to bring out its own piquancy. An¬ 
other acceptable addition to pear preserves may be found instead 
by adding the juice and thinly pared rind of one lemon to each 
five pounds of fruit. If the pears are hard and tough, parboil 
them until tender before beginning to preserve and from the same 
water take what you need for making their syrup. If you can 
procure only large pears to preserve, cut them in halves or even 
slices so that they cook more quickly without loss to their appear¬ 
ance. Put in jars and seal. See recipe: Apple Marmalade. 


Preserved Huckleberries ( Conserve de Myrtelles) 

Take six pounds of huckleberries; pick, clean, and wash well; 
put on a napkin on a table to drain. Let two cups water and three 
pounds sugar dissolve in a pan, let come to a boil and cook until 
it gets clear. Put the berries in the juice and cook on stove from 
fifteen to twenty minutes (keep skimming all the time). Cut 
a round piece of white writing paper; dip in brandy, alcohol, or 
• gin. Put the paper on top of the jar, then put the cover on very 
tightly, securing it with a new rubber that has first been put in 
some boiling water. Turn the jar upside down, let stand 
until cold. When cold, tighten the cover still more. Put away 
in a cold place. 

Can be used at any time in place of preserves for puddings, pies, 
etc. If for pies add a little more water and a little lemon juice. 
The berries can be divided into small quantities. 





THE SWEDISH, FRENCH 


Preserved Peaches (Conserve de Peches ) 

Make a syrup from eight cups water and twelve cups sugar. 
Put on the stove until it boils. In the meantime, have a bushel 
basket of peaches, peel, split in halves, be careful not to break), and 
stone. Divide the syrup in two porcelain or enameled pans that 
are in good condition, put on the stove, add the peaches, put a 
few of the stones in also as they will give a good flavor. Keep 
skimming it all the time with a porcelain or enameled spoon. 
When the peaches are well done and no more scum comes to the 
surface, fill in jars while the peaches are boiling—the jars must be 
well cleaned and dry. Put on top a round piece of paper that 
has been dipped in brandy, put the rubber bands on and screw the 
top on. Stand the jars upside down; when cold tighten the cover 
a little more. 

Brandied peaches are done in the same way by adding four 
cups of good brandy just before bottling. 


Preserved Strawberries ( Conserve de Fraises) 

Pick nice ripe strawberries. Weigh them. To each pound of 
them take one pound good granulated sugar. Put the berries in a 
porcelain or enameled pan, put the sugar on top, let come slowly 
to a boil until it forms a syrup. Do not stir—shake the pot care¬ 
fully to prevent them from burning—keep it boiling slowly on low 
fire from twenty-five to forty minutes (skimming it all the time) as 
long as scum rises to the top. Have the jars ready—the rubbers in 
hot water. Fill each jar while the berries are still boiling and as 
soon as the bottle is filled put on top a paper that has been dipped 
in brandy, then the rubbers. Screw the tops on tight, stand upside 
down. When cool, tighten the covers still more. Put away in a 
cool, dry place. 


Preserved Plums ( Conserve de Prunes ) 

Select nice plums—not too ripe. Wash well, put in a preserving 
kettle. To each pound fruit allow a half cup water and one 
pound sugar, let come slowly to a boil—take care not to let it 
burn. The plums must not be stirred, as then they would break. 
After it comes to a boil, cook for one hour—keep removing the 
scum from the surface. When the syrup has become nice and 
clear and the plums sinking to the bottom of the pan, fill in the 
jars while hot. Have ready some white writing paper (dipped in 
brandy) large enough to cover the inside of the jar, put on the 
top, put a new rubber around, fasten the cover very tight, turn 


AMERICAN COOK BOOK 


429 


upside down. When cold, tighten the cover again, store in a cold 
place. Ready to use at any time. 

Preserved Cherries ( Conserve de Cerises) 

Take large ripe morello cherries; weigh them. To each pound 
allow a pound of loaf sugar. Stone, opening them with a sharp 
knife and save the juice that comes from them. As you stone them 
put them into a large bowl with about half the sugar over them 
and let them stand two hours after they are all stoned. Then 
put them into a preserving kettle, with the remainder of the sugar; 
boil and skim till the fruit is clear and the syrup thick. Pour in 
jars and seal. See recipe: Preserved Plums. 

Preserved Rhubarb ( Conserve de Rhubarbe ) 

Two cups water and two cups sugar, cook about ten minutes; 
add one and a half quarts rhubarb that has been peeled and cut 
in one inch pieces and cook about thirty minutes—keep skimming 
it all the time with a porcelain or enameled spoon. Have the jars 
ready—the rubbers in hot water. Fill each jar while the rhubarb 
is hot, and, as soon as the bottle is filled, put on top of the bot¬ 
tle a paper that has been dipped in brandy, then the rubbers. 
Screw the tops on tight, stand upside down. When cool, tighten 
the covers still more. Put away in a cool, dry place. 

Spiced Grapes ( Raisins epices ) 

Clean and wash the grapes w r ell, put in a kettle on stove, cook 
slowly until the grapes are dissolved, skim well. Cook for 
about fifteen minutes and skim. Put in a colander, then 
through a nice cheesecloth, then measure. To each pint of the 
juice take one pound of loaf sugar, put on the stove, add cinna¬ 
mon bark and cloves according to taste; take care not to let it 
burn, stir until the sugar is dissolved, then skim until the jelly 
commences to become nice and clear. Try a little on a saucepan; 
when it commences to stiffen, put in glasses. Have ready pieces 
of writing paper to fit the glass, dip the paper in brandy or kirsh, 
put a paper on top of each glass, then seal well. Leave upside 
down until cold. When cold, tighten the cover still more. Put 
away in a cold place. [Some of the bark and cloves can be put 
into each glass of the jelly.] 

Brandied Peaches ( Peches au Cognac) 

Select fully ripe peaches—take care not to let them get bruised. 
Peel and, if large, split in halves—if small, leave whole. To the 








430 


THE SWEDISH, FRENCH, 


quart of peaches put two cups water with three cups sugar on the 
stove, let cook to a syrup, add the peaches (peeled) and cook 
slowly from twenty-five to thirty minutes, add two cups of best 
brandy. Let come to a boil, take off the fire, fill jars that have 
been well washed and drained. Put on the top of each jar a 
round piece of paper that has been dipped in brandy, screw the 
cover tight, turn upside down. When cold see that the cover is 
tight. Put away for use when wanted. 


Pickled Peaches (Peches marinees ) 

Take a basket of peaches, peel, split in halves if large—leave 
whole if small. Put on the stove three cups water and four cups 
sugar, cook to a syrup and add the peaches, then cook for twenty 
minutes (skim all the time). Add one and a half cups vinegar, 
about two dozen cloves, and some bark of cinnamon; let simmer 
for another ten to fifteen minutes. Have the jars nice and dry, 
fill with the peaches, pour over the syrup. Dip a piece of writing 
paper (large enough to cover the bottle) in some brandy or any 
kind of liquor, put a new rubber on that has been left in some hot 
water for a few minutes; screw top on, turn upside down and leave 
until cold. Then put away in a cold place. Can be used at any 
time after two weeks. 


Cherry Syrup (Sirop de Cerises) 

Select nice ripe cherries, put in a stone mortar and mash, let 
stand until the following day. Press all the juice out, add an equal 
quantity of water. To each quart of this add one pound of sugar, 
put on the stove, stir until it gets dissolved; then let cook from 
fifteen to twenty-five minutes—skim all the time. Put in bottles, 
cork and seal well, turn the bottles upside down, until cold. When 
cold, store in a cool place until ready to use. 


Strawberry Syrup (Sirop de Fraises ) 

Put strawberries on the stove. To each quart of them add 
one cup water, let cook until well done, then put in a cheese¬ 
cloth and strain slowly through. When all the juice is out of the 
berries, measure; to each quart of juice take one pint of sugar, 
put on the stove, stir until the sugar is dissolved, let it cook about 
twenty minutes—skimming all the time. Put in bottles or jars 
while hot. Leave the bottles upside down until cold. When cold, 
put in a cold place until wanted. 


AMERICAN COOK BOOK 


How to Preserve Spinach 

Wash the spinach well free from sand. To six quarts of it take 
two tablespoons salt, a small pinch of baking soda, sufficient water 
to cook it in, let come to a boil. Skim up, fill the jars that are 
nice and dry, put the cover on and screw as tight as possible. 
Cook about two hours in a kettle containing some straw or rags 
with some cold water. Lift the kettle from the fire, take the cover 
off, let stand until the water becomes cold, lift the jars out, tighten 
the covers well. When cold and ready to put away, put a dark 
paper around the jars. Put in a dark, dry place. 

How to Preserve Tomatoes 

Select nice ripe tomatoes—no bruised ones. Put them in small 
quantities in a pot of boiling water, remove skins carefully, then 
put the tomatoes in the kettle available. Do not cook too large a 
quantity at a time. It is better to cook them in two or three pots, 
as they are apt to burn; no water should be added. Put on a slow 
fire, keep shaking the pan around occasionally—take care not to 
let burn. When sufficient juice has accumulated around the 
tomatoes, the fire should be increased, let boil from forty-five 
minutes to an hour—keep on skimming all the foam that gathers 
on the top, have ready the jars nice and dry, put in warm water 
so that they are not cold, fill the jars to the brim while the tomatoes 
are still boiling. Then put the cover on and screw as tight as 
possible. Every jar should be filled to the brim to prevent air 
from getting in at the top. Turn the jars upside down, let stand 
until cold. Then put in a cold place. Tomatoes will keep for 
years if preserved in this way. 

How to Preserve Com 

Take fully ripe sweet corn, remove corn from the cobs (be 
careful to avoid taking much of the cob). Cut with a dull knife. 
Have the jars clean and dry, pack—very full, as the corn will shrink 
quite a good deal while boiling. Put the cover on as tight as pos¬ 
sible. Stand the jars in a big kettle with straw in between. If 
the kettle is deep, two layers of quart jars can be put in, one on 
top of the other—from four to five on bottom and from four to 
five on top. Put cold water in the kettle, put on the fire, let cook 
slowly from three to four hours—tightly covered (take care not 
to let the water boil away). Lift the kettle from the fire, take 
off the cover, let stand until the water becomes cold. Then lift 
the jars out, make the covers much tighter. [New rubbers should 
always be used for these jars as old ones are apt to be hardened. 








THE SWEDISH, FRENCH, 


in which case they would not keep the jars airtight. When the 
corn is cold and ready to put away, wrap a dark paper around each 
jar and put in a dark, dry place. 


How to Preserve Asparagus 

Select nice asparagus, cut them the height of the jars used, 
fill jars with the asparagus—very full—then add cold water suf¬ 
ficient to cover them, put a new rubber around jars, screw the 
cover on as tight as possible. Put the jars into a big kettle with 
the tips up and if straw is at hand put some in between the jars— 
otherwise rags will do in place of the straw. If the kettle is deep, 
two layers of quart jars can be put in, one on top of the other. 
Put cold water in the kettle, put on the fire, cook slowly from three 
to four hours—tightly covered—take care not to let the water 
boil away. Lift the kettle from the fire, take off the cover, let 
stand until the water becomes cold. Lift the jars out, make the 
covers much tighter. New rubbers should always be used for 
these jars as old ones are apt to be hardened and would not keep 
the jars airtight When cold and ready to put away wrap dark 
paper around the jars. Store in a dark, dry place. 


Pickled Beets (Betteraves marinees) 

Select small beets, leaving about two inches of the stem on. 
Wash, put on the stove in hot water and salt, cook very fast until 
tender—from one to one and a half hours, according to the size 
of the beets. When done, pour off the water, remove the skin. 
For two quarts of beets take one pint water, one pint cider 
vinegar, one and a half pounds sugar, whole spices according to 
taste, a little bark of cinnamon, cloves and a few mustard seeds; 
let come to a boil, skim well. Then add the hot beets, let cook 
about fifteen minutes, and skim. Have ready some jars, put the 
beets in the jars, cover with the liquid, tighten the coyer well, 
turn upside down and leave until cold. When cold, put in a cool 
place. They are ready for use at any time. 


How to Preserve Peas 

Select young green peas, fill jars with the peas very full, then 
add cold water sufficient to cover them, put a rubber around jars, 
screw the cover on as tight as possible. Put the jars into a big 
kettle and cook [see recipe: How to Preserve Asparagus], 


AMERICAN COOK BOOK 


431 


How to Preserve String Beans 

Select young green string beans, cut the ends off and string 
them, fill jars with the beans very full, then add cold water suf¬ 
ficient to cover them, put a rubber around the jars, screw the cover 
on tightly. Put the jars into a kettle and cook [see recipe: How 
to Preserve Asparagus]. 


Tomato Catsup (Sauce piquante a la Tomate ) 

Put in a kettle two quarts of tomato pulp, one onion (cut fine), 
two tablespoons salt, and three tablespoons brown sugar. Boil 
till quite thick—from thirty minutes to an hour. Take from the 
fire and strain it all but the seeds through a sieve, put it back in 
the kettle on the stove and add two tablespoons mustard, one 
tablespoon all-spice, half teaspoon tobasco sauce, one tablespoon 
pepper, one tablespoon cinnamon, one tablespoon ground cloves, 
half teaspoon cayenne pepper, one grated nutmeg, one pint good 
vinegar. Boil it until it is quite thick—about one hour—be care¬ 
ful not to burn. Must be sealed while very hot and it will keep for 
years 


Pickled Green Tomatoes (Tomates vertes marinees) a la Maria 

Two gallons green tomatoes, two quarts white onions, two red 
and three green peppers, two pounds brown sugar, two cups salt, 
two teaspoons whole black peppers, two teaspoons all-spice, two 
teaspoons mustard seeds, two tablespoons celery seeds, two ounces 
cinnamon bark. 

How to Make Them. Wash and remove the stems of the toma¬ 
toes, cut in thin slices, put in an earthen jar. Remove the seeds 
from the peppers, cut in narrow strips across. Slice the onions the 
same way as the tomatoes, sprinkle with the salt, let stand about 
twenty-four hours—well covered. When ready to preserve, 
press well (with your hands) the water from the vegetables, put 
in a preserving kettle; add the sugar, black peppers, all-spice, mus¬ 
tard seeds, celery seeds, and cinnamon bark. Cover with vinegar, 
let boil—covered—from one to one and a half hours, according 
to the tenderness of the vegetables. Put in bottles, seal well. 


Chow-chow a la Maria 

Three quarts green tomatoes, two quarts very small white onions, 
two quarts small gherkins, one quart very small string beans, three 





432 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


small heads cauliflower, eight green peppers, four quarts vinegar, 
three cups granulated sugar, eight tablespoons flour, twelve table¬ 
spoons mustard, four tablespoons tumeric, one half cup salt. 

How to Make It. Peel and wash the onions, also wash the 
gherkins which should be of even size. Separate the cauliflower 
in small buds. The string beans should be very young and 
tender, well stringed. Remove the seeds from the green peppers, 
cut in strips, also the tomatoes after they are washed and have 
had their stems removed. Put the vegetables in an earthen jar, 
season with the salt, let stand about twenty-four hours—well 
covered. When ready to cook, put in a preserving kettle, cook— 
covered—about fifteen minutes, then let stand about one hour. 
Put the vinegar in a pan, add the sugar, thicken with the flour 
dissolved in one and a half cups water, add the mustard and 
tumeric, stir until well thickened. Drain the vegetables from the 
liquid, add to the hot sauce, let come to a boil. Put in bottles 
and seal well. Ready to use at any time. Serve with different 
kinds of meat. 

Fondant Frosting 

Two and a half pounds Domino sugar, two cups w^ater, two 
drops lemon juice or a very small pinch of cream of tartar. Cook 
until it is 240° on the thermometer, or try in ice water. Work 
it between the fingers until it forms a smooth paste. It should be 
cooked so that it is firm. Sprinkle water on the marble table, pour 
the sugar on the marble. Leave for a few seconds before starting 
to work it, sprinkle cold water on top, with the sugar spade keep 
working it across the table from one side to the other as fast as 
possible. When it turns into a heavy lump of sugar it is ready. 
Leave on the table to get cold. This can be kept in a jar in the 
icebox for weeks if covered with a damp cloth. It makes a good 
filling for cake, for frosting, and filling for all candies and caramels. 
When frosting for cake, put on top of a pan of hot water, let it 
dissolve with a little water to make it the right consistence, flavor 
with lemon juice or vanilla. 


How to Make Caramel for Flavoring and Coloring 

Put one cup granulated sugar with half cup water in a saucepan 
on the stove, cook to a brown caramel (take care not to let it 
burn). Then add half cup boiling water and dissolve. This 
caramel can be used for different candies and frostings to make 
them brown. 


Boiled Caramel Frosting 

Make caramel [see recipe: How to Make Caramel]. Put in a 
saucepan on the stove one cup granulated sugar with four table¬ 
spoons cold water, cook until it ropes. In the meantime, beat the 
whites of two eggs to a stiff meringue, pour the sugar into it, add 
juice of a half lemon, beat until it commences to thicken, then 
divide—keep part of it white for decoration; to the other part add 
three or four tablespoons caramel. Beat it creamy, smooth, and 
hard enough to stay on a cake; have the cake ready and pour it 
over immediately. If for small cakes, put the cakes on a broiler, 
pour over the frosting, leave until cold. Meanwhile, have the 
white frosting covered with a damp cloth. Put in a paper that 
holds a fancy tube and decorate the cakes according to own 
design. 

Caramel Transparent Icing 

Make caramel [see recipe: How to make Caramel]. Put one 
pound confectionery sugar with three-quarters cup cold water 
and quarter cup caramel in a saucepan on the stove, cook until 
it ropes, take the saucepan to the table, beat with a whisk until 
creamy and light golden brown. Meanwhile add a few drops of 
lemon juice and one tablespoon brandy. Have the cakes ready, 
pour over. This is a delicious frosting for pastries, small cakes, 
large layer cakes, rolls, etc. 

Caramel Icing 

Put one cup granulated sugar with four tablespoons water in 
a saucepan on the stove, cook until it ropes; add one tablespoon 
brandy and about three drops lemon juice, cook again until an 
amber shade. Then have cakes ready on an oiled table. If small 
cakes, put them on a broiler that has been rubbed over with olive 
oil, pour the caramel icing over just as it comes from the stove, 
leave until cold enough to handle then clip the small cakes all 
around with scissors. [If the caramel is allowed to get too stiff 
before trimming, it may crack on top of the cakes.] 

Boiled Frosting 

Put one cup granulated sugar with four tablespoons water in a 
saucepan on the stove, cook until it ropes. In the meantime, 
beat the whites of two eggs to a stiff meringue. Have ready the 
juice of a half lemon. When the sugar ropes, add it immediately 
to the whites of the eggs—stirring it with a dover beater all around. 








THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


When the sugar is added, turn the wheel of the beater and beat 
until nice and creamy. During that time add the lemon juice. 
Take care not to get the frosting too thick before putting it on 
the cake, as then it would not be so glossy as otherwise. 

Boiled Orange Frosting 

Is made in the same way [see recipe: Boiled Frosting], but add 
orange juice instead of lemon juice, and tint with a little orange 
coloring and a speck of red to make it a deep orange shade. 

Boiled Strawberry and Raspberry Frostings 

Are made in the same way [see recipe: Boiled Frosting], but 
use strawberry and raspberry juice respectively in place of the 
lemon juice, and tint with a little red coloring to make it a pink 
shade. 

Water Frosting 

Put in an enameled or earthen bowl two tablespoons water. 
Sift two cups confectionery sugar two or three times. Put the 
sugar in very slowly—a teaspoonful at a time—stirring with a 
whisk. The more the frosting is stirred, the better and clearer it 
gets. If the sugar is put in too quickly the frosting becomes heavy 
and solid. When it gets thick, add a little lemon juice, then more 
sugar, then a little water, then lemon juice; repeat this until all 
the lemon juice and sugar is added and the frosting is of the right 
consistence. If for small cakes, the frosting should be a little 
lighter than for layer cakes. As for cream puffs and pastry this 
frosting should be thin. [Can be flavored with vanilla instead 
of the lemon juice.] 

Caramel Water Frosting 

Make caramel [see recipe: How to Make Caramel.] Put two 
tablespoons of it in a bowl. Sift two cups confectionery sugar two 
or three times and then add it very slowly—a teaspoonful at a 
time—beating very fast all the time. When it gets too thick, 
add a little caramel, a few drops lemon juice, a few drops brandy, 
more sugar; repeat this until all the sugar is added and the frosting 
is the right consistence. If the frosting should be too light a 
shade, darken with a little kitchen bouquet. 

Orange Water Frosting 

Is made in the same way [see preceding recipe: Caramel Water 
Frosting] using orange juice instead of the caramel. When ready, 


433 


color with a little orange coloring and a speck of the red to make 
it a little deeper shade. 

Strawberry and Raspberry Water Frostings 

Are made in the same way [see preceding recipe: Orange Water 
Frosting] using strawberry and raspberry juice respectively in¬ 
stead of the orange juice, and coloring with a little red coloring 
to make it pink. 

Boiled Chocolate Frosting 

Cut up one half pound chocolate. Put in a saucepan on the stove. 
Sift two cups of powdered sugar. Take three-quarters cup water, 
add part of it to the chocolate and immediately begin to put the 
sugar in carefully. The chocolate must not stand after the water 
has been added, or it will become very thick and will curl. When 
it gets thick, add more of the water and sugar and so on, beating 
very rapidly and letting it boil slowly all the time. When ready 
add one teaspoon butter; the cakes should then be ready. Pour 
the frosting over immediately while hot. 

Chocolate Cream Frosting 

Dissolve three ounces chocolate in four tablespoons hot water 
and three tablespoons sugar. Boil half cup sugar with two table¬ 
spoons water until it ropes, add to one white of egg (well beaten), 
then add the chocolate. Beat until cold enough to frost the cake. 

Chocolate Water Frosting 

Dissolve four ounces chocolate in half cup boiling water with 
three tablespoons powdered sugar and one tablespoon brandy. 
Sift one and a half pounds confectionery sugar. Put two table¬ 
spoons of the chocolate in a saucepan, then add the confectionery 
sugar—a teaspoon at a time—beat all the while. When it gets 
too thick, add more chocolate. Repeat this until all the chocolate 
is used, then add a teaspoon vanilla. If the frosting should be 
too thick, add a few drops water. 

This is an excellent frosting for small cakes. 

Boiled Mocha Coffee Frosting 

Put one cup ground coffee in a coffee pot, add two cups hot 
water, let stand until it draws. Put one cup granulated sugar 
with five tablespoons of strong coffee in a saucepan on the stove; 
let cook until it ropes. In the meantime, beat the whites of two 









434 


THE SWEDISH, FRENCH, 


eggs to a stiff froth, add the sugar immediately, beat it very rap¬ 
idly, then add a little more coffee and one tablespoon brandy, 
be careful not to let the frosting get too thick as then it would look 
coarse and heavy. 


Mocha Coffee Water Frosting 

Put one cup ground coffee in a coffee pot on the stove, add two 
cups hot water, let stand until it draws. Put two tablespoons 
of the strong coffee in a bowl. Sift one and a half pounds con¬ 
fectionery sugar two or three times, then add it very slowly—a 
teaspoon at a time—beating very fast. When it gets too thick, 
add a little coffee, a few drops brandy, and more sugar; repeat 
this until the sugar is added and the frosting of the right consist¬ 
ence. 


Butter Mocha Coffee Frosting 

Take half cup butter, wash well in cold water, press the water 
out, stir in a bowl until creamy. Add two cups sifted confec¬ 
tionery sugar, then coffee, and so on until the frosting is of the 
right consistence—take care not to let it curl. If it begins to 
look as if turning, add more sugar and leave the coffee out. If 
the shade should not be sufficiently dark, color with a little kitchen 
bouquet. 

This is an excellent frosting for a butter mocha cake and for 
little individual mocha cakes. Can be used for the filling as well 
as for the frosting. 


How to Make the Coffee 

Put one cup ground coffee in a coffee pot on the stove with one 
cup boiling water, let stand to draw. Then add another cup boil¬ 
ing water and let stand from ten to fifteen minutes. Put one and 
a half cups coffee on the stove to boil, thicken with an even table¬ 
spoon cornstarch dissolved in a little water. Stir on ice until 
cold. 


Royal Frosting 

Sift two cups powdered or confectionery sugar until very light. 
Beat the whites of two eggs to a stiff froth. Add the sugar slowly 
—beating it very creamy, then add a little lemon juice or brandy. 
If wanted thinner, add a little water. 


AMERICAN COOK BOOK 


Boiled Maple Sugar Frosting 

Take one cup granulated sugar, add half cup maple sugar 
and four tablespoons water, put on the stove and cook until it 
ropes. Beat the whites of two eggs to a stiff froth, into this 
pour the sugar, add some lemon j uice. Beat very fast until creamy. 
Color with a little caramel. 

Maple Sugar Water Frosting 

Put one tablespoon water in a bowl, sift two cups confectionery 
sugar and add it a little at a time; stir fast. Then add some dis¬ 
solved maple sugar, a little lemon juice, then more sugar, and so 
on until the frosting is of the right consistence. It should be very 
thick, otherwise it will run on the cake. If not sufficiently brown, 
color with a little caramel. 

Royal Honey Frosting 

Whites of two eggs, two cups powdered sugar, quarter cup honey. 

How to Make It. Sift the powdered sugar. Beat whites of 
the eggs to a stiff froth, add the sugar slowly—beating all the time. 
When it begins to get thick, add a little honey, a little kitchen 
bouquet, sugar; then honey, a little kitchen bouquet, lemon juice, 
and so on, until well mixed. It takes from fifteen to twenty minutes 
to make this frosting. 

Royal Port Wine Frosting 

Have ready two cups confectionery sugar (sifted). Beat the 
white of an egg, put the sugar in—very slowly—beat all the time. 
When it begins to get thick, add a little port wine, then sugar, 
etc., until all the sugar is added. If the shade is not deep enough, 
darken with a little red coloring. 

Nut Caramels (Caramels aux Noisettes ) 

Put one pound confectionery sugar with one cup cold water and 
two tablespoons caramel in a saucepan on the stove; cook until 
it ropes, then add two drops lemon juice and half tablespoon 
brandy. Remove the saucepan from the stove to the table, beat 
the mixture with a whisk until it becomes light brown and creamy 
shade. In the meantime, have ready different mixed nuts (chopped). 
Add the nuts to the caramel, pour out immediately on a table that 
has been rubbed over with olive oil, leave for a few minutes. 
Then cut in squares or any desired shape before it gets cold. 









Copyright, 1918, by Mrs. Ericsson Hammond 





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THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


435 


Cream Candies (Bonbons a la Creme ) 

Put the whites of two eggs in a bowl, beat to a stiff froth, add 
to that an equal quantity of cream (or milk), and any flavor de¬ 
sired. Then add about two pounds confectionery sugar. Roll 
out and cut in pieces, form in little balls. An almond or some 
other nut can be put into them. 

Walnut Chocolate Candies 

Bonbons au Chocolat et aux Noix 

Take one pound walnuts, crack shells and remove the nuts, put 
in boiling water, remove the skin. Put one cup milk on the stove 
to heat. Cut up three squares of chocolate, put in a saucepan 
on the stove. Sift two cups powdered sugar, add it and milk 
slowly to the chocolate—beat all the time (from ten to twelve 
minutes); add two tablespoons butter carefully. When it gets 
thick and firm, add the nuts (chopped). This can be poured out 
on a marble table that has been rubbed over with olive oil. Before 
it gets cold, cut in any desired shape. 

Sugar Basket (Corbeille de Sucre ) 

Put two cups sugar with one cup water and a small pinch of 
cream of tartar on the stove, cook until it commences to become 
golden. Oil the table, pour the mixture out, loosen it carefully 
from the table and shape on top of a fluted form. Loosen it 
while it is getting cold so that it will not stick to the mould. When 
cold, put warm water in the form (take care not to spill on the 
basket), let it drop on a folded napkin or towel so as not to break. 
Make a handle by twisting the sugar over and over again in the 
shape of a handle. Twist it in the centre to form a ring to which 
to tie a ribbon. Then fasten the handle to the basket with caramel. 

This is used for serving meringues in and all kinds of fruit for 
dinner or luncheon. Also used for the decoration of the table. 

Nugget Basket (Corbeille de Nougat ) 

Put two cups sugar with one cup water and a small pinch of 
cream of tartar on the stove, cook until it commences to become 
golden. Oil the table, pour it out, sprinkle with coarsely chopped 
almonds, loosen it from the table, shape on top of a round fluted 
form. Loosen it while it is getting cold so that it will not stick. 
When cold, put warm water in the form (take care not to spill on 
the basket), let it drop on a folded napkin or towel so as not to 
break. Make a border of sugar around top of the basket and press 


unpeeled almonds, one after another, on a bias around, glaze them 
with the caramel. Make rings of the sugar, fasten them with 
little caramel on four sides of the basket. 

Can be used for serving meringues, ice creams, fruits, etc. Also 
used as decoration for the table. 

How to Cook Sugar for Fancy Sugar Work 

Four pounds Domino sugar, three and a half cups water. Stir 
the sugar until it is all melted, let it cook steadily to 320° by the 
thermometer (or, if no theremometer is at hand, until it ropes 
as for spun sugar). While it boils add three drops of lemon juice. 
Pour it on an oiled marble table. Add a little drop of peppermint 
extract. Color some of it pink, some green, and leave the rest 
white. Toss it all around until cold enough to handle, double it 
and pull it out again and again until it becomes nice and glossy 
and so cold that it cannot longer be pulled. Then roll it up in a 
hard ball, press it, turn it over and over, pressing it down until 
it is too hard. Then put it under a heater until it becomes soft. 
Make into a basket, flowers, leaves, curls, etc. 

Pulled Candy (Candi tire) 

[See recipe: How to Cook Sugar for Fancy Sugar Work.] 
before putting the sugar under the heater take out part of it for 
pulled candy, pull it out about three-quarters of a yard long. Then 
double it in two, then in four, then pull it out again about two 
yards long. Then double it in two, then in four, and repeat this 
over and over again until the candy gets too hard to work it any 
more, then pull it out two yards long, cut the top off", make a 
hook at the end and hang it up until cold. When cold cut with a 
sharp knife in pieces about three inches long—every piece the same 
length. Can be made in bunches of candy to serve as souvenirs. 
Can be tied up with a ribbon made from candy and with a little 
white bow on the top. 

How to Make the Bow. Make little loops, pull the sugar 
like ribbon, cut two inches long, double it and make like a little 
loop. Take about five loops and put together in the form of a bow. 

How to Dissolve Coating Chocolate 

Cut up coating chocolate in a pan and let cook slowly on the 
side of the stove (do not let it get too warm as it then gets lighter). 
Put half of it on a marble table, toss around until cool and smooth, 
put back into the pan and stir it over a pan of hot water. When- 






436 


THE SWEDISH, FRENCH, 


ever you use it and it gets too cold, put in the pan of warm water 
and stir. Do not have the water too hot. 

Peppermints ( Bonbons a la Merit he poivree ) 

Put two cups of XXXX confectionery sugar in a small saucepan, 
add from three-quarters to one cup of sugar that is cooked to about 
2 35 ° by the thermometer, flavor with a little peppermint extract. 
Put on the stove for a few minutes and stir until commencing to 
thicken and get nice and smooth. Put through a tube in dots on 
a sugared marble table. Serve. 

Nuggets ( Nougat ) 

Put one pound powdered sugar in a pan and when it melts and 
gets brown be careful not to burn. Add one cup cocoanut or 
chopped almonds and a drop of peppermint extract. Pour on 
a marble table, toss around to get cold. Make in oblong shapes and 
flatten it (not too thin). Cut in strips, dip in chocolate coating 
with a fork, and make three marks across each. 


Fondant Candies ( Fondants an Candi ) 

Make fondant [see recipe: Fondant Frosting], flavor with lemon 
juice, put in a pan, place the pan in hot water, and let dissolve. 
Have a dish with cornstarch deep enough to put the forms in, make 
an impression with the different forms and fill with the fondant 
through a paper tube. Dip them in chocolate and serve. 

How to Make Meringues 

Whites of three eggs, three-quarters pound powdered sugar. 
Beat whites of the eggs very stiff. Sift the powdered sugar and 
add it gradually—beating it slowly with a whisk. Put table¬ 
spoonfuls on a buttered paper on a board in the shape of half 
eggs. Bake in a very slow oven, leaving the door open from fifteen 
to twenty-five minutes—when taken out of the oven they must 
be at once lifted with a thin knife and scooped out from under¬ 
neath. Put on a plate on top of the oven to dry. 

Meringues with Flowers of Almonds a la Ericsson Hammond 
Meringues garnies de Fleurs d’Amande, a la Ericsson Hammond 

Make meringues [see recipe: How to Make Meringues] fill with 
ice cream, put two together, decorate with a flower of almond 


AMERICAN COOK BOOK 


paste on top. Arrange in the form of a ring on a paper doily, with 
a rosette of spun sugar in the centre and little balls of spun sugar 
around—between the meringues. 

How to Make the Almond Dough for Flowers 

Quarter pound almond paste and two tablespoons confectionery 
sugar, work until smooth; add a few drops of lemon juice and work 
again. Color in different shades according to the flowers to be 
made. If leaves, color with green coloring. 

How to Make an Easter Lily 

Dip a finger into confectionery sugar. Take small pieces of the 
white paste [see recipe: How to Make the Almond Dough for Flowers], 
press out very thin, pointed at one end and wider at the other, the 
size wanted. Form three straws from the paste colored the orange 
shade for. Form the white petals around, stick together. 
Then make a leaf, put the lily on top, fasten together. Let stand 
to dry. Roses, violets, or flowers of any kind can be made. 

Meringue Basket ( Corheille de Meringue ) 

Make meringue [see recipe: How to Make Meringues]. Put it 
in a paper bag, press out, on a buttered paper on a board, in rings 
of the size wanted. Bake in an open warm oven from fifteen to 
twenty minutes. When it has settled on the top, remove care¬ 
fully, scoop out, leaving just outside shells of the rings. From the 
rest of the meringue make little rosettes through a fancy tube and 
bake. When putting this basket together, cut a round piece of 
writing paper, spread with meringue, put the rings on top; then 
join, one ring on top of another to the height of the basket. Fasten 
with a little meringue, then fasten all the little rosettes around with 
some of the meringue until it is completely covered on the top, one 
after the other with the point up. Let stand in the oven until 
dry. When dry, fill with ice cream, garnish with spun sugar. 
Make a handle of spun sugar and put it across the basket. 

This basket can be made in pyramid style, the handle left out 
—just put a rosette of the sugar on the top when filled. Small 
individual baskets can also be made the same way. 


Mushroom Meringues ( Meringues a la Champignon) 

Make meringues [see recipe: How to Make Meringues]. Put 
in a paper tube and press out, on a buttered baking sheet, about 






THE SWEDISH, FRENCH, 


two inches long for a stem, and press out shapes of mushrooms 
according to the size wanted. Sprinkle little grated chocolate 
on top, put in a slow oven. When the meringue gets hard and 
brown underneath, loosen from the pan. When cold, take a sharp 
knife, make a little hole in the centre of the meringue at the 
bottom, dip the handle in some of the soft meringue, put into the 
hole, let lie on the side until dry. 

Serve as a garnishing around different cold desserts. Can also 
be served with afternoon tea. 

Meringue Kisses (Baisers de Meringue) 

Make meringue [see recipe: How to Make Meringues]. Put 
in a bag that holds a fluted tube and press out in the form of a 
ring, on a buttered baking sheet, sprinkle with cocoanut or almonds, 
bake in a warm oven from ten to fifteen minutes (take care not 
to let them burn: if the oven is too hot they will crack). Loosen 
from the pan. 

They can be served with afternoon tea. They make a beau¬ 
tiful border around cold desserts by standing them up, fastening 
one to the other with caramel, made in the form of a ring. 

Spun Sugar (Sucre file) 

Take three cups best lump sugar, one cup water, and a small 
pinch of cream of tartar; put on the stove in a saucepan and cook 
quickly. Put some ice in a bowl of water, dip the fingers in the ice 
water, remove the sugar from around the edge of the pot, it is apt 
to discolor the whole of the sugar. Be careful not to let any water 
drip into the sugar while boiling. Cook until 330° by the ther¬ 
mometer, or if no thermometer at hand, test it by dipping the finger 


AMERICAN COOK BOOK 


437 


in ice water, then in the sugar, then quickly into the ice water, try 
times and times until the sugar becomes very crispy and assumes 
a light amber shade. Let stand a few minutes then put paper 
around on the floor and spin with an open whisk over a stick, 
pulling it very quickly. The more it is pulled the glossier it be¬ 
comes. 

Used for garnishing of different cold desserts, ice creams, etc. 


Spun Sugar Baskets (Corbeilles de Sucre file) 

When the sugar is spun, form in little baskets in the shape of a 
little bird’s nest, press down tightly. In cold weather, if the 
sugar is very crisp, the baskets can be made over the stove. When 
serving chocolate ice cream, it can be beautifully decorated by 
putting the little baskets all around filled with whipped cream 
with a maraschino cherry on top and a little handle of 
the spun sugar put in. Can also be used for individual ice 
creams, but they must be served immediately after the ice creams 
are put in. 


Sugar Border 

Cook the sugar [see recipe: Spun Sugar] leave it until it be¬ 
gins to get cold. In the meantime, oil a pudding dish according to 
the size of the border wanted. Dip a fork in the sugar and wind 
it around the dish and then across, spinning it like a net the 
thickness desired. Leave until cold, when cold, turn the dish up, 
fill with warm water, leave until the sugar loosens, remove care¬ 
fully, then raise on a platter around different puddings and des¬ 
serts in place of spun sugar. 













MENUS 

















RECEPTION TABLE 


Copyright, 1918, by Mrs. Ericsson Hammond 















HOW TO SERVE BEVERAGES FOR DINNER 

Appetizer.Cocktails, such as: 


Soup. 

Manhattan 

Martini 

Absinthe, etc. 

Fish. 


Entree. 

1 


Main Course 



Entree of Vegetables, etc. 


Salad Course. 

a 

Dessert. 


Coffee. 

liqueurs, such as: 

Creme de Menthe, 
Chartreuse, Kiimmel, 
Benedictine, and Brandy 


There are very few beverages served for Luncheon. The main 
ones are Cocktails, Sherry, Claret, or Sauterne. 


441 


MENUS 


Dinner 

Anchovy Sandwich a la King Gustaf 


Petite Marmite 
Cheese Straws 

Olives Celery Radishes 


Kingfish with Mushrooms au Gratin 
Mushroom Sauce 
Cucumber-and-Tomato Salad 


Smoked Tongue with Chicken, a la Lydie Matilde 
Supreme Sauce 
Raisin Sandwiches 


Garnished Saddle of Veal 
Bordelaise Sauce 
Currant Jelly 

Potatoes Vegetables a la Macedoine 


Roast Pheasant a la Corinthienne 
Tomato Salad in Aspic, a la Walde 


Almond Ice Cream a la Teckla 
Cake 


Fruit 


Coffee 
















442 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


MENU MENU 

Dinner Dinner 

Smoked Salmon a la Walde Grape Fruit with Lobster, a la Mayonnaise 


Clear Mock-turtle Soup a la Lydie 
Cheese Straws 

Olives Celery Radishes 


Mock-turtle Soup a la Octavious 
Cheese Straws 

Olives Celery Radishes 


Stuffed Striped Bass with Lobster, a la Ericsson Hammond 
Lobster Newbourg Sauce 
Cold Slaw a la Rydberg 


Stuffed Smelts with Crab, a la Sicilienne 
Hollandaise Sauce 
Cucumber-and-Tomato Salad 


Timbales of Tongue a la Honey-comb 
Truffle Sauce 
Nut Sandwiches 


Roast Hind Quarter of Spring Lamb 
Mint Sauce 
Currant Jelly 

Potatoes Peas 


Garnished Roast Goose 
Giblet Sauce 

Potatoes Spinach 


Artichokes a la Hollandaise 


Larded Breast of Chicken a la Bordelaise 
Bordelaise Sauce 
Fruit Salad a l’Aurore 


Broiled Squabs on Toast with Butter 
Celery Salad a la Mayonnaise 


Chartreuse of Fig in Aspic, a la Ethel 
Vanilla Ice Cream 
Fruit Cake 


Apple a la Eldora 
Vanilla Ice Cream 
Cake 


Coffee 


Fruit 


Coffee 




















THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


443 


MENU 

MENU 

Dinner 

Dinner 

Sardine a la Charlotte 

% 

Sardine a la Mayonnaise 

Consomme with Profiteroles 

Cheese Straws 

Olives Celery Radishes 

\ 

Consomme a la St. Hilaire 

Cheese Straws 

Olives Celery Radishes 

Stuffed Mackerel with Shrimps, a la Zebre 

Oyster Crab Sauce 

Tomato-and-Cucumber Salad 

Mousse of Salmon a la Ericsson Hammond 

Hollandaise Sauce 

Cucumber Salad 

Mousse of Chicken a la Europeenne 

Hollandaise Sauce 

Lettuce Sandwiches 

Braised Sweetbreads a la Barnegat 

Mushroom Sauce 

Rolled Almond Sandwiches 

Roast Duck a l’Allemande 

Apple Sauce 

Potatoes Asparagus Tips with Butter 

Roast Saddle of Venison 

Bordelaise Sauce 

Currant Jelly 

Potatoes String Beans 

Braised Sweetbreads a la Bordelaise 

Grape Salad a la Mayonnaise 

Roast Guinea Hen 

Lettuce-and-Tomato Salad 

Frozen Chocolate Mousse a la Anna Cattrina 

Cake 

Almond Pudding a la Jessina Orange Ice 

Fancy Cakes 


Fruit 


Coffee 


Fruit 


Coffee 
















444 


THE SWEDISH, FRENCH 


MENU 

Dinner 

Smoked Salmon a la Delaware 


Green Turtle Soup a la Hildur 
Cheese Straws 

Olives Celery Radishes 


Stuffed Halibut with Shrimps, a la Signora 
Shrimp Newbourg Sauce 
Tomato-and-Cucumber Salad 


Tongue with Asparagus a la Ericsson Hammond 
Supreme Sauce 
Nut Sandwiches 


Braised Fillet of Beef a la Lincoln 
Mushroom Sauce 
Potatoes String Beans 

Romaine Punch 


Roast Pheasant a la Corinthienne 
English Bread Sauce 
Salad a la Waldorf 


Ice Cream a la Alaska 
Fruit Sauce 
Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


MENU 

Dinner 

Anchovy with Crawfish, a la Octavious 


Consomme a la Baraquine 
Cheese Straws 

Olives Celery Radishes 


Stuffed Smelts with Lobster, a la Lydie Matilde 
Lobster Newbourg Sauce 
Egg-and-Cucumber Salad 


Mousse of Chicken a la Pompadour 
Hollandaise Sauce 
Ribbon Sandwiches 


Roast Spring Lamb 
Mint Sauce 
Currant Jelly 

Potato Croquettes Peas 


Glazed Breast of Chicken a la Europeenne 
Tomato Salad a la Romaine 


Tutti Frutti Pudding a l’Alaska 
Cake 


Fruit 


Coffee 



















THE SWEDISH, FRENCH, 


MENU 

Dinner 

Canape of Anchovy a la Vicomte 


Consomme with Rice, a 1’ Italienne 
Cheese Straws 

Olives Celery Radishes 

t 


Mousse of Trout a la Stockholm 
Sauterne Sauce 
Beet-and-Cucumber Salad 


Sweetbreads a la Perigord 
Mushroom Sauce 

Brown Bread and Butter Sandwiches 


Boned Stuffed Turkey a la Octavious 
Giblet Sauce 
Cranberry Jelly 
Potatoes Peas 


Roquefort Cheese in Aspic, a la Ericsson Hammond 
Lettuce-and-Celery Salad a la Mayonnaise 


Almond Souffle a la Surprise 
Foam Sauce 
Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


445 


MENU 

Dinner 

Sardine a la Milanaise 


Consomme a la Kursaal 
Cheese Straws 

Olives Celery Radishes 


Steamed Spanish Mackerel a la Meuniere 
Meuniere Sauce 
Cold Slaw a la Rydberg 


Mousse of Calf’s Liver a l’Aurore 
Supreme Sauce 
Raisin Sandwiches 


Boned Stuffed Chicken a la Gimo 
Mushroom Sauce 
Potatoes String Beans 


Quail a la Jardiniere 

Alligator Pear Salad a la Ericsson Hammond 


Strawberry Mousse a la Parisienne 
Cake 


Fruit 


Coffee 

















446 


THE SWEDISH, FRENCH 


MENU 

Dinner 

Stuffed Sardines a la Walde 


Chicken Gumbo Soup 
Cheese Straws 

Olives Celery Radishes 


Halibut with Crab, a la Hammond 
Bearnaise Sauce 
Cucumber Salad 


Mousse of Tongue a la Pompadour 
Mushroom Sauce 
Nut Sandwiches 


Garnished Saddle of Mutton 
Hot Currant Jelly 
Potatoes String Beans 


Sweetbreads a la Chaud-froid 
Artichoke Salad a la Mayonnaise 


Frozen Macaroon Pudding a la Parisienne 
Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


MENU 

Dinner 

Egg with Anchovy a la Rennison 


Consomme with Croutons a la Roosevelt 
Cheese Straws 

Olives Celery Radishes 


Stuffed Smelts with Salmon, a I’Aurore 
Hollandaise Sauce 
Cucumber Salad 


Timbale of Ham with Spaghetti, a la Juliet 
Truffle Sauce 

Rolled Almond Sandwiches 


Roast Hind Quarter of Spring Lamb 
Mint Sauce 
Currant Jelly 
Potatoes Spinach 


Tomatoes with Roquefort Cheese, a la Parisienne 
Garnished String-Bean Salad 


Peach Mousse a la Hammond 
Cake 


Fruit 


Coffee 
















THE SWEDISH, FRENCH, 


MENU 

Dinner 

Caviar in Tomatoes, a la Prince Carl 


Consomme a la Xavier 
Cheese Straws 

Olives Celery Radishes 


Stuffed Baked Bluefish a l’Americaine 
Sauterne Sauce 
Cucumber Salad 


Mousse of Asparagus a la Hollandaise 


Garnished Roast Chicken 
Giblet Sauce 
Potatoes Spinach 


Aspic of Mock Pate de Foie Gras, a la Walde 
Apple Salad a 1’Italienne 


St. Honore a la Ericsson Hammond 
Fancy Cakes 
Fruit Coffee 


AMERICAN COOK BOOK 


447 


MENU 

Dinner 

Smoked Salmon a la Victoria 


Consomme a la Colbert 
Cheese Straws 

Olives Celery Radishes 


Boiled Halibut a la Bregitta 
Bregitta Sauce 
Cucumber Salad 


Chicken with Mushrooms in Patties, a la Parisienne 


Braised Larded Beef a la Portugaise 
Potatoes Spinach 


Asparagus with Hollandaise Sauce 


Philadelphian Cream Cheese a la Victoria 
Lettuce-and-Tomato Salad 


Assorted Ice Creams a la Napoleon 
Cake 


Fruit 


Coffee 


















448 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


MENU MENU 


Dinner 

Dinner 

Tomato with Sardines, a la Parisienne 

Lobster Biscuit a la Edla Dolgren 

Consomme a la Royale 

Cheese Straws 

Olives Celery Radishes 

Ox-Tail Soup a PAnglaise 
Cheese Straws 

Olives Celery Radishes 

Stuffed Striped Bass with Crab, a la Hammond 

Newbourg Sauce 

Beet-and-Cucumber Salad 

Halibut with Shrimps, a la Hammond 
Shrimp Newbourg Sauce 
Cucumber-and-Tomato Salad 

Sweetbreads with Tongue, a la Walde 

Truffle Sauce 

Brown Bread and Butter Sandwiches 

Mousse of Tongue a la Baltimorienne 
Supreme Sauce 

Raisin Sandwiches 

Roast Turkey a la Parfaite 

Giblet Sauce 

Cranberry Jelly 

Potatoes Peas 

Garnished Saddle of Venison 
Bordelaise Sauce 

Currant Jelly 

Potatoes Peas 

Tongue in Aspic a la Printaniere 
Tomato-and-Asparagus Salad a la Bregitta 

Chicken a la Chaud-froid 

Assorted Fruit Salad 

Chartreuse of Peach, a la Thyra 

Cake 

Frozen Chestnut Pudding a la Gustaf 
Fruit Sauce 

Cake 


Fruit 


Coffee 


Fruit 


Coffee 

















THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


449 


MENU MENU 


Dinner 

Dinner 

Oysters a la Tetrazzini 

Smoked Salmon in Aspic, a la Hammond 

Consomme with Noodles, a la Breta 

Cheese Straws 

Olives Celery Radishes 

Beef Julienne Soup 

Cheese Straws 

Olives Celery Radishes 

Terrapin a la Ericsson Hammond 

Stuffed Striped Bass with Shrimps, a la Gimo 
Truffle Sauce 

Cucumber Salad 

Tongue Chops a la Signora 

Mushroom Sauce 

Rolled Almond Sandwiches 

Mousse of Tongue a la Pompadour 

Supreme Sauce 

Rolled Almond Sandwiches 

Garnished Roast Capon 

Stuffed Tomatoes 

Potatoes String Beans 

Stuffed Leg of Spring Lamb, a la Europeenne 
Bordelaise Sauce 

Potatoes Peas 

Tongue a la Chaud-froid 

Salad of Cucumber and Peas in Aspic 

Braised Partridge Larded with Truffles, a la Perigueux 

Perigueux Sauce 

Celery-and-Apple Salad, a l’ltalienne 

Peach Mousse a la Gilbert Ledly 

Cake 

Grape Mousse a la Digne 

Fruit Sauce 

Cake 


Fruit 


Coffee 


Fruit 


Coffee 

















450 


THE SWEDISH, FRENCH 


MENU 

Dinner 

Aspic of Smoked Salmon a la Prince Bernadotte 


Consomme a la Walde 
Cheese Straws 

Olives Celery Radishes 


Stuffed Striped Bass a la Philadelphienne 
Sauterne Sauce 
Cold Slaw a la Gimo 


Larded Sweetbreads with Truffles, a la Parisienne 
Mushroom Sauce 
Ribbon Sandwiches 


Garnished Saddle of Mutton 
Currant Jelly 

Potato Croquettes a la Hedgehog Green Peas 


Chicken a la Galantine 
Pineapple Salad 


Frozen Amber Pudding a la Mathilda 
Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


MENU 

Dinner 

Thanksgiving, Christmas, and New Year 
Mousse of Sardines a la Poularde 


Beef Julienne Soup 
Cheese Straws 

Olives Celery Radishes 


Oyster Pie a la Poulette 


Stuffed Roast Turkey with Mushrooms 
Giblet Sauce 
Cranberry Jelly 

Sweet Potatoes a la Southern Peas 


Roasted Virginian Ham a la New York 
Waldorf Salad 


Plum Pudding 
Brandy Foam Sauce 
Vanilla Ice Cream 
Chocolate Sauce 
Cake 

Fruit, Nuts, Raisins, etc. Coffee 

















THE SWEDISH, FRENCH, 


MENU 

Dinner 

Thanksgiving, Christmas, and New Year 
Smoked Salmon a la Delaware 


Oyster Cream Soup 
Cheese Straws 

Olives Celery Radishes 


Boiled Salmon a la Bregitta 
Bregitta Sauce 
Cucumber-and-Tomato Salad 


Stuffed Roast Turkey a la Proven^ale 
Giblet Sauce 
Cranberry Jelly 

Mashed Potatoes Peas Rice Croquettes 


Mousse of Spinach a la Hollandaise 


Garnished Glazed Tongue in Aspic 
Macedoine Salad in Aspic, a la James Gilliland 


Mince Pie 

Tutti Frutti Ice Cream a la Ericsson 
Fruit Sauce 
Cake 

Fruit, Nuts, Raisins, etc. Coffee 


AMERICAN COOK BOOK 


451 


MENU 

Luncheon 

Tomato with Sardines, a la Parisienne 


Cream of Pea Soup in Cups 
Croutons of Bread 
Olives Celery Radishes 
Gems Toast 
Chocolate Tea 


Timbale of Egg a la Baltimorienne 
Hollandaise Sauce 
Rolled Almond Sandwiches 


Croustades with Veal and Mushrooms, a la Walde 


Lamb Cutlets with Vegetables, a la Julienne 
French Fried Potatoes Peas 


Cream Cheese a la Parisienne 
Pea-and-Cucumber Salad 


Orange Ice in Glasses 
Cake 

Fruit Coffee 

















452 


THE SWEDISH, FRENCH 


MENU 

Luncheon 

Shrimp in Tomato Aspic a l’Aurore 


Tomato Cream Soup a la Ruth Williams 
Croutons of Bread 
Olives Celery Radishes 
Biscuits Toast 
Chocolate Tea 


Salmon with Crab in Shell, a la Russe 
Bearnaise Sauce 


Broiled Chicken w T ith Peas 
Beurre Sauce 

Saratoga Chips Green Peas 


Stuffed Pears with Cream Cheese, a la Ericsson Hammond 
Lettuce Tomato Salad 


Peach Biscuit Tortoni a la Parisienne 
Cake 


Fruit 


Coffee 


A ME RICAN COOK BOOK 


MENU 

Luncheon 

Sardine a la Waldorf 


Cold Consomme in Cups, a la Gimo 
Cheese Crackers 
Olives Celery Radishes 
Gems Toast 
Chocolate Tea 


Stuffed Eggs a la Hollandaise 
Hollandaise Sauce 

Brown Bread and Butter Sandwiches 


Broiled Quail on Toast with Butter 
Beurre Sauce 

French Fried Marbles of Potatoes 
Asparagus Tips with Butter 


Salad of Chicken in Green Peppers, a la Laconia 


Chocolate Blanc-mange a la Europeenne 
Whipped Cream 
Cake 


Fruit 


Coffee 














THE SWEDISH, FRENCH, 


MENU 

Luncheon 

Mousse of Sardines a la Poularde 


Hot Consomme with Eggs in Cups a la Walde 
Cheese Straws 
Olives Celery Radishes 
Baking Powder Biscuits Toast 
Chocolate Tea 


Creamed Halibut with Fried Shrimps, a la Fanchonette 


Chicken a la Casserole 
Creamed Potatoes Peas with Butter 


Russian Egg Salad 


Cherry Frappe a la Violet 
Cake 

Fruit Coffee 


AMERICAN COOK BOOK 


453 


MENU 

Luncheon 
Caviar a la Oskar 


Chicken Broth in Cups 
Cheese Straws 

Olives Celery Radishes 
Biscuits Toast 
Chocolate Tea 


Egg a la Rennison 
Hollandaise Sauce 
Raisin Sandwiches 


Roast Stuffed Crown of Lamb a la Europeenne 
Mushroom Sauce 
Potatoes Peas 


Banana-and-Chicken Salad a la Laconia 


Strawberry Short Cake 
Fruit Coffee 
















454 


THE SWEDISH, FRENCH 


MENU 

Luncheon 

Orange in Glasses, a la Russe 


Clam Broth in Cups 
Cheese Crackers 
Olives Celery Radishes 
Gems Toast 
Chocolate Tea 


Baskets with Lobster a la Fanchonette 


Broiled Chicken with Butter 
Currant Jelly 

French Fried Potatoes Peas 


Cream Cheese a la Victoria 
Bar-le-Duc Jelly 
Lettuce-and-Tomato Salad 


Meringues with Raspberry Ice Cream 
Apple Layer Cake a la Mrs. Erickzen 
Fruit Coffee 


AMERICAN COOK BOOK 


MENU 

Luncheon 

Caviar in Snow, a la Ericsson Hammond 


Consomme a la Duchesse 
, Cheese Straws 
Olives Celery Radishes 
Biscuits Gems and Toast 
Chocolate Tea 


Egg a la Wedding Rings 
Hollandaise Sauce 
Raisin Sandwiches 


Stuffed Cutlets of Lamb a la Cuisse 
French Fried Potatoes Asparagus Tips 


Cheese with Pimento 
Macedoine Salad a la Mayonnaise 


Orange Ice a la Ingeborg 
Peppermint Cocoanut Cake a la Anna Karin 
Fruit Coffee 



















THE SWEDISH, FRENCH, 


MENU 

Luncheon 

Crab in Tomato, a la Dr. Quist 


Clear Clam Broth a la Juliet 
Cheese Straws 

Olives Celery Radishes 
Luncheon Biscuits Toast 

Chocolate Tea 


Lobster Pie with Mushrooms a la Parisienne 


Lamb Chops a la Durcelle 
Potatoes String Beans 


Glazed Breast of Chicken with Cress 
Pineapple Salad 


Croustades with Strawberry Ice Cream and Spun Sugar 

Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


455 


MENU 

Luncheon 

Crab in Aspic, a la Lydie 


Chicken Soup a la Royale 
Cheese Straws 

Olives Celery Radishes 
Gems Toast 
Chocolate Tea 


Coquille of Lobster a la Mabel Quist 


Fillet of Beef with Bananas, a la Ericsson Hammond 
French Fried Marbles of Potatoes Green Peas 


Cheese a la Milanaise 
Macedoine Salad a la Mayonnaise 


Meringues with Strawberry Ice 
Cake 

Fruit Coffee 



















456 


THE SWEDISH, FRENCH 


MENU 

Luncheon 

Crab-Flake a la John Ericsson 


Cream of Celery Soup 
Cheese Crackers 
Olives Celery Radishes 
Graham Luncheon Biscuits Toast 
Chocolate Tea 


Timbale of Egg a la St. James 
Hollandaise Sauce 
Ribbon Sandwiches 


Ham with Mushrooms a la Casserole 
Potatoes String Beans 


Charlotte of Lobster a la Godfrey 
Chicory Egg and Tomato Salad 


Strawberry Chartreuse a la Maria Mathilda 

Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


MENU 

Luncheon 

Lobster with Tomato and Anchovy a la Theresa 


Cream of Rice Soup a 1’Allemande 
' Croutons of Bread 
Olives Celery Radishes 
Popovers Toast 

Chocolate Tea 


Timbale of Salmon with Spinach, a la Princesse 
Hollandaise Sauce 
Tomato Salad 


Broiled Squabs on Toast 
Beurre Sauce 

Potato Croquettes Peas 


Apple-and-Tongue Salad a la Mayonnaise 


Perfect Angel a la Irene 
Thirteen-Layer Chocolate Cake 
Fruit Coffee 














THE SWEDISH, FRENCH 


MENU 

Luncheon 

Crab Souffle a la Hildur 


Tomato Cream Soup 
Croutons of Bread 
Olives Celery Radishes 
Biscuits Toast 
Chocolate Tea 


Lobster a la Newbourg 


Chicken a la Casserole 
Potatoes String Beans 


Squab with Foie Gras, a l’ltalienne 
Salad a la Jeannette 


Glazed Apples a la Charlotte 
Whipped Cream 
Cake 


Fruit 


Coffee 


AMERICAN COOK BOOK 


457 


MENU 

Supper 

Cold Consomme in Cups, a la Gimo 


Fried Lobster Cutlet 
Green Mayonnaise 

Different sandwiches such as tongue, crab, chicken, lettuce, etc. 


Turkey a la Galantine 
Tongue in Aspic Chaud-froid of Ham 
Mousse of Calf’s Liver in Aspic, a la Parisienne 
Stuffed Tomatoes a la Mayonnaise Waldorf Salad 
Chicken Salad Crab Salad 


Assorted Ice Creams a la Napoleon 
Cake 


Fruit 


Coffee 














458 


THE SWEDISH, FRENCH, 


MENU 

Supper 

Clear Tomato Soup in Cups, a la Maria 


Oyster a la Poulette 
Pastry 

Different Sandwiches 


Chicken a la Galantine 

Chaud-froid of Ham. Tongue in Aspic a la Walde 
Assorted Fruit Salad 
Shrimp-and-Apple Salad a l’Americaine 


Strawberry Frappe 
Cake 

Fruit Coffee 


AMERICAN COOK BOOK 


MENU 

Supper 

Cold Bouillon in Cups 


Crab a la Mayonnaise 
Different Sandwiches 

Sweetbreads with Mushrooms in Croustades 


Turkey a la Galantine 

Glazed Tongue in Aspic Garnished Chaud-froid of Ham 


Chicken Mousse in Aspic a la Pompadour 
Waldorf Salad 


Assorted Ice Creams a la Napoleon 
Cake 


Fruit 


Coffee 













THE SWEDISH, FRENCH], AMERICAN COOK BOOK 


459 


MENU 

Breakfast 
Grape Fruit 
Oatmeal 

New England Muffins Toast 


Garnished Fried Smelts 
Beurre Sauce 


Minced Chicken on Toast 
Boiled Eggs 

Coffee, Tea, or Chocolate 


MENU 

Breakfast 

Fruit 

Hominy 

Biscuits Toast 


MENU 

Breakfast 
Muskmelon 
Wheaten a 

Parker House Rolls Toast 


Codfish Cakes 
Scrambled Eggs with Bacon 
Coffee, Tea, or Chocolate 


MENU 

Breakfast 

Fruit 

Cream of Wheat 
Corn Bread Toast 


Broiled Salt Mackerel 

Creamed Codfish Creamed Potatoes 

Baked Potatoes 


Corned-Beef Hash 
Poached Eggs 
Coffee, Tea, or Chocolate 


Fried Lamb Chops 
French Omelet 
Coffee, Tea, or Chocolate 















INDEX 


Admiral Pudding, Steamed. 

Alligator Pear Salad. . . 

Alligator Pear Salad, & la Ericsson Hammond . 

Almond Birthday Cake, k la Henrietta. 

Almond Biscuits, k la Walde. 

Almond Biscuits with Grape Jelly, k la Eva. 

Almond Cake, h la Lily. 

Almond Cake, Swedish Sugar, 4 la Irene. 

Almond Cake, Thousand-Leaf, & la Gimo .... 

Almond Cakes, k la Parisienne. 

Almond, Cakes, Glazed, k la Parisienne. 

Almond Chartreuse in Aspic, k la Eldora . . . . 

Almond, Chartreuse of, 5 la Maria. 

Almond Cream, a la Charlotte. 

Almond Cream, a la Fanchonette. 

Almond Cream Croustades a la Ericsson Hammond 
Almond, Cream of, in Croustades, 5 la Benoria. 
Almond Cream Pudding, a la Pompadour . 

Almond Cream Pudding, with Meringue, ft la Walde . 

Almond Ice Cream, it la Teckla. 

Almond Loaf Cake, & la Alexandra. 

Almond Jumbles, h la Breta Stina. 

Almond Marshmallow Fruit Cake, a la Ericsson Ham¬ 


mond . 

Almond Musslar, it la Europeenne'. 

Almond Patties, k la Chantilly.; 

Almond Pudding, a la Charlotte. 

Almond Pudding, a la Gimo. 

Almond Pudding, k la Jessina. 

Almond Pudding, & la Hedgehog. 

Almond Pudding, k la Royale. 

Almond Pudding, k la Walde. 

Almond Pudding in Aspic, & la Hammond 
Almond Pudding with Chocolate, Steamed, k la 

Hedgehog ... . 

Almond Pudding, Steamed. 

Almond Rings .. 

Almond Roll, it la Mathilde. 

Almond Roll, k la Surprise. 

Almond Sandwiches. 

Almond Souffle. 

Almond Souffle, k la Honey-comb. 

Almond Souffle with Macedoine Fruit, k la Surprise 

Almond Sponge in Aspic, it la Violet. 

Almond Sygar-Leaf Jumbles, k la Mabel. . . . 

Amber Frozen Pudding. 

American Dressing. 

Anchovy and Olive Sandwich. ...... 

Anchovy and Olive Sandwich, k la Garniture 

Anchovy Canape, h la Vicomte. 

Anchovy Chaud-froid Sauce. 

Anchovy Fillets with Chartreuse, k la Irene. . . 

Anchovy in Aspic, k la Gimo. 

Anchovy Omelet .. 

Anchovy Sandwich, 5 la Garniture. 

Anchovy Sandwich, a la King Gustaf. 

Anchovy Sandwich, a la Servietto. 

Anchovy Sandwich, k la Victoria ...... 

Anchovy Sandwich with Eggs, Garnished . . . 

Anchovy Sauce. 

Anchovy, Stuffed, k la Walde. 


PAGE 

380 
300 
300 
398 

326 

327 
407 
396 

391 

347 
349 

346 

348 
345 

345 
372 
344 

347 

348 
330 
396 
413 

406 

416 

349 

348 

346 

344 
346 

345 

345 

346 

381 
378 

392 
410 
377 

26 

375 

349 

376 

347 
412 

328 
317 

12 

13 

11 

316 

11 

12 

267 

13 

12 

13 

13 
11 

308 

14 


Anchovy with Beetroot, au Beurre. 

Anchovy with Cream, a la Gimo. 

Anchovy with Egg, 5 la Rennison. 

Anchovy with Eggs, h la Provencale. 

Anchovy with Fillet of Pompano. 

Anchovy with Pastry, a la Royale. 

Anchovy with Salmon, k la Bercy. 

Anchovy with Sardines, a la Tomate. 

Anchovy with Stuffed Egg, k la Gimo. 

Anchovies with Crawfish, 5 la Octavious. 

Anchovies with Egg, a 1’Annecy.. . 

Anchovies with Eggs, a la Octavious. 

Anchovies with Stuffed Eggs, k la Walde .... 

Angel Cake, k la Ingeberg. 

Apple, & 1’Anglaise. 

Apple, a la Bavariose. 

Apple, & la Chantilly. 

Apple, a la Chantilly. 

Apple, k la Eldora. 

Apple, a la Napoleon. 

Apple, 5 la Petit Chou. 

Apple Almond Cake, a la Lydie Matilde. 

Apple-and-Celery Salad, k l’ltalienne. 

Apple-and-Shrimp Salad, 4 l’Americaine. 

Apple-and-Tongue Salad, k la Europeenne .... 

Apple Aspic. . . 

Apple Aspic, & la Bavaroise. 

Apple, Bavarian of, a la Ericsson Hammond 
Apple Cake, White Mountain, a la Hildur Alexandra 

Apple Chartreuse of, k la Chantilly. 

Apple Chartreuse, k la Hedgehog. 

Apple Chartreuse, k la Rainbow. 

Apple Chartreuse, 5 la Royale. 

Apple Chartreuse, k la Walde. 

Apple, Chartreuse of, with Pignolias. 

Apple Compote. 

Apple, Compote of, k la Charlotte. 

Apple, Compote of, 5 la Gilbert. 

Apple, Compote of, 5 la Surprise. 

Apple, Compote of, h la Valois. 

Apple, Compote of, & la Watermelon. 

Apple, Compote of, with Almond, & la Chantilly . 
Apple, Compote of, with Almond, k la Chartreuse. 
Apple Compote, with Chartreuse, k la Pompadour. 
Apple, Compote of, with Chartreuse, k la Royale . 
Apple Compote with Pancake, 5 la Surprise. 

Apple, Cream of, k la Hammond . .. 

Apple, Cream of, with Almond, & la Hildur Alexandra. 

Apple Custard. 

Apple Dumplings, & la Catherina. 

Apple Fritters, k la Mathilda. 

Apple Fritters, k la Europeenne. 

Apple, Glazed, with Orange, k la Ericsson . . . . 

Apple, Hedgehog of, k la Surprise. 

Apple in Pastry, a la Edna. 

Apple Jelly._. 

Apple Jelly, with Cream, k la Mathilde. 

Apple Layer Cake, 5 la Mrs. Erickzen. 

Apple Marmalade. 

Apple Meringue Pie, a la Walde. 

Apple Omelet, a la Surprise. 


PAGE 

10 

11 

15 

10 

83 

9 

5 

11 

10 

12 

14 

14 

14 

395 

338 

339 
337 

340 
337 
392 
335 
401 
302 
305 
300 
331 

335 

336 
401 

339 

340 
342 
336 

336 
339 

333 * 

339 

341 
335 

340 

339 

342 

341 

337 

340 

342 

334 

341 
374 
419 
376 
376 

26 

335 

342 
426 
331 
401 
428 
387 
340 


PAGE 

Apple Pie, il l’Amlricaine.387 

Apple Pie, k la Europeenne.386 

Apple Pie, k la Hammond.386 

Apple Popovers with Cream, k la Elvera .... 338 

Apple, Prussienne of, k la Walde.334 

Apple Pudding, Ribbon, a la Hammond.335 

Apple Pudding, Steamed.379 

Apple Roll, k la Camille.411 

Apple Roll, a la Europeenne.420 

Apple Salad, & l’ltalienne.300 

Apple Salad, k la Macedoine.298 

Apple Sauce.319 

Apple Short Cake, four recipes.402 

Apple Sponge, k la Benoria.336 

Apple, Stuffed with Tongue, Salad & la Mayonnaise . 301 

Apple Tapioca Pudding.383 

Apple Tarts, a la Ericsson Hammond.392 

Apple, Timbale of, & la Homlet.338 

Apple with Meringue, k la Eldora.342 

Apple with Meringue, & la Sicilienne.342 

Apple with Pastry, & la Mathilda.392 

Apples, a la Cornucopia.343 

Apples, & la Parisienne.26 

Apples, h la Portugaise.338 

Apples and Rice with Meringue, k la Digre. . . 357 

Apples, Aspic of, k la Emma Charlotte.341 

Apples, Aspic of, 5 la Walde.341 

Apples, Baked.340 

Apples, Cabinet of, with Chartreuse, & la Henrietta . 338 

Apples, Cream of, k l’Anglaise.340 

Apples, Cream of, with Almonds, k la Prussienne . . 337 

Apples, Chaud-froid of, a la Clodia.337 

Apples, Glazed, k la Charlotte.336 

Apples, Glazed, a la Princesse.334 

Apples, Homlet of, with Cream, k la Queen Maude . 343 

Apples, Knack with, k la Bregitta ...... 343 

Apples, Love, k la Lydie Matilde.336 

Apples, Meringue of, a la Portugaise.338 

Apples, Rings of.334 

Apples with Almond in Aspic, & la Camille .... 338 

Apples with Cream of Manna, 5 la Sicilienne . . . 334 

Apples with Cream of Manna, 5 la Sultana.... 334 

Apples with Rice, 5 la Russe.341 

Apples with Rice, a la Sultana.357 

Appetizing Salad.295 

Artichoke-and-Crab Salad, & la Lydie Matilde . . . 305 

Artichoke-and-Sweetbread Salad, a la Mayonnaise. . 302 

Artichoke Bottoms, k l’ltalienne.283 

Artichoke Bottoms with Butter.283 

Artichoke Omelet, a la Hollandaise.265 

Artichoke Salad, a la Mayonnaise.300 

Artichokes, k la Hollandaise.283 

Artichokes, Jerusalem, a la Creme.282 

Artichokes, Jerusalem, a l’ltalienne.282 

Artichokes, Jerusalem, Fried.283 

Artichokes, Jerusalem, Puree of . 283 

Artichokes, Jerusalem, with Butter.282 

Artichokes, Stuffed, k la Princesse.283 

Artichokes Stuffed with Chicken.283 

Artichokes Stuffed with Chicken, k la Hammond . 83 

Artichokes with Butter.283 


461 

























































































































462 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


Asparagus, & la Mayonnaise. 

Asparagus-and-Lettuce Salad. 

Asparagus-and-Tomato Salad, k la Bregitta. 
Asparagus-and-Tomato Salad, & la Hammond . 
Asparagus-and-Tomato Salad, k la Walde . 

Asparagus Omelet. 

Asparagus Salad, a la Mayonnaise. 

Asparagus Soup . 

Asparagus Tips, with Butter. 

Asparagus, To Preserve. 

Asparagus, with Allemande Sauce. 

Asparagus, with Butter. 

Asparagus with Eggs, & la Hollandaise. 

Asparagus, with Hollandaise Sauce. 

Aspic, To Make. 

Aspic, Apple. 

Aspic, Apple, & la Bavaroise. 

Aspic for Cold Ham. 

Aspic, Lemon, & la Ericsson Hammond. 

Aspic, Saladin. 

Aspic of Salmon with Spinach, k la Europ6enne 

Assorted Fruit Salad. 

Aurorian Sauce . 

Bacon, Fried. 

Bacon, Broiled. 

Bacon with Scrambled Eggs. 

Bah-Bah Pudding, & la Ericsson Hammond 

Baking Powder Biscuits, k la Ericsson. 

Baking Powder Biscuits, a la Europeenne . 

Banana Cream Cake, k la Hildur. 

Banana Fritters, k la Erland. 

Banana Ice Cream, k la Edna Catherine . 

Banana Ice Cream, k la Hildur Alexandra . 

Banana in Aspic, a la Stockholm. 

Banana Omelet, k la Surprise. 

Banana Roll, k la Breta. 

Banana-and-Chicken Salad, k la Laconia .... 

Bananas, a la Bavaroise. 

Bananas, How to Fry. 

Bananas, Stuffed with Raspberry, k la Breta 
Bananas, Stuffed with Roquefort Cheese, k la Gimo 

Bar-le-Duc Jelly. 

Barley Cream Soup, k la Ericsson Hammond . 

Barley Ox-tail Soup. 

Barley Soup, Cream of, & la Breta. 

Basket, Meringue. 

Basket, Nugget. 

Basket, Sugar. 

Bass. See Striped Bass 

Bass with Anchovy, a la Waldorf. 

Baskets of Cake with Chocolate, a la Victoria . 

Baskets, Spun Sugar .. 

Baskets of Spun Sugar, & la Laconia. 

Baskets with Striped Bass, a la Fanchonette 

Bean Soup, k la Hammond. 

Bean Soup, k la Octavious. 

Beans, Lima. See Lima Beans 
Beans, String. See String Beans 

Beamaise Sauce. 

Beef, k la Mode. 

Beef, a la Yorkshire. 

Beef, Braised, k l’Americaine . 

Beef, Braised, k la Godard.. 

Beef, Braised Fillet of, with Mushrooms, k la Lincoln . 

Beef, Braised Larded, & la Portugaise. 

Beef, Cold Fillet of, with Tomato, a la Lydie Matilde. 

Beef, Corned, k 1’Allemande. 

Beef, Corned, Boiled, a l’Americaine. 

Beef, Corned, Hash. 

Beef, Creamed, with Mushrooms in Vol-au-vent, & la 

Valley. 

Beef, Different Cuts of. 

B eef, Fillet of, k la Chateaubriand. 


PAGE 

282 

Beef, Fillet of, & la Ericsson Hammond . 


PAGE 

137 

294 

Beef, Fillet of, la Francaise . 


138 

299 

Beef, Fillet of, & l’ltalienne. 


138 

303 

Beef, Fillet of, k la Lydie Matilde .... 


141 

303 

Beef, Fillet of, k la Lyonnaise. 


138 

265 

Beef, Fillet of, la Macedoine. 


138 

298 

Beef, Fillet of, k la Nemours. 


138 

40 

Beef, Fillet of, with Bananas, & la Ericsson Hammond 

137 

282 

Beef, Fillet of, with Mushrooms, a la Bamegat. 


38 

431 

Beef Goulache, a la Ericsson Hammond. 


139 

282 

Beef Irish Stew. 


139 

282 

Beef, Julienne Soup. 


29 

257 

Beef, Mince of, k la Europeenne. 


138 

282 

Beef Pie, a la Ragout. 


142, 

58 

Beef Pie with Potatoes, & la Continental . 


142 


Beef, Porterhouse Roast, k la Macedoine . 


141 

335 

Beef Pudding, with Potatoes, a la Walde . 


142 

173 

Beef Ragout, a la Ericsson Hammond 


141 

331 

Beef, Roast, & la Milanaise. 


141 

306 

Beef, Roast, it la New York. 


137 

58 

Beef, Roast, & la Printaniere. 


141 

303 

Beef, Roast, a la St. Florentin. 


141 

316 

Beef, Roast, aux Haricots. 


142 


Beef, Smoked, Creamed with Potatoes . 


143 

177 

Beef, Smoked, with Scrambled Eggs .... 

. 143,258 

177 

Beef, Stuffed Fillet of, with Chicken, & la Gimo. 


143 

258 

Beef, Stuffed Fillet of, with Chicken, a la Juliet 


138 

383 

Beef, Stuffed Fried Fillet of, with Peas, . 


138 

424 

Beef, with Mushrooms, 5 la Casserole 


142 

424 

Beef, with Mushrooms, & la Europeenne. 


139 

408 

Beef Tea. 


35 

377 

Beef Tea for Invalids. 


35 

321 

Beefsteak, Broiled, k la Gimo. 


139 

321 

Beefsteak, Planked. 


143 

361 

Beefsteak Pudding, & l’Americaine .... 


139 

361 

Beefsteak Pudding, a la King Edward . 


140 

410 

Beefsteak, with Mushrooms, a la Delmonico . 


139 

299 

Beef Soup, Cold, k la Waldemar. 


42 

361 

Beet Soup, Russian. 


40 

138 

Beets, How to Boil. 


283 

361 

Beets, Pickled. 


431 

272 

Beets, with Butter. 


284 

427 

Beet-and-Cucumber Salad. 


300 

40 

Beet-and-Potato Salad, k la Hildur .... 


304 

37 

Beetroot with Anchovy au Beurre .... 


10 

43 

Beetroot with Eggs, k 1’Allemande .... 


252 

436 

Beetroot with Pate de Foie Gras Salad . 


296 

435 

Bercy Sauce. 


314 

435 

Birthday Cake, Almond, & la Henrietta . 


398 


Birthday Cake with Custard Filling, a la Teckla 


407 

25 

Biscuits, Baking Powder, k la Ericsson . 


424 

350 

Biscuits, Baking Powder, & la Europeenne . 


424 

437 

Biscuits, Graham Luncheon, a la Theresa 


424 

337 

Biscuits, Tea, a la Hammond. 


424 

66 

Biscuits, Almond, a la Walde. 


326 

41 

Biscuits, Almond, with Grape Jelly, 5 la Eva . 


327 

44 

Biscuits, Chocolate, a la E. G. Anderson 


327 


Biscuits, Coffee, a la Bregitta. 


327 


Biscuits, Macaroon, k la Hammond .... 


326 

307 

Biscuits, Peach, a la Marie Mathilda 


326 

136 

Biscuits, Peach, & la Parisienne. 


326 

141 

Bisk of Crab Flakes with Clams. 


45 

137 

Bismarck Herring, k la Delaware .... 


24 

141 

Blackberry Pudding, Steamed. 


380 

137 

Blackfish, Boiled, a la Europeenne .... 


99 

140 

Blackfish Chowder, & la Gimo. 


44 

141 

Blackfish, Fried Fillet of, a la Tartare . 


99 

140 

Blackfish, Steamed, a la Beamaise .... 


99 

140 

Blanc-mange, Chocolate, a la Europeenne . 


351 

140 

Blanc-mange, Chocolate, k la Pompadour . 


351 


Blanc-mange, Chocolate, a la Walde. 


352 

139 

Blanc-mange, Chocolate, with Cocoanut, a la Emma 


136 

Charlotte. 


352 

142 

Blanc-mange, Coffee, in Aspic, & la Teckla . 


366 


PAGE 

Blanc-mange, Farina.360 

Blanc-mange, Prune, in Aspic, & la Maria Mathilda . 365 

Bluefish, Boiled, & la Bregitta.102 

Bluefish, Broiled, with Butter, & la New York . . . 102 

Bluefish, Fried, k la Beamaise.102 

Bluefish, Fried in Paper, a la Beamaise.102 

Bluefish, Stuffed Baked, with Tomatoes, & l’Americaine 102 
Bluefish, Stuffed Steamed, a la Meuniere .... 102 

Bomb, a la Printaniere.330 

Bordeiaise Sauce.308 

Border of Fried Bread Rings.273 

Border, Noodle.273 

Bouillon.35 

Bourguignonne Sauce.308 

Brain Fritters.150 

Brains, Calf’s, Boiled.150 

Brains, Calf’s, Broiled, with Shirred Butter . . . 150 

Brains, Calf’s, Fried, & la Supreme.150 

Brains, Calf’s, Steamed, Glazed, 5 la Hollandaise . . 150 

Brains, Calf’s, Stuffed, with Mousse of Chicken . . 150 

Brandy Sauce.318 

Brandy Sauce, Hot.320 

Brandy Snaps, k la James Gilliland.415 

Brandy Souffle.375 

Bread, Brown, & la Boston. 421 

Bread, Com, a la New York.422 

Bread, Gluten, a la Maria Mathilda.421 

Bread, Graham, k la Gimo.421 

Bread, Raisin, a la Eva.421 

Bread, Rye, & la Walde'.421 

Bread Pudding, 4 la Europeenne.383 

Bread Rings, Border of Fried.273 

Bread Sauce, English.312 

Bread Stuffing for Baked Fish, To Make . . . 65,102 

Bread and Rolls, Dough for, 4 la Ericsson Hammond . 420 

Bread-and-Butter Fritters, 4 la Marie.376 

Bretonne Sauce.308 

Brioches, 4 la Hedgehog.384 

Broth, Chicken, 4 la Edward.35 

Broth, Clam, 4 la Lincoln.45 

Broth, Clear Clam, 4 la Juliet.45 

Broth, Clear Oyster, 4 la Bamegat.45 

Broth, Lamb.35 

Broth, Oyster, 4 la Bregitta. 45 

Brown Betty.385 

Brown Bread, 4 la Boston.421 

Brown Bread-and-Butter Sandwiches.27 

Brown Glaze.314 

Brown Butter Sauce.308 

Brown Sauce, 4 la Matelote.314 

Brown Sauce, with Chestnuts.312 

Brussels Sprouts, with Butter.284 

Buckwheat Cakes, 4 la Maria.419 

Buckwheat Cakes, Raised, 4 la Mathilda .... 419 

Burning Sauce.318 

Butter Cake, 4 la Vera.396 

Butterfish, Fried, 4 la Tartare.98 

Buns, Cinnamon, 4 la Irene.420 

Buns, Hot Cross, 4 la Lydie Matilde.422 

Buns, Hot Cross, 4 la Royale.422 

Cabbage, Baked, 4 la Octavious.286 

Cabbage, Cold Slaw, 4 la Gimo.297 

Cabbage, Cold Slaw, 4 la Rydberg.297 

Cabbage, Creamed, 4 la Hammond.284 

Cabbage, How to Boil.284 

Cabinet Pudding, Prune, Steamed.380 

Cabinet Pudding, Raisin, Steamed.379 

Cake, 4 la Minnehaha.405 

Cake, 4 la St. Honore.363 

Cake, 4 la Sultana.398 

Cake, Almond, 4 la Lily.408 

Cake, Almond Birthday, 4 la Henrietta.398 

Cake, Almond Loaf, 4 la Alexandra.396 






















































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


463 


Cake, Angel, a la Ingeberg. 

Cake, Apple Almond, k la Lydie Matilde 

Cake, Apple Layer, a la Mrs. Erickzen. 

Cake, Apple Short-Cake, four recipes. 

Cake, Banana Cream, & la Hildur. 

Cake, Baskets of, with Chocolate, a la Victoria 
Cake, Birthday, with Custard Filling, a la Teckla . 
Cake, Caramel, a la Hildur Alexandra ..... 
Cake, Chocolate Custard Layer, k la Irene .... 

Cake, Chocolate Layer, & la Mathilda. 

Cake, Chocolate Layer, with Almond, a la Brita Stina 
Cake, Chocolate Layer, with Marshmallow, a la Walde 
Cake, Chocolate Layer Cream, a la Maria .... 

Cake, Chocolate Loaf, la Elvira. 

Cake, Chocolate Loaf, a la Mathilda. 

Cake, Chocolate, Thirteen-Layer, & la Ericsson Ham¬ 
mond . 

Cake, Citron, Queen. 

Cake, Cocoanut, a la Ericsson Hammond .... 
Cake, Cocoanut Chocolate, a la Lydie Matilde 
Cake, Cocoanut Cream, a la Ethel Bayes .... 

Cake, Cocoanut Spice, a la Walde. 

Cake, Coffee, a la Juliet. 

Cake, Cream, k la Washington. 

Cake, Cream Fruit, with Pignolias. 

Cake, Fig Layer, A la Beatrice. 

Cake, Five Minute, k la Ethel. 

Cake, Fruit, a la Chantilly. 

Cake, Fruit, a la Ericsson Hammond. 

Cake, Fruit, a la Hildur. 

Cake, Fruit, Almond Marshmallow, a la Ericsson 

Hammond. 

Cake, Fruit, with Meringue, k la Bernard .... 

Cake, Fruit Wedding, k la Walde. 

Cake, Ginger, a la Ericsson Hammond. 

Cake, Ginger Layer with Apple, a la Gimo .... 

Cake, Gold, k la Prince Carl. 

Cake, Golden Marshmallow, with Pignolia .... 
Cake, Golden Peppermint Layer, k la Irene. 

Cake, Honey, la Hammond. 

Cake, Honey, a la Mildred. 

Cake, Jelly Layer, k la Emma Charlotte .... 

Cake, Ladies, k la Ethel Bayes. 

Cake, Lemon Layer, k la Teckla. 

Cake, Maple Sugar Layer, & la Sofia. 

Cake, Marble, a la Gimo. 

Cake, Molasses, a la Octavious. 

Cake, Molasses Fruit, a la Bamegat. 

Cake, Orange Layer, a la Mabel Quist. 

Cake, Peach Layer, a la Elba Munk. 

Cake, Peppermint Cocoanut Layer, k la Anna Harm 

Cake, Plain Cup, a la New York. 

Cake, Port Wine Layer, k la Violet. 

Cake, Port Wine Layer, with Pignolias. 

Cake, Pound, a la Anna Karin. 

Cake, Queen, a la Maude. 

Cake, Quick Sponge. 

Cake, Raisin, Queen. 

Cake, Raspberry Layer, a la Upsala. 

Cake, Ribbon. 

Cake, Rich Butter, a la Vera. 

Cake, Rum, a la James Gilliland. 

Cake, SL Honore, la Hammond. 

Cake, St. Honore, a la Lydie Matilde. 

Cake, Silver, a la Lincoln . . 

Cake, Silver Caramel, k la Benoria. 

Cake, Spice, k la Breta. . . 

Cake, Spice, Golden, a la Anna Maria. 

Cake, Sponge, k la Mabel. 

Cake, Sponge, Ginger, k la Theresa. 

Cake, Strawberry Short-Cake.• 

Cake, Strawberry Short-Cake, k la Maria Mathilda . 
Cake, Strawberry Short-Cake, Grilled, a la Ericsson 
Hammond. 


PAGE 

395 

401 

401 

402 

408 
350 
407 

403 
399 

398 
. 399 

399 
399 
397 
397 

399 

397 

404 
404 

404 

409 

395 

405 

405 

406 

396 

363 
394 

364 

406 
356 

394 

396 

401 

395 

407 

408 

397 

404 

405 

398 
403 

409 
394 

396 

394 
403 

406 
. 408 

398 

405 

405 

395 

397 

410 

398 
409 

406 

396 
408 
364 
393 
395 
408 
395 

395 

396 
396 
403 

402 

403 


PAGE 


Cake, Sultana Layer, k la Gimo.409 

Cake, Swedish Sugar Almond, k la Irene .... 396 

Cake, Thousand-Leaf, a la Sultana.391 

Cake, Thousand-Leaf Almond, la Gimo .... 391 

Cake, Vanilla, la Victoria.397 

Cake, Wild Cherry Layer, a la Lydie Matilde . . . 409 

Cake, Wine, k la Edward.394 

Cake with Cream, la Nigger Head.417 

Cake, White Mountain, with Chocolate, a la Hammond 407 
Cake, White Mountain Apple, k la Hildur Alexandra . 401 
Cake, White Mountain Citron, a la Benoria . . . 397 

Cakes, a la Bonne Femme.418 

Cakes, a la Madeleine.' 414 

Cakes, Almond, Glazed, k la Pansienne.349 

Cakes, Fancy, with Chocolate Caramel.393 

Cakes, Fancy Small, with Almonds, a la Ericsson 

Hammond.414 

Cakes, Fancy, Small with Pignolias, k la Justina . . 415 

Cakes, Fruit, a la Lydie.392 

Cakes, Mocha, four recipes.400 

Cakes with Cream of Cocoanut, a la Fanchonette . . 372 

Cake, Rolled, k- la Minnehaha.412 

Cake, Rolled, Almond, a la Mathilde.410 

Cake, Rolled, Apple, k la Camille.411 

Cake, Rolled, Banana, k la Breta.410 

Cake, Rolled, Cocoanut, a la Continental . . . .411 

Cake, Rolled, Cocoanut Custard, a la Stockholm . . 412 

Cake, Rolled, Chocolate, k la Ericsson Hammond . 410 

Cake, Rolled, Fig, a la Charlotte.411 

Cake, Rolled, Fruit, a la Digre.411 

Cake, Rolled, Honey, a la Victoria.410 

Cake, Rolled, Jelly, a la Edna.410 

Cake, Rolled, Lemon, a la Grace.412 

Cake, Rolled, Maple Sugar, a la Maria.410 

Cake Rolled, Marshmallow, la Ericsson Hammond . 412 

Cake, Rolled, Orange, a la Laconia.411 

Cake, Rolled, Peach, la Olive Griffin.411 

Cake, Rolled, Peppermint Sultana, k la Gimo . . . 411 

Cake, Rolled, Strawberry, a la Sabina . . . . . 412 

Cakes, Small, Almond Jumbles, a la Breta Stina . . 413 

Cakes, Small, Almond Musslar, a la Europeenne . . 416 

Cakes, Small, Almond Sugar-Leaf Jumbles, a la Mabel 412 
Cakes, Small, Brandy Snaps, a la James Gilliland . . 415 

Cakes, Small, Cakes la Bonne Femme .... 418 

Cakes, Small, Cakes k la Madeleine .414 

Cakes, Small, Cakes with Cream, a la Nigger Head . 417 
Cakes, Small, Chocolate Bretelles, a la Teckla . . . 414 

Cakes, Small, Chocolate Cakes, a la Ethel .... 416 

Cakes, Small, Chocolate Cigarettes.413 

Cakes, Small, Chocolate Sugar Leaf Jumbles, la 

Brigitta.416 

Cakes, Small, Cocoanut Cookies, a la Winifred. . . 415 

Cakes, Small, Cookies, Currant, a la Alexandra. . . 416 

Cakes, Small, Cookies, Fruit, a la Anna Karin . . . 413 

Cakes, Small, Cookies, Oatmeal, a la Gimo . . . .416 

Cakes, Small, Cookies, Royal.416 

Cakes, Small, Cookies, Sugar, k la Mathilda . . . 413 

Cakes, Small, Cream Pastry Cakes, a la Sweden . . 415 

Cakes, Small, Cream Puffs, a la Mabel Quist . . . 417 

Cakes, Small, Crullers, a la Ericsson Hammond . . 418 

Cakes, Small, Cup Cakes, a la Edward.412 

Cakes, Small, Doughnuts, a la Mathilda . . . .418 

Cakes, Small, Eclairs, a l’Espagnole.417 

Cakes, Small, Eclairs, a la New York.416 

Cakes, Small, Eclairs, Caramel, k la Hammond . . 417 

Cakes, Small, Eclairs, Chocolate, a la Violetto . . . 417 

Cakes, Small, Eclairs, Custard, a la Thera .... 417 

Cakes, Small, Eclairs, Lemon, a la Mecque .... 418 

Cakes, Small, Fancy, with Almonds, a la Ericsson 

Hammond.414 

Cakes, Small, Fancy, with Pignolias, fi la Justina . . 415 

Cakes, Small, Ginger Snaps, a la Ericsson Hammond . 413 

Cakes, Small, Ginger Snaps, Swedish.413 

Cakes, Small, Lady Fingers.392 


PAGE 


Cakes, Small, Lady Fingers, a la Mabel .... 414 

Cakes, Small, Lady Fingers, k la Sicilienne .... 414 

Cakes, Small, Macaroons, a la Ericsson Hammond . 412 
Cakes, Small, Maple Sugar Cakes, k la Gustaf . . 414 

Cakes, Small, Profiteroles, a la Mildred.418 

Cakes, Small, Rings with Pistachio, a la Maria Mathilda 418 

Cakes, Small, Sand Tarts.413 

Cakes, Small, Spice Drops, la Grace.415 

Cakes, Small, Sponge Drops, a la Mrs. Erickzen . . 414 

Cakes, Small, Swedish Bretelles, a la Walde. . . . 413 

Cakes, Small, Vanilla Snaps, la Olive Griffin . . . 414 

Cakes, Small, Walnut Wafers, a la Ericsson Hammond. 415 
Cakes, Small, Walnut Wafers, a la Walde .... 416 

Cakes, Small, Wind Balls with Hard Sauce, & la Diana. 417 

Cakes, Small, Wonders, a la Hammond.418 

Cakes, Small, Wreaths, a la Gilbert.415 

Calf’s Brain Fritters. 150 

Calf’s Brains, Boiled.150 

Calf’s Brains, Broiled with Shirred Butter . ... 150 

Calf’s Brains, Fried, a la Supreme.150 

Calf’s Brains in Pastry with Peas.150 

Calf’s Brains, Steamed Glazed, a la Hollandaise . . 150 

Calf’s Brains, Stuffed, with Mousse of Chicken. . . 150 

Calf’s Head, k la Perigord.149 

Calf’s Head, a la Picarde.148 

Calf’s Head, a la Poulette.149 

Calf’s Head, a la Supreme.148 

Calf’s Head, a la Vinaigrette.148 

Calf’s Head, Fried, with Tomato.149 

Calf’s Head, Glazed, a l’Allemande.149 

Calf’s Head in Pastry, la Maria.148 

Calf’s Head, Stuffed, k la Hollandaise.148 

Calf’s Head, Supreme of, a la Fanchonette .... 148 

Calf’s Head with Terrapin Sauce, k la Ericsson Ham¬ 
mond .148 

Calf’s Liver, Breaded, Fried, with Tomatoes . . . 151 

Calf’s Liver, Broiled, with Shirred Butter .... 151 

Calf’s Liver, Fried with Bacon, a la Europeenne . . 151 

Calf’s Liver, Fritters.151 

Calf’s Liver, Mousse of, a l’Aurore.151 

Calf’s Liver, Mousse of, a la Parisienne.151 

Calf’s Liver, Mousse of, in Aspic, a la Parisienne . . 153 

Calf’s Liver with Mushrooms, k la Mode .... 151 

Calf’s Tongue, a la Chaud-froid.149 

Calf’s Tongue, Broiled, with Shirred Butter. . . . 149 

Calf’s Tongue, Fried, a la Tartare.149 

Calf’s Tongue, with Tomato.149 

Canape a la Ericsson Hammond.24 

Canape of Fowl, a la Marie ..12 

Candies, Cream.435 

Candies, Fondant.436 

Candies, Nut Caramels.435 

Candies, Peppermint.436 

Candies, Walnut Chocolate.435 

Candy Nuggets.436 

Candy, Pulled.435 

Cantaloupe with Ice Cream.363 

Caper Sauce, Brown.308 

Caper Sauce, White.309 

Capon, Boned Roast, with Veal Stuffing.200 

Capon, Garnished Roast.200 

Caramel Cake, a la Hildur Alexandra.403 

Caramel, Chartreuse of, k l’Anglaise.371 

Caramel Custard, Baked.373 

Caramel Eclairs, a la Hammond.417 

Caramel for Flavoring and Coloring.432 

Caramel Frosting, Boiled.432 

Caramel Icing.432 

Caramel Pudding, a la Charlotte.371 

Caramel Pudding, Steamed, a la Ericsson Hammond 381 

Caramel Sauce.320 

Caramel Transparent Icing.432 

Caramel Water Frosting.423 

Caramels, Nut.434 






































































































































464 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 

Cardival Sauce.315 

Cardoons, Creamed.288 

Cardoons, Creamed, with Cheese, k l’ltalienne . . . 288 

Cardoons, Stewed.288 

Carp, Boiled, a la Bregitta.97 

Carp, Forcemeat of.97 

Carp, Fried Fillet of, h la Tartare.97 

Carp, Fried Roe of, a la Beamaise.97 

Carp Larded with Truffles, a la Chambord .... 97 

Carp, Stuffed Baked, with Tomatoes.96 

Carrot Cups, How to Make.137 

Carrots, Boiled New, with Butter.280 

Carrots, Creamed, a la Europeenne.281 

Casanova Sauce.316 

Catsup, Tomato.431 

Cauliflower, h la Hollandaise .278 

Cauliflower-and-Lettuce Salad.294 

Cauliflower, au Gratin.279 

Cauliflower in Tomato Aspic Salad.306 

Cauliflower, Souffle, of.279 

Cauliflower, with Butter.278 

Cauliflower, with Cream Sauce.278 

Cauliflower with Tomato Sauce, a l’Americaine . . 279 

Caviar 5 la Charlotte.20 

Caviar, k la Croustade.21 

Caviar, k la Fanchonette.21 

Caviar, Iced, h la New York.20 

Caviar, k l’Oskar. 20 

Caviar, a la Victoria.20 

Caviar Canape, a la Diana.21 

Caviar in Aspic, 5 la Hammond.20 

Caviar in Glass, with Toast.21 

Caviar in Snow, a la Ericsson Hammond .... 21 

Caviar in Tomato Aspic, a la Eva.21 

Caviar in Tomatoes, k la Prince Carl.20 

Caviar with Eggs, a la Gimo.20,21 

Caviar with Eggs, a la Walde.21 

Caviar Sandwich with Pimentos.21 

Caviar Sandwich, Garnished .21 

Celery, Creamed.280 

Celery, Served as a Relish.280 

Celery Sandwiches.27 

Celery Soup, Cream of.42 

Celery, with Butter.280 

Celery-and-Apple Salad, a l’ltalienne.302 

Charlotte Russe, To Make.369 

Charlotte Russe, a la Diana.360 

Charlotte Russe, a la Prussienne.360 

Charlotte Russe and Chocolate with Timbales, a la 

Bregitta.352 

Charlotte Russe in Aspic of Coffee, k la Elba Monk . 366 

Charlotte Russe with Almond, 5 la Pompadour . . 343 

Charlotte Russe with Claret, a la Pompadour . . . 367 

Charlotte Russe with Figs, a la Chantilly .... 358 

Charlotte Russe with Port Wine, a la Gimo . . . 369 

Chateaubriand Sauce.309 

Chaud-froid of Apple, k la Clodia ..337 

Chaud-froid of Sardine, with Mayonnaise .... 8 

Chaud-froid Sauce.315 

Chaud-froid Sauce, Brown. ..315 

Cheese, American, k la Victoria.270 

Cheese, a l’Anglaise.269 

Cheese, h la Celestine .272 

Cheese, a la Kromiskys.268 

Cheese, a la Milanaise.270 

Cheese, h la Petit Chou.268 

Cheese Biscuits.269 

Cheese Cakes, a la Hammond..389 

Cheese Cakes, Cottage, k la Mabel Quist .... 389 

Cheese, Cream, k la Parisienne. .271 

Cheese, Cream, Pears Stuffed with, & la Ericsson 

Hammond.272 

Cheese Croquettes.268 

Cheese Fondu, a la Napolitaine.268 


PAGE 


Cheese in Aspic, & l’ltalienne.270 

Cheese in Baskets, k la Fanchonette.268 

Cheese in Patties, a la Mabel.269 

Cheese in Ramequin Cups, a la Maria.269 

Cheese Omelet, American.266 

Cheese Omelet, Parmesan .266 

Cheese, Parmesan, a la Bengale.270 

Cheese, Pears Stuffed with, a la Maria Mathilda . . 271 

Cheese, Philadelphia Cream, a la Bar-le-Duc . . . 273 

Cheese, Philadelphia Cream, k la Victoria .... 270 

Cheese Puffs in Bird’s Nests, Parmesan .... 269 

Cheese Puffs, Parmesan.„ . 368 

Cheese Rissoles.269 

Cheese, Roquefort, Bananas Stuffed with, a la Gimo 272 


Cheese, Roquefort, Cucumber Stuffed with, 5 la Walde 272 
Cheese, Roquefort, in Aspic, a la Ericsson Hammond . 271 

Cheese, Roquefort, in Tomatoes, a la Gimo . . . 272 
Cheese, Roquefort, Timbales of, in Tomato Aspic . . 271 
Cheese, Roquefort, Tomatoes Stuffed with, a la 


Parisienne.272 

Cheese Sandwiches, 5 l’Americaine. 2 

Cheese Sauce .251, 313 

Cheese, Souffle of.268 

Cheese Straws.269 

Cheese with Pecan Nuts, a la Prince Carl .... 270 

Cheese with Pimento, a la Ericsson Hammond . . . 269 

Cheese with Spanish Pepper.271 

Cherry Frappe, a la Violet.324 

Cherry Jelly.331 

Cherry Pie, a la Ericsson Hammond.387 

Cherry Pie, 5 la Europeenne.387 

Cherry Syrup.440 

Cherries, Preserved.429 

Chestnut Frozen Pudding, a la Gustaf.327 

Chestnut Frozen Pudding, Baked, a 1’Alaska . . . 328 

Chestnut Pudding, k la E. G. Anderson.384 

Chestnut Pudding in Aspic, 5 la Camille .... 346 

Chestnut Stuffing for Suckling Pig.167 

Chestnuts, Glazed.284 

Chestnuts, How to Boil.284 

Chestnuts, Puree of.284 

Chestnuts, Puree of, with Rice.284 

Chestnuts with Butter.284 

Chevreuil Sauce.309 

Chicken, h la Bayonnaise.193 

Chicken, a la Bonne Femme.194 

Chicken, & la Casserole.187 

Chicken, a la Celestine.203 

Chicken, a la Chasseur.194 

Chicken, a la Chaud-froid.204 

Chicken, a la King.186 

Chicken, k la Napoleon.190 

Chicken, k la Marengo.194 

Chicken, a la Newbourg.192 

Chicken, k la Parisienne.192 

Chicken, k la Perigord.187 

Chicken, k la Poulette.189 

Chicken, a la Princesse.201 

Chicken, h la Russe.198 

Chicken, a la Salmis.190 

Chicken, a la Supreme.191 

Chicken, k la Talma.193 

Chicken, k la Terrapin.187 

Chicken Asparagus Soup.40 

Chicken Aspic.201 

Chicken, Boiled, with Allemande Sauce.184 

Chicken, Boned, k la Ericsson Hammond .... 185 

Chicken, Boned, k la Galantine.201 

Chicken, Boned Roasted, with Veal.185 

Chicken, Boned Squab, a la Walde.190 

Chicken, Boned Braised Squab, with Ham .... 186 

Chicken, Boned, in Aspic, a la Mabel Quist . . . 204 

Chicken, Boned Stuffed, in Aspic, a la Europeenne . 205 

Chicken, Broiled, with Ham, k la Octavious . , . 191 


PAGE 

Chicken, Broiled, with Peas.185 

Cnicken Broth, a la Edward.35 

Chicken, Canape, a la Marie.12 

Chicken, Chartreuse of, a la Ericsson Hammond . 202 

Chicken, Chaud-froid of, a la Olive Griffin.205 

Chicken Chops, a la Signora.189 

Chicken, Cold Dishes of.201 

Chicken, Creamed, k la Crouton.195 

Chicken, Creamed, in Citron, a la Camille .... 190 

Chicken, Creamed, in Croustades.192 

Chicken, Creamed, in Timbales of Pastry .... 190 

Chicken Croquettes k la Macedoine.185 

Chicken, Curried, a la Octavious.195 

Chicken Cutlets, a l’Ambassadrice.193 

Chicken Cutlets, k la Fricasse.195 

Chicken Cutlets, k la Nesselrode.202 

Chicken Cutlets, a la Soleil.188 

Chicken Cutlets, k la Tartare].194 

Chicken, Fillet of, k la Duchesse.193 

Chicken, Fillet of, a la Supreme.194 

Chicken, Fillet of, with Mushrooms, k la Lydie . . 196 

Chicken, Fillet of, with Mushrooms, k la Vera . . . 194 

Chicken Fricassee.185 

Chicken, Fried, h la Maryland.184 

Chicken, Fried, with Tomato, k la Orly.194 

Chicken, Glazed Breast of, with Cress, k la Europeenne 189 
Chicken, Glazed, with Supreme Sauce, a la Royale . 205 

Chicken, Garnished Roast.184 

Chicken in Aspic, 5 la Hildur Alexandra.203 

Chicken in Aspic, a la Ingeborg.203 

Chicken in Aspic, k la Juliet.205 

Chicken in Aspic, a la Walde.201 

Chicken in Green Pepper Salad, k la Laconia . . . 301 

Chicken in Noodle Border, a la Sauterne .... 188 

Chicken in Timbale of Rice, a la Hollandaise . . . 191 

Chicken, Larded Breast of, with Truffles, k la Parisienne 191 

Chicken Legs, k la Dauphine.186 

Chicken Legs, 5 la Jardiniere.198 

Chicken Legs, k la Sauterne.187 

Chicken Legs, Devilled.192 

Chicken Legs, Stuffed, h la Walde.187 

Chicken Livers a la Celestine.208 

Chicken Livers, a la Charlotte . 207,209 

Chicken Livers, k la Sicilienne.208 

Chicken Livers, Cold Dishes of.208 

Chicken Livers, Creamed, with Mushrooms, k la 

Fanchonette.208 

Chicken Livers, Fried, on the Skewer.206 

Chicken Livers, Grilled, on the Skewer, with Poached 

, Eggs.206 

Chicken Livers, Mousse of, a la Parisienne .... 208 

Chicken Livers, Mousse of, a la Princesse .... 207 

Chicken Livers, Mousse of, a l’Aurore.209 

Chicken Livers, Mousse of, a la Osthammen . . . 207 

Chicken Livers, Mousse of, a la Waldorf .... 207 

Chicken Livers, Mousse of, with Green Peas, & la 

Upsala ..207 

Chicken Livers, Mousse of, with Pate de Foie Gras . 208 

Chicken Livers, Souffle of, k la Ericsson Hammond . 208 

Chicken Livers, Souffle of, in Aspic, a la Ericsson 

Hammond.209 

Chicken Livers, Stuffed, k la Dauphine.207 

Chicken Livers, Stuffed, on Artichokes, k la Gimo. . 207 

Chicken Livers with Shirred Eggs.250 

Chicken, Mince of, with Egg, a la Tivoli .... 260 

Chicken, Minced in Border of Rice, 5 la Reine. . . 199 

Chicken, Minced, on Toast.195 

Chicken Mousse, k la Baltimorienne.199 

Chicken Mousse, a la Brunow.198 

Chicken Mousse, a la Cigarette.200 

Chicken Mousse, a la Hollandaise.196 

Chicken Mousse, a la Princesse.197 

Chicken Mousse, k la Richelieu.200 

Chicken Mousse, a la Waldorf.197 































































































































































465 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 


Chicken Mousse, Chartreuse of, with Pimentos, d la 

Alexandra.202 

Chicken Mousse, for Timbales, Souffles, Stuffing, etc 196 

Chicken Mousse in Aspic, a la Waldorf.203 

Chicken Mousse, in Tongue, d la Bregitta .... 204 

Chicken Mousse, Souffle of, a la Octavious .... 196 

Chicken Mousse, Souffle of, with Spinach, & la Princesse 196 
Chicken Mousse, Stuffed, with Spinach, a la Walde . 196 

Chicken Mousse, Timbale of, d la Honey-comb . . 198 

Chicken Mousse, Timbale of, a la Princesse. . . . 197 

Chicken Mousse, with Asparagus, a la Pompadour. . 198 

Chicken Mousse, with Livers, a la Pompadour . . . 199 

Chicken Mousse with Livers, in Aspic, a la Pompadour 206 

Chicken Mousse, with Olives, k la Dana.197 

Chicken Mousse with Stuffed Carrot, a la Hollandaise 200 
Chicken Mousse, with Tongue, a la Hammond . . 198 

Chicken Mousse, with Tongue in Aspic, k la Ericsson 


Hammond . 

Chicken Okra Soup. 

Chicken Pie, k la Parisienne. 

Chicken Pie, Creamed, a la Hammond. 

Chicken, Potted, a la Suedoise. 

Chicken Quenelles, a la Hollandaise. 

Chicken Quenelles with Tongue. 

Chicken, Rissoles of, a la Gilbert Ledly. 

Chicken Salad, k la Maria .. 

Chicken Salad with Spanish Peppers, d la Sicilienne 

Chicken Sandwiches . . 

Chicken Sandwiches, & la Europeenne. 

Chicken Souffle, a l’Americaine. 

Chicken, Souffle of, & la Juliet. 

Chicken Souffle, with Tongue, & la Vera .... 

Chicken Soup, d la Kursaal. 

Chicken Soup a la Royale. 

Chicken, Stuffed, a l’Ambassadrice. 

Chicken, Stuffed, with Mushrooms, & la Digre . 
Chicken, Stuffed with Pate de Foie Grass, a la Chaud- 

froid . 

Chicken, Stuffed Legs of, a la Jardiniere. 

Chicken, Stuffed Roast Boned, with Mushrooms, k la 

Gimo. 

Chicken, Timble of, in Aspic, a la Honey-comb . . 

Chicken Timbales, k la Thyra. . .. 

Chicken-and-Banana Salad, a la Laconia .... 

Chicken-and-Ham Soup. 

Chicken and Mushroom Pie, k la Maria Mathilda . . 

Chicken and Mushrooms in Croustades, a la Parisienne 
Chicken and Mushroom in Patties, k la Parisienne. . 

Chicken and Mushroom in Vol-au-vents, d la Parisienne 
Chicken and Mushrooms, Sphagette Baskets of, a la 

Hammond . 

Chicken and Mushrooms with Stuffed Pumpkin, a la 

Mathilda.* • 

Chicken and Mushrooms, with Stuffed Turnips, k la 

Lydie Matilde. 

Chicken and Olive Omlet . 

Chicken and Tongue in Aspic, & la Pompadour . . 

Chicken with Asparagus, a la Nesselrode .... 
Chicken with Bananas, a la Hildur Alexandra . . . 

Chicken with Capers, d la Vallee. 

Chicken with Chaud-froid of Mayonnaise, ft la Walde 
Chicken with Chaud-froid Sauce, a la Signonita . . 

Chicken with Mayonnaise, a la Marie Mathilda 
Chicken with Mushrooms, a la Perigord .... 
Chicken with Mushrooms in Aspic, k la Gimo. 

Chicken with Pastry, k la Napolitaine. 

Chicken, with Supreme Sauce, k la Fanchonette . 

Chicory, Egg. and Tomato Salad. 

Chocolate. 

Chocolate, a la Chantilly. 

Chocolate, k la Napoleon. 

Chocolate Biscuit, a la E. G. Anderson. 

Chocolate Biscuit, k la Jessina. 

Chocolate Blanc-mange, k la Europeenne .... 


204 

43 

188 

188 

192 

197 

200 

199 

300 

299 

28 

27 

199 

190 

197 

41 

43 

197 

199 

199 
186 

186 

204 
196 
299 

43 

188 

192 

195 

192 

190 

192 

189 

263 

206 

205 
189 

193 

206 
202 
204 

191 
206 

200 
195 
304 
425 
351 
391 
327 
353 
351 


Chnocolate Blanc-mange, k la Pompadour . . . . 

Chocolate Blanc-mange, k la Walde. 

Chocolate Blanc-mange with [Cocoanut, k la Emma 

Charlotte. 

Chocolate Bretelles, & la Teckla. 

Chocolate Cake, Thirteen-Layer, k la Ericsson 

Hammond . 

Chocolate Cakes, Small, k la Ethel. 

Chocolate Cigarettes. 

Chocolate, Coating, To Dissolve. 

Chocolate Coloring. 

Chocolate Cream, ft la Pompadour. 

Chocolate Cream in Glasses, a la Europeenne . 

Chocolate Custard. 

Chocolate Custard, Baked, it la Hammond .... 
Chocolate Custard Layer Cake, a la Irene . . . . 

Chocolate Eclairs, & la Violette. 

Chocolate Frappe, a la Lydie Matilde. 

Chocolate Frosting, To Make. 

Chocolate Frosting, Boiled. 

Chocolate Frosting Cream. 

Chocolate Frosting Water . . 

Chocolate Ice Cream, a l’Anglaise. 

Chocolate Ice Cream, a la Erland. 

Chocolate Ice Cream, & la Ethel Bayes .... 
Chocolate Ice Cream, with Nuts, a la Princesse 

Chocolate Layer Cake, a la Mathilda. 

Chocolate Layer Cake with Almond, k la Brita Stina 
Chocolate Layer Cake with Marshmallow, a la Walde 
Chocolate Layer Cream Cake, k la Maria .... 

Chocolate Loaf Cake, a la Elvira. 

Chocolate Loaf Cake, a la Mathilda. 

Chocolate Meringue Pyramid, a la Eldora .... 

Chocolate Mountain Custard. 

Chocolate Mousse, & la Anna Cattrina. 

Chocolate Pudding, k la Pompadour. 

Chocolate Pudding, Steamed. 

Chocolate Pudding, it la Hedgehog. 

Chocolate Roll, k la Ericsson Hammond. 

Chocolate Roll, a la Surprise. 

Chocolate Sauce. 

Chocolate Sauce, Hot. 

Chocolate Sauce, Cold. 

Chocolate Souffle.. 

Chocolate Sponge in Aspic, it la Mildred .... 
Chocolate Sugar-Leaf Jumbles, k la Bregitta 
Chocolate and Cream with Petits Chaux, & la Edna 
Chocolate and Charlotte Russe with Timbales, it la 


PAGE 

351 

352 

352 

414 

399 

416 
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345 
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351 

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373 
399 

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324 
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433 
433 

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330 
323 
327 

398 

399 
399 
399 
397 
397 

353 
373 

325 

350 
379 
384 
410 
377 
319 
319 
319 

375 

351 
416 

. 352 


Bregitta. 

Chocolate with Cream, a la Fanchonette 
Chocolate with Cream in Aspic, a la Gimo . 

Chow-chow, a la Maria .. 

Chowder, Blackfish, it la Gimo . . . . 

Chowder, Clam, a la Woodrow . . . . 

Cinnamon Buns, & la Irene. 

Citron Cake, Queen. 

Citron Cake, White Mountain, k la Benoria 

Citron Pudding Steamed. 

Clam Broth, a la Lincoln .. 

Clam Broth, Clear, it la Juliet. 

Clam Chops, a la Douce. 

Clam Chowder, if la Woodrow . . . . 

Clam Croquettes, a la Douce. 

Clam Fritters, a l’Allemande. 

Clam Pie, k la Poulette. 

Clam and Crab Flake Bisk. 

Clam and Mushroom Patties. 

Clams, a la Marinade. 

Clams, Broiled, with Butter. 

Clams on Half Shell. 

Clams on Toast, k la Maryland . . . . 

Clams, Pickled, fi la Octavious . . . . 

Clams, Roast Steamed, with Butter . . . 

Claret, Cream of, k l’Anglaise . . . . 


. 352 

. 351 
. 350 

. 431 
44 
44 
. 420 

. 397 

. 397 
. 379 

. 45 

. 45 

. 132 

44 
. 132 

. 131 

. 132 

. 45 

. 131 

. 24 

. 131 

24, 131 
. 131 

. 132 

. 131 

. 366 


PAGE 


Claret, Cream of, k la Charlotte.367 

Claret Jelly.331 

Claret Punch.331 

Club Sandwiches.27 

Cocktail, Crab, k l’Aurore. 18 

Cocktail, Crab Flake, a la John Ericsson .... 17 

Cocktail, Crab Flake, k la Mathilda.18 

Cocktail, Oyster, in Green Pepper.22 

Cocoa.425 

Cocoanut, Baskets of Cream of, a la Victoria . . . 372 

Cocoanut Cake, a la Ericsson Hammond .... 404 

Cocoanut, Cakes with Cream of, a la Fanchonette . 372 

Cocoanut Chocolate Cake, fi la Lydie Matilde . . . 404 

Cocoanut Cookies, a la Winifred.415 

Cocoanut Cream Cake, k la Ethel Bayes .... 404 

Cocoanut Custard Pie.388 

Cocoanut Custard Roll, a la Stockholm.412 

Cocoanut Custard with Meringue.374 

Cocoanut Pudding, Steamed, k la Eldora .... 381 

Cocoanut Pudding, Steamed, & la Octavious . . . 381 

Cocoanut Roll, a la Continental.411 

Cocoanut Spice Cake, 4 la Walde.409 

Codfish, a la Croustade.91 

Codfish, au Gratin.91 

Codfish, Boiled, a la Bregitta.90 

Codfish, Broiled, with Shirred Butter.91 

Codfish, Creamed, with Mushrooms.91 

Crab Cutiet a la Bearnaise.121 

Codfish, Devilled, in Shells.91 

Codfish, Fried, & la Tartare.92 

Codfish, Steamed, a la Gimo.92 

Codfish, Steamed, Hollandaise Sauce.92 

Codfish, Stuffed Baked, a l’Americaine.91 

Codfish Tongues.92 

Codfish (Salt), a la Perigord.92 

Codfish (Salt), ft la Victoria.93 

Codfish (Salt), Balls, a la Europeenne.93 

Codfish (Salt) Balls and Cakes, a la Maria Mathilda . 92 

Codfish (Salt), Baked, a l’ltalienne.93 

Codfish (Salt), Broiled.93 

Codfish (Salt), Creamed, in Half Shell of Potato, 4 la 

Gimo.93 

Codfish (Salt), Creamed, with Creamed Potatoes . . 92 

Codfish (Salt), Steamed, with Creamed Potatoes . . 93 

Codfish (Salt), Stuffed, with Potatoes in Half Shell 93 

Coffee, After-dinner.425 

Coffee Biscuits, & la Bregitta.327 

Coffee, Breakfast.425 

Coffee Blanc-mange in Aspic, d la Teckla .... 366 

Coffee, Cream of, a la Charlotte .366 

Coffee Cake, a la Juliet.395 

Coffee Ice Cream, k la Mildred.323 

Coffee Ice Cream, a la Thyra .330 

Coffee for Mocha Flavoring.434 

Coffee Frappe, a la Hildur Alexandra.325 

Coffee Ice, d la Octavious.324 

Coffee Jelly .332 

Cold Slaw, d la Gimo.297 

Cold Slaw, d la Rydberg.297 

Compote of Apple, d la Charlotte.339 

Compote of Apple, d la Gilbert.341 

Compote of Apple, d la Hammond.333 

Compote of Apple, a la Surprise .335 

Compote of Apple, d la Valois.340 

Compote of Apple, d la Watermelon.339 

Compote of Apple with Almond, d la Chantilly . . 341 

Compote of Apple, with Almond, d la Chartreuse . . 341 

Compote of Apple with Chartreuse, a la Pompadour . 337 

Compote of Apple, with Chartreuse, a la Royale . . 340 

Compote of Fig, with Almond, d la Charlotte . . 358 

Compote of Rhubarb, d la Bavaroise.371 

Consomme, a la Baraquine.34 

Consomme, d la Brunoise.30 

Consomme, d la Chiffonade.30 











































































































































466 


T H E SWEDISH, FRENCH, AMERICAN COOK 


BOOK 


Consomme, A la Colbert . . oo 

Consomme, a la Duchesse oo 

Consomme, A la Gouffe .o'? 

Consomme, 41’Italienne .. 09 

Consomme, A la Jardiniere..on 

Consommfe, A la Jerusalem. . 00 

Consomme, k la Kursaal . of 

Consommfi, a la Madrilene.f ! 

Consommfi, k la Nivemaise . 00 

Consomme, k la Octavious..of 

Consomme, k la Prince de Galies.do 

Consomme, a la Printaniere of. 

Consomme Printaniere, a la Royale.of 

Consomme, a la Royale . 

Consomme, k la St. Hilaire. 

Consomme, A la Walde . 

Consomme, a la Xavier 
Consomme, Cold, in Cups, a la Gimo' 

Consomme Garnislied with Fancy Vegetables, a la' 

Consomme, Hot, with Eggs in Cups, a la Walde 
Consomme, How To Make a Rich . . ' 

Consomme au Macaroni, a la Theodore ! 

Consomme with Asparagus and Poached'Eggs 
Consomme with Beans, a la Octavious 
Consomme with Croutons, a la Roosevelt ' ' ' 

Consomme with Fried Turnips ' ‘ ' 

Consomme with Macaroni arid Tomatoes ' 

Consomme with Noodles, a la Breta ' ‘ ' 

Consomme with Poached Eggs . 

Consomme with Profiteroles, k la Erickzen ' 

Consomme with Quenelles 

Consomme with Rice, a la Gilbert. 

Consommfi with Rice, a l’ltalienne. 

Consomme with Rice, A la Mathilda. 

Consommfi with Sago, a la Godfrey • • • • 

Consomme with Semolina . 

Consomme with Tapioca, A la Gertrude ' 

Consomme with Vegetables, a la Hammond’ ' ' 

Consomme with Vermicelli, A la Maria ’ ' 

Cookies, Cocoanut, a la Winifred • • • • 

Cookies, Currant, a la Alexandra. 

Cookies, Fruit, k la Anna Karin .. 

Cookies, Oatmeal, A la Gimo . 

Cookies, Royal . . 

Cookies, Sugar, A la Ma'thiida' 1. 

Cookies, See also Cakes, Small . 

Coquille of Pompano with Crab, A la Bearnaise 
Corn, Boiled, on Cob, with Butter 

Com Bread, A la New York. . . 

Corn Cream Soup, A la Fritz . 

Com Fritters ... * 

Corn Meal, Yellow, To Cook ' ' ; ‘ ‘ ’ 

Com Meal Pudding, Southern, A ia New York ’ 

Corn, Moussehne of, A la Ericsson Hammond 1 
Corn Muffins, A la Royale ' 

Corn Pudding, Baked, Southern. 

Corn, Stewed. .... 

Corn, To Preserve .. 

Corned Beef, Boiled, A 1’Ameri'cairie ! ' ' ' ' 

Corned Beef, A i’Allemande 
Corned Beef Hash 


Crab, A la Charlotte 


30 

32 

31 
30 
30 

33 
30 

29 

30 
33 

33 

34 

31 

32 
34 

33 
31 

31 

34 

32 

32 

33 

34 
34 
32 
34 

415 

416 
413 
416 
416 
413 


82 

287 

422 
40 

287 

290 

382 

34 

423 
287 
287 
430 
140 

139 

140 


Cottage Cheese Cakes, A la Mabei Quist vpq 

Court-bouillon Sauce . . .... 


309 


Crab Cocktail, A T Aurora . .. 

Crab Cutlet A la Bearnaise ' ' '191 

Crab Cutlet, A la Waldorf . fq 

Crab Flake Cocktail, A la Johri Ericsson.' ! ! ' ‘ 17 

Crab F ake Cocktail, A la Mathilda . . lo 

Crab Flake and Clam Bisk . ’ ' ' * Y? 

Crab Flakes, A l’Aurore . If 

Crab Flakes, A la Octavious .' .' iq 

Crab, Glazed, with Tomatoes, A la Prince Wilhelm 19 


Crab in Aspic, A la Lydie . . 

Crab in Glasses, A la Russe 
Crab in Pastry Baskets, A la Bearnaise ! 
Crab in Pastry Baskets, A la Hollandaise 
Crab in Shell, A la Mayonnaise 
Crab m Shell with Salmon, A la Russe 
Crab in Tomatoes, A la Hollandaise . 
Crab in Tomatoes, A la Parisienne 
Crab Mousse, A la Hammond . 

Crab Mousse, A la James Gilliland 
Crab Mousse, A la Waldorf 
Crab Mousse in Shell, A la Gimo ! .' 

Crab Salad, & TI talienne 
Crab Salad in Grape Fruit, A la Bregitta 
Crab Sandwiches 


Crab, Souffle of, A la Ericsson Hammond 
Crab Souffle, A la Hildur 


hienne 

iricsson 


ammond 


with Spinrich,'A l'a Octavious 
Crab Stuffing for Fish . 

Crab, Timbale of, A la Hollandaise 
Crab-and-Artichoke Salad, A la Lydie Matilde 
Crab with Anchovy, A la Mazarin 

ff qmUe of p ?mpano, A la Beamais 
Crab with Mayonnaise, A la Bregitta 
Crab with Mayonnaise, A la Indiana. 

Crab with Salmon, A la Hammond 
Crab with Stuffed Baked Mackerel, A la Philade 
Crab with Stuffed Fillet of Pompano, A la 
Hammond . 

Crab with Stuffed Salmon, A la Gimo 
Crab with Stuffed Shad, A la Hammond.' 

Crab with Stuffed Turbot, A la Gimo 
Crab with Stuffed Turbot, A la Ericsson H 
Crab with Tomatoes, a la Dr. Quist 
Crabs, a la Bearnaise .... 

Crabs, A la Hollandaise. 

Crabs, Devilled 

Crabs, Hard Shell, How to Cook ! ’ 

Crabs, Soft Shell, Broiled, A la Bearnaise 
Crabs, Soft Shell, Fried, A la Tartare 

Crabapple Jelly. 

Cranberry Jelly 
Cranberry Sauce, English 
Crayfish, Aspic of, A la Aurora ’ 

Crayfish, A la Bearnaise 
Crayfish Patties, A la Supreme ' ' ' 

Crayfish, How to Broil. 

Crayfish with Anchovies, A la Octavious 
Crayfish with Tomatoes, A la Mayonnaise 
Cream, A la Valois .... 

Cream Candies ..."**** 

Cream Cake, A la Washington. 

Cream Cheese, A la Parisienne. 

Cream Cheese, Pears Stuffed with, 

Hammond.. 

Cream Cheese, Philadelphian, A la Bar-le-Duc 
Cream Cheese, Philadelphian, A‘la Victoria . 

Cream Cheese Sandwicries, A la Philadelphienr 
Cream Dressing, American. . 

Cream Fruit Cake with Pignolias. 

Cream, Golden, a la Gimo. 

Cream, Golden, A la Hammond . 

Cream, Golden, A la Herisson 

Crea Sug^° lden ’ * n Baskets of Meringue 

Cream, Golden, with Frait', A la Hammond 
Cream of Apple, A l’Anglaise .... 

Cream of Apple, A la Hammond 
Cream of Apple, with Almond, A la Ilildur'Alexaridra 
Cream of Apple with Almonds, A la Prussienne 
Cream of Asparagus Soup, A la Joel 

Cream of Barley Soup, A la Breta. 

Cream of Barley Soup, A la Ericsson Hammond 
Cream of Carrot Soup . * • 


A 


Ericsson 


PAGE 

18 

19 

122 

121 

122 

54 

122 

122 

121 

,121 

121 

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305 

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82 

19 

18 

55 

69 

83 

57 

60 

80 

79 

18 

120 

120 

120 

120 

122 

122 

427 

333 

319 

133 

133 

133 

133 

12 

132 

366 

435 

405 

271 


itli Spun 


272 

273 
270 

28 

316 

405 

366 

349 

344 

368 

348 

340 
334 

341 
337 

40 

43 

40 

42 


ria. 


Cream of Celery Soup . 

Cream of Claret, A l’Anglaise . . 

Cream of Claret, A la Charlotte . . ' ' ' 

Cream of Cocoanut, Baskets with, A la Victoria 
Cream of Cocoanut Cakes with, A la Fanchonette.' 
Cream of Coffee, a la Charlotte . 

Cream of Corn Soup, A la Fritz .. 

Cream of Lettuce Soup, A la Mathilda 
Cream of Oyster Soup . ' 

Cream of Pea Soup . . 

Cream of Port Wine, A la Charlotte ! ' ' ' 

Cream of Potato Soup, with Tomatoes A la Hildu 
Cream of Rice Soup, A l’Allemande 
Cream of Sorrel Soup . 

Cream of Spinach Soup . ’ 

Cream of Strawberry, A la Europeenne . 

Cream of Strawberry Cake with Meringue, A la b 
Cream of Strawberry Roll, A la Normande . 

Cream of Wheat, To Cook 
Cream Pastry Cakes. A la Sweden' ‘ 

Cream Puffs, A la Mabel Quist . . . ' ' 

Cream Pudding, a la Continentale 
Cream Pudding with Maraschino, A la Hammond 
Cream Pudding with Port Wine, A la Oskar 
Cream Pudding with Sultanas, A la Hammond . 

CrelS Sauc d e‘ nS Wlth Sultanas > a la Pompadour 

Cream Sauce,’ A TAll'emand’e. 

Cream Soup A la Gouffe . .... 

Cream Soup, A la Victoria . j 
Cream Soup with Vermicelli 

Cream with Anchovy, A la Giriio. 

Cream with Strawberry, A la Anna Erickzen 
Cream Vegetable Soup, A la Mongcle 
Croustades, Caviar . . * 

Croustades, To Make . [ | | [ ' ' ' 

Croquettes, Duck, A la Macedoine 
Croquettes, Halibut, A la Hollandaise 
Crullers, A la Ericsson Hammond 
Crumpets, A la Katrina . .... 

Crumpets, Rice, A la Anna Maria. 

Cucumber Baskets ... . 

Cucumber Jelly . . \ j . 

Cucumber Sandwiches . 

Cucumber, Stuffed with Lobster, A l’Amiricaine 

Cucumber, Stuffed with Lobster Mousse. 

Cucumber Stuffed with Roquefort Cheese A Ia Walde 
Cucumber, Stuffed with Shrimps, A l’Americaine 
CUC 'da!se r ’ Stuffed ’ with Shrimp Mousse, A la Hol’lan- 

Cucumber-an'd-Beet'Salad. 

Cucumber-and-Pea Salad . 

Cucumber-and-Tomato Salad. 

Cucumber-and-Tomato Salad, A la Europeerire' 

Cucumbe r r; a BakId mal0 ^ ASpk ’ 4 la Edna 

Cucumber, Boiled, A l’Aurore. 

Cucumbers, Boiled, A la Hollaridaise ' ' ' ' 
Cucumbers, Boiled, with Butter . . ' ' ' 

CUCt Fffi ) e Gras tUffed ’ W * th Mousse of Mock Pate 

Cucumbers-and-Peas in'Aspic Salad ' 

Cup Cake, Plain, & la New York 
Cup Cakes, & la Edward 
Currant Cookies, A la Alexandra 
Currant Ice, A la Ericsson Hammond’ 

Currant Jelly . . ... 

Currant Jelly Sauce, Hot. !. 

Currant Sauce ... . 

Curry Sauce . . j \ . 

Curry Soup ) . 

Custard, A la St. James. 

Custard, A la Victoria . 

Custard, Apple .. 


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42 

366 

367 
372 
372 
366 

40 

43 
45 

40 

368 

42 

41 

43 
41 

355 

355 

355 

290 

415 

417 
345 
347 
368 
371 
371 
308 
307 

41 

41 

41 

11 

354 

24 

21 

393 

217 

48 

418 
425 
425 
285 
333 

28 

111 

109 

272 

120 

115 

300 

301 
294 
294 
306 
285 
285 
285 
285 
412 
153 
306 
398 
412 
416 
324 
426 
314 
310 
312 

38 

373 
372 

374 



































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


467 


Custard, Baked Caramel. 

Custard, Baked Chocolate, a la Hammond . 

Custard, Boiled Soft. 

Custard, Chocolate. 

Custard, Chocolate Mountain. 

Custard, Cocoanut, with Meringue . 

Custard Cream Pie. 

Custard Eclairs, fi la Thera. 

Custard, Farina, with M 6 ringue. 

Custard, Flaked Rice, a la Europeenne . 
Custard, Fruit Frozen Pudding a la Hildur . 

Custard, Mountain. 

Custard Sauce. 

Custard, Tapioca. 

Custard Tapioca Pudding. 

Cutlets, Venison, a la Grisaille. 

Czarina Russian Soup 

Czarina Sauce. 


PAGE 

373 

373 

374 
374 

373 

374 
388 
417 

373 

374 
329 
372 
320 
374 
383 
243 

42 

309 


Devilled Sauce.313 

Doughnuts, a la Mathilda.418 

Dressing. See Sauces, Cold 

Duck, k la Chaud-froid.218 

Duck, Broiled, with Butter.216 

Duck, Cold Dishes of.217 

Duck Cutlets, k la Perigord.216 

Duck Cutlets, Devilled, with Perigueux Sauce . . . 217 

Duck Cutlets, Stuffed, k la Dr. Quist.216 

Duck, Fillet of, k la Macedoine.216 

Duck, Fillet of, with Green Peas.216 

Duck, Roast, Legs of, el la Salmis.217 

Duck Livers. See Chicken Livers. 

Duck Mousse, a la Baltimorienne.. .217 

Duck Mousse, k la Diable.218 

Duck Mousse in Aspic, k la Emma Charlotte . . .218 

Duck Stew, a la Parisienne.217 

Duck, Stuffed Roast, & l’Allemande.216 

Duck, Stuffed Roast, k la Provengale.215 

Duck, Stuffed Roast, with Sweet Potatoes .... 215 

Duck Soup, & la Upsala.39 

Duck, Wild. See Wild Duck. 

Duck with Ham, a la Salmis.216 

Duck with Foie Gras, a la Ericsson Hammond . . . 217 


Easter Lily, To Make. 

Eclairs, k l’Espagnole. 

Eclairs, & la New York. 

Eclairs, Caramel, a la Hammond. 

Eclairs, Chocolate, & la Violette. 

Eclairs, Custard, & la Thera. 

Eclairs, Lemon, 4 la Mecque. 

Eel.Ja l’ltalienne. 

Eel , a la Prussienne. 

Eel, k la Tartare. 

Eel, Aspic of, with Spinach, a la Eu'opecnne . 

Eel, Boiled, k la Bregitta. 

Eel, Cold Dishes of. 

Eel, Cold Jellied, fi la Europeenne. 

Eel, Mousse of, k la Ericsson Hammond. 

Eel, Pickled, a la Octavious. 

Eel, Smoked, How to Broil. 

Eel, Souffle of, k la Hollandaise. 

Eel, Steamed, with French Fried Potatoes, k la Sau- 

teme. 

Eel Stew, k la Parisienne. 

Eel, Stuffed, a l’Allemande. 

Eel, Stuffed, with Lobster, k la Ericsson Hammond . 
Eel, Stuffed, with Shrimps, a la Octavious .... 

Eel, Timbale of, k la Elsa. 

Egg, k la Benedict. 

Egg a la Bird’s Nest. 

Egg, k la Dewey. 

Egg, Bird’s Nest of, in Aspic, k la Eva. 

Egg, Cold Dishes of. 


436 

417 

416 

417 
417 

417 

418 
94 
94 
94 
96 

94 
96 
96 

95 

96 
96 
95 

95 

94 

94 

95 
95 
95 

252 

250 

251 
262 
260 


PAGE 

Egg, Meringue of, & la Hammond.251 

Egg Mousse, a la Sicilienne.256 

Egg Salad, Russian.304 

Egg Sandwiches.26 

Egg Sauce, k la Bregitta.315 

Egg Scotch Woodcock, k la Hammond.259 

Egg, Stuffed, with Anchovy, & la Gimo.10 

Egg, Stuffed, with Tongue, a la Ericsson Hammond . 256 

Egg, Timbale of, a la Marie.262 

Egg, Timbale of, el la Suisse | .. 261 

Egg, Tomato, and Chicory Salad.304 

Egg and Anchovy Sandwich, Garnished.11 

Egg and Cheese in Profiteroles.255 

Egg and Spinach, Timbale of, k la Baltimorienne . . 256 

Egg-and-Tomato Salad, a la jardiniere.304 

Egg in Butter, au Jus.257 

Egg in Croustades with Sweet Sauce.255 

Egg in Green Pepper, a la Lydie.251 

Egg in Tomato, a la Laconia.250 

Egg in Tomato, k la Surprise.254 

Egg with Anchovies, a la Octavious.14 

Egg with Anchovy, fi la Provengale.252 

Egg with American Cheese, a la Fanchonette . . . 257 

Egg with Caviar, k la Gimo.■ 21 

Egg with Lobster, k la Mayonnaise.262 

Egg with-Mince of Chicken, a la Tivoli.260 

Egg with Mock Pate, k la Octavious.262 

Egg with Mousse of Ham, a la Gilbert.256 

Egg with Oyster Crab, a la Ericsson Hammond . . 262 

Egg with Shrimps, a l’Aurore.262 

Egg with Smoked Salmon, k la Ericsson.257 

Egg with Tomato, a 1’Aurore.262 

Egg with Tongue, k la Neige . .256 

Egg Wedding Rings, a la Hollandaise.252 

Eggs, a 1’Annecy.254 

Eggs, a l’Argenteuil.261 

Eggs, a l’Aurore. 256, 257 

Eggs, a la Fricassee. 253 

Eggs, au Gratin. 250 

Eggs, a la Hollandaise.251 

Eggs, a la Indiana.254 

Eggs, a la Kromeskys.253 

Eggs, a la Rennison.253 

Eggs, a la Royale.260 

Eggs, a la Suisse.250 

Eggs, a la Surprise.250 

Eggs, Baked, in Timbale Cups, a l’Americaine . . . 258 

Eggs, Baked, with Mushrooms, k la Ericsson Hammond 251 

Eggs, Baked, with Onions, au Gratin.257 

Eggs, Coddled.258 

Eggs, Devilled.254 

Eggs, Fried, with Bacon.249 

Eggs, Glazed, with Sardines ........ 9 

Eggs, Glazed, with Tomatoes, a la Hollandaise . . 255 

Eggs, How to Boil for Breakfast.249 

Eggs in Baskets, a la Fanchonette.263 

Eggs in Pastry, a la Gimo.252 

Eggs in Tomatoes, a la Gilliland.253 

Eggs, Poached, a la Philadelphienne.259 

Eggs, Poached, on Toast with Bacon.249 

Eggs, Poached, with Truffle Sauce, au Jus .... 257 

Eggs, Scalloped, a la Hildur . . . . . . . . 258 

Eggs, Scalloped, with Cheese, a l’Americaine . . . 258 

Eggs, Scrambled, with Bacon.258 

Eggs, Scrambled, with Ham ........ 258 

Eggs, Scrambled, with Shrimps, a l’Americaine. . . 258 

Eggs, Scrambled, with Smoked Beef.258 

Eggs, Scrambled, with Tomato Sauce.258 

Eggs, Shirred, with Chicken Liver.250 

Eggs, Stuffed, a la Hollandaise.253 

Eggs, Stuffed, with Anchovies, a la Walde .... 14 

Eggs, Stuffed, with Anchovy, a l’Aurore.260 

Eggs, Stuffed, with Crab, a la Rennison.260 


Eggs, Stuffed, with Mushroom, a la Ericsson Hammond 250 


PAGE 

Eggs, Stuffed, with Olives, a l’Aurore.261 

Eggs, Stuffed, with Sardines, a la Supreme .... 254 

Eggs, Stuffed, with Sardines, in Aspic.261 

Eggs, Stuffed, with Veal, a la John Ericsson . . . 255 

Eggs, Sunshiny, k la Mathilda.259 

Eggs, Timbales of, a la Baltimorienne.253 

Eggs, Timbale of, a la St. James;.259 

Eggs, Timbale of, a la Victoria *.251 

Eggs, Timbale of, with Anchovy, a la Prince of Wales. 260 

Eggs, Velvet.251 

Eggs with Anchovies, a 1’Annecy.14 

Eggs with Anchovy, a la Niege.257 

Eggs with Anchovy, a la Prince Carl.256 

Eggs with Anchovy, a la Provengale.10 

Eggs with Anchovy, a la Rennison.15 

Eggs with Asparagus, fi la Hollandaise.257 

Eggs with Beetroot, a l’Allemande.252 

Eggs with Caviar, a la Gimo.20 

Eggs with Caviar, a la Walde.21 

Eggs with Cheese, a l’Americaine. 252, 259 

Eggs with Cheese, a la Sauteme.260 

Eggs with Hollandaise Sauce, a la Macedoine . . . 259 

Eggs with Mousse of Ham, a la Baltimorienne . . . 254 

Eggs with Mousse of Tongue, a la Baltimorienne . . 253 

Eggs with Mushrooms, a la Casserole.260 

Eggs with Olives, a la Fanchonette.252 

Eggs with Olives, a la Hollandaise ..255 

Eggs with Pate de Foie Gras a la Walde.254 

Eggs with Sardines, a la Edna.15 

Eggs, with Sardines, a la Shankling.14 

Eggs with Sardines, au Chaud-froid.11 

Eggs with Smoked Salmon, a la Charlotte .... 4 

Eggs with Smoked Salmon, a la Gimo. 4 

Eggs with Tongue, a la Hammond.255 

Eggs with Tongue, a la Ericsson Hammond. . . . 261 

Egg Plant, Baked Stuffed, with Bread.285 

Egg Plant, Fried, a la Gimo.285 

Egg Plant, Fried, a la Walde.284 

Egg Plant, Stuffed.275 

Endive, To Cook.286 

Endive Salad.297 


Farina Custard with Meringue.373 

Farina Blanc-mange.360 

Farina, Fried, as Dessert.290 

Farina, How to Boil.290 

Fig, Compote of, with Almond, a la Charlotte . . . 358 

Fig Layer Cake, a la Beatrice.406 

Fig Pudding in Aspic, k la Cabinet.358 

Fig Pudding, Steamed.380 

Fig Roll, a la Charlotte.411 

Fig with Pastry, a la Chantilly.357 

Figs, Chartreuse of, in Aspic, a la Ethel .... 358 

Figs, Creamed, in Aspic, a la Pompadour .... 357 

Figs, Stuffed with Almonds, a la Ericsson Hammond . 357 

Figs with Charlotte Russe, a la Chantilly .... 358 

Fillet of Pompano, a la Beatrice.81 

Fillet of Pompano, a la Benoria.84 

Fillet of Pompano, a la Europeenne.84 

Fillet of Pompano, a la Hollandaise.81 

Fillet of Pompano, a la Marguerite.83 

Fillet of Pompano, a la Montana.84 

Fillet of Pompano, k la Newbourg.82 

Fillet of Pompano, a la Rouennaise.83 

Fillet of Pompano, Allemande.82 

Fillet of Pompano, Baked, a la Gilliland.84 

Fillet of Pompano, Fried a la Tartare.82 

Fillet of Pompano, Sauteme.83 

Fillet of Pompano, Stuffed, with Crab, a la Ericsson 

Hammond.83 

Fillet of Pompano, Stuffed, with Shrimps, a la Gimo . 83 
Fillet of Pompano with Anchovy, a la Maud ... 83 
Fillet of Pompano, with Mousse of Salmon, a la Erick 

Gustaf.82 





















































































































































468 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 


Fillet of Pompano with Mushrooms, & la Surprise . . 81 

Fillet of Pompano with Spinach.82 

Fillet of Pompano with Tomatoes, d la Gimo ... 82 

Fillet of Sole, d l’Allemande.76 

Fillet of Sole & la Beatrice,.73 

Fillet of Sole, a la Gustaf.73 

Fillet of Sole, a la Marguerite.75 

Fillet of Sole, d la Maria Mathilda.76 

Fillet of Sole, a la Newbourg.74 

Fillet of Sole, a la Pansienne.73 

Fillet of Sole, a la Rouennaise.76 

Fillet of Sole, a la Sauteme . '.74 

Fillet of Sole, au Gratin.76 

Fillet of Sole au Gratin, d la Sicilienne.76 

Fillet of Sole, Baked, a la John Ericsson.75 

Fillet of Sole Cutlets, a la Signora.74 

Fillet of Sole, Fried, k la Europeenne.75 

Fillet of Sole, Fried, a la Montana.76 

Fillet of Sole, Fried, k la Tartare.74 

Fillet of Sole, Stuffed, with Crab, a la Ericsson Ham¬ 
mond .75 

Fillet of Sole, Stuffed, with Green Pepper, a la Lincoln 73 

Fillet of Sole, Stuffed, with Lobster, a la Princesse. . 76 

Fillet of Sole, Stuffed, with Mousse of Salmon, it la 

Camille.75 

Fillet of Sole, Stuffed, with Mousse of Shrimps ... 74 

Fillet of Sole, Stuffed, with Shrimps, a la Gimo . 75 

Fillet of Sole, Stuffed, with Shrimps,’a la Walde . . 76 

Fillet of Sole with Anchovy, a la Renhold .... 74 

Fillet of Sole with Spinach.75 

Fillet of Sole with Tomato, k la Gimo].74 

Fish, Bread Stuffing for.102 

Fish Soup.44 

Fish Soup, d la Ericsson Hammond.45 

Five Minute Cake, k la Ethel.396 

Flaked Rice Custard, a la Europeenne.374 

Floating Island.373 

Flounder, Stuffed, with Mousse of Lobster, d la Alexan¬ 
dra .74 

Flounder, See Fillet of Sole 

Foam Sauce, Cold.320 

Foam Sauce, Hot.319 

Foam Sauce, Lemon, Hot.320 

Foam Sauce, Lemon, Cold.320 

Foam Sauce, Orange.320 

Fondant Candies.436 

Fondant Frosting.432 

Fowl, Canape, k la Marie.12 

Frankfurter Sausages.175 

Frappe, Cherry, a la Violet . 324 

Frappe, Chocolate, k la Lydie Matilde.324 

Frappe, Coffee, a la Hildur Alexandra.325 

Frappe, Pineapple, a la Alice.324 

Frappe, Raspberry, a la Grace.324 

Frappe, Strawberry, a la Grace.324 

French Dressing.315 

French Ice Cream, a la Ericsson Hammond. . . . 321 

Fried Bread, Pyramids of.273 

Fried Bread Rings, Border of.273 

Fritters, Apple, a la Europeenne.376 

Fritters, Apple, a la Mathilda.376 

Fritters, Banana, a la Erland.377 

Fritters, Bread-and-Butter, a la Marie.376 

Fritters, Peach, k la Gilbert.377 

Fritters, Pineapple, a la Degre.377 

Frog Leg Pie with Mushrooms, a la Howard . . . 136 

Frog Legs, k la Beamaise.135 

Frog Legs, k la Hollandaise.135 

Frog Legs, a la Perigord.136 

Frog Legs, a la Poulette.134 

Frog Legs, k la Terrapin.135 

Frog Legs au Gratin.135 

Frog Legs, Broiled.135 

Frog Legs, Fried, k la Tartare.134 


PAGE 

Frog Legs with Mushrooms, & l’Espagnole .... 135 

Frosting, Boiled.432 

Frosting, Boiled, Caramel.432 

Frosting, Boiled, Chocolate.433 

Frosting, Boiled, Maple Sugar.434 

Frosting, Boiled, Mocha Coffee.433 

Frosting, Boiled, Orange.433 

Frosting, Boiled, Strawberry and Raspberry . . . 433 

Frosting, Chocolate, To Mice.399 

Frosting, Chocolate Cream.433 

Frosting, Fondant.432 

Frosting, Honey, Royal.434 

Frosting, Mocha Coffee, Butter.434 

Frosting, Port Wine, Royal.434 

Frosting, Royal.434 

Frosting, Water.433 

Frosting, Water, Caramel.433 

Frosting, Water, Chocolate.433 

Frosting, Water, Maple Sugar.434 

Frosting, Water, Mocha Coffee.434 

Frosting, Water, Orange.433 

Frosting, Water, Strawberry and Raspberry . . . 433 

Frozen Pudding, a la Octavious.329 

Frozen Pudding, Amber, a la Mathilda.328 

Frozen Pudding, Chestnut, & la Gustaf.327 

Frozen Pudding, Chestnut, Baked, k 1’Alaska . . . 328 

Frozen Pudding, Custard Fruit, d la Hildur. . . 329 

Frozen Pudding, Macaroon, a la Edna Dahlgren . . 326 

Frozen Pudding, Macaroon, a la Emma Charlotte . . 326 

Frozen Pudding, Rice Custard, a la Mathilda . . 329 

Frozen Pudding, Tutti Frutti, a 1’Alaska .... 328 

Fruit Cake, k la Chantilly.363 

Fruit Cake, a la Ericsson Hammond.394 

Fruit Cake, d la Hildur.364 

Fruit Cake, Almond Marshmallow, a la Ericsson 

Hammond.406 

Fruit Cake, Cream, with Pignolias.405 

Fruit Cake, Molasses, a la Bamegat.394 

Fruit Cake with Meringue, a la Bernard.356 

Fruit Cakes, a la Lydie.392 

Fruit Cookies, d la Anna Karin.413 

Fruit, Macedoine, & la Bavarian.364 

Fruit, Macedoine, in Glasses.26 

Fruit Omelet, a la Surprise.363 

Fruit Pastries, k la Fanchonettc.364 

Fruit Roll, a la Digre.411 

Fruit Roll, k la Europeenne.420 

Fruit Salad, a l’Aurore.303 

Fruit Salad, a la St. Louis.364 

Fruit Salad, Assorted.303 

Fruit Sauce, k la Sultana.320 

Fruit Sauce, Hot or Cold.319 

Fruit Wedding Cake, a la Walde.394 

Fruit with Cream in Croustades, a la Macedoine . . 372 

Garnishing, k la Chipolata.273 

Garnishing for Different Dishes.273 

Garnishing, a la Financiere.273 

Garnishing, a la Macedoine.273 

Garnishing, Puff Paste.273 

Gems, a la Octavious.422 

Gems, Rice, a la William.423 

Gelatine, How to Dissolve.3, 331 

Gherkin Sandwiches.28 

Giblet Sauce.313 

Gimo Sauce.315 

Ginger and Molasses Pudding, d la Sultana .... 382 

Ginger Cake, a la Ericsson Hammond.396 

Ginger Layer Cake with Apple, k la Gimo .... 401 

Ginger Pudding, Steamed.379 

Ginger Snaps, d la Ericsson Hammond.413 

Ginger Snaps, Swedish.413 

Ginger Sponge Cake, k la Theresa.396 

Glaze, Brown.314 


PAGE 

Glaze for Fish.61 

Glaze, Tomato '.19, 314 

Gluten Bread, d la Maria Mathilda.421 

Gold Cake, a la Prince Carl.395 

Golden Cream, a la Gimo.366 

Golden Cream, d la Hammond.349 

Golden Cream, a la Herisson.344 

Golden Cream in Baskets of Meringue with Spun Sugar 368 
Golden Cream, with Fruit, a la Hammond .... 348 

Golden Marshmallow Cake with Pignolia .... 407 

Golden Peppermint Layer Cake, d la Irene .... 408 

Goose Cutlets, d la Signora.219 

Goose, Fried Legs of, a la Beamaise.218 

Goose Giblet Soup.37 

Goose Mousse, a la Perigueux.219 

Goose, Roast, with Apples, d la Gimo.218 

Gooseberry Jam.427 

Goulach, a la Ericsson Hammond.139 

Graham Bread, a la Gimo.421 

Graham Luncheon Biscuits, d la Theresa .... 424 

Graham Muffins, d la Alfred.423 

Graham Rolls, a la James Gilliland.423 

Grape Fruit, Aspic of, a la Walde.359 

Grape Fruit Salad.302 

Grape Fruit Salad, d la Irene.302 

Grape Fruit and Crab Salad, d la Bregitta .... 305 

Grape Fruit with Lobster, d la Mayonnaise. ... 15 

Grape Jelly ..426 

Grape Mousse, a la Digre.325 

Grapes, Spiced.429 

Grapes, d la Bavaroise.350 

Green Pea Soup, d la Hammond.39 

Green Turtle Soup, d la Hildur.29 

Griddle Cakes, a la Europeenne.419 

Griddle Cakes, Rice, a la Ericsson Hammond . . . 419 

Grouse, d la Salmis.240 

Grouse Cutlets, a la Commodore.240 

Grouse Cutlets, with Green Peas, a la Ailsa.... 239 

Grouse Mousse, a la Hammond.240 

Grouse Mousse, d la Perigueux.240 

Grouse Mousse, Timbale of, with Truffles .... 240 

Grouse, Roast, d la Gimo.239 

Grouse, Roast, with Watercress.240 

Grouse Soup.37 

Grouse with Mushrooms, d la Dauphine.239 

Guards’Steamed Pudding . 378 

Guinea Hen, Roast.201 

Haddock, Broiled Smoked, with Butter.101 

Haddock, Dry.101 

Halibut, a la Mayonnaise.53 

Halibut, d la Newbourg.46 

Halibut, d la Raysore.48 

Halibut, a la Signora .47 

Halibut au Chaud-froid.53 

Halibut au Gratin.47 

Halibut, Boiled, d la Beamaise.48 

Halibut, Boiled, a la Bregitta.46 

Halibut, Cold Dishes of.52 

Halibut, Cold, with Chaud-froid of Mayonnaise. . . 52 

Halibut, Creamed.47, 48 

Halibut, Creamed with Baskets, d la Fanchonette . . 46 

Halibut Chops, Stuffed, with Shrimps, a la Supreme . 49 1 

Halibut Croquettes, d la Hollandaise.48 

Halibut Cutlet, a la Beamaise.49 

Halibut Cutlet, d la Meuniere.48 

Halibut Cutlet, d la Waldorf.50 

Halibut Cutlet, Stuffed, with Mousse of Lobster . . 50 

Halibut, Fried, d la Tartare.48 

Halibut, Glazed, d la Waldorf.47 

Halibut, in Aspic, d la Chartreuse.52 

Halibut in Aspic with Spinach, d la Europeenne . . 52 

Halibut Kromeskys, a la Supreme.50 

Halibut Mousse, a la Baltimorienne.51 










































































































































































'THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


469 


Halibut Mousse, & la Europeenne .. 

Halibut Mousse, a la New York. 

Halibut Mousse, in Aspic. 

Halibut Mousse, with Spinach, k la Princesse . 
Halibut Mousse, with Stuffed Tomato, k la Balti- 


PAGB 

51 

50 

52 

51 


morienne. 

Halibut, Planked. 

Halibut Quenelles, k l’Anchois. 

Halibut, Sauteme of, in Croustades. 

Halibut Souffle, k la Juliet. 

Halibut Souffle, with Spinach, k la Princesse 

Halibut, Steamed, a l’Allemande. 

Halibut, Stuffed, with Green Pepper, a la Hammond . 
Halibut, Stuffed, with Mousse, h la Perigord 
Halibut, Stuffed, with Shrimps, k la Ericsson Hammond 
Halibut, Stuffed, with Shrimps, k la Rossee. 

Halibut, Stuffed, a la Sicilienne. 

Halibut, Stuffed, with Shrimps, k la Signora . 

Halibut, Timbale of, A la Baltimorienne. 

Halibut, Timbale of, k la Europeenne. 

Halibut, Timbale of, k la New York. 

Halibut, Timbale of, with Spinach, k la Princesse . 
Halibut with Mousse of Spinach, k la Hollandaise . 

Halibut with Shrimps, k la Hammond. 

Ham, k la Casserole. 

Ham, k la C61estine. 

Ham, k la Chaud-froid .. 

Ham, & la John Ericsson. 

Ham and Chicken Soup. 

Ham, Boiled, k l’Allemande. 

Ham, Boiled Roasted, k la Bamegat. 

Ham, Boiled Roasted Virginia, k la New York . 

Ham, Broiled, with Shirred Butter. 

Ham, Cold, Aspic for. 

Ham, Cold Dishes of. 

Ham Croquettes, with Vegetables. 

Ham Cutlet, k la Signora. 

Ham, Fresh, k la Frangaise. 

Ham, Fresh, Boiled Roasted, k la Walde .... 
Ham, Fresh, Pot Roast of, k l’Americaine .... 
Ham, Fresh, Stuffed and Roasted, k la Wilhelm 

Ham, Fried, with Eggs. 

Ham, Fried Marbles of. 

Ham, Garnished Chaud-froid of. 

Ham, Glazed, h la Jardiniere. 

Ham in Aspic, a l’Americaine. 

Ham in Aspic, k la Gilbert Ledly. 

Ham in Aspic, k la Pompadour. 

Ham, Mousse of, & la Baltimorienne. 

Ham, Mousse of, & la Charlotte. 

Ham, Mousse of, & la Europeenne. 

Ham, Mousse of, & la Gimo.171, 

Ham, Mousse of, & la Honey-comb. 

Ham, Mousse of, k la Pompadour. 

Ham Mousse, Aspic of, a la Rydberg. 

Ham, Mousse of, in Aspic, a la Charlotte .... 
Ham, Mousse of, in Aspic, a la Ericsson Hammond 
Ham, Mousse of, in Tomatoes, a la Princesse . 

Ham, Mousse of, with Eggs, k la Baltimorienne 
Ham, Mousse of, with String Beans, k la Pompadour . 

Ham, Mousse of, k la Walde. 

Ham Omelet, a la Surprise. 

Ham Omelet, a la Virginia. 

Ham, Pastry with, a la Napoleon. 

Ham Sauce. 

Ham, Souffle of, cl la Ericsson Hammond .... 

Ham, Souffle of, k la Lydie. 

Ham, Souffle of, with Spinach, k la Princesse . 

Ham Soup, k la Russe. 

Ham, Timbales of, with Spaghetti, k la Juliet . . . 

Ham, Virginia, Crown of, a la Hildur. 

Ham, with Mushrooms, k la Casserole. 

Ham with Scrambled Eggs. 

Hard Sauce. 


49 

47 

49 

47 

51 

51 

46 
49 
49 

49 

47 

50 

50 

51 
51 

50 

51 
49 

48 

172 
174 
174 

173 
43 

170 

170 

170 

170 

173 

173 

172 

172 
169 
168 
169 

169 

170 
264 

173 

173 

174 

175 

174 

171 
171 
171 

175 

171 

172 

174 

175 

174 

173 
254 
173 

175 
264 
264 
172 
312 
172 
171 

171 
41 

172 
171 

173 
258 
318 


Hash, Corned Beef. 

Hedgehog of Apple, k la Surprise. 

Herb Omelet, a la Mathilde. 

Herb Soup, k la Printani£re. 

Herring, Bismarck, & la Delaware. 

Herring, Broiled. 

Herring, Fresh, Fried. 

Herring, Fresh, Fried in Paper, a la Bearnaise . 
Herring, Kippered, with Chaud-froid, a la Gimo . 

Herring, Salt, k la Mayonnaise. 

Herring, Salt, Broiled. 

Herring, Salt, Fried. 

Herring, Salt, Pickled, a la Suedoise. 

Herring, Smoked, Broiled. 

Herring,-Smoked, Fried. 

Hollandaise Sauce. 

Hominy Croquettes. 

Hominy, Fried. 

Hominy, Fried, as Dessert. 

Hominy Foundation. 

Hominy, How to Cook. 

Honey Cake, k la Hammond. 

Honey Cake, k la Mildred. 

Honey Frosting, Royal. 

Honey Roll, & la Victoria. 

Homlets, How to Make. 

Homlets of Apples with Cream, k la Queen Maude . 
Homlets of Strawberry Cream, a la Dr. Quist . 

Horseradish Sauce, a la Russe. 

Horseradish Sauce, Creamed. 

Hot Cross Buns, k la Lydie Matilde. 

Hot Cross Buns, & la Royale. 

Huckleberries, Cream of, k la Europeenne .... 

Huckleberries, Preserved. 

Huckleberry Pie, k l’Americaine. 

Huckleberry Pie, k la Ericsson Hammond .... 

Huckleberry Meringue Pie, k la Walde. 

Huckleberry Pudding, Steamed, k la Savoie. 

Ice, k la Fanchonette. 

Ice, Coffee, k la Octavjous. 

Ice, Currant, & la Ericsson Hammond. 

Ice, Lemon, & la Surprise. 

Ice, Orange, k la Ingeberg. 

Ice, Orange, a la Surprise. 

Ice, Raspberry, Strawberry, Pineapple. 

Ice Cream, & 1’Alaska. 

Ice Cream, k la Melba. 

Ice Cream, Almond, d la Teckla. 

Ice Cream, Banana, h la Edna Catharine .... 
Ice Cream, Banana, a la Hildur Alexandra .... 

Ice Cream, Chocolate, k l’Anglaise. 

Ice Cream, Chocolate, k la Erland. 

Ice Cream, Chocolate, a la Ethel Bayes. 

Ice Cream, Chocolate, with Nuts, k la Princesse . 

Ice Cream, Coffee, k la Mildred. 

Ice Cream, Coffee, k la Thyra. 

Ice Cream, French, a la Ericsson Hammond 

Ice Cream, Orange, k la Surprise. 

Ice Cream, Pineapple, a la Anna Maria. 

Ice Cream, Pineapple, & la Ericsson Hammond. 

Ice Cream, Peach, k la Melba.. 

Ice Cream, Raspberry, k la Lydie Mathilde. 

Ice Cream, Strawberry, & l’Americaine. 

Ice Cream, Strawberry, a la John Ericsson .... 
Ice Cream, Strawberry, k la Napoleon ..... 
Ice Cream, Strawberry and Vanilla, a la Olive Griffin . 

Ice Cream, Tutti Fruitti, a la Ericsson. 

Ice Cream, Vanilla, k la Dana. 

Ice Cream, Vanilla, with Chocolate Sauce . . . . 

Ice Creams, Assorted, k la Napoleon. 

Icing, Caramel. 

Icing, Caramel. Transparent. 

Indian Pudding, Steamed. 


PAGE 

140 

335 

266 

36 

24 

102 

103 

103 

24 

103 

103 

103 

103 

103 

103 

315 

290 

290 

290 

290 

290 

397 

404 

434 

410 

354 

343 

356 

310 

310 

422 

422 

363 

428 

387 

387 

388 
381 

330 

324 

324 

324 

323 

323 

324 
323 
328 
330 
321 
321 
352 
330 
323 

327 
323 
330 
321 

321 

322 
322 

328 
322 
322 
322 
321 

329 

328 

329 
321 
320 
432 
432 
383 


PAGE 


Irish Beef Stew.139 

Italian Paste, How to Make.322 

Italian Sauce.312 


Jam, Gooseberry.427 

Jam Pudding, Steamed, a la Hammond.81 

Jam, Raspberry.427 

Jam, Rhubarb.427 

Jam, Strawberry.427 

Jelly, Apple.426 

Jelly, Apple, with Cream, k la Mathilde.331 

Jelly, Bar-le-Duc.427 

Jelly, Cherry.331 

Jelly, Claret.331 

Jelly, Coffee.332 

Jelly, Crab apple.427 

Jelly, Cranberry.333 

Jelly, Cucumber.333 

Jelly, Currant.426 

Jelly, Grape.426 

Jelly, Lemon.331 

Jelly, Mint. 333, 427 

Jelly, Orange.332 

Jelly, Peach.426 

Jelly, Quince.426 

Jelly, Raspberry. 332, 426 

Jelly, Rhubarb.332 

Jelly, Strawberry.332 

Jelly, Strawberry, k la Ericsson Hammond .... 332 

Jelly, Strawberry, with Cocoanut Cream, a la Hildur 

Alexandra.354 

Jelly, Tomato.333 

Jelly, Wine.332 

Jelly Layer Cake, & la Emma Charlotte.405 

Jelly Roll, k la Edna.410 

Jelly Roll, cl la Surprise.377 

Julienne Salad, & la Ethel Bayes.303 

Julienne Soup.29 


Kidney Omelet, a la Frangaise.264 

Kidneys, Fried, Stewed, on Toast, etc. See Lamb 
Kidneys, etc. 

Kingfish with Mushrooms, au Gratin.87 

Kippered Herring with Chaud-froid, & la Gimo. . . 24 

Kirsch Sauce.317 

Kitchen Bouquet Sauce.319 

Knack, h la Continental.425 

Kott Buffer, or Meat Balls, a la Suedoise .... 140 

Ladies’ Cake, k la Ethel Bayes.398 

Lady Fingers.392 

Lady Fingers, & la Mabel.414 

Lady Fingers, a la Sicilienne.414 

Lady Locks.391 

Lady Locks with Chartreuse of Strawberry, k la Ruth 

Williams.355 

Lamb Broth.35 

Lamb, Fried Tenderloin of, a la Bearnaise .... 164 

Lamb Chops, k la Durcelle.162 

Lamb Chops, a la Marseillaise.163 

Lamb Chops, a la Parisienne.160 

Lamb Chops, k la Perigord.161 

Lamb Chops, a la Supreme.160 

Lamb Chops with Asparagus, & la Lydie .... 163 

Lamb Chops, Fried, k 1’Americaine.160 

Lamb Croquettes, k la Macedoine.162 

Lamb Cutlet Pie.164 

Lamb Cutlets, & l’Allemande.162 

Lamb Cutlets, & la Hollandaise.162 

Lamb Cutlets, a la Prince de Gaffes.163 

Lamb Cutlets, Broiled, with Peas.160 

Lamb Cutlets, Devilled, with Tomatoes.160 

Lamb Cutlets, Stuffed, k la Duchesse.162 






















































































































































470 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 


Lamb Cutlets, Stuffed, with Chicken Mousse, k la 

Maria.162 

Lamb Cutlets, with Truffles, a la Lydie.163 

Lamb Cutlets, with Vegetables, a la Julienne . . . 163 

Lamb Frys, Fried, a la Tartare.165 

Lamb Kidney Stew, Creamed, on Toast.164 

Lamb Kidney Stew, on Toast.164 

Lamb Kidneys, Broiled, on Toast, with Shirred Butter 164 

Lamb Kidneys, Fried.164 

Lamb Kidneys with Shirred Butter, a la Brochette . 165 

Lamb, Mince of, la Europeenne.163 

Lamb, Minced, on Toast.162 

Lamb, Mousse of, a la Europeenne.162 

Lamb Mousse, k la Princesse.164 

Lamb Mousse, a la Walde.163 

Lamb Ragout, it la Mathilda.161 

Lamb, Roast Leg of, with Mint Sauce.159 

Lamb, Roast Loin of.160 

Lamb, Roast Stuffed Crown of, a la Europeenne . . 161 

Lamb Soup with Barley, k la Victoria.38 

Lamb, Spring, Roast Hindquarter of.160 

Lamb Stew, a la Hammond.161 

Lamb, Stuffed Leg of, & la Europeenne.161 

Leek Soup.44 

Leeks, To Cook.288 

Lemon Aspic, k la Ericsson Hammond.331 

Lemon Eclairs, k la Mecque.418 

Lemon :Foam, a la Watermelon.367 

Lemon Jelly.331 

Lemon Ice, & la'Surprise.324 

Lemon Layer Cake, k la Teckla ....... 403 

Lemon Meringue Pie.385 

Lemon Molasses Pie.388 

Lemon Pudding, & la Surprise.383 

Lemon Pudding, Steamed.380 

Lemon Roll, & la Grace.412 

Lemon Snow, k la Ericsson Hammond.323 

Lemon Snow in Aspic, 4 la Irene.369 

Lemon Snow Pudding, with Banana in Aspic . . . 360 
Lemon Snow Pudding with Raspberry, k la New York. 369 

Lemon Souffle Pie.385 

Lemon Sponge, k l’Anglaise.369 

Lemon Sponge in Aspic, k la Victoria.369 

Lemon Sponge in Aspic of Raspberry, & la Camille . 369 

Lentil Soup, k la Petrograd.43 

Lentils, -To Cook.288 

Lettuce, Fried.286 

Lettuce Salad.293 

Lettuce Salad, with Peas.294 

Lettuce Sandwiches.26 

Lettuce Sandwiches, with Spanish Pepper .... 27 

Lettuce Soup, Cream of, & la Mathilda ..... 43 

Lettuce with Sardines, k la Russe. 9 

Lettuce-and-Asparagus Salad.294 

Lettuce-and-Cauliflower Salad.294 

Lettuce-and-Prune Salad, a la Philadelphienne . . . 295 

Lettuce-and-Tomato Salad.294 

Lima Beans, Creamed.287 

Lima Beans, with Butter.287 

Liver. See Calf’s Liver. 

Livers, Chicken, Turkey, and Duck. See Chicken 
Livers. 

Lobster, k la Bordelaise.106 

Lobster, a la Celestine.112 

Lobster, & la Charlotte.110 

Lobster, k la Figaro.112 

Lobster, 4Ja Frangais.107 

Lobster, a la Hammond.108 

Lobster, a la Henriette.108 

Lobster, k la Newbourg.104 

Lobster, d la Octavious.106 

Lobster, & la Sauteme.105 

Lobster, a la Sicilienne.107 

Lobster, Aspic of, k la Chartreuse.Ill 


66 , 


Lobster, Aspic of, a la Chaud-froid. 

Lobster, Aspic of, with Spinach, & la Lydie Matilde 
Lobster, Baskets with, a la Fanchonette. 

Lobster Biscuit, & la Edla Dolgren 
Lobster Biscuit with Oyster Crab 
Lobster Bisk, a la Gimo 

Lobster, Boiled. 

Lobster, Boiled, k la Mayonnaise. 

Lobster, Broiled, with Butter . 

Lobster, Chartreuse of . 

Lobster, Chartreuse of, k la Waldorf 

Lobster, Cold Dishes of. 

Lobster, Coquille of, a la Mabel Quist . 

Lobster, Creamed, with Pastry, k l’Americaine 
Lobster Croquettes, a la Supreme.... 

Lobster, Cucumber Stuffed with, k l’Americaine 
Lobster Cutlet, a la Alexandra .... 

Lobster Cutlets, Fried, a la Meuniere 

Lobster, Fried, a la Supreme. 

Lobster, Devilled. 

Lobster in Tomatoes, a la Ericsson Hammond 
Lobster Kromeskys, a la Hammond . . 

Lobster Mousse.61, 

Lobster Mousse, k la Baltimorienne . 

Lobster Mousse, k la Charlotte .... 

Lobster Mousse, k la Godfrey. 

Lobster Mousse, k la Maria. 

Lobster Mousse, a la Princesse, To Make . 

Lobster Mousse, a la Waldorf. 

Lobster Mousse with Stuffed Cucumber, a la Breta 
Lobster, Newbourg of, with Mushrooms, & la Parisienne 
Lobster Omelet, a la Newbourg .... 

Lobster on Skewer, a la Chaud-froid . . 

Lobster on Toast with Mushrooms . 

Lobster, Patties with, a la Supreme . 

Lobster Pie with Mushrooms, & la Parisienne 

Lobster Ragout, a la Edward. 

Lobster Rissoles, a la Mathilda .... 

Lobster Salad, & la Octavious. 

Lobster Sauce.. . 

Lobster Souffle with Truffle Sauce, k la Eva 
Lobster Souffle with Truffles, a la Walde 

Lobster Soup, k la Bamegat. 

Lobster, Stuffed, k la Naemia. 

Lobster Stuffing for Fish. 

Lobster, Terrapin of, a la Ericsson Hammond 
Lobster Timbale, a la Hammond .... 

Lobster Timbale, Aspic of, a la Gimo 
Lobster Timbales, k la Baltimorienne 
Lobster Timbales, k la Supreme .... 

Lobster, Vol-au-vent with, a la Supreme. 

Lobster with Egg, a la Mayonnaise . 

Lobster with Grape Fruit, k la Mayonnaise. 

Lobster with Mayonnaise, k la Charlotte 
Lobster with Mayonnaise, k la Eldora . 

Lobster with Mushrooms and Tomato, a la Octavious 
Lobster with Rice, a la Hammond .... 
Lobsters Scalloped, on Half Shell, k l’Americaine 
Lobster with Stuffed Fillet of Salmon, a la Gimo 
Lobster, with Stuffed Steamed Trout, it la Meuni&r 
Lobster with Tomato and Anchovy, 4 la Theresa 
Lobster with Tomato Aspic, a la Octavious 
Love Apples, k l’Anchois . . 

Love Apples, a la Lydie Matilde . 

Lyonnaise Sauce. 


Macaroni au Gratin. 

Macaroni, Creamed. . . 

Macaroni, Creamed, a la Europeenne 

Macaroni Croquettes. 

Macaroni, with Pastry and Tomato Sauce 
Macaroni, with Tomato Sauce, a l’ltalienne 
Macaroon Biscuits, a la Hammond . 

Macaroon Frozen Pudding, a la Emma Charlotta 


PAGE 

111 

112 

105 
16 
15 

108 

104 

110 

104 

111 

110 

no 

1C6 

1G5 

106 
111 
111 
106 
104 
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112 

107 
‘9, 83 

110 

104 

113 

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76 

109 

109 

104 
266 
111 

105 

106 

105 

108 
107 
305 
313 
109 

109 
44 

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70 

106 
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113 

110 
109 
106 
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15 

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106 
112 

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16 
16 
10 

336 

312 

288 

288 

288 

288 

288 

288 

236 

326 


PAGE 


Macaroon Frozen Pudding, a la Parisienne .... 326 

Macaroon in Aspic, a la Charlotte.349 

Macaroon Pudding, a la Walde.350 

Macaroons, it la Ericsson Hammond. . . . . . 412 

Macedoine Fruit, k la Bavarian.364 

Macedoine Fruit in Glasses.26 

Macedoine Salad . . .. . 294 

Macedoine Salad, k la Mayonnaise.298 

Macedoine Salad in Aspic, a la James Gilliland . . 307 

Mac 6 doine Salad with Chaud-froid of Chicken . . . 297 

Mackerel, a l’Allemande.71 

Mackerel, a la Royal.70 

Mackerel, Boiled, k la Bregitta.69 

Mackerel, Baked Salt, with Cream, k la Philadel¬ 
phienne .72 

Mackerel, Boiled Salt, with Shirred Butter .... 72 

Mackerel, Broiled, with Shirred Butter.69 

Mackerel, Broiled Smoked, with Shirred Butter . . 72 

Mackerel, Cold Dishes of.72 

Mackerel, Cold Jellied, k la Europeenne.72 

Mackerel, Fried, h la Montana.71 

Mackerel, Fried, a la Tartare.70 

Mackerel, Pickled, a la Octavious.72 

Mackerel, Soused, k la Charlotte.24 

Mackerel, Steamed, d la Mathilde.71 

Mackerel, Stuffed, 4 la Sicilienne . . ...... 70 

Mackerel, Stuffed Baked with Crab, 4 la Philadel¬ 
phienne .69 

Mackerel, Stuffed Baked, a la Philadelphienne ... 70 

Mackerel, Stuffed, with Lobster, a la Chateaubriand . 69 

Mackerel, Stuffed, with Lobster, k la Hammond . . 72 

Mackerel, Stuffed, with Salmon Mousse, k la Victoria. 71 

Mackerel, Stuffed, with Shrimp, a l’Americame. . . 71 

Mackerel, Stuffed, with Shrimps, a la Zebra ... 69 

Mackerel with Shrimp Mousse, a la Sicilienne ... 71 

Mackerels, a la Papillote.71 

Mackerels, Broiled, a la Meuniere.70 

Mackerels, Steamed, a la Meuniere.70 

Madeira Sauce.309 

Maple Souffle, Frozen, 4 la Ericsson Hammond. . . 327 

Marble Cake, k la Gimo.394 

Marbles, Fried.264 

Marmalade, Apple.428 

Marmalade, Orange.427 

Marmalade, Peach.428 

Manna Pudding.360 

Maple Sugar Cakes, k la Gustaf.414 

Maple Sugar Frosting, Boiled.434 

Maple Sugar Layer Cake, k la Sofia.409 

Maple Sugar Roll, a la Maria.410 

Maple Sugar Water Frosting.434 

Marshmallow Cake, Golden, with Pignolia .... 407 

Marshmallow Roll, d la Ericsson Hammond . . .412 

Marshmallow Sauce.319 

Mayonnaise Dressing.315 

Mayonnaise Sauce.316 

Meat Balls, or Kott Buller, a la Suedoise .... 140 

Melted Butter Sauce.308 

Meringue, a la Parisienne.368 

Meringue Basket.436 

Meringue Baskets with Spun Sugar, a la Macedoine . 368 

Meringue Kisses. 437 

Meringue with Spun Sugar, k la Ruth Williams . . 367 

M 6 ringues, Mushroom.346 

Meringues, To Make.436 

Meringues with Flowers of Almcnds, k la Ericsson 

Hammond.436 

Meuniere Sauce ..307 

Mince Pie, a la Ericsson Hammond.388 

Mint Jelly. 333 , 427 

Mint Sauce. 317 . 

Mock-turtle Soup, a la Lydie.29 

Mock-turtle Soup, k la Octavious.36 

Mocha Cake, 4 la Ericsson Hammond.400 




















































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


471 


Mocha Cakes, three other recipes. 

Mocha Coffee Butter Frosting. 

Mocha Coffee Frosting, Boiled. 

Mocha Coffee Water Frosting. 

Mocha Flavoring, Coffee for. 

Mountain Custard. 

Mountain Custard, Chocolate. 

Molasses Cake, k la Octavious. 

Molasses Fruit Cake, & la Bamegat. 

Molasses-and-Raisin Pudding, Steamed .... 
Mousse, Chocolate, a la Anna Cattrina .... 

Mousse, Grape, k la Digre. 

Mousse, Peach, a la Gilbert Ledly. 

Mousse, Peach, & la Hammond. 

Mousse, Pistachio, k la Erland. 

Mousse, Strawberry, a la Parisienne. 

Mousseline of Com, k la Ericsson Hammond 

Muffins, k la Europeenne. 

Muffins, k la New England. 

Muffins, Corn, k la Royale. 

Muffins, English, a la Camille. 

Muffins, Graham, 4 la Alfred. 

Muffins, Rice, a la Ericsson Hammond .... 

Muffins, Rye, a la Continental. 

Muffins, Yankee. 

Mulligatawny Soup, a l’lndiennc. 

Mushroom Cream Soup. 

Mushroom Meringues. 

Mushroom Mousse, k la Ericsson Hammond 
Mushroom Mousse, Souffle of, a la Maria Mathilda 

Mushroom Omelet. 

Mushroom Omelet, & la Surprise. 

Mushroom Pie, Creamed, a la Hammond 
Mushroom Salad, k la Ericsson Hammond . 

Mushroom Sauce .. 

Mushroom Sauce, & la Villeroi. 

Mushroom Sauce, Creamed. 

Mushroom Stuffing for Game. 

Mushrooms, a l’Allemande. 

Mushrooms, a la Newbourg. 

Mushrooms, k la Parisienne.' 

Mushrooms, a la Perigord. 

Mushrooms, Boiled. 

Mushrooms, Broiled, on Toast, with Melted Butter 
Mushrooms, Creamed, k la Fanchonette. 

Mushrooms, Creamed, in Croustades. 

Mushrooms, Creamed, in Patties. 

Mushrooms, Fried, on Toast. 

Mushrooms, Garnished Creamed. 

Mushrooms in Vol-au-vents, k la Chantilly . 
Mushrooms, Stuffed with Chicken Mousse . 

Mushrooms, Under Bells. 

Musketeer Sauce. 

Muskmelon, How to Serve for Dessert .... 

Mussel Sauce. 

Mussels, k la Chaud-froid de Mayonnaise . 

Mussels, h la Poulette. 

Mussels in Shells with Shrimps, a la Hammond 
Mussels in Tomatoes, a l’Aurore ...... 

Mussels on Half Shell, with Beamaise Sauce 

Mussels, Pickled, k la Octavious. 

Mussels, Stuffed, a la Maximilian. 

Mussels with Mushrooms, k la Grace .... 
Mustard Dressing, a la Ericsson Hammond 
Mustard Dressing, Boiled, k la Maria .... 

Mustard Sauce. 

Mutton, a la Provengale. 

Mutton, k la Soubise _. 

Mutton Chops, k la Reforme . . .... 

Mutton Cutlets, k la Chambre. 

Mutton Cutlets, k la Financiere. 

Mutton Cutlets, a la Marquise. 

Mutton Cutlets, k la Vicomtesse. 

Mutton Cutlets, with Tomato. 


PAGE 

400 

434 

433 

434 
434 

372 

373 
396 
394 
380 
325 
325 
325 
325 
325 
325 

34 

423 

423 

423 

424 
423 
423 
423 
423 

38 

40 

436 

291 

291 
263 
263 

292 
304 
251 

310 
309 
229 
292 

291 
29 

292 

291 

293 
293 

292 

293 
293 
292 
292 

292 

293 
313 
363 

311 
23 

132 

23 

24 

132 

133 
133 
132 
317 
317 
311 
165 

165 

166 
166 
166 
166 
166 
165 


PAGE 

Mutton, Garnished Saddle of. . . 165 

Mutton, Mince of, a la Europeenne . .... 163 

Mutton Pie, a l’Americaine.165 

Mutton, Stuffed Roast Shoulder of.166 

Mutton with Mousse of Veal, k la Macedoine . . . 167 

Napoleon Chocolate, & la Parisienne.392 

Napoleon with Almond Cream, a la Hammond. . . 391 

Neopolitan Sauce.311 

Newbourg Sauce.13 

Noodle Border.273 

Noodles, How To Make.289 

Noodles, with Cheese Sauce, ri l’Americaine. . . . 289 

Nougat Pudding in Aspic, k la Henrietta .... 343 

Nugget Basket.435 

Nuggets, Candy.436 

Nut Caramels.434 

Nut Sandwiches.26 

Nuts, Pecan, with Cheese, k la Prince Carl .... 270 

Oatmeal, To Cook.291 

Omelet, a la Jardiniere.266 

Omelet, Anchovy.267 

Omelet, Apple, k la Surprise.340 

Omelet, Artichoke, a la Hollandaise.265 

Omelet, Asparagus.265 

Omelet, Ham, a la Surprise.264 

Omelet, Ham, a la Virginia.264 

Omelet, Herb, a la Mathilde.266 

Omelet, Banana, a la Surprise.361 

Omelet, Cheese, American.266 

Omelet, Cheese, Parmesan.265 

Omelet, Chicken and Olive.263 

Omelet, French.263 

Omelet, Fruit, a la Surprise.363 

Omelet, Kidney, a la Francaise.264 

Omelet, Lobster, a la Newbourg.266 

Omelet, Mushroom.263 

Omelet, Mushroom, & la Surprise.263 

Omelet, Oyster, k la Poulette.267 

Omelet, Oyster, a la Surprise.267 

Omelet, Potato.274 

Omelet, Sardine, & la Maria Mathilda.267 

Omelet, Scallop, a la Octavious.- 67 

Omelet, Scotch, a l’Americaine.265 

Omelet, Shrimp, a la Ericsson Hammond .... 266 

Omelet, Snow, with Supreme Sauce.265 

Omelet, Souffle, k l’Americaine.267 

Omelet, Spanish, with Pimentos.265 

Omelet, Spinach, & la Frangaise.265 

Omelet, Strawberry, a la Surprise.354 

Omelet, Sweetbread.263 

Omelet, Tomato, a l’Americaine.. . 265 

Omelet, Tomato, a la Europeenne.265 

Omelet, Tongue, a la Franchise.264 

Omelet, Tongue, a la Surprise.264 

Omelet, Turkey, k la Surprise.264 

Omelet with Green Peas.264 

Omelet with Oyster Crabs, k la Hammond .... 266 

Onion Sauce ..310 

Onion Soup, a la Octavious.42 

Onion Soup, au Gratin.39 

Onion Soup, Norse.39 

Onions, Brown.281 

Onions, Creamed.281 

Onions, Fried, k la Europeenne.281 

Onions, Fried Crisp. . 282 

Onions, with Butter.281 

Orange, Aspic of, a la Charlotte.361 

Orange, Aspic of, a la Chartreuse.361 

Orange Baskets, k la Macedoine.300 

Orange Baskets with Jelly, k la Upsala.362 

Orange Baskets with Spun Sugar, 4 la Walde . . . 362 

Orange Bavarian.362 


PAGE 

Orange Cake, & la Ericsson Hammond.362 

Orange Charlotte in Aspic, a la Parisienne .... 362 

Orange Frosting, Boiled.433 

Orange Ice, 4 la Ingeberg.323 

Orange Ice, a la Surprise.323 

Orange Ice Cream, h la Surprise.321 

Orange Jelly.332 

Orange Layer Cake, a la Mabel Quist.403 

Orange Marmalade.427 

Orange Meringue Pie.385 

Orange Pie, ft la Ericsson Hammond.385 

Orange Roll, a la Laconia.411 

Orange Sauce. 308, 318 

Orange Sauce, k la Hammond.318 

Orange Snow.323 

Orange Snow Pudding, k la Mabel.362 

Orange Souffle, k la Ericsson Hammond.375 

Orange and Apple, Glazed, a la Ericsson .... 26 

Orange Water Frosting.433 

Oranges, k la Savarin.384 

Oranges in Glasses, k la Russe.25 

Ortolans, k la Kromeskys.241 

Ortolans, a la Russe.241 

Ortolans in Cups, & la Soubise.241 

Ortolans in Patties, au Jus.241 

Ortolans in Puree of Game, k la Chasseur .... 241 

Ortolans, Puree of, a la Fanchonette.241 

Ortolans, Roast, & la Walley.240 

Ortolans, Timbales of, a la Hildur Alexandra . . • . 242 

Ortolans with Rice, k la Victoria.242 

Ox-tail Barley Soup.37 

Ox-tail Soup, a l’Anglaise.36 

Ox-tail Soup, a la Bamegat.29 

Oyster Broth, a la Bregitta.45 

Oyster Broth, Clear, k la Bamegat.45 

Oyster Chops, k la Supreme.125 

Oyster Cocktail in Green Pepper.22 

Oyster Crab Sauce.313 

Oyster Crab, Supreme of, k la Fanchonette .... 129 

Oyster Crab with Biscuit of Lobster.15 

Oyster Crabs, k la Walde.128 

Oyster Crabs, Devilled, with Butter, k la Gimo . . 129 

Oyster Crabs, Fried, a la Tartare.129 

Oyster Crabs, Patties with, a l’Allemande .... 129 

Oyster Crabs with Eggs, k la Ericsson Hammond . . 262 

Oyster Crabs with Omelet, a la Hammond .... 266 

Oyster Crabs with Stuffed Salmon, k la Sicilienne . . 58 

Oyster Cream Soup.45 

Oyster Croquettes, k 1’Allemande.125 

Oyster Fricassee, k la Europeenne.127 

Oyster Kromeskys, k la Hammond.125 

Oyster Omelet, A la Poulette.267 

Oyster Omelet, a la Surprise.267 

Oyster Pie, a la Poulette.125 

Oyster Puree on Toast with Mushrooms, a la Woodrow 126 
Oyster Ragout with Mushrooms, k la Hammond . . 124 

Oyster Sauce, White.313 

Oysters, a la Chaud-froid.22 

Oysters, it la Douce.124 

Oysters, a la Kromeskys.127 

Oysters, a la Newbourg.126 

Oysters, a la Poulette.123, 125 

Oysters, & la Villeroi.128 

Oysters au Gratin.128 

Oysters, Broiled, 4 la Brochette.126 

Oysters, Broiled, with Butter - . ,.127 

Oysters, Cold, a la Marinade.23 

Oysters, Cold, a la Tetrazzini.22 

Oysters, Creamed, k la Bercy.127 

Oysters, Creamed, with Macaroni Baskets, k la Maria. 127 

Oysters, Devilled, k la Villeroi.128 

Oysters, Fried, k la Brochette.126 

Oysters, Fried, H la Poulette.126 

Oysters, Fried, k la Tartare.123 

















































































































































































472 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 


Oysters in Baskets of Pastry, & la Newbourg . . . 126 

Oysters in Pastry, & la Cornucopia.125 

Oysters in Pastry, a la Ravigote.123 

Oysters in Patties with Mushrooms.123 

Oysters in Shell, a la Gimo.22 

Oysters, Jellied, with Tomatoes, a la Ericsson Ham¬ 
mond .128 

Oysters on Half Shell.22 

Oysters on Half Shell with Tomatoes, k la Camille. . 125 

Oysters on Toast, k la Chaud-froid.23 

Oysters, Pickled. 128 

Oysters, Roast, 5 la Hollandaise.126 

Oysters, Scalloped, k la Victoria.124 

Oysters, Stuffed, k la Eldora.125 

Oysters, Stuffed Fried, a la Marie Mathilda. . . 127 

Oysters, Stuffed, with Mousse of Salmon, a la Mildred. 123 
Oysters, Stuffed, with Mousse of Shrimps, a la Olive 

Griffin.124 

Oysters, Stuffed, with Mousse of Striped Bass, a la 

Birger.124 

Oysters with Anchovy, a la Marinade.23 

Oysters with Celery on Toast, k la Mathilda . . . 124 

Oysters with Mousse of Shrimps, k la Charlotte . . 127 

Oysters with Mousse of Spinach, h la Hollandaise . . 128 

Oysters with Mushrooms in Vol-au-vent.123 

Oysters with Truffles, a la Walde.22 

Oyster Plant, Creamed.286 

Pancakes, French.419 

Paper Bag, Beef Tongue Baked in.181 

Paper Bag, Bluefish Fried in.102 

Paper Bag, Fresh Herring Fried in.103 

Paper Bag, Trout Fried and Baked in.85 

Paprika Dressing.316 

Parker House Rolls, a la Europeenne.421 

Parker House Rolls, k la Royale.422 

Parmesan Sauce, a la Milanaise.312 

Parsley, Fried.286 

Parsley Sauce, Creamed.311 

Parsnips, Boiled, with Butter.285 

Parsnips, Creamed.286 

Parsnips, Fried.286 

Parsnips, Fried, Southern Style.286 

Partridge, a l’Anglaise.233 

Partridge, Boned, a la Prince Carl.232 

Partridge, Boned Braised, a la Ethel Bayes. . . . 234 

Partridge, Boned, with Veal, a la Walde.233 

Partridge, Braised, Larded with Truffles, k la Peri- 

gueux.232 

Partridge, Broiled, with Butter.231 

Partridge, Mock.198 

Partridge, Mock, a la Ericsson Hammond . . . 201, 230 

Partridge, Fillets of, k la Perigord.231 

Partridge, Fillets of, with Mushrooms, a la Bamegat . 231 

Partridge, Fillets of, with Mushrooms, k la Bayes . . 231 

Partridge, Roast, a la Corinthienne.230 

Partridge, Roast, Sauce Salmis.230 

Partridge, Roast, with Truffles, k la Perigord . . . 233 

Partridge, Stuffed with Mushrooms, a la Victoria . . 233 

Partridge, with Cabbage, a l’Americaine.233 

Partridge Croquettes, k la Macedoine.232 

Partridge Cutlet, k la Bacchante.231 

Partridge Cutlet, Stuffed, k la Comte.231 

Partridge Mousse, a la Hammond.232 

Partridge Saute, with Truffles, a la Bemadotte. . . 232 

Partridge Soup. 37 

Partridge Stew with Mushrooms.232 

Partridge Pie, a la Parisienne.234 

Partridge Pie with Mushrooms, k la Casserole . . . 233 

Pastry, a la Polanaise.292 

Pastry, a la Tartine.393 

Pastry, Fancy.392 

Pastry, Five Minute.389 

Pastry, with Apple, k la Mathilda.392 


PAGE 


Pastry Jumbles, k la Horseshoe . ..390 

Pastry with Anchovy, a la Royale. 9 

Pate de Foie Gras, a la Cornucopia.154 

Pate de Foie Gras in Aspic, k la Ericsson Hammond . 154 

Pate de Foie Gras, Mousse of.. 154 

Pate de Foie Gras, Swan, a la River Green 7 . 154 

P§te de Foie Gras, with Truffles, k la Parisienne . . 154 

Pate de Foie Gras, Mock.152 

Pate de Foie Gras, Mock, a la Charlotte.153 

Pate de Foie Gras, Mock, Aspic of, a la Walde. . . 152 

Pate de Foie Gras, Mock, Mousse of, a la Chaud-froid. 153 

Pate de Foie Gras, Mock, Mousse of, a la Gimo . . 152 

Pate de Foie Gras, Mock, Mousse of, a la Hammond . 153 

Pate de Foie Gras, Mock, Mousse of, k la Love Apple. 153 

Pate de Foie Gras, Mock, Mousse of, a la Love Pear . 153 

Pate de Foie Gras, Mock, Mousse of, in Aspic . . . 152 

Pate de Foie Gras, Mock, Mousse of, in Aspic, a la 

Mathilda.152 

Pate de Foie Gras, Mock, Stuffed Cucumbers with 

Mousse of.153 

Pate de Foie Gras, Mock, Swan, a la River Green . . 154 

Patties, How to Make.390 

Patties with Cream of Almonds, a la Chantilly. . . 349 

Pea Soup, a l’Americaine.40 

Pea Soup, Green, a la Hammond.39 

Pea Soup with Stock, a la Hammond.38 

Peas, Creamed, a la Europeenne.280 

Peas, To Preserve.431 

Peas, with Butter . 279 

Peas, with Butter, a la Walde.280 

Peas, with Hollandaise Sauce.280 

Peas and Cucumbers in Aspic Salad.306 

Pea-and-Cucumber Salad.301 

Peach, a la Chantilly. 370 

Peach, a la Melba.328 

Peach, Aspic of, a la Bavaroise.370 

Peach, Charlotte, a la Eldora.370 

Peach Biscuits, a la Parisienne.326 

Peach Biscuits, a la Marie Mathilda.326 

Peach, Chartreuse of, a la Thyra.370 

Peach Fritters, a la Gilbert.377 

Peach Jelly.426 

Peach Layer Cake, a la Ebba Munk.406 

Peach Marmalade.428 

Peach Mousse, a la Gilbert Ledly.325 

Peach Mousse, a la Hammond.325 

Peach with Macaroon, Frozen, a la Walde .... 326 

Peach Pie, k la Hammond.386 

Peach Pie, a la Walde.386 

Peach Roll, a la Olive Griffin.411 

Peach Roll, a la Surprise.377 

Peach Souffle.375 

Peach with Cream in Baskets of Spun Sugar . . . 370 

Peaches, Glazed, a la Princesse.370 

Peaches, Pickled.430 

Peaches, Preserved.429 

Pears, Glazed, a la Sultana.359 

Pears, Preserved.428 

Pears, Stuffed, a la Surprise.359 

Pears, Stuffed Glazed, with Cream of Almonds, a la 

Gimo.359 

Pears, Stuffed with Cheese, a la Maria Mathilda . . 271 

Pears, Stuffed, with Chocolate, a la Bamegat . . . 359 

Pears, Stuffed with Cream Cheese, a la Ericsson Ham¬ 
mond .272 

Pears, Stuffed with Sultanas, k la Eva.359 

Pears with Port Wine, a la Charlotte.360 

Pears with Sardines, k la Mabel. 9 

Pepper Pot, a la Philadelphienne.36 

Pepper Sauce.311 

Peppers with Sardines, a la Gimo.10 

Peppermint Candies.436 

Peppermint Cocoanut Layer Cake, a la Anna Karin . 408 

Peppermint Sultana Roll, a la Gimo.411 


PAGE 

Perch, To Cook.98 

Perfect Angel, a la Irkne .324 

Perigord Sauce.313 

Petite Marmite Soup.35 

Petits Choux with Chocolate and Cream, a la Edna . 352 

Pheasant, a la Casserole.227 

Pheasant, a la Chaud-froid.228 

Pheasant, a la Dauphine.227 

Pheasant, Boned, a la Galantine.228 

Pheasant, Broiled, with Butter.227 

Pheasant, Cold Dishes of.228 

Pheasant Croquettes, a la Macedoine.227 

Pheasant Cutlet, Stuffed, a la Comte.225 

Pheasant, Fillet of, with Vegetables.226 

Pheasant Mousse , a la Richelieu.226 

Pheasant Mousse, k la Supreme.226 

Pheasant Mousse in Aspic, a la Violet.228 

Pheasant, Perigord of, with Green Peas.226 

Pheasant, Puree of, a la Prince Carl.226 

Pheasant Quenelles, a la Hollandaise.227 

Pheasant, Roast, a la Bamegat.225 

Pheasant, Roast, k la Brita Stina.225 

Pheasant, Souffle of, with Mushrooms, a la Mildred . 227 

Pheasant, Timbales of, a la Eva.226 

Pheasant, with Mushrooms, a la Parisienne. . . . 227 

Picardian Sauce.310 

Pickerel. See Pike. 

Pickled Beets.431 

Pickled Mackerel, a la Octavious.72 

Pickled Peaches.430 

Pickled Green Tomatoes, a la Maria.431 

Pie, Apple, a l’Americaine.387 

Pie, Apple, a la Europeenne.386 

Pie, Apple, a la Hammond.386 

Pie, Cherry, k la Ericsson Hammond.387 

Pie, Apple Meringue, a la Walde.387 

Pie, Cherry, a la Europeenne.387 

Pie, Cocoanut Custard.388 

Pie, Custard Cream.388 

Pie, Huckleberry, k l’Americaine.387 

Pie, Huckleberry, a la Ericsson Hammond .... 387 

Pie, Huckleberry Meringue, a la Walde.388 

Pie, Lemon Meringue.385 

Pie, Lemon Molasses.388 

Pie, Lemon Souffle.385 

Pie, Mince, k la Ericsson Hammond.387 

Pie, Orange, a la Ericsson Hammond.385 

Pie, Orange Meringue.385 

Pie, Peach, a la Hammond.386 

Pie, Peach, k la Walde.386 

Pie, Plum, a l’Amfericaine.387 

Pie, Plum, a la Ericsson Hammond.387 

Pie, Plum, a la Europeenne.387 

Pie, Pumpkin.388 

Pie, Rhubarb.389 

Pie, Rhubarb, a la Hammond.389 

Pie, Rhubarb, a la Walde.389 

Pie, Squash.388 

Pie, Strawberry, a la Hammond.386 

Pie Crust, To Make.385 

Pig, Suckling, Cutlets of, a la Bordelaise .... 168 

Pig, Suckling, Galantine of, a la Ericsson Hammond . 167 

Pig, Suckling, Pie, in Aspic, a la Eric.168 

Pig, Suckling, Pie, with Mushrooms, a la Gustaf . . 168 

Pig, Suckling, Roasted, with Mushrooms, a la Savo- 

yarde.167 

Pig, Suckling, Roasted, Stuffed with Apples, a la 

Perigueux.167 

Pig, Suckling, Roasted, Stuffed with Chestnuts, a la 

Bordelaise.167 

Pigeon Cutlets, a la Bamegat.219 

Pigeon Cutlets, a la Perigueux.219 

Pigeon Cutlets, with Green Peas.219 


Pigeon Pie with Mushrooms, a la Ericsson Hammond. 220 




























































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


473 


Pigeon Stew, & la William. 

Pigeon Stew with Mushrooms, d la Edla Dahlgren. 

Pigeons, Potted, with Mushrooms. 

Pike, Cold Dishes of. 

Pike, Cold Jellied, a la Europeenne. 

Pike, Boiled, d la Europeenne. 

Pike, Fricassfe of. 

Pike, Mousse of, d la Ericsson Hammond .... 

Pike, Pickled, a la Octavious. 

Pike, Souffle of. 

Pike, Stuffed, with Shrimp, & la Princesse .... 

Pike, Timbale of, d la Supreme. 

Pineapple, d la Savarin. 

Pineapple Fritters, k la Degre. 

Pineapple Ice. 

Pineapple Ice Cream, k la Anna Maria. 

Pineapple Ice Cream, d la Ericsson Hammond . 

Pineapple Frappe, k la Alice. 

Pineapple Salad. . •. 

Pineapple Snow. 

Pineapple Sponge, k la Comet de Beaujeu .... 

Piquant Sauce. 

Pistachio Mousse, d la Erland. 

Planked Halibut. 

Planked Shad.. 

Planked Steak. 

Plovers, k la Jardiniere. 

Plovers, Boned Stuffed, with Chicken, a la Lincoln 

Plovers, Broiled, with Butter. 

Plovers, Roast, d la New York. 

Plum Pie, k l’Americaine. 

Plum Pie, d la Ericsson Hammond. 

Plum Pie, d la Europeenne. 

Plum Pudding, Christmas. 

Plums, Preserved. 

Pompano Chops, d la Signora.. 

Pompano, Coquille of, with Crab, d la Beamaise . 

Pompano, Glazed, d la Waldorf. 

Pompano, Larded with Truffles, a la Chambord 
Pompano, Stuffed, with Mousse of Lobster, d la Prin¬ 
cesse . 

Pompano, Stuffed, with Mousse of Shrimps, d la 

Bemadotte. 

Pompano, Fillet of, d l’AUemande. 

Pompano, Fillet, of d la Beatrice. 

Pompano, Fillet of, d la Benoria. 

Pompano, Fillet of, d la Europeenne. 

Pompano, Fillet of, d la Hollandaise. 

Pompano, Fillet of, d la Marguerite. 

Pompano, Fillet of, d la Montana. 

Pompano, Fillet of, d la Newbourg. 

Pompano, Fillet of, d la Rouennaise. 

Pompano, Fillet of. Baked, d la Gilliland .... 

Pompano, Fillets of Fried, d la Tartare. 

Pompano, Fillet of, Sauteme.. 

Pompano, Fillet of Stuffed, with Crab, d la Ericsson 

Hammond. 

Pompano, Fillet of Stuffed, with Green Pepper, d la 

Erland. 

Pompano, Fillet of, with Anchovy, d la Maud . . 

Pompano, Fillet of, with Mousse of Salmon, a la Erick 

Gustaf.- 

Pompano, Fillet of, with Mushrooms, d la Surprise 
Pompano, Fillet of, with Shrimps, d la Gimo 
Pompano, Fillet of, with Spinach. . . . 

Pompano, Fillet of, with Tomatoes, a la Gimo . 

Pork Croquettes, d la Macedoine. 

Pork Chops, Breaded. 

Pork Chops, Fried, with Apple Sauce. 

Pork Chops, Fried, with Tomatoes. 

Pork Cutlets, d la Dauphine.. 

Pork Cutlets, Broiled, with Potatoes, d la Anna Karin 

Pork, Fresh Ham, d la Frangaise . .. 

Pork, Fresh Ham, Pot Roast, d 1’America ine . . . 


PAGE 

220 

220 

219 

100 

100 

99 

100 

99 

100 

99 

100 

99 

384 

377 
324 
322 

322 

324 
299 

323 
358 
311 

325 
47 
59 

143 

242 

242 

242 

242 

387 

387 

387 

378 
429 

82 

82 

81 

80 

83 

81 

82 

81 

84 
84 
81 

83 

84 
82 

83 

84 
82 
83 

83 

81 

83 

82 

82 

81 

83 

82 

82 

177 

169 

169 

169 

170 
169 
169 
169 


PAGE 

Pork, Fresh Ham, Roasted Boiled, d la Walde . . . 168 

Pork, Fresh Ham, Stuffed and Roasted, d la Wilhelm . 169 

Pork, Loin of, To Cook.170 

Pork, Minced, on Toast.177 

Pork, Roast Fillet of, with Mushrooms, d la Lincoln . 170 

Pork, Roast Loin of, a la Gimo.168 

Pork, Roast Saddle of, d la Robert.168 

Pop-overs, d la Ericsson Hammond.424 

Popovers with Apple and Cream, d la Elvira . . . 338 

Porridge, d la Mode de Ma Femme.39 

Port Wine, Cream of, d la Charlotte.368 

Port Wine Layer Cake, d la Violet.405 

Port Wine Layer Cake with Pignolias.405 

Port Wine Frosting, Royal.434 

Port Wine Sauce. 309, 318 

Port Wine Sauce, Velvety.319 

Port Wine with Charlotte Russe, d la Gimo. . . . 369 

Portuguese Sauce.311 

Potage, d la Chasseur.36 

Potage, d la Colbert.41 

Potage, d la Russe.38 

Potato Baskets, d la Victoria.276 

Potato, Boiled Marbles of, with Butter.275 

Potato Cakes.275 

Potato Chips, d la Saratoga.276 

Potato Croquettes.274 

Potato Croquettes, d la Hedgehog.274 

Potato, French Fried Marbles of.275 

Potato Omelet.274 

Potato Roses.274 

Potato Salad.296 

Potato Salad, d l’Am6ricaine.297 

Potato Salad, d la Siciliennej.304 

Potato Saladfwith Mustard Dressing, d la Maria . . 297 

Potato Soup.40 

Potato Soup, Cream of, with Tomatoes, d la Hildur . 42 

Potato-and-Beet Salad, a la Hildur.304 

Potato-and-Watercress Salad.297 

Potatoes, d la Delmonico.276 

Potatoes, d la Lyonnaise.275 

Potatoes, au Gratin.275 

Potatoes, Baked on Half Shell.275 

Potatoes, Baked Stuffed Souffle.275 

Potatoes, Boiled.274 

Potatoes, Boiled in Their Jackets.274 

Potatoes, Brown.276 

Potatoes, Creamed.275 

Potatoes, Crisp.276 

Potatoes, French Fried.276 

Potatoes, Hashed.276 

Potatoes, Mashed.274 

Potatoes, Mashed with Turnips, d la Europeenne . . 281 

Potatoes, Puffed. 276 

Potatoes, Pyramids of, d la Pcrigord.274 

Potatoes, Souffle of.275 

Potatoes, Stewed, d la Walde.276 

Potatoes, Sweet. See Sweet Potatoes. 

Pound Cake, a la Anna Karin.395 

Prairie Hen, d la Terrapin.230 

Prairie Hen, Broiled, with Butter.229 

Prairie Hen Croquettes, d la Macedoine.230 

Prairie Hen, Fried Young, d la Maryland .... 229 

Prairie Hen, Potted, a la Matelote.229 

Prairie Hen, Roast Young, d la Woodrow .... 229 

Prairie Hen, Roast Young, Garnished.228 

Preserved Cherries.429 

Preserved Huckleberries.428 

Preserved Peaches.429 

Preserved Pears.428 

Preserved Quinces.428 

Preserved Plums. 429 

Preserved Rhubarb.429 

Preserved Strawberries.429 

Princesse Mousse.90 


PAGE 

Profiteroles, d la Mildred.418 

Prune Blanc-mange, in Aspic, d la Maria Mathilda . 365 

Prune Cabinet Pudding, Steamed.380 

Prune in Vol-au-vent, d la Chantilly.366 

Prune Pudding.365 

Prune Pudding, d la Valois.364 

Prune Pudding in Aspic, d la Lydie.365 

Prune Salad, with Cream Cheese, d la Waldorf. . . 298 

Prune Pudding with Cream, a la Gimo.365 

Prune Souffle.374 

Prune Souffle, d la Surprise.376 

Prune-apd-Egg Salad, d la Philadelphienne .... 297 

Prune-and-Lettuce Salad, d la Philadelphienne ... 295 

Prune-and-Rice Pudding, Steamed.378 

Prunes, d la Chantilly.365 

Prunes, d la Surprise.365 

Prunes, Stuffed, with Rice, d la Sicilienne .... 357 

Pudding, Admiral, Steamed.380 

Pudding, Almond, d la Charlotte.348 

Pudding, Almond, a la Gimo.346 

Pudding, Almond, d la Jessina.344 

Pudding, Almond, d la Hedgehog.346 

Pudding, Almond, d la Royale.345 

Pudding, Almond, d la Walde.345 

Pudding, Almond Cream, with Meringue, a la Walde . 348 

Pudding, Almond in Aspic, d la Hammond .... 346 

Pudding, Almond, Steamed.378 

Pudding, Almond, with Chocolate, Steamed, d la 

Hedgehog.381 

Pudding, Apple, Steamed.379 

Pudding, Apple Tapioca.383 

Pudding, Bah-Bah, d la Ericsson Hammond . . . 383 

Pudding, Blackberry, Steamed.380 

Pudding, Bread, d la Europeenne.383 

Pudd.ng, Cabinet, Prune, Steamed.380 

Pudding, Cabinet, Raisin, Steamed.379 

Pudding, Caramel, d la Charlotte.371 

Pudding, Cornmeal, Southern, d la New York . . . 382 

Pudding, Caramel, Steamed, d la Ericsson Hammond. 381 

Pudding, Chestnut, d la G. E. Anderson.384 

Pudding, Chestnut, in Aspic, d la Camille .... 346 

Pudding, Chocolate, a la Hedgehog.384 

Pudding, Chocolate, d la Pompadour.350 

Pudding, Chocolate, Steamed.379 

Pudding, Christmas Plum.378 

Pudding, Citron, Steamed.379 

Pudding, Cocoanut, Steamed,*d la Eldora .... 381 

Pudding, Cocoanut, Steamed, d la Octavious . . . 381 

Pudding, Cream, d la Continentale.345 

Pudding, Cream, with Maraschino, d la Hammond . 347 

Pudding, Cream, with Port Wine, d la Oskar . . . 368 

Pudding, Cream, with Sultanas, d la Hammond . . 371 

Pudding, Cream, with Sultanas, a la Pompadour . . 371 

Pudding, Custard Tapioca.383 

Pudding, Fig, Steamed.380 

Pudding, Frozen. See Frozen Pudding. 

Pudding, Ginger, Steamed.379 

Pudding, Ginger and Molasses, d la Sultana . . . 382 

Pudding, Guards’ Steamed.378 

Pudding, Huckleberry, Steamed, a la Savoie . . . 381 

Pudding, Indian, Steamed.382 

Pudding, Jam, Steamed, d la Hammond.381 

Pudding, Lemon, d la Surprise.383 

Pudding, Lemon Snow, with Banana in Aspic . . . 360 

Pudding, Lemon Snow, with Raspberry, d la New York 369 

Pudding, Lemon, Steamed.380 

Pudding, Macaroon, a la Walde.350 

Pudding, Manna.360 

Pudding, Molasses-and-Raisin, Steamed.380 

Pudding, Nougat, in Aspic, a la Henrietta .... 343 

Pudding of Figs in Aspic, d la Cabinet.358 

Pudding, Orange Snow, d la Mabel.362 

Pudding,; Prune.365 

Pudding, Prune, d la Valois.364 
























































































































































474 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 


Pudding, Prune, in Aspic, & la Lydie.365 

Pudding, Prune, with Cream, a la Gimo.365 

Pudding, Prune-and-Rice, Steamed.378 

Pudding, Ribbon, a la Royale.367 

Pudding, Ribbon Apple, a la Hammond.335 

Pudding, Rice, Country.383 

Pudding, Rice, Cold, 4 la Europeenne.383 

Pudding, Rice Custard, a la Surprise.382 

Pudding, Rice, in Aspic, a la Europeenne .... 356 

Pudding, Rice, in Aspic, a la Sultana. . ... 356 

Pudding, Rice-and-Apple.382 

Pudding, Snow, a la Europeenne.344 

Pudding, Snow, in Aspic of Cherry.367 

Pudding, Steamed, a la Europeenne.379 

Pudding, Strawberry, a la Delmonico.353 

Pudding, Sultana, Steamed.378 

Pudding, Yorkshire.385 

Puff Paste, a la Cond6.391 

Puff Paste, a la Ericsson Hammond.390 

Puff Paste Garnishing.273 

Pulled Candy.435 

Punch, Claret.331 

Punch, Roman, a la Gimo.330 

Punch, Sauteme, a la Octavious.330 

Pumpkin Pie.388 

Pumpkin Stuffed with Chicken and Mushrooms, a la 
Mathilda.192 

Quail, a l’ltalienne.236 

Quail, Boned Stuffed, a la Jardiniere.235 

Quail, Broiled, with Butter.234 

Quail, Chaud-froid of, a la Gimo.236 

Quail, Cold Dishes of.235 

Quail, Fillet of, a la Parisienne.235 

Quail in Aspic, a la Breca.236 

Quail in Aspic with Pate de Foie Gras, a la Barnegat . 235 

Quail, Potted, with Green Peas.. . 235 

Quail, Roasted, a la Ocke.234 

Quail, Stuffed Boned, with Pate de Foie Gras, a la 

Octavious.234 

Quail and Mushrooms in Casserole, a la Hammond . 235 

Quail with Pate de Foie Gras, Chaud-froid Sauce . . 236 

Queen Cake, a la Maude.397 

Queen Citron Cake.397 

Queen Raisin Cake.398 

Quenelles, Halibut, a l’Anchois.49 

Quince Jelly.426 

Quinces, Preserved.428 

Rabbit, a la Casserole.248 

Rabbit, a la Finnoise.249 

Rabbit, a la Fricassee.248 

Rabbit, a la Galantine.249 

Rabbit, a la Jardiniere.248 

Rabbit, a la Salade.249 

Rabbit, Boiled, a la Bregitta.245 

Rabbit, Boned, with Veal, a la Perigord.245 

Rabbit, Cold Dishes of.249 

Rabbit Cutlet, a la Douaniere.247 

Rabbit Cutlet, a la Mussulmane.247 

Rabbit Cutlet, a la Soubise.247 

Rabbit Cutlet, a la Supreme.246 

Rabbit Cutlet, Larded Braised, a la Venitienne. . . 246 

Rabbit Cutlet, Stuffed, with Chicken, a la Russe . . 246 

Rabbit Cutlet, with Asparagus a l’AUemande . . . 246 

Rabbit Cutlet with Cucumber, a la Gustaf Ranhold . 427 

Rabbit, ^ried, a la Walde.247 

Rabbit, Larded Braised Fillet of, a la Hammond . . 246 

Rabbit, Larded Braised Fillet of, a la Venitienne . . 246 

Rabbit, Mousse of, a la Hammond.247 

Rabbit, Mousse of, with String Beans, a la Pompadour 248 

Rabbit Pie, a la Erick Gustaf.248 

Rabbit, Roast Stuffed, a la Europeenne.245 

Rabbit, Roll of, a la Boudin.248 


PAGE 

Rabbit, Saute of, with Truffles.246 

Rabbit Soup.37 

Rabbit with Green Peas, a la Erick Anderson . . . 245 

Raisin Cabinet Pudding, Steamed.379 

Raisin Cake, Queen.398 

Raisin Bread, a la Eva.’. . 421 

Raisin Sandwiches.27 

Rarebit, Welsh.268 

Raspberry Celestine, a la Mabel Quist.347 

Raspberry Frappe, a la Grace.324 

Raspberry Frosting, Boiled.433 

Raspberry Ice.324 

Raspberry Ice Cream, a la Lydie Mathilde .... 322 

Raspberry Jam.427 

Raspberry Jelly. 332, 426 

Raspberry Layer Cake, a la Upsala.409 

Raspberry Snow.323 

Raspberry Water Frosting.433 

Red Snapper, Baked, with Tomatoes.98 

Red Snapper, Fried, a la Tartare.98 

Red Snapper, Steamed, a la Bearnaise.98 

Remoulade Sauce.. 310, 316 

Rhubarb, Compote of, a la Bavaroise.371 

Rhubarb Jam.427 

Rhubarb Jelly.332 

Rhubarb Pie.389 

Rhubarb Pie, a la Hammond.398 

Rhubarb Pie, a la Walde.389 

Rhubarb, Preserved.429 

Rice, au Gratin.289 

Rice Border for Chicken Fricassee.186 

Rice Croquettes.289 

Rice Crumpets, a la Anna Maria.425 

Rice Custard Frozen Pudding, a la Mathilda . . . 329 

Rice Custard Pudding, a la Surprise.382 

Rice Foundation.290 

Rice Gems, a la William.423 

Rice Griddle Cakes, a la Ericsson Hammond . . . 419 

Rice, How to Boil.289 

Rice Muffins, a la Ericsson Hammond.423 

Rice Pudding, Cold, a la Europeenne.383 

Rice Pudding, Country.383 

Rice Pudding in Aspic, a la Europeenne.356 

Rice Pudding in Aspic, a la Sultana.356 

Rice Souffle.375 

Rice Souffle, a la Surprise.376 

Rice Soup, Cream of, a l’Allemande.41 

Rice-and-Apple Pudding.382 

Rice and Apples with Meringue, a la Digre .... 357 

Rice with Apples, a la Russe.341 

Rice with Apples, a la Sultana.357 

Rice with Stuffed Prunes, a la Sicilienne.357 

Rice with Tomatoes, a ITtalienne.289 

Rice, with Tomato Sauce, a ITtalienne.289 

Ribbon Cake.406 

Ribbon Pudding, a la Royale.367 

Ribbon Sandwiches.27 

Richelieu Sauce.310 

Rings of Apples, a la Gimo.334 

Rings with Pistachio, a la Maria Mathilda . . . . 418 

Roll, a la Minnehaha.412 

Roll, Apple, a la Europeenne.420 

Roll, Fruit, a la Europeenne.420 

Rolls, a la Sweden.422 

Rolls, Dough for, a la Ericsson Hammond . . . . 420 

Rolls, Graham, a la James Gilliland.423 

Rolls, How to Bake.420 

Rolls, Parker House, a la Europeenne.421 

Rolls, Parker House, a la Royale.422 

Rolls, Sweet Dough for, a la Breta Stina .... 420 

Rolls, Sweet Dinner, a la Hildur Alexandra . . . 422 

Rolls, Water, a la Stockholm.422 

Robert Sauce.312 

Rolled Cakes.410 


PAGE 

Roly-Poly with Raisins, a la Mildred.419 

Romaine Lettuce Salad.297 

Roman Punch, a la Gimo.330 

Roquefort Cheese, Bananas Stuffed with, a la Gimo . 272 

Roquefort Cheese, Cucumber Stuffed with, a la Walde. 272 
Roquefort Cheese in Aspic, a la Ericsson Hammond . 271 

Roquefort Cheese in Tomatoes, a la Gimo .... 272 

Roquefort Cheese, Timbales of, in Tomato Aspic . . 271 

Roquefort Cheese, Tomatoes Stuffed with, a la Pari¬ 
sienne .272 

Roquefort-and-Tomato Salad a la Gimo.296 

Rosettes, a la Victoria.393 

Royal Frosting.434 

Rum Cake, a la James Gilliland.408 

Russian Dressing.316 

Rye Bread, a la Walde.421 

Rye Muffins, a la Continentale.423 

Sage Sauce, a FAmfericaine.. . . 310 

Salad, a la Casanova.303 

Salad, a la Claudia.296 

Salad, a la Jardiniere.302 

Salad, a la Jeannette.295 

Salad, a la John Ericsson.299 

Salad, a la Macedoine.294 

Salad, a la Tartare.298 

Salad, a la Waldorf.299 

Salad, Alligator Pear.300 

Salad, Alligator Pear, a la Ericsson Hammond . . . 300 

Salad, Appetizing.295 

Salad, Apple, a ITtalienne.300 

Salad, Apple, a la Macedoine.298 

Salad, Asparagus, a la Mayonnaise.298 

Salad, Asparagus-and-Tomato, a la Hammond . . . 303 

Salad, Artichoke, a la Mayonnaise.300 

Salad, Artichoke-and-Crab, a la Lydie Matilde. . . 305 

Salad, Artichoke-and-Sweetbread. a la Mayonnaise . 302 

Salad, Asparagus-and-Tomato, a la Walde .... 303 

Salad, Assorted Fruit.303 

Salad, Banana-and-Chicken, a la Laconia .... 299 

Salad, Beetroot with Pate de Foie Gras.296 

Salad, Cauliflower in Tomato Aspic.306 

Salad, Celery-and-Apple, a ITtalienne.302 

Salad, Cheese, a la Dame.296 

Salad, Chicken, a la Maria.300 

Salad, Chicken in Green Peppers, a la Laconia . . . 301 

Salad, Chicken, with Spanish Peppers, a la Sicilienne . 299 

Salad, Chicory, Egg, and Tomato.304 

Salad, Cold Slaw, a la Gimo.297 

Salad, Cold Slaw, a la Rydberg.297 

Salad, Crab, a ITtalienne.306 

Salad, Crab in Grape Fruit, a la Bregitta .... 305 

Salad, Cucumber-and-Beet.300 

Salad, Cucumbers and Peas in Aspic.306 

Salad, Cucumber-and-Tomato, a la Europeenne . . 294 

Salad, Cucumber-and-Tomato in Aspic, a la Edna . . 306 

Salad Dressing, Cream, a la Lydie Mathilde . . . 317 

Salad Dressings. See Sauces, Cold. 

Salad, Egg, a la Royale.304 

Salad, Endive.297 

Salad, Fruit, a FAurore.303 

Salad, Fruit, a la St. Louis.364 

Salad, Garnished String Bean ..295 

Salad, Grape Fruit.302 

Salad, Grape Fruit, a la Irene.302 

Salad in Aspic, a la Alexandra.307 

Salad in Aspic, a la Anna Maria.306 

Salad, Julienne, a la Ethel Bayes.303 

Salad, Lettuce.293 

Salad, Lettuce-and-Asparagus.294 

Salad, Lettuce-and-Prune, a la Philadelphienne . . 295 

Salad, Lettuce-and-Tomato.294 

Salad, Lettuce, with Peas.294 

Salad, Lobster, a la Octavious.305 































































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


475 


Salad, Macedoine, k la Mayonnaise. 

Salad, Macedoine in Aspic, a la James Gilliland. 

Salad, Macedoine, with Chaud-froid of Chicken 

Salad, Marie Louise. 

Salad, Mushroom, h la Ericsson Hammond .... 

Salad, Orange Baskets, a la Macedoine. 

Salad, Pea-and-Cucumber. 

Salad, Pineapple. 

Salad, Potato. 

Salad, Potato, h l’Americaine. 

Salad, Potato, k la Sicilienne. 

Salad, Potato, with Mustard Dressing, a la Maria . 

Salad, Potato-and-Beet, k la Hildur. 

Salad, Prune-and-Egg, k la Philadelphienne. 

Salad, Romaine Lettuce. 

Salad, Russian. 

Salad, Russian Egg. 

Salad, Shrimp, a la Mathilda. 

Salad, Shrimp-and-Apple, a l’Americaine .... 

Salad, Shrimp-and-Tomato. 

Salad, Stuffed Apple with Tongue, a la Mayonnaise . 
Salad, Stuffed Prunes with Cream Cheese, a la Waldorf 
Salad, Stuffed Tomato, k la Anna Cathrina 

Salad, Stuffed Tomato, a la Gimo. 

Salad, Stuffed Tomato and Celery, h la Mayonnaise . 
Salad, Stuffed Tomato with Tongue, a la Teckla . 

Salad, Stuffed Turnip with Macedoine. 

Salad, Sweetbread. 

Salad, Tomato, a la Hammond. 

Salad, Tomato-and-Asparagus, a la Bregitta 

Salad, Tomato-and-Cucumber. 

Salad, Tomato-and-Egg, a l’Americaine. 

Salad, Tomato-and-Endive. 

Salad, Tomato-and-Roquefort, h la Gimo .... 
Salad, Tongue-and-Apple, a la Europeenne .... 

Salad, Tomato in Aspic, a la Gimo. 

Salad, Tomato in Aspic, a la Walde. 

Salad, Turnip with Mushroom and Egg. 

Salad,Watercress-and-Potato. 

Salmis Sauce, Cold. 

Salmon, a la Chaud-froid. 

Salmon, a la Cuisse.. 

Salmon, h la Hollandaise, in Mousse of Spinach 

Salmon, a la Mayonnaise. 

Salmon, a la Newbourg. 

Salmon, Aspic of, a la Ericsson Hammond . . . . 
Salmon, Aspic of, a la Prince Bernadotte . . . . 
Salmon, Aspic of, with Spinach, a la Europeenne . 

Salmon, Boiled, a la Bregitta. 

Salmon, Broiled, k la Tartare. 

Salmon, Chartreuse, a la Poularde. 

Salmon Chops, a la Beauvau. 

Salmon Chops, h la Signora. 

Salmon, Cold, a la Chaud-froid de Mayonnaise. 

Salmon, Cold Dishes of. 

Salmon, Creamed, in Ramequin Cups, a la Tecla . 

Salmon Croquettes, a la Supreme. 

Salmon Cutlet, a la Sicilienne. 

Salmon, Fried, k la Tartare .. 

Salmon, Fried Cutlet of, k la Gimo. 

Salmon in Aspic, a la Chartreuse. 

Salmon, Mousse of, a la Baltimorienne. 

Salmon, Mousse of, a la Ericsson Hammond 

Salmon, Mousse of, a la Waldorf. 

Salmon, Mousse of, in Aspic, a la Irene. 

Salmon, Mousse of, in Petit Chou. 

Salmon, Mousse of, with Spinach, a la Europeenne 
Salmon, Mousse of, with Spinach, a la Princesse . 

Salmon, Smoked, k la Charles. 

Salmon, Smoked, k la Comtesse. 

Salmon, Smoked, a la Delaware. 

Salmon, Smoked, a la Dewey. 

Salmon, Smoked, k la King Gustaf. 

Salmon, Smoked, a la Revietto. 


PAGE 

298 
307 
297 

295 
304 

300 

301 

299 

296 

297 
304 
297 
304 
297 

297 

298 

304 

305 
305 
305 

301 

298 

305 

300 

302 

301 

301 

302 

301 

299 

294 
298 

302 

296 

300 
307 

306 

295 

297 
316 

59 

57 

56 
59 

57 
7 
7 

58 
56 

56 
6 

55 

57 
53 

58 

56 

56 
55 

57 

57 

58 
55 

53 

57 

58 

54 
54 
54 

5 
4 

3 

4 

6 
3 


PAGE 


Salmon, Smoked, k la Victoria. 4 

Salmon, Smoked, a la Walde. 3 

Salmon, Smoked, Chaud-froid, a la Walde .... 5 

Salmon, Smoked, in Aspic, a la Hammond .... 6 

Salmon, Smoked, in Tomato, h la Parisienne ... 5 

Salmon, Smoked Stuffed, a la Walde. 6 

Salmon, Smoked, with Chartreuse, a la Charlotte . . 6 

Salmon, Smoked, with Eggs, a la Charlotte .... 4 

Salmon, Smoked, with Eggs, a la Ericsson .... 257 

Salmon, Smoked, with Eggs, a la Gimo. 4 

Salmon, Smoked, with Mayonnaise, a la Victoria . . 6 

Salmon, Smoked, with Tomato a la Provengale . . 5 

Salmon Souffle, k l’Americaine.54 

Salmon Souffle, with Spinach, k la Princesse ... 54 

Salmon Souffle, Mousse of, k la Gilbert.54 

Salmon, Stuffed, h la Gimo.55 

Salmon, Stuffed, with Crab, k la Gimo.57 

Salmon, Stuffed, with Oyster Crab, k la Sicilienne . . 58 

Salmon, Stuffed Fillet of, with Lobster, k la Gimo . . 56 

Salmon, Stuffed Mousse of, with Spinach, k la Camille. 55 

Salmon, Timbale of, k la Hollandaise.53 

Salmon, Timbales of, with Spinach, k la Europeenne . 55 

Salmon, Timbales of, with Spinach, a la Princesse . . 54 

Salmon with Anchovy, k la Bercy. 5 

Salmon with Anchovy, a la Mayonnaise. 5 

Salmon with Crab, h la Hammond.55 

Salmon with Crab in Shell, a la Russe.54 

Salmon with Stuffed Tomato, d la Mathilda ... 56 

Salsify. See Oyster Plant. 

Sand Tarts.413 

Sandwiches, Almond.26 

Sandwich, Anchovy, k la Garniture.13 

Sandwich, Anchovy, a la King Gustaf.12 

Sandwich, Anchovy, a la Servietto.13 

Sandwich, Anchovy, a la Victoria.13 

Sandwich, Anchovy-and-Olive.12 

Sandwich, Anchovy-and-Olive, k la Garniture ... 13 

Sandwich, Anchovy with Egg, Garnished .... 11 

Sandwiches, Brown Bread-and-Butter.27 

Sandwich, Caviar, with Pimentos.21 

Sandwiches, Celery.27 

Sandwiches, Cheese, k l’Americaine.28 

Sandwiches, Chicken.28 

Sandwiches, Chicken, k la Europeenne.27 

Sandwiches, Club.27 

Sandwiches, Crab.' . 27 

Sandwiches, Cream Cheese, k la Philadelphienne . . 28 

Sandwiches, Cucumber.28 

Sandwiches, Egg.26 

Sandwich, Garnished Caviar.21 

Sandwiches, Gherkin.28 

Sandwiches, Lettuce ..26 

Sandwiches, Lettuce, with Spanish Pepper .... 27 

Sandwiches, Nut.26 

Sandwiches, Raisin.27 

Sandwiches, Ribbon.27 

Sandwiches, Sardine.7, 28 

Sandwich, Sardine, a la Dewey.13 

Sandwich, Sardine, a la King Haakon.14 

Sandwich, Sardine, a la Mathilda.12 

Sandwich, Sardine, d la Montana. ..13 

Sandwich, Shrimp-and-Tomato, a la Gimo .... 17 

Sandwich, Sturgeon, with Tomatoes, a la Erick . . 25 

Sandwiches, Tomato ..28 

Sandwich, Three Colored, a l’Anchois.25 

Sandwich, Tomato, a l’Anchois.13 

Sandwiches, Tongue.27 

Sandwiches, Tongue, au Parmesan.26 

Sandwiches, Victoria.28 

Sardine, Omelet, a la Maria Mathilda.267 

Sardine on Toast, a la Bombay.12 

Sardine Sandwiches.7, 28 

Sardine Sandwich, a la Dewey.13 

Sardine Sandwich, d la King Haakon.14 


PAGE 


Sardine Sandwich, a la Mathilda.12 

Sardine Sandwich, k la Montana.13 

Sardines, a la Charlotte. 8 

Sardines, d la Henriette. 8 

Sardines, a la Mayonnaise. 9 

Sardines, d la Milanaise. 8 

Sardines, a la Waldorf. 7 

Sardines, Broiled, on Toast with Butter, k la Gimo . 103 

Sardines, Chaud-froid, with Mayonnaise. 8 

Sardines, Glazed, with Anchovy. 9 

Sardines, Glazed, with Anchovy, a la Mayonnaise . . 10 

Sardines in Aspic, a la Henriette. 8 

Sardines, Mousse, a la Ericsson Hammond .... 14 

Sardines, Stuffed Chaud-froid, k la Walde .... 7 

Sardines, Stuffed with Shrimps, k la Hollandaise . . 104 

Sardines with Anchovy, a la Tomate.11 

Sardines with Eggs, au Chaud-froid.11 

Sardines with Eggs, a la Edna.15 

Sardines with Eggs, a la Shankling. 1 

Sardines with Glazed Eggs.94 

Sardines with Green Peppers, k la Gimo.10 

Sardines with Lettuce, d la Russe. 9 

Sardines with Pears, a la Mabel. 9 

Sardines with Sweet Potatoes and Butter, k la Naemia 103 

Sardines with Tomato, a la Parisienne. 7 

Sardines with Tomato, in Baskets, a la Hildur ... 8 

Sauce, Anchovy.308 

Sauce, a la McAlpin.310 

Sauce, k la Poulette.310 

Sauce, Bearnaise.307 

Sauce, Bercy.314 

Sauce, Bordelaise.308 

Sauce, Bourguignonne.308 

Sauce, Bretonne.308 

Sauce, Brown, k la Matelote.314 

Sauce, Brown, with Chestnuts.312 

Sauce, Brown Butter.308 

Sauce, Brown Glaze.314 

Sauce, Caper, Brown.308 

Sauce, Caper, White.309 

Sauce, Cardinal.315 

Sauce, Chateaubriand.309 

Sauce, Cheese.313 

Sauce, Chevreuil.309 

Sauce, Court-bouillon.309 

Sauce, Cream.308 

Sauce, Cream, k l’Allemande.307 

Sauce, Cream Parsley.311 

Sauce, Creamed Mushroom.309 

Sauce, Currant.310 

Sauce, Currant Jelly, Hot.314 

Sauce, Curry.312 

Sauce, Czarina.309 

Sauce, Devilled.313 

Sauce, Egg, a la Bregitta.315 

Sauce, English Bread.312 

Sauce, Giblet.313 

Sauce, Gimo.315 

Sauce, Ham.312 

Sauce, Hollandaise.315 

Sauce, Horseradish.310 

Sauce, Horseradish, Creamed.310 

Sauce, Italian.312 

Sauce, Lobster.313 

Sauce, Lyonnaise.312 

Sauce, Madeira.309 

Sauce, Melted Butter.308 

Sauce, Meunidre. ..307 

Sauce, Mushroom, a la Villeroi.310 

Sauce, Musketeer.313 

Sauce, Mussel.311 

Sauce, Mustard.311 

Sauce, Neapolitan.311 

Sauce, Newbourg.313 


























































































































































476 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 

Sauce, Onion.310 

Sauce, Orange.308 

Sauce, Oyster Crab. 313 

Sauce, Parmesan, k la Milanaise.312 

Sauce, Pepper.311 

Sauce, Perigord.313 

Sauce, Picardian.310 

Sauce, Piquant. .311 

Sauce, Port Wine.309 

Sauce, Portuguese.311 

Sauce, Remoulade.310 

Sauce, Richelieu.310 

Sauce, Robert.312 

Sauce, Sage, a l’Americaine.310 

Sauce, Sauterne.314 

Sauce, Sharp.314 

Sauce, Shrimp, a la Cardinal.309 

Sauce, Shrimp, a la Ericsson Hammond.309 

Sauce, Supreme.314 

Sauce, Tomato.314 

Sauce, Tomato, 5 l’Allemande.308 

Sauce, Tomato, a l’Aurore.308 

Sauce, Tomato Glaze.314 

Sauce, Truffle, k la Parisienne.315 

Sauce, Truffle, Brown.314 

Sauce, Truffle, White.314 

Sauce, Walde.311 

Sauce, White.311 

Sauce, White, & la Matelote.314 

Sauce, White Oyster.313 

Sauce, White, with Chestnuts.312 

Sauces, Cold, American Dressing.317 

Sauces, Cold, American Cream Dressing.316 

Sauces, Cold, Anchovy Chaud-froid.316 

Sauces, Cold, Aurorian.316 

Sauces, Cold, Chaud-froid.315 

Sauces, Cold, Chaud-froid, Brown.315 

Sauces, Cold, Casanova.316 

Sauces, Cold, French Dressing.315 

Sauces, Cold, Mayonnaise.316 

Sauces, Cold, Mayonnaise Dressing.315 

Sauces, Cold, Mint.317 

Sauces, Cold, Mustard Dressing, 5 la Ericsson Ham¬ 
mond .317 

Sauces, Cold Mustard Dressing, Boiled, a la Maria . 317 

Sauces, Cold, Paprika Dressing.316 

Sauces, Cold, Remoulade.316 

Sauces, Cold, Russian Dressing.316 

Sauces, Cold Salad Dressing, Cream, h la Lydie Ma- 

thilde.317 

Sauces, Cold, Salmis . 316 

Sauces, Cold, Tartare.316 

» Sauces, Cold, Tomato and Anchovy Chaud-froid . . 316 

> Sauces, Cold, Vinegar.317 

' Sauces, Cold, Vinegar Souffle.317 

Sauces, Sweet, Apple.319 

Sauces, Sweet, Brandy.318 

. Sauces, Sweet Brandy, Hot.320 

Sauces, Sweet Burning.318 

Sauces, Sweet, Caramel .320 

Sauces, Sweet, Chocolate. 319 

Sauces, Sweet, Chocolate, Hot.319 

Sauces, Sweet, Chocolate, Cold.319 

Sauces, Sweet, Cranberry, English.319 

Sauces, Sweet, Custard.320 

Sauces, Sweet, Foam, Hot.319 

Sauces, Sweet, Foam, Cold.320 

Sauces, Sweet, Foam, Lemon, Hot.320 

Sauces, Sweet, Foam, Lemon, Cold.320 

Sauces, Sweet, Foam, Orange.320 

Sauces, Sweet, Fruit, h la Sultana.320 

Sauces, Sweet, Fruit, Hot or Cold.319 

Sauces, Sweet, Hard.318 

Sauces, Sweet, Kirsch.317 


PAGE 


Sauces, Sweet, Kitchen Bouquet.319 

Sauces, Sweet, Marshmallow.319 

Sauces, Sweet, Orange.318 

Sauces, Sweet, Orange, k la Hammond ...... 318 

Sauces, Sweet, Port Wine.318 

Sauces, Sweet, Port Wine, Velvety.319 

Sauces, Sweet, Sour Cream, a la Europeenne . . . 320 

Sauces, Sweet, Vanilla, Clear.318 

Sauces, Sweet, White Wine.318 

Sausages, Frankfurter.175 

Sausage, How to Fry.175 

Sauterne Punch, k la Octavious.330 

Sauterne Sauce.314 

Scallop Omelet, 5 la Octavious.367 

Scallop Pie with Mushrooms, k la Ericsson Hammond. 130 

Scallops, a la Poulette.129 

Scallops, Baked.131 

Scallops, Creamed, with Mushrooms, k la Gimo . . 130 

Scallops, Fried, with Meuniere Sauce, a la James Gilli¬ 
land .130 

Scallops, Devilled.130 

Scallops on Toast, k la Brochette.130 

Scallops, Skewered Broiled, on Toast, k la Octavious . 131 

Scallops, Stuffed, with Mousse of Striped Bass, a la 

Upsala.131 

Scallops, with Hollandaise Sauce, a la Hammond . . 129 

Scallops with Mushrooms, a la Perigord.130 

Scrapple, Breaded Fried, with Bacon.177 

Scrapple, How to Fry.177 

Shad, Baked, h la Philadelphienne.61 

Shad, Baked, au Gratin.62 

Shad, Boiled, k la Bregitta.60 

Shad, Boned.59 

Shad, Broiled, with Shirred Butter.60 

Shad, Creamed, in Ramequin Cups.63 

Shad Croquettes, k la Meuniere.62 

Shad Cutlet, a la Lydie Matliilde.62 

Shad, Fried, & la Tartare.60 

Shad, Mousse of, k la Mathilda.62 

Shad, Planked.59 

Shad, Souffle of, k la Hildur.62 

Shad, Steamed, k la Zebra.61 

Shad, Steamed, with Shrimps, k la Hammond ... 61 

Shad, Stuffed, 5 la Bearnaise.60 

Shad, Stuffed, & la Sicilienne.60 

Shad, Stuffed, with Crab, a la Hammond .... 60 

Shad, Stuffed with Mousse of Bass, a la Flammond . 61 

Shad, Stuffed, with Mousse of Lobster, a la Ericsson 

Hammond.61 

Shad, Stuffed, with Mousse of Spinach, k la Octavious. 61 

Shad, Stuffed, with Shrimps, k la Sicilienne ... 60 

Shad, Timbale of, k la Hollandaise.62 

Shad Rose, a la Perigord.63 

Shad Roe, a la Supreme.63 

Shad Roe, Broiled, with Shirred Butter.64 

Shad Roe, Croquettes of, k la Ericsson.64 

Shad Roe, Fried, h la Tartare.64 

Shad Roe, Glazed, with Truffle Sauce, & la Octavious . 63 

Shad Roe, Mousse of, 5 la Ericsson Hammond ... 63 

Shad Roe, Souffle of, k la Edla Dolgren.64 

Shad Roe, Stuffed, with Mousse of Shrimp, Bearnaise 

Sauce.63 

Shad Roe, Timbale of, a la Supreme.63 

Sharp Sauce.314 

Sheepshead Fish, To Cook.97 

Short Cake, Apple, four recipes.402 

Short Cake, Strawberry, k la Surprise.353 

Short Cake, Strawberry.403 

Short Cake, Strawberry, 5 la Maria Mathilda . . . 402 

Short Cake, Strawberry, Grilled, a la Ericsson Ham¬ 
mond .403 

Shrimp Aspic.t.119 

Shrimp Aspic, & la Chaud-froid.119 

Shrimp Canape, a la Sicilienne.17 


PAGE 

Shrimp Croquettes, k la Supreme.118 

Shrimp Cutlets, a la Mayonnaise.119 

Shrimp Cutlets, Fried, 5 la Meuniere.118 

Shrimp Mousse, k la Baltimorienne.115 

Shrimp Mousse, 4 la Charlotte ■.114 

Shrimp Mousse, 5 la Ericsson Hammond .... 114 

Shrimp Mousse, k la Europeenne.113 

Shrimp Mousse, k la Gimo.115 

Shrimp Mousse, d la Princesse.115 

Shrimp Mousse, k la Sicilienne.116 

Shrimp Mousse, la Walde.114 

Shrimp Mousse in Tomatoes, k la Princesse. . . . 117 

Shrimp Mousse with Spaghetti Baskets, a la Ericsson 

Hammond..116 

Shrimp Mousse, with Spinach, k la Princesse . . . 115 

Shrimp Mousse, with Stuffed Cucumber, k la Hollan¬ 
daise .115 

Shrimp Mousse with Stuffed Tomatoes.114 

Shrimp Omelet, a la Ericsson Hammond .... 266 

Shrimp Pie, & la Supreme.117 

Shrimp, Quenelles of, with Anchovy Sauce, a la Allgat. 118 

Shrimp Salad, h la Mathilda.305 

Shrimp Sauce, a la Cardinal.309 

Shrimp Sauce, 5 la Ericsson Hammond.309 

Shrimp Souffle, a la Gilliland.114 

Shrimp Stuffing for Fish.69, 100 

Shrimp Timbale, Mousse of, h la Honeycomb . . . 115 

Shrimp Timbale, a la Maria.114 

Shrimp-and-Apple Salad, a l’Americaine .... 305 

Shrimp-and-Tomato Salad.305 

Shrimp-and-Tomato Sandwich, k la Gimo .... 17 

Shrimp with Mayonnaise, k la Octavious .... 119 

Shrimps, & la Biscuit.16 

Shrimps, a la Charlotte.119 

Shrimps, 5 la Newbourg.117 

Shrimps, a la Poulette.114 

Shrimps, Baskets with, k la Fanchonette .... 116 

Shrimps, Chartreuse of.120 

Shrimps, Chartreuse of, k la Waldorf.119 

Shrimps, Cold Dishes of.119 

Shrimps, Creamed, in Patties, a I’Americaine . . . 118 

Shrimps, Croustades with, d la Newbourg . . . . 116 

Shrimps, Cucumber Stuffed with, k l’Americaine . . 120 

Shrimps, Fried, a la Bearnaise.117 

Shrimps in Aspic, 5 la Chartreuse.120 

Shrimps in Mousse of Spinach, k la Joel.114 

Shrimps in Potato Baskets, k la Poulette . . . . 118 

Shrimps in Tomato Aspic, a l’Aurorian.16 

Shrimps, Mousse of, a la Gimo, with Hollandaise Sauce 116 
Shrimps, Mousse of, h la Gimo, with Hollandaise Sauce 116 
Shrimps on the Skewer, & la Chaud-froid .... 120 

Shrimps, Souffle of, with Spinach, 5 la Princesse . . 115 

Shrimps, Supreme of, in Spinach Mousse, a la Bayes . 118 

Shrimps, Turnips Stuffed with, a la Emma Charlotte . 116 

Shrimps with Anchovy, k la Charlotte.16 

Shrimps with Anchovy, a la Waldorf.17 

Shrimps with Egg, a l’Aurore.262 

Shrimps with Fillet of Sole, k la Walde.76 

Shrimps with Fried Smelts, k la Bearnaise .... 88 

Shrimps with Halibut, a la Hammond ].48 

Shrimps with Mushrooms, k la Parisienne . . . . 117 

Shrimps with Mussels in Shells, a la Hammond. . . 23 

Shrimps with Scrambled Eggs, k l’Americaine . . . 258 

Shrimps with Steamed Shad, k la Hammond ... 61 

Shrimps with Stuffed Fillet of Pompano, 5 la Gimo . 83 

Shrimps with Stuffed Fillet of Sole, a la Gimo ... 75 

Shrimps with Stuffed Halibut.47, 49 

Shrimps, with Stuffed Halibut, a la Signora. ... 50 

Shrimps with Stuffed Halibut Chops, 1 la Supreme . 49 

Shrimps with Stuffed Mackerel, h l’Americaine. . . 71 

Shrimps with Stuffed Mackerel, a la Zebra .... 69 

Shrimps with Stuffed Shad, a la Sicilienne .... 60 

Shrimps with Stuffed Smelts, a la Sicilienne. ... 88 

Shrimps with Stuffed Striped Bass.65, 67 




























































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


477 


PAGE 


Shrimp with Stuffed Turbot, & la Gimo. 

Shrimp with Tomato, a la Ericsson Hammond . 

Shrimps, with Turbot k la Beatrice. 

Silver Cake, a la Lincoln. 

Silver Caramel Cake, k la Benoria. 

Smelts, k la Meuniere. 

Smelts, ^ la Ragout. 

Smelts, au Gratin, k la Wally. 

Smelts, Baked, with Tomato Sauce, k la John Ericsson 

Smelts, Broiled, with Butter. 

Smelts, Buisson of, with Butter, k la Hildur 
Smelts, Chateaubriand of, k la Hammond .... 
Smelts, Chateaubriand of, with Shrimps, a la Princesse 

Smelts, Fried, k la Juliet. 

Smelts, Fried, k la Montana. 

Smelts, Fried, a la Tartare. 

Smelts, Fried, with Parsley, a la Hammond. 

Smelts, Fried, with Shrimps, a la Bearnaise. 

Smelts, Steamed, a la Bregitta. 

Smelts, Stuffed, a la Financiere. 

Smelts, Stuffed, with Crab, a la Henrietta .... 
Smelts, Stuffed, with Lobster, a la Chateaubriand . 
Smelts, Stuffed, with Mousse of Crab, a la Octavious . 
Smelts, Stuffed, with Mousse of Crab, a la Sicilienne . 
Smelts, Stuffed, with Mousse of Lobster, a la Lydie 

Matilde . . 

Smelts, Stuffed, with Mousse of Salmon, a l’Aurore 
Smelts, Stuffed, with Mousse of Shrimp, a la Sicilienne 
Smelts, Stuffed, with Mousse of Striped Bass, a la 

Bearnaise. 

Smelts, Stuffed, with Salmon, a la Sicilienne 

Snipe, a la Walde .. 

Snipe, Broiled, with Butter. 

Snipe, Roasted, a la Continentale. 

Snow, Lemon, a la Ericsson Hammond ..... 
Snow, Orange, Raspberry, Strawberry, Pineapple . 

Snow Pudding, a la Europeenne. 

Snow Pudding in Aspic of Cherry. 

Soldier Soup. 

Sole, Fillet of. See Fillet of Sole. 

Sorrel Soup, Cream of. 

Souffle Supreme. 

Souffle, To Make. 

Souffle with Pignolia, a la Watermelon. 

Souffles, Cold, Almond with Macedoine Fruit, a la 

Surprise. 

Souffles, Cold, Prune, a la Surprise. 

Souffles, Cold, Rice, a la Surprise. 

Souffles, Hot, Almond. 

Souffles, Hot, Brandy. 

Souffles, Hot, Chocolate. 

Souffles, Hot, Orange. 

Souffles, Hot, Peach. 

Souffles, Hot, Prune. 

Souffles, Hot, Rice. 

Sour Cream Sauce, a la Europeenne. 

Soused Mackerel, a la Charlotte. 

Soup, Barley Ox-tail. 

Soup, Bean, a la Hammond. 

Soup, Bean, a la Octavious. 

Soup, Beef Julienne. 

Soup, Chicken, a la Kursaal. 

Soup, Chicken, a la Royale. 

Soup, Chicken-and-Ham. 

Soup, Chicken-Asparagus. 

Soup, Chicken-Okra. 

Soup, Cold Beet, a la Waldemar. 

Soup, Com Cream, a la Fritz. 

Soup, Cream, a la Gouffe. 

Soup, Cream, k la Victoria. _. 

Soup, Cream, with Vermicelli. 

Soup, Cream of Asparagus. 

Soup, Cream of Barley, a la Breta. 

Soup, Cream Barley, a la Ericsson Hammond , . . 


79 

17 

77 

395 

403 

89 

88 

89 

90 
90 

89 
83 

90 
88 
88 
90 
90 
88 

89 
88 

90 
89 
88 

89 

87 

90 

88 

89 

89 

239 

239 

239 

323 

323 

344 

367 

46 

43 
196 

54 

344 

376 

376 

376 

375 

375 

375 

375 

375 

374 

375 
320 

24 

37 

41 

44 
29 

41 
43 
43 
40 
43 

42 

40 

41 
41 
41 
40 

43 
40 


PAGE 


Soup, Cream of Carrot. 

Soup, Cream of Celery. 

Soup, Cream of Lettuce, a la Mathilda. 

Soup, Cream of Pea. 

Soup, Cream of Potato, with Tomatoes, a la Hildur . 

Soup, Cream of Rice, a l’Allemande. 

Soup, Cream of Sorrel. 

Soup, Cream of Spinach. 

Soup, Czarina, Russian. 

Soup, Dried Pea, with Stock, a la Hammond . 

Soup, Duck, a la Upsala. 

Soup, Fish. 

Soup, Fish, a la Ericsson Hammond. 

Soup, Goose Giblet. 

Soup, Green Pea, a la Hammond. 

Soup, Green Turtle, a la Hildur. 

Soup, Grouse. 

Soup, Ham, a la Russe. 

Soup, Herb, a la Printaniere. 

Soup, Indian Curry. 

Soup, Lamb, with Barley, a la Victoria. 

Soup, Leek. 

Soup, Lentil, a la Petrograd. 

Soup, Lobster, a la Bamegat. 

Soup, Mushroom Cream. 

Soup, Mock-turtle, a la Octavious. 

Soup, Mock-turtle, Clear, a la Lydie. 

Soup, Norse Onion, a la Suedoise. 

Soup, Onion, a la Octavious. 

Soup, Onion, au Gratin. 

Soup, Ox-tail, a l’Anglaise. 

Soup, Ox-tail, Clear, a la Barnegat. 

Soup, Oyster Cream. 

Soup, Partridge. 

Soup, Pea, a l'Americaine. 

Soup, Petite Marmite. 

Soup, Potato. 

Soup, Rabbit. 

Soup, Russian Beet. 

Soup, Soldier. 

Soup, Spinach, a la Gilliland. 

Soup, Spinach, Cream of. 

Soup, Tomato, a la Continental . .... 

Soup, Tomato, Clear in Cups, a la Maria .... 
Soup, Tomato Cream, a la Ruth Williams .... 

Soup, Tomato, with Rice. 

Soup, Veal, a la Comtesse. 

Soup, Vegetable, a la Europeenne. 

Soup, Vegetable, a la Parisienne. 

Soup, Vegetable Cream, a la Mongole. 

Soup, Winter Vegetable, a la Ericsson Hammond . 

Spaghetti, To Cook. 

Spaghetti Baskets with Almond Crearr, a la Fan- 

chonette. 

Spaghetti Baskets with Anchovy, a la Woodrow . 
Spaghetti Baskets with Shrimp Mousse, k la Ericsson 

Hammond. 

Spaghetti Baskets with Veal and Mushrooms . 

Spareribs, Boiled, with Turnips. 

Spareribs, Broiled. 

Spareribs, Fried. 

Spareribs with Cabbage, a la Europeenne .... 

Spareribs with Spinach, a la Parisienne. 

Spice Cake, a la Breta .. 

Spice Cake, Golden, a la Anna Maria. 

Spice Drops, a la Grace.. 

Spiced Grapes. 

Spinach, How to Cook. 

Spinach, To Preserve. 

Spinach, Creamed, a la Walde. 

Spinach Foundation. 

Spinach Mousse. 

Spinach, Mousse of, with Halibut. 

Spinach Omelet, a la Frangaise. 


42 

42 

43 

40 

42 

41 

43 

41 

42 

38 

39 

44 

45 
37 

39 
29 

37 

41 
36 

38 

38 
44 

43 

44 

40 
36 
29 

39 

42 

39 

36 
29 

45 

37 

40 
35 
40 

37 

40 

46 
42 

41 

38 
35 

39 
38 
41 

35 
38 
44 

36 
289 

347 

24 

116 

147 

176 

176 

176 

176 

176 

395 

395 

415 

429 
278 

430 
278 
278 
278 

49 

265 


PAGE 


Spinach Timbales.278 

Spinach, with Butter. .... 278 

Spinach Soup, a la Gilliland.42 

Spinach Stuffing for Fish.82 

Sponge Cake, a la Mabel.396 

Sponge Cake, Ginge , a 1 Theresa.396 

Sponge Cake, Quick ..410 

Sponge Drops, a la Mrs. Erickzen.414 

Spun Sugar.437 

Spun Sugar Baskets.437 

Spun Sugar, Baskets of, a la Laconia.337 

Squab, Broiled, with Cress and Butter, a la Righarlh . 220 

Squab Mousse, a la Charlotte.222 

Squab Mousse, a la Mathilda.222 

Squab Mousse, in Aspic with Pate de Foie Gras . . 222 

Squab, Roast, a la Walde.220 

Squab, Stuffed Boned, with Chicken, a la Macedoine . 220 

Squabs, a la Casserole.221 

Squabs, a la Financiere.222 

Squabs, Boned, Stuffed, a la Jardiniere.221 

Squabs, Cold Dishes of.221 

Squabs in Aspic, a la Benoria.222 

Squabs in Aspic, a la Hammond.221 

Squabs with Foie Gras, a la Ericsson Hammond . . 222 

Squabs with Foie Gras, a l’ltalienne.221 

Squash Pie.388 

Strawberry Cake, Cream of, with Meringue, a la Maria 355 
Strawberry Chartreuse, a la Maria Mathilda . . . 354 

Strawberry Chartreuse with Lady Locks, a la Ruth 

Williams.355 

Strawberry, Cream of, a la Europeenne.355 

Strawberry Cream, Homlets of.356 

Strawberry Frappe, a la Grace.324 

Strawberry Frosting, Boiled.433 

Strawberry Ice.324 

Strawberry Ice Cream, a l’Americaine.322 

Strawberry Ice Cream, a la John Ericsson .... 322 

Strawberry Ice Cream, a la Napoleon.321 

Strawberry Jam.427 

Strawberry Jelly . 332 

Strawberry Jelly, a la Ericsson Hammond .... 332 

Strawberry Jelly with Cocoanut Cream, k la Hildur 

Alexandra.354 

Strawberry Mousse, a la Parisienne.325 

Strawberry Omelet, a la Surprise.354 

Strawberry Pie, a la Hammond. 386 

Strawberry Pudding, a la Delmonico.353 

Strawberry Puffs, a la Chantilly.356 

Strawberry Roll, a la Sabina.412 

Strawberry Roll, Cream of, a la Normande .... 355 

Strawberry Short Cake.403 

Strawberry Short Cake, a la Maria Mathilda . . . 402 

Strawberry Short Cake, k la Surprise.353 

Strawberry Short Cake, Grilled, a la Ericsson Ham¬ 
mond .403 

Strawberry Snow.323 

Strawberry Syrup.430 

Strawberry Water Frosting.433 

Strawberry-and-Vanilla Ice Cream, a la Olive Griffin . 329 

Strawberries, Cream of, a la Prussienne.353 

Strawberries, Preserved.429 

Strawberries, Timbale of, a l’Anglaise. 355 

Strawberries with Basket of Pastry, a la Charlotte. . 355 

Strawberries with Cream, a la Anna Erickzen . . . 354 

Strawberries with Cream, a la Clodia. 354 

Strawberries with Pastry, a la Chantilly. 354 

Strawberries with Velvet Cream, a la Hilda Sandgren . 355 

String Bean Salad, Garnished.295 

String Beans, Creamed, a la Europeenne .... 279 

String Beans, To Preserve. 431 

String Beans, with Butter.279 

String Beans, with Hollandaise Sauce.279 

Striped Bass, Boiled, a la Bregitta.64 

Striped Bass, Boned, Stuffed, a la Sicilienne. ... 66 




























































































































































478 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 


Striped Bass Coquilles, S la Russe.G6 

Striped Bass Cutlets, k la Lydie Mathilde .... 65 

Striped Bass, Fried, with Tomato Sauce.65 

Striped Bass, Mousse of, & la Ericsson Hammond . . 68 

Striped Bass, Mousse of, with Spinach, 5 la Princesse . 68 

Striped Bass Quenelles, with Hollandaise Sauce . . 65 

Striped Bass, Souffle of, with Spinach, & la Princesse . 68 

Striped Bass, Steamed, & la Anna Carin.65 

Striped Bass, Steamed Fillet of, & la Philadelphienne . 68 

Striped Bass, Stuffed, a la Philadelphienne .... 67 

Striped Bass, Stuffed, a la Waldorf.66 

Striped Bass, Stuffed Baked, a la Alexandra ... 65 

Striped Bass, Stuffed, with Crab, k la Hammond . . 68 

Striped Bass, Stuffed, with Green Pepper la Rydberg 67 

Striped Bass, Stuffed, with Lobster, k la Hammond 64 

Striped Bass, Stuffed with Mousse of Lobster, k la 

Ericsson Hammond .6G 

Striped Bass, Stuffed, with Mousse of Salmon, k la 

Walde.67 

Striped Bass, Stuffed, with Mousse of Shrimps, 5 la 

Gimo. 67 

Striped Bass, Stuffed, with Mousse of Shrimps, 4 la 

Walde.67 

Striped Bass, Stuffed, with Mousse of Spinach, k la 

Royale.67 

Striped Bass, Stuffed, with Shrimps, a FAmericaine . 65 

Striped Bass, Stuffed, with Shrimps, & la Zebre... 65 

Striped Bass, Timbale of, k la Maria.68 

Striped Bass, Timbale of, with Spinach, & la Princesse. 69 

Striped Bass with Baskets, & la Fanchonette ... 66 

Striped Bass, with Mushrooms in Ramequin Cups. . 66 

Stuffed Tomato-and-Celery Salad, k la Mayonnaise . 302 

Stuffing, Bread, for Baked Fish.65, 102 

Stuffing, Crab, for Fish.69 

Stuffing for Roast Capon.200 

Stuffing for Roast Chicken.184 

Stuffing for Roast Suckling Pig.167 

Stuffing for Roast Turkey.209 

Stuffing, French Mushroom.229 

Stuffing, Lobster, for Fish.70 

Stuffing, Shrimp, for Fish.69 

Stuffing, Veal, for Roast Chicken.185 

Sturgeon, k la McuniSre.101 

Sturgeon, & la Royale.100 

Sturgeon, Broiled, k la Piquante.101 

Sturgeon, Fried, a la Tartare.101 

Sturgeon, Fried, with Mushrooms.100 

Sturgeon, Larded with Truffles, a la Hammond. . . 101 

Sturgeon, Smoked.101 

Sturgeon, Smoked, & la Gustaf.25 

Sturgeon, Smoked, with Pimentos, k la Lincoln. . . 25 

Sturgeon, Steamed, k la Bourguinotte.101 

Sturgeon Sandwich with Tomatoes, 4 la Erick ... 25 

Succotash.287 

Succotash, Creamed.287 

Suckling Pig, Cutlets of, 5 la Bordelaise .... 168 

Suckling Pig, Galantine of, & la Ericsson Hammond . 167 

Suckling Pig, Roasted, Stuffed with Apples, & la P6ri- 

gueux.167 

Suckling Pig, Roasted, Stuffed with Chestnuts, k la 

Bordelaise.167 

Suckling Pig, Roasted, with Mushrooms, k la Savo- 

yarde.167 

Suckling Pig Pie in Aspic, k la Eric.168 

Suckling Pig Pie, with Mushrooms, 5 la Gustaf . . 168 

Sugar Almond Cake, Swedish, 5 la Ir&ne .... 396 

Sugar Basket.435 

Sugar Border.437 

Sugar, To Cook for Fancy Sugar Work.435 

Sultana Layer Cake, & la Gimo.409 

Sultana Pudding, Steamed.378 

Sultanas in Fanchonette.371 

Supreme Sauce.314 

Swan k la River Green.154 


PAGE 

Swedish Bretelles, & la Walde.413 

Sweetbread Croquettes.156 

Sweetbread Croustades, with Mushrooms .... 157 

Sweetbread, Mousse.156 

Sweetbread Mousse, k la Honeycomb.156 

Sweetbread Omelet. 263 

Sweetbread Patties with Mushrooms, & la Parisienne . 157 

Sweetbread Salad.302 

Sweetbread Timbales, k la Honeycomb.157 

Sweetbread Vol-au-vents with .Mushrooms, & la Pari¬ 
sienne .157 

Sweetbread-and-Artichoke Salad, k la Mayonnaise. . 302 

Sweetbreads, a la Celestine.158 

Sweetbreads, & la Charlotte.158 

Sweetbreads, k la Chaud-froid.158 

Sweetbreads, & la Maintenon.156 

Sweetbreads, k la Merinos.158 

Sweetbreads, a la Perigord.155 

Sweetbreads, Boiled.154 

Sweetbreads, Braised, with Mushrooms, & la Barnegat 155 

Sweetbreads, Broiled, k la Brochette.155 

Sweetbreads, Broiled, with Shirred Butter .... 155 

Sweetbreads, Cold Dishes of.158 

Sweetbreads, Fried, & la Supreme.155 

Sweetbreads, Fried, with Shirred Butter, & la Brochette 155 

Sweetbreads in Aspic, a la Pompadour.158 

Sweetbreads in Mousse of Spinach, k la Hollandaise . 156 

Sweetbreads in Pastry with Peas.157 

Sweetbreads, Larded, with Truffles, k la Parisienne . 156 

Sweetbreads, Souffle of, & la Surprise.155 

Sweetbreads, Steamed Glazed, k la Hollandaise. . . 155 
Sweetbreads, Stuffed, with Chicken, k la Octavious . 156 
Sweetbreads, Timbales of, & la Ericsson Hammond . 156 

Sweetbreads, Timbales of, in Aspic of Tomato . . . 159 

Sweetbreads with Mushrooms, a la Fanchonette . . 158 

Sweetbreads with Mushrooms, k la Parisienne . . . 157 

Sweetbreads with Tongue, & la Octavious .... 157 

Sweetbreads with Tongue, h la Walde.158 

Sweet Potato Croquettes.277 

Sweet Potatoes, & la Southern.277 

Sweet Potatoes, Baked.277 

Sweet Potatoes, Boiled, with Butter.277 

Sweet Potatoes, Creamed.277 

Sweet Potatoes, Mashed.277 

Sweet Potatoes, Pyramid of, k la Perigord .... 277 

Sweet Potatoes, Souffle of.277 

Sweet Potatoes, Stuffed, on Half Shell.277 

Syrup, Cherry.430 

Syrup, Strawberry.430 

Tartar Sauce.316 

Tarts, Apple, k la Ericsson Hammond.392 

Tarts, Jam or Fruit.392 

Tarts, Sand.314 

Tapioca Custard.374 

Tapioca Pudding, Apple.383 

Tapioca Pudding, Custard.383 

Tea. 426 

Tea Biscuits, & la Hammond.424 

Terrapin, k la Ericsson Hammond J.134 

Terrapin, k la Maryland.134 

Terrapin, How to Kill.133 

Terrapin Eggs, Artificial. 134, 188, 230 

Thirteen-Layer Chocolate Cake, k la Ericsson Ham¬ 
mond .399 

Thousand-Leaf Cake, k la Sultana.391 

Toast, Sardines on, k la Bombay.12 

Tomato Aspic with Lobster, k la Octavious ... 16 

Tomato Catsup.431 

Tomato, Chicory, and Egg Salad.304 

Tomato Cream Soup, k la Ruth Williams .... 39 

Tomato, Egg in, & laSurprise.254 

Tomato Glaze . 19,256,314 

Tomato Jelly.333 


PAGE 


Tomato Omelet, a FAmericaine . 265 

Tomato Omelet, a la Europeenne.265 

Tomato Salad, a la Gimo.301 

Tomato Salad, ft la Hammond.301 

Tomato Salad in Aspic, & la Gimo.307 

Tomato Salad in Aspic, k la Walde.306 

Tomato Salad, Stuffed, k la Anna Cathrina. . . . 305 

Tomato Sandwich, k l’Anchois ..13 

Tomato Sandwiches.28 

Tomato Sauce. 308, 314 

Tomato Sauce, a l’Aurore.308 

Tomato Soup, k la Continental.38 

Tomato Soup, Clear, in Cups, k la Maria .... 35 

Tomato Soup with Rice.38 

Tomato, Stuffed with Egg.250 

Tomato, Stuffed, with Mousse of Halibut, it la Balt i- 

morienne.49 

Tomato Stuffed with Tongue Salad, k la Teckla . . 301 

Tomato with Sardines, k la Parisienne. 7 

Tomato with Sardines, in Baskets, a la Hildur ... 8 

Tomato with Smoked Salmon, & la Parisienne ... 5 

Tomato with Smoked Salmon, a la Provengale ... 5 

Tomato-and-Anchovy Chaud-froid Sauce .... 316 

Tomato-and-Asparagus Salad, a la Bregitta. . . . 299 

Tomato-and-Asparagus Salad, i\ la Hammond . . . 303 

Tomato-and-Asparagus Salad, a la Walde .... 303 

Tomato-and-Cucumber Salad.294 


Tomato-and-Cucumber Salad, k la Europeenne. . . 294 

Tomato-and-Cucumber Salad in Aspic, a la Edna . . 306 

Tomato-and-Egg Salad, a FAmericaine.298 

Tomato-and-Egg Salad, a la Jardiniere.304 


Tomato-and-Endive Salad. 302 

Tomato-and-Lettuce Salad.294 

Tomato-and-Roquefort Salad, k la Gimo .... 296 

Tomato-and-Shrimp Salad.305 

Tomatoes, Broiled.286 

Tomatoes, Creamed.287 

Tomatoes, Fried.286 

Tomatoes, Pickled Green, a la Maria.431 

Tomatoes, Stewed.286 

Tomatoes, Stewed, with Bread.286 

Tomatoes, Stuffed, k FAmericaine.287 


Tomatoes, Stuffed with Roquefort Cheese, & la Pari¬ 
sienne . 

Tomatoes, Stuffed with Shrimp Mousse. 

Tomatoes, To Preserve. 

Tomatoes with Crab, k la Dr. Quist. 

Tomatoes with Eggs, a la Gilliland. 

Tongue, a la Chaud-froid. 

Tongue, a la Galantine. 

Tongue, a la Napoleon. 

Tongue, a la Royale. 

Tongue, Baked, with Bacon, in Paper Bag . . . . 

Tongue, Boiled Fresh, with Peas. 

Tongue, Boiled Smoked. 

Tongue, Calf’s, a la Chaud-froid. 

Tongue, Calf’s, Broiled, with Shirred Butter . . . 

Tongue, Calf’s, Fried, & la Tartare \ . 

Tongue, Calf’s, with Tomato. 

Tongue, Chaud-froid of Mousse of, k la Gimo . . . 

Tongue, Cold Dishes. 

Tongue Croquettes, a la Macedoine. 

Tongue, Cutlets of, h la Signora. 

Tongue, Fresh Beef, with Parmesan, k la Roosevelt 

Tongue, Garnished Glazed, in Aspic. 

Tongue, Glazed, k la Gimo. 

Tongue, Mousse of, a la Baltimorienne. 

Tongue, Mousse of, k la Europeenne. 

Tongue, Mousse of, a la Hildur Alexandra . . . . 

Tongue, Mousse of, k la Honey-comb. 

Tongue, Mousse of, & la Pompadour. 

Tongue, Mousse of, in Aspic, a la Gimo. 

Tongue, Mousse of, in Aspic, k la Princesse. 

Tongue, Mousse of, with Eggs, a la Baltimorienne. 


272 

114 

430 

18 

253 

182 

183 

180 

182 

181 

177 

177 
149 
149 
149 
149 
183 
182 
180 
179 
181 
183 
181 

178 

179 
178 

180 
178 
183 
183 
253 




































































































































THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


479 


Tongue, Pig’s, k la Jardinil&re. 

Tongue, Pig’s, Pickled, 4 a Alexander. 

Tongue in Aspic, & la Charlotte. 

Tongue in Aspic, & la Pompadour. 

Tongue in Aspic, & la Printaniere. 

Tongue in Aspic, a la Walde. 

Tongue, in Aspic, with Macedoine Salad, & la Signora. 

Tongue Omelet, k la Frangaise. 

Tongue Omelet, a la Surprise. 

Tongue Sandwiches. 

Tongue Sandwiches au Parmesan. 

Tongue, Smoked, a la Casserole. 

Tongue, Smoked, with Mousse of Chicken, & la Lydie 


PAGE 

176 

176 

184 

182 

182 

182 

182 

264 

264 

27 

26 

181 


Matilde. 

Tongue, Smoked, with Sweetbreads, & la Walde 

Tongue Soufflfe, it la Eva. 

Tongue, Stuffed, k la Princesse ....... 

Tongue, Stuffed, with Asparagus, k la Octavious . 
Tongue, Stuffed with Mousse, k la Princesse . 

Tongue, Stuffed, with Mousse of Chicken in Aspic, k la 

Sabina. 

Tongue, Stuffed, with Spinach, & la Croquette . 

Tongue, Timbale of, a la Honey-comb. 

Tongue, Timbale of, a la Walde. 

Tongue with Asparagus, k la Ericsson Hammond . 

Tongue with Chicken, a la Princesse. 

Tongue with Chicken, a la Walde . . . . 

Tongue with Chicken, Mousse, a la Cornucopia 
Tongue with Chicken Mousse, a la Provengale . 

Tongue with Egg, it la Niege. 

Tongue with Eggs, a la Ericsson Hammond. 

Tongue with Eggs, k la Hammond. 

Tongue with String Beans, a la Ericsson Hammond 
Tongue with Stuffed Eggs, a la Ericsson Hammond 
Tongue-and-Apple Salad, a la Europeenne .... 
Tongue-and-Chicken Timbales with Spaghetti . 

Trout, & la Chambord. 

Trout, Baked in Paper, with Cheese, & l’Americaine . 
Trout, Baked, with Cheese and Mushroom, a la Sophia 

Trout, Boiled, k la Bregitta. 

Trout, Broiled, k la Meuni&re. 

Trout, Cold Dishes of. 

Trout, Cold Glazed, a l’Aurore. 

Trout, Fried, a la Tartare ..84, 

Trout, Fried in Paper, a la Beamaise. 

Trout, Fillet of, k l’Aurore. 

Trout, Fillet of, a la Mazarine. 

Trout in Aspic, a la Breta. 

Trout, Mousse of, & la Stockholm. 

Trout, Souffle of, k la Ericsson Hammond .... 

Trout, Stuffed, k la Sicilienne. 

Trout, Stuffed, with Shrimps, k la Hammond . _ . , 

Trout, Stuffed Steamed, with Lobster, k la Meuniere . 

Trout, Timbale of, a la Prince Carl. 

Trout with Wine, & la Mathilda. 

Truffle Sauce, a la Parisienne. 

Truffle Sauce, Brown. 

Truffle Sauce, White. 

Turbot, k l’Allemande. 

Turbot, it la Europeenne. 

Turbot, a la John Ericsson. 

Turbot, a la Marie Mathilda. 

Turbot, & la Marguerite. 

Turbot, & la Newbourg. 

Turbot, k la Sauterne. 

Turbot, Baked, & la Gilbert Ledley. 

Turbot, Boiled, & la Bregitta. 

Turbot Cutlets, h la Signora. 

Turbot, Fried, & la Montana. 

Turbot, Fried, k la Tartare. 

Turbot, Glazed, ^ l’Amiral. .. 

Turbot, Steamed, k la Hollandaise. 

Turbot, Stuffed, with Crab, a la Ericsson Hammond . 
Turbot, Stuffed, with Crab, & la Gimo. 


178 
158 

179 
181 
181 

180 

182 

180 

178 

179 

180 
180 
179 
179 

179 
256 
261 

255 
178 

256 
300 

180 
86 
85 
85 

85 

84 
87 
87 

86 

85 

86 
86 
87 
86 
86 
85 

85 
84 

86 
25 

315 

314 

314 

78 
80 
80 

79 

79 

78 

80 

79 

77 

78 

80 

78 
77 
77 

79 

80 


PAGE 


Turbot Stuffed, with Green Pepper, k la Elsa ... 77 

Turbot Stuffed, with Mousse of Lobster, k la Alexandra 79 

Turbot Stuffed, with Mousse of Salmon, k la Henrietta 80 

Turbot Stuffed, with Mousse of Shrimp, & la Walter . 78 

Turbot Stuffed, with Shrimps, & la Gimo .... 79 

Turbot with Anchovy, k la Grace.78 

Turbot with Hollandaise Sauce, k la John Ericsson . 77 

Turbot with Mushrooms, a la Surprise.78 

Turbot with Shrimps, a la Beatrice.77 

Turbot with Spinach, a la Digre.80 

Turbot with Tomato, & la Gimo.78 

Turnip, Stuffed, with Macedoine Salad, k la Octavious 301 

Turnip with Mushroom and Egg Salad.295 

Turnips, Baked Puree of.281 

Turnips, Creamed.281 

Turnips, Mashed with Potatoes, & la Europeenne . . 281 

Turnips, Puree of, & la Breta.281 

Turnips, Stuffed with Shrimps, k la Emma Charlotte . 116 

Turnips, with Butter.281 

Tutti Frutti Frozen Pudding, k 1’Alaska.328 

Tutti Frutti Ice Cream, a la Ericsson.328 

Turkey, k la CHestine.214 

Turkey, & la Chaud-froid.214 

Turkey, k la Dauphine.212 

Turkey, a la Mayonnaise.215 

Turkey, k la Perigord.213 

Turkey, k la Russe.213 

Turkey Aspic.214 

Turkey, Boiled, k la Ericsson Hammond .... 211 

Turkey, Boned, k la Galantine.214 

Turkey, Boned, h la Hammond ....... 210 

Turkey, Boned Stuffed, in Aspic, k la Maria Mathilda 214 
Turkey, Boned, Stuffed, with Veal, & la Octavious. . 210 

Turkey, Broiled Young, au Beurre.211 

Turkey, Chaud-froid of, k la King Gustaf .... 215 

Turkey, Cold Dishes of.214 


Turkey, Creamed, in Croustades, k la Thyra . . . 212 

Turkey, Creamed, in Patties, it la Irene.212 

Turkey, Creamed on Toast, it la Europeenne . . . 211 

Turkey, Creamed with Baskets, & la Fanchonette . . 212 


Turkey Croquettes, a l’Anna.211 

Turkey Cutlet, Stuffed, k la Gimo.213 

Turkey, Devilled, with Butter.211 

Turkey, Fried, k la Beamaise.212 

Turkey, Larded, with Truffles, k la Edward. . . . 213 

Turkey Livers. See Chicken Livers. 

Turkey, Minced, on Toast.211 

Turkey Omelet, a la Surprise.264 

Turkey on Toast, a la Europeenne.213 

Turkey Pie with Mushrooms, 4 la Ericsson Hammond. 212 

Turkey, Stuffed Roast, k la Parfaite.210 

Turkey, Stuffed Roast, 4 la Provengale.211 

Turkey, Stuffed Roast, with Mushrooms .... 209 

Turkey, Stuffed Roast, with Veal.. . 210 


Turkey and Mushrooms in Vol-au-vent, k la Parisienne 213 
Turkey with Tongue in Aspic, & la Pompadour. . . 215 

Vanilla Cake, it la Victoria.397 

Vanilla Ice Cream, k la Dana.329 

Vanilla Ice Cream, with Chocolate Sauce .... 321 

Vanilla Sauce, Clear.318 

Vanilla Snaps, & la Olive Griffin.414 

Veal, & la Casserole.147 

Veal Chops, Devilled, with Tomatoes _.144 

Veal, Creamed in Croustades, & la Lydie .... 145 

Veal Croquettes, k la Macedoine.146 

Veal, Croustades of, with Mushrooms, k la Walde . . 145 

Veal Cutlets, Fried.144 

Veal, Different Cuts of. 143 

Veal, Garnished Saddle of.147 

Veal Mousse, & la Gimo . ..143 

Veal, Mousse of, k la Baltimorierme.146 

Veal, Mousse of, k la Europeenne.145 

Veal, Mousse of, in Tomatoes.146 


PAGE 


Veal, Mousse of, with Spinach, k la Princesse . . . 146 

Veal, Mousse of, with String Beans, it la Pompadour . 147 

Veal Patties, with Mushrooms, k la Ericsson Hammond 145 

Veal, Perigord of, it la Gimo.146 

Veal Pie with Mushrooms, 4 la Ericsson Hammond . 145 

Veal Pie with Ham, k la Gustaf.144 

Veal Pie with Ham and Aspic, k la Parisienne . . . 147 

Veal, Quenelles of, k la Perigord.146 

Veal, Roast, k la Europeenne.144 

Veal, Roast Loin of, & la Europ6enne.144 

Veal Roll, k la Perigord.144 

Veal Soup, & la Comtesse.41 

Veal, Timbale of, k la Rydberg.146 

Veal Vol-au-vent, with Mushrooms.145 

Veal with Spaghetti Baskets and Mushrooms . . . 147 

Vegetables, k la Macedoine.280 

Vegetable Cream Soup, & la Mongole.44 

Vegetable Soup, it la Europeenne.35 

Vegetable Soup, k la Parisienne.38 

Vegetable Soup, Winter, & la Ericsson Hammond . . 36 

Velvet Cream, How to Make.355 

Venison Cutlets, k la Bohemienne.244 

Venison Cutlets, k la Chevreuil.244 

Venison Cutlets, & la Gustaf Adolf.243 

Venison Cutlets, & la Poivrade.244 

Venison Cutlets, k la St. Hubert.243 

Venison Cutlets, Grilled, k la Corinthienne .... 244 

Venison Cutlets, Stuffed, with Mushrooms, & la Alfred. 243 
Venison Cutlets with Green Peas, 4 la Perigord . . 244 

Venison, Mousse of, k la Ericsson.244 

Venison Mousse, Quenelles of, with Mushroom Sauce . 245 

Venison Mousse, Timbale of, k la Hollandaise . . . 244 

Venison, Ragout of, it la Hammond.244 

Venison, Roast, & la Corinthienne.242 

Venison, Saddle of, Garnished.243 

Venison with Mushrooms, k la Edward.243 

Victoria Sandwiches.28 

Vinegar Sauce.317 

Vinegar Sauce, Souffle of.317 

Vol-au-vent Case, How to Make.390 

Vol-au-vent, How to Make.390 

Waffles, & la Europeenne.418 

Waffles, k la Hilda Sandgren.419 

Walde Sauce. 311 

Walnut Chocolate Candies.435 

Walnut Wafers, a la Ericsson Hammond .... 415 

Walnut Wafers, a la Walde.416 

Water Rolls, k la Stockholm.. . 422 

Watercress- and-Potato Salad.297 

Weakfish, To Cook.102 

Wedding Cake, Fruit, k la Walde. ...... 394 

Welsh Rarebit.268 

Wheatena, How to Boil.290 

White Mountain Cake, Apple, h la Hildur Alexandra . 401 

White Mountain Cake with Chocolate, & la Hammond 407 
White Mountain Citron Cake, a la Benoria .... 397 

White Sauce.311 

White Sauce, & la Matelote.314 

White Sauce, with Chestnuts.312 

White Wine Sauce.318 

Whitebait, Devilled.98 

Whitebait, Fried, k la Tartare.98 

Whitefish, To Cook.102 

Wild Cherry Layer Cake, it la Lydie Matilde . . . 409 

Wild Duck, k la Casserole.223 

Wild Duck Croquettes, a la Macedoine.225 

Wild Duck Cutlet, a la Dauphine..224 

Wild Duck Cutlet, with Green Peas, it la Bigarde . . 224 

Wild Duck Cutlet with Mushrooms, a la Syrienne . . 224 

Wild Duck Cutlet with Salmis Sauce, it la Eldora . . 224 

Wild Duck, Fried, with Green Peas and Corinthienne 

Sauce.224 

Wild Duck, Garnished Roast . 223 




































































































































480 


THE SWEDISH, FRENCH, AMERICAN COOK BOOK 


PAGE 

Wild Duck Mousse la Edna Catharina .... 223 

Wild Duck Mousse, k la Baltimorienne.224 

Wild Duck Mousse, Timbales of.223 

Wild Duck, Roast, k la Gilbert Ledley.223 

Wind Balls with Hard Sauce, 4 la Diana .... 417 

Wine Cake, k la Edward.394 

Wine Jelly.332 

Wine Jelly with Almonds, k la'Charlotte .... 368 

Wine Jelly with Cream, k la Mabel.368 


PAGE 

Wonders, & la Hammond.418 

Woodcock, k la Canape.238 

Woodcock, & la Chasseur.237 

Woodcock, k la Fanchonette.238 

Woodcock, Broiled, with Watercress and Butter . . 237 

Woodcock, Cold Dishes of.238 

Woodcock Cutlet, Stuffed, si la Chaud-froid. . . . 238 

Woodcock, Fillets of, a la Laconia.237 

Woodcock, in Aspic k la Beuveau..238 


PAGE 

Woodcock in Croustade, la Comtesse.238 

Woodcock, Roasted, with Watercress.236 

Woodcock with Green Peas, k la Talleyrand . . . 237 

Woodcock with Mushrooms, & la Upsala .... 237 

Woodcock with Watercress, k la Salmis.237 

Wreaths, Pastry.391 

Wreaths, k la Gilbert.415 

Yorkshire Pudding.385 
















































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